The Oahu culinary scene is whipping up a lot of new things for visitors to try.
While neighboring islands like Hawaii Island and Maui may boast more farms and agricultural acreage than Oahu, the state's most populated island is home to the most diversity and wealth of offerings for traveling foodies.
Honolulu and the rest of Oahu offer celebrity-chef led kitchens, innovative farm-to-table restaurants, authentic Hawaiian classics and award-winning chefs. The first third of 2018 has brought a bevy of new restaurant openings and noteworthy announcements. Here's a rundown of what's happening in Oahu's dining scene:
Morimoto Asia Waikiki and Momosan
The Alohilani Resort Waikiki Beach, which debuted at the end of 2017, has partnered with Iron Chef Masaharu Morimoto on two new dining concepts at the property.
Morimoto Asia Waikiki, the resort's signature restaurant, opened in mid-February. The menu will feature Morimoto's inventive, modern Pan-Asian cuisine integrated with traditional Western and Asian elements. The dinner-only menu will feature an eclectic take on some of his Asian favorites with emphasis on flavors representing China, Korea, Japan, Thailand, India and other regions. Signature dishes include Peking duck, sticky ribs, lo mein, tuna pizza, Korean galbi, dim sum and traditional wok fry dishes such as Kung Pao chicken and Thai lobster chow fun.
The restaurant, situated on the second floor of the resort, features a glass-walled exhibition kitchen offering diners a view of the work behind the dishes, two outdoor seating areas and a private dining room with ocean views suitable for private events and parties.
Morimoto will also be opening the second installment of Momosan, which first opened in New York in 2016, at the Alohilani. More casual than Morimoto Asia Waikiki, Momosan's menu revolves around ramen and small plates like gyoza and garlic shrimp. The restaurant will also feature a tropical beer garden with communal tables.
Merriman's Kakaako
The fifth eponymous restaurant from one of the forefathers of modern Hawaiian cuisine, Peter Merriman, is scheduled to open in June in Kakaako, a neighborhood that has seen a great deal of development, including news bars and restaurants in recent years.
The Merriman's team has recruited Jon Matsubara, who was previously running his own concept in the Bloomingdale's at Ala Moana Center, to helm the kitchen. The 6,000-square-foot, 200-seat restaurant will be on the ground floor of the Howard Hughes Anaha condominium tower and will include a large bar area with a more casual menu with burgers and brasserie items along with the traditional dining room.
The menu will follow Merriman's clean, detailed approach to highlighting Hawