In advance of its Aug. 2 opening at International Market Place, Herringbone Waikiki has begun accepting reservations.

The restaurant’s “fish meats field” tag line reflects celebrity chef Brian Malarkey’s concept for the restaurant, emphasizing line-caught seafood and locally sourced ingredients.

The Waikiki location will be helmed by chef Chad Horton, whose menu will include a Salt & Brine raw bar with Kualoa Ranch oysters as well as octopus, Maine lobster and Alaska king crab.

Horton’s 20 years in the industry has been spent in Michelin-starred restaurant kitchens and training under renowned chefs including Alain Ducasse.

Herringbone has locations in La Jolla and Santa Monica, Calif., and in Las Vegas, with another to open in Los Cabos, Mexico, next year. The restaurants are operated by Hakkasan Group, which also opened the dim sum and tea restaurant Yauatcha earlier this year.

Reservations for opening day and beyond can be made online at 808ne.ws/ herringboneadvance or by calling 797-2435.

Deal at new Korean hot-pot spot

Umamiya Shabu Shabu — featuring a merger of traditional Japanese hot pot with Korean flavors — is celebrating its grand opening with a $19.50 dinner special, available until September.

Select Sterling short rib or Kurobuta pork belly and pair that with a broth of miso, spicy miso, paitan or the house brew. The meal also comes with a vegetable platter and udon or zosui, a rice porridge made with the broth left after the meat and vegetables are simmered.

Umamiya, at 580 N. Nimitz Highway, next to Liliha Bakery, opened in March as restaurateur Peter Kim’s 13th dining outlet. Seatings are from 4:30 to 10 p.m.

Also at Umamiya: Appetizers and alcoholic drinks are half off during daily happy hour, 4:30 to 6 p.m.

Visit umamiyashabu.com. Call 367-1388.

Enjoy a clambake on July Fourth

Celebrate a summertime clambake this month at the Sheraton Maui Resort & Spa.

Pa‘ina at Keka‘a kicks off next week on the Fourth of July and continues on Sundays through July 30 at the resort’s Black Rock Kitchen.

Chef Lyndon Honda’s menu includes clams, shrimp, mussels, crawfish, corn on the cob, potatoes and Portuguese sausage, simmered in a broth made with Kohola Brewery’s Kai Ala Belgian Style Farmhouse Ale. Grilled chicken, ribs and steak will also be available.

Tuesday’s expanded event begins at 3 p.m. and includes lawn games, face painting, crafts and other keiki activities. A Lucky Duck Race will benefit StarWish, a scholarship program for Maui youth. The clambake starts at 5:30 p.m., with beers from Kohola on tap. For the rest of the month the clambake runs 5:30 to 9 p.m.

Cost is $55 including one beer, and $25 for ages 6 to 12. Call 662-8059 or visit sheraton-maui.com.

Quickbites is a weekly listing of dining events. Email items to crave@staradvertiser.com.