SANSEI SEAFOOD RESTAURANT & SUSHI BAR

Part of chef/restaurateur Dave “D.K.” Kodama’s restaurant empire, Sansei is known for its imaginative signature dishes, like a hand roll filled with ripe mango, blue crab, fresh greens and crunchy peanuts; or the DK Crab Ramen with Asian-style truffle broth. Sansei has won numerous awards for its fusion cuisine, including accolades from Wine Spectator and Bon Appetit. Kamaaina early birds can take 50 percent off food and sushi from 5:30 to 6 p.m. Sundays and Mondays. The restaurant also caters to a late-night dinner crowd until 1 a.m., with karaoke on Fridays and local musicians on Saturdays, plus drink specials and half off food and sushi. Happy hour runs 5:30 to 7 p.m. Tuesdays to Saturdays. — Waikiki Beach Marriot, 2552 Kalakaua Ave.; 931-6286. Dinner, late night. $$$

SCRATCH KITCHEN & MEATERY

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SENIA

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SHALOHA

Two words: pita chips. Try just one order of these addictive deep-fried slices of homemade pita seasoned with zaatar (a Middle Eastern spice blend), which comes with hummus, and you’ll be hooked. Shaloha’s menu is short, but what is offered is done well. Just want a sandwich? The sabich pita – a fried eggplant and hard-boiled egg combo – is an unusual find on Oahu, worth the calorie indulgence. Or choose from falafel, chicken shawarma or schnitzel. Stuffed into a large fluffy pita lined with hummus, vegetables and zesty sauces, these sandwiches will sate even the biggest appetites. Plates are also offered for those who can’t live without rice. — 3133 Waialae Ave.; 744-4222. Lunch, dinner. $$

SHOR

Shor boasts one of Waikiki’s largest breakfast buffets, with plenty of locally sourced ingredients and outdoor seating that offers a view of the beach. Choose from baked goods, egg dishes, fresh local fruits and vegetables and cheeses from Naked Cow Dairy. A selection of fresh juices is designed by the restaurant’s own artisan juicer. A full buffet, including made-to-order omelets, eggs Benedict and pancakes, is $34; the deluxe continental buffet, which includes cold items and juice only, is $24. Ages 5 and under eat free. There are also kamaaina discounts. — Hyatt Regency Waikiki Beach Resort and Spa, 2424 Kalakaua Ave.; 923-1234. Breakfast. $$$

SIDE STREET INN/SIDE STREET INN ON DA STRIP

Let’s start with the pork chops. Thin-sliced local bone-in chops, seasoned simply and fried perfectly. On the side: ketchup. This old favorite defines the spirit of Side Street: simple food done right, showcased at the original Side Street in the Ala Moana area and its sister location in Kapahulu. What to order (besides the pork chops and the equally popular fried rice): sizzling kalbi, lilikoi baby back ribs, blackened ahi, furikake ahi, spicy fried chicken … Which location? The original has the ambiance of a comfy bar; the Kapahulu spot is more family- friendly. — Side Street Inn, 1225 Hopaka St.; 591-0253. Side Street Inn on Da Strip, 614 Kapahulu Ave.; 739-3939. Lunch (weekdays at Hopaka Street); early dinner, late night. $$

SIGNATURE PRIME STEAK & SEAFOOD

Patrons feel like VIPs when entering this establishment in the penthouse of the Ala Moana Hotel. You’ll find a red-carpet entrance, an exclusive elevator directly to the 36th floor and a crystal chandelier above each table. For an appetizer with a little bit of everything, the seafood tower has a whole Maine lobster, jumbo shrimp cocktail, ahi sashimi and oysters on the half shell. The prime rib-eye (16 ounces) and tomahawk bone-in rib-eye (28 ounces) are the most popular entrees. A signature dessert is the tiramisu shake. Happy hour, 4:30 to 6:30 p.m., offers a 50 percent discount on selected items. — Ala Moana Hotel, 36th floor, 410 Atkinson Drive; 949-3636. Dinner. $$$$

SILK ROAD

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SORABOL

Sorabol is a Korean barbecue staple, serving everything from meat jun and kalbi to bibimbap — at least half a dozen varieties of bibimbap. Those interested in delving deeper into Korean cuisine will find lots to try, from the Nakji Somyun (spicy stir-fry with baby octopus, vegetables and noodles) to the Junbok Jook (an abalone porridge). Popular dishes include the many spicy stews and Korean pancakes. There are also prix fixe menus designed for two. Sorabol recently adjusted its hours to 8 a.m. to 1 a.m. Sundays-Thursdays and 8 a.m. to 8 p.m. Fridays-Saturdays. — 805 Keeaumoku St.; 947-3113. Breakfast, lunch, dinner, late night. $$-$$$

SOUTH SHORE GRILL

Forget assigning a category to South Shore Grill — Cali-Mex, local, seafood — just call it straight-up good grinds! Each plate lunch is pilled high with sides of fries and slaw, or hapa rice, mac salad and slaw. It sounds like a lot, and it is. Get the ono-licious grilled ono or garlic-butter shrimp tacos, both topped with slaw, tomato, green onion and garlic aioli. If your waistline is brave enough, add an order of South Shore’s version of poutine — Suicide Fries — crisp french fries topped with cheese and roasted garlic gravy. A variety of burgers, sandwiches and burritos fill out the menu. Good luck beating the lunch rush, but it’s worth it. — 3114 Monsarrat Ave.; 734-0229. Lunch and dinner. $

SPALDING HOUSE CAFE

It’s hard to find a more picturesque view of Diamond Head than from the sprawling lawn in the backyard of Honolulu Museum of Art’s Spalding House in Makiki Heights. And what better way to enjoy it than in a picnic lunch expertly prepared by the Spalding House Cafe. Bring your own wine (no corkage fee) and you’ve got an idyllic afternoon. Or after touring the museum’s galleries, repair to the relaxed cafe to sample chef Susan Lai Hipp’s Mediterranean-influenced fare. The Gateau — a flourless chocolate cake layered with chocolate mousse and whipped cream — is a popular dessert that has been a staple on the menu for years. Go ahead and indulge. — Honolulu Museum of Art Spalding House, 2411 Makiki Heights Drive; 237-5225. Lunch. $$

SPICY AHI & BBQ

The stars of the menu at this modest, casual eatery are the fresh fish items, from the spicy ahi bowl to a chirashi sushi that offers a variety of sashimi on one generous plate. Still, there’s plenty for those who prefer meat, or their seafood cooked: katsu, broiled saba, rib-eye steak, unagi, mochiko chicken, even udon and nabemono. It’s a great go-to in the Pearl City area. — Times Square Shopping Center, 98-1254 Kaahumanu St.; 488-4851. Closed Sundays-Tuesdays. Lunch, dinner. $$

STAGE

That fine-dining maxim — that the staging of food is almost as important as the food itself — holds especially true at Stage, where the restaurant itself is “staged” in the Honolulu Design Center. The center’s Furniture & Art Gallery sets the backdrop for world-inspired, local comfort food. The menu is set up like a playbill with “preludes” (like Kona lobster bisque), “overtures” (steamed Spanish clams) and “denouements” (lamb chops crusted with honey and marcona almonds). The chefs are “composers.” The last Tuesday of every month is reserved for an Ovation dinner that pairs a four-course tasting menu with wines. — Honolulu Design Center, 1250 Kapiolani Blvd.; 237-5429. Dinner. $$$-$$$$

STARBUCKS COFFEE CO.

As an ‘Ilima award winner for 10 years or more, this restaurant is in the Star Circle for perpetual awards. — Multiple locations. $

STRIPSTEAK

Michael Mina’s first Hawaii restaurant puts a contemporary twist on your father’s steakhouse, breaking from standard meat-centric tradition to offer raw and sushi bar selections and fusion small bites. Seafood towers will impress a date, as will classic cuts of steak with accompaniments ranging from a butter-poached lobster tail, miso foie gras butter or shiitake- chimichurri or bearnaise sauces. A World Wide Wagyu plate lets diners compare beef from Japan, the United States and Australia. — International Market Place; 800-3094. Lunch, dinner. $$$$

SURA HAWAII

Formerly part of the South Korean 678 restaurant franchise, Sura spun off on its own in 2016 but remains under the ownership of Korean comedian Kang Ho Dong. Earlier this year, a second location opened in Kapolei. You’ll find all the Korean barbecue staples here — mandoo, seafood and kim chee pancakes, kalbi, cold noodles and spicy stews as well as Korean-style fried chicken, which is more flavorful and crispy-crackly than American-style fried chicken (it’s known as KFC, but don’t confuse it with the colonel’s). Sura provides customers with infrared grills guaranteed to be nonstick and smokeless. — 1726 Kapiolani Blvd.; 941-6678. Ka Makana Alii mall, 91-5431 Kapolei Parkway; 670-2678. Lunch, dinner, late night. $$-$$$

SUSHI GINZA ONODERA

The dining experience is luxurious and selective. No menu with hundreds of choices, just a $250 omakase featuring world-class seasonal seafood carefully selected and prepared by the chef, who explains his dishes in detail before the meal. No noisy, crowded room — seating is limited to half a dozen at the sushi bar plus a couple of private dining rooms. Sushi Ginza Onodera operates five other restaurants in Tokyo, Shanghai, London, New York and Paris. — 808 Kapahulu Ave.; 735-2375. Dinner. Closed Mondays. $$$$

SUSHI ii

Sushi ii (pronounced ee, as in oishii) is known for its creative and, yes, delicious sushi, katsu, wagyu steak and seafood. Dining here is fun because you’ll usually discover something you haven’t tried before — perhaps the lamb lollipops, live abalone, fried jellyfish or sujiko (salmon roe still in its sac). Also popular are the crunchy baby shrimp and whole fried moi. If you’re the type that appreciates a full foodie experience, go with the omakase menu. Tucked into a strip mall next to Walmart, this place has nevertheless accumulated quite a reputation, so call ahead. — Samsung Plaza, 655 Keeaumoku St.; 942-5350. Lunch, dinner. $$$

SUSHI IZAKAYA GAKU

Go where Japanese nationals and foodies-in-the-know go for top-notch sushi. Chef-owner Manabu Kikuchi and his expansive menu make Gaku one of the hottest venues in town. Fresh seafood is exceptional. Unique local fish selections include moi and ulua that’s grilled or sliced up sashimi-style; a hamachi tartare is made of flesh scraped off the bones and topped with tobiko, green onions and a raw quail egg. Standards are done well; one repeat customer recommends the grilled miso butterfish and steamed crab legs. Also on the long list of popular dishes are uni shooters and tofu topped with dashi jelly. — 1329 S. King St.; 589-1329. Dinner (closed Sundays). $$$

SUSHI SASABUNE

To get the the most out of your experience here, take a deep breath and heed the sign above the counter: “Trust me.” Then order the omakase, a selection of dishes chosen by the chef. At Sushi Sasabune, this consists of over a dozen carefully curated small plates that may include assorted sushi, Kona abalone, uni and baked lobster tail. Unrepentant control freaks can opt to order exactly what they want. — 1417 S. King St.; 947-3800. Lunch (Tuesdays-Fridays only), dinner. Closed Sundays and Mondays. $$$$

SUSHI MURAYAMA

Chef Ryuji Murayama’s omakase menu is the best place to start, with selections like vinegared saba layered with translucent kelp and Hokkaido uni to set mouths watering. Izakaya lovers will find hot and cold appetizers such as natto, oyster or uni shooters; garlic chips, macadamia nut or serrano poke; and mushroom or mirugai sauteed in butter. Grilled and fried dishes, onigiri and noodles round out the menu. Dessert of black sesame ice cream covered with a thick, tar-colored double sesame sauce is also a hit. For lunch, donburi and teishoku specialties get diners in and out quickly. — 808 Center, 808 Sheridan St.; 784-2100. Lunch, dinner. $$$

SUSHI SHO

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SWEET E’S CAFE

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TAI PAN DIM SUM

No Chinatown experience can be considered complete without quality dim sum. Tai Pan’s numerous selections are all good, with the most popular being chicken feet. Other favorites: the many varieties of shumai (Chinese dumplings) and the egg custard dessert. One of the more unique and visually pleasing items is the crispy carrot, a burnt-orange, carrot-shaped, deep-fried mochi with custard filling. Outside the dim sum realm, the beef chow fun and egg noodle plates are top choices. — Chinatown Cultural Plaza, 100 N. Beretania St.; 599-8899. Breakfast, lunch. $

TANGO CONTEMPORARY CAFE

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TANIOKA’S SEAFOODS and CATERING

There is no shortage of things to love here, from ono fish patties and poke to the helpful, friendly service. The Tanioka family opened the original Waipahu takeout location in 1978, and it runs like a well-oiled machine, efficiently moving the daily crowds that snake through the tiny space. Many come for the spicy ahi or fried chicken, but there are countless other offerings, including garlic chicken, corned beef hash, shrimp tempura and various musubi, sushi and mochi. — 94-903 Farrington Highway, Waipahu; 671-3779. Tanioka’s Express, Central Oahu Regional Park Aquatic Complex, 94-801 Kamehameha Highway, Waipio; 671-3779. Breakfast, lunch (takeout only). $

TAORMINA SICILIAN CUISINE

Hiroyuki Mimura is among a number of Japan-based chefs who have mastered Italian cuisine. He studied the fare in Tokyo and perfected it while working as a sous-chef in Florence, Italy. Top menu items at Taormina are the seafood bruschetta, chicken alla griglia (in garlic and herbs), ricci di mare (sea urchin) and tartufo fresco (truffles from Italy). To experience the diverse flavors of Southern Italian cuisine, choose the prix fixe lunch and dinner menu options. — 227 Lewers St., Waikiki; 926-5050. Lunch, dinner. $$$-$$$$

TEMPURA ICHIDAI

This Japan-based restaurant opened as a tempura specialist but quickly expanded its offerings to accommodate locals’ hunger for variety — the menu has grown from a few pages to 18. The room was designed around two tempura bars where patrons can watch morsels being cooked before being presented on a rack lined with paper to soak up excess oil. Get a taste by ordering a sashimi and tempura teishoku set. From there consider such luxuries as Kona abalone, oyster, anago or chicken tempura a la carte. Make it a meal by adding sides of wasabi octopus, Kauai shrimp karaage or poke. — Ala Moana Center, Ewa Wing; 955-8899. Lunch, dinner. $$$

TEPPANYAKI GINZA ONODERA

It’s expensive here, but the food is exquisite. Choose from among three prix-fixe options: Intro ($160), Grand ($200) and Special ($300). A5 Kobe beef (3.5 ounces) is available for those ordering the Special; upgrade from the other options for $50 more. The Grand and Special also come with a choice of seafood, and all three also offer a top-notch assortment of poultry, seafood and vegetable dishes. The menu changes four times a year. Reservations required; only 19 seats. — 1726 S. King St.; 784-0567. Dinner. Closed Sundays. $$$$

THAI LAO

Thai Lao became an immediate hit after opening in Kapolei in 2011. Locations were then established in Pearl City in 2015 and McCully in 2016. Top appetizers are the spring rolls (pork or tofu), fried calamari and green papaya salad. Top entrees are the pad thai noodles and panang curry. The mango with sticky rice is a recommended dessert. Pearl City is the only location with a party room (12-40 people) and Vietnamese menu items, which include pork chops, caramelized catfish in a clay pot and various selections of pho. — Multiple locations. Lunch, dinner. $$

THAI VALLEY CUISINE

Owner Carole Thirakoun makes it a point to serve the freshest and healthiest foods at this establishment, which is off the beaten path in Hawaii Kai. About 100 vegetarian dishes and gluten-free choices are available. Top selections are the Chiang Mai salad laab (with choice of protein), barbecue beef salad (with rib-eye and herbs), pad ki mao (a rice-noodle alternative) and yellow curry (with fresh turmeric). Fresh raw pork is served here as well, delicious and perfectly safe to eat. — Kalama Village Shopping Center, 501 Kealahou St., Hawaii Kai; 395-9746. Lunch, dinner. $$

THE STREET, A MICHAEL MINA SOCIAL HOUSE

Inspired by Asia’s street markets, Michael Mina brings the street-food party indoors. Diners can browse the various hawkers, sampling bites as they explore 13 concepts ranging from Mina’s own Little Lafa, specializing in Egyptian flatbreads and mezze platters; to Adam Sobel’s Nana Lu dishes inspired by his Italian grandmother; to Ayesha Curry’s International Smoke, a meat lover’s paradise. Ramen, burgers, poke and salads are also represented. — International Market Place; 377-4402. Lunch, dinner. $$

THELMA’S RESTAURANT

Larry and Thelma Torres have welcomed many folks from outside of Waipahu hungry for their Filipino food fix since opening in 1991. Top dishes are Thelma’s Special (crisp roast pork, raw tomato, onion and soy sauce), adobo fried rice omelet, oxtail kare kare and sari sari (pork, shrimp, eggplant, squash and ong choi). Versions of kare kare (a peanut sauce stew) with pig’s feet or beef were recently added. The restaurant, which opens at 5:30 a.m., serves breakfast all day, including American favorites of hotcakes and French toast. There is a lunch and dinner buffet. — Westgate Shopping Center, 94-366 Pupupani St., Waipahu; 677-0443. Breakfast, lunch, dinner. $-$$

TIKI’S GRILL & BAR

Tiki’s Grill & Bar serves Pacific Rim/Hawaiian/American cuisine, so there’s no shortage of diversity. Top breakfast selections are the vegetarian Waikiki Bikini and seafood Surfer Girl omelets. A top appetizer is Tiki’s prime-rib poke. A Thai chicken and green papaya chop salad and the grilled N.Y. steak sandwich are top lunch items. For dinner, the Parmesan-crusted chicken breast linguine, seared island ahi tuna and lamb shank with shrimp gnocchi are among the many winners. The atmosphere is casual and the second-floor restaurant offers a picturesque ocean view. — Aston Waikiki Beach Hotel, 2570 Kalakaua Ave.; 923-8454. Breakfast, lunch, dinner. $$$

TO CHAU

To Chau is where to go for pho. There are 14 selections of the Vietnamese noodle soup here, including five combinations, and bowls come in three sizes. Top selections are the rare beef, brisket, meatball, tendon and tripe. Of course, fresh herbs and vegetables accompany each order. Popular non-pho items are the rolls (summer, spring and vegetarian), green papaya salad, grilled pork chop and barbecue chicken. No desserts, but those who need a fix of sweetness can order the Thai iced tea or iced coffee with condensed milk. Cash only. — 1007 River St.; 533-4549. Breakfast, lunch. $

TOKKURI TEI

So much deliciousness, so little time — myriad items keep diners coming back to this Kapahulu izakaya. Dishes range from fresh, quality sushi, traditional yakitori and tempura to more modern choices such as the Nori-chos — deep-fried nori chips with tomatoes, avocado, masago, green onion, cheese and teri sauce. The ahi poke tartare comprises three mounds of seasoned ahi topped with tobiko and strips of nori, each set atop a lightly toasted base of rice. Thrill-seekers, ask for the Roulette Roll: a seemingly innocuous tuna roll packs a nostril-clearing wallop of wasabi hidden in one of its six pieces. It comes with a shot of habushu, Okinawan snake sake, ladled from a jar complete with said snake coiled inside, staring you down as you and your tablemates wonder who will get the hit of fire. — 449 Kapahulu Ave.; 732-6480. Lunch, dinner, late night. $$-$$$

TONKATSU GINZA BAIRIN

This temple to tonkatsu — fried cutlets — offers a unique dining experience, starting with a selection of choice pork loin cuts. The finishing touch is the restaurant’s specially made katsu sauce, a blend of spices, fruits and vegetables. Favorites here are the Kurobuta pork loin katsu and Bairin pork tenderloin katsu don. The Katsu Loco Moco adds a local twist. The first Tonkatsu Ginza Bairin restaurant opened in Japan way back in 1927; the Waikiki location is the only one in the United States. — 255 Beach Walk, Waikiki; 926-8082. Lunch, dinner. $$-$$$

TONKATSU TAMAFUJI

Located just outside of Waikiki, Tonkatsu Tamafuji is one of the best local-friendly places for tonkatsu. The positive experience starts with parking, ample on the street and or in the structure that houses the restaurant, a plus over Waikiki tonkatsu places. But it’s the quality of the menu that really makes this place stand out. Each katsu item is prepared by an experienced staff using bread from La Tour Bakehouse. Try the pork loin katsu and shrimp katsu. Choose from three rice sides and tsukemono, all unlimited, including the cabbage salad. For an average price of $20, the meal is well worth it. Just be prepared for a long wait. This place is pretty popular. — 449 Kapahulu Ave.; 922-1212. Dinner. Closed Tuesdays. $$

TOWN

Town’s motto is “with aloha always,” so expect food made with love and fine customer service. The new-American, Pacific and Mediterranean dishes are organic whenever possible, with produce changing daily depending on local availability. A top pupu is the ahi tartare. Entrees are led by the Kuahiwi grass-fed hamburger, hand-cut pastas (vegetable- or meat-based) and Kulana striploin. Up to 12 orders of gnocchi are served nightly and usually sell out. Town is the first of Ed Kenney’s trio of restaurants in Kaimuki — Mud Hen Water and Kaimuki Superette are across the street. — 3435 Waialae Ave., Kaimuki; 735-5900. Lunch, dinner. Closed Sundays. $$$

TSUKADA NOJO

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UAHI ISLAND GRILL

Fresh island flavors are on display in dishes both familiar — like garlic chicken — and less so — like panko- and furikake-crusted calamari rings, Sriracha duck or orange duck confit. Some dishes mix two worlds, such as kalua pork with kale, not cabbage. Opened in 2007, the business has grown, moving to its current location on Aulike Street and operating a food truck on the University of Hawaii at Manoa campus. Visit the website to see the variety of branded dressings and rubs the restaurant also sells. — 33 Aulike St.; 266-4646. Lunch, dinner, Sunday brunch. $-$$

UNCLE BOBO’S SMOKED BBQ

Few places in Hawaii serve mainland-style barbecue coated in dry rub and cooked low-and-slow for hours. Uncle Bobo’s is the exception. Tucked away in a blink-and-you’ll-miss-it spot on the Windward coast, Uncle Bobo’s offers smoked brisket, ribs, pork shoulder, pulled pork, pork chili verde, sloppy Joes, Louisiana hot links and all the requisite sides, including cole slaw, ranch-style beans and the amusingly named Redneck Rice. Specialty coffees, acai bowls and shave ice will add a sweet finish to a smoky meal. — 51-480 Kamehameha Highway, Kaaawa; 237-1000. Lunch and early dinner Wednesdays through Sundays. Closed Mondays and Tuesdays. Cash only. $-$$

VEGAN HILLS

A lot of philosophy, spirituality — and knowledge of various vegan cooking styles — go into every dish at this small, elegant restaurant that delivers sophisticated breakfast and lunch dishes. Chef-owner Megumi Odin pulls from her knowledge of ayurveda, macrobiotics, Zen shojin ryori temple recipes, Buddhist vegetarian cooking, plus western styles of vegan cooking, to create visually beautiful dishes that bring forward the fresh, natural flavors of the ingredients. Recommendations: Blissful Bowl, Perfect Rainbow Cobb salad, Why Not Chos, Satori. — 3585 Waialae Ave., Kaimuki; 735-3585. Breakfast, lunch. $$

VINO ITALIAN TAPAS & WINE BAR

Come for the wine, stay for the food. Vino is at heart a wine bar, but more than that it is a live demonstration of how the right wine can elevate a dish, and vice versa. Master sommelier Chuck Furuya selected the wines here to be both food- and wallet-friendly. He insists on proper wine storage and proper glassware and is meticulous in his training of the staff, which means the server who pours your wine won’t just recite the label but can discuss terroir. Maybe not much of it will stick in your memory, but it will enhance your enjoyment in the moment. The beauty of Vino is that chef Keith Endo’s food lives up to the wine, and then some. Start with the burrata, fresh mascarpone, gooey in all the best ways; follow with one of his homemade pastas, maybe the Triofie Pasta with seasonal mushrooms, sun-dried tomato and Genovese pesto; and move on to an entree of crispy whole branzino (sea bass). If you’re lucky with the night’s specials, grab the bone marrow or the uovo ravioli, a pillow of pasta wrapped around a soft-cooked egg. Both to die for. — Waterfront Plaza, 500 Ala Moana Blvd., 524-8466. Dinner. Closed Mondays. $$$

VINTAGE CAVE CAFE

Look beyond the room’s Vegas-y Venetian artifice — instead of work by Michelangelo, a dome ceiling is painted with constellations and a circle of women who mimic the touch of God and Adam — and you will find a menu of classic Italian specialties that is spare, elegant and approachable. Day and night, the menu comprises a mix of casual and luxe specialties, from the classic Margherita and a quattro formaggi pizza drizzled with honey, to uni or arrabiata pastas, and wagyu tagliata or wagyu filet mignon. — Ala Moana Center, Ewa Wing; 441-1745. Lunch, dinner. $$$$

WAIAHOLE POI FACTORY

Drive just a few minutes outside of Kaneohe town and your shoulders begin to relax. Cruising the highway with an expanse of ocean to one side can feel like a neighbor island vacation. Stop at Waiahole Poi Factory to extend that feeling, picking up some hand-pounded poi and traditional Hawaiian food from the rustic building’s grab- and-go window. All the favorites are served, as well as hard-to-find specialties like hoio (fiddlehead fern) salad and kulolo, paired with haupia ice cream in a dessert called Sweet Lady of Waiahole. The Kanaka Nui plate is loaded with a little of most offerings, and is large enough for a family to share. — 48-140 Kamehameha Highway, Waiahole; 239-2222. $$

WOLFGANG’S STEAKHOUSE

Wolfgang’s Steakhouse takes its time to produce the most savory steaks. All except the prime tenderloin are aged 28 days at a temperature of 32 to 36 degrees. Popular lunch selections are the half-pound hamburger and loco moco. For dinner it’s the USDA prime porterhouse (filet and New York strip) and tomahawk (bone-in rib-eye). Both are 32 ounces and should feed at least two. Happy hour is 11 a.m. to 6:30 p.m. every day. Owner Wolfgang Zwiener, once head waiter at the famous Peter Luger Steak House in New York City, has opened 18 restaurants worldwide. — Royal Hawaiian Center third floor, Waikiki; 922-3600. Lunch, dinner, weekend brunch. $$$-$$$$

YACCHABA

Yacchaba is an ingratiating, cozy izakaya, with friendly, unobtrusive service, designed with clean lines and accents of red. Its trademark offerings are iburi, or smoked items, which diners finish off themselves on a hot stone grill at their tables, accompanied by flavored salts for dipping. The many tasty, comforting choices include tofu dishes, a simple bowl of ramen, udon, soba and somen noodles, rice and soup, musubi and musubi chazuke. Try the tofu and avocado salad, with house-made tofu; grill-your-own saba or pork belly; and don’t sleep on the fried items, great with beer — the fried sweet corn and ebi bread are flavorful, and lighter than you might expect. — 1718 Kapiolani Blvd.; 945-0108. Dinner. $$-$$$

YAKI YAKI MIWA

The specialty here is okonomiyaki, a Japanese pancake/omelet made of flour, grated yam, cabbage, egg and various fillings. Popular selections are the Miwa’s Special (shrimp, squid, shank meat and potato), Super Pork and Mochi Cheese. Two variations of okonomiyaki — pork suji negiyaki (with green onions) and modanyaki (with noodles) — also are popluar. A favorite dessert is the sweet potato with ice cream, which provides a hot and cold combination. The establishment seats about 35 and can fill up quickly. — 1423 S. King St.; 983-3838. Dinner. Closed Tuesdays. $$-$$$

YAKINIKU DON-DAY

This popular hangout can satisfy those after-work, late-night or early-morning cravings for Korean meats grilled at the table. Of nine meat combo choices, the top selection is the pork belly. Dishes run between $50 and $100 and feed two or three. Combo choices come with a Korean pancake, soup (tofu or soybean) and six banchan (side dishes), including the popular cooked kim chee. — 905 Keeaumoku St.; 951-1004. Dinner, late night. $$-$$$

YAKINIKU FUTAGO

Twins Sunchol and Sunbong Lee have teamed up to establish a fast-growing yakiniku empire, with 44 establishments in Japan and 13 more throughout the rest of Asia. Hawaii and New York are the only U.S. locations. The name of the restaurant, Futago, means twins in Japanese. Top appetizers are the seared fatty toro kalbi with ponzu sauce and wagyu toro sushi. The signature meat selection — out of 28 choices — is the hamideru kalbi (black wagyu), imported from Japan. A seafood selection offers shrimp, scallops and calamari. Each order feeds up to four. Banchan, or side dishes, are ordered ala carte. — 949 Kapahulu Ave.; 734-3956. Dinner, late night. $$$

YAKINIKU SEOUL

Why is the Japanese word for grilling meat in the name of so many Korean barbecue restaurants? That’s a conversation best left to another day. Diners at Yakiniku Seoul know exactly what they will be experiencing when they dine in: an opportunity to commune over fragrant meat and vegetables, and a range of side dishes in flavors from mild to pungent and spicy. Regulars rave about the meat jun, which is among dishes available for takeout. — 1521 S. King St.; 944-0110. Lunch, dinner. $$-$$$

YAKITORI HACHIBEI

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YANAGI SUSHI

Yanagi is beloved by generations for its fresh, fairly priced sushi and locally influenced Japanese fare. The sprawling menu pleases palates with nigiri and sashimi platters, sushi rolls, misoyaki butterfish, shrimp tempura, chicken katsu, teriyaki steak, nabe and more. The expansive restaurant is plastered with 400-plus photos of celebrity diners who’ve enjoyed owner-chef Haruo Nakayama’s dishes. Imagine buttery tuna and hamachi, tender oysters and abalone, sweet amaebi and uni. Sit at the sushi bar and you won’t be disappointed. An omakase satisfies for less than $40. Late-night happy hour is very popular. Go from 10:30 p.m. to 2 a.m. any day except Sunday for sushi, pupus, combo meals, beer and sake at a discount. Favorites include salmon sashimi with Maui onion and ponzu, the spicy ahi bowl and fried baby octopus. — 762 Kapiolani Blvd.; 597-1525. Lunch, dinner, late night. $$-$$$

YAUATCHA

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YOUNG’S FISH MARKET

What began in 1951 as a fish market, then evolved into a Chinese grocery, has evolved again into a haven for Hawaiian food. Every element of the Hawaiian plate is ono, from the laulau (all kinds: pork, chicken, butterfish, beef) to the kalua pig, pipikaula, chicken long rice and squid luau, to the haupia and poi on the side. Also on the menu: pasteles, turkey tail, tripe and beef stews, poke, opihi, dried fish and more. Bring a big appetite because portions are generous. — 1286 Kalani St., Waiakamilo, 841-4885. Lunch, dinner. $$

ZIPPY’S RESTAURANTS

As an ‘Ilima award winner for 10 years or more, this restaurant is in the Star Circle for perpetual awards. — Multiple locations. Lunch, dinner. $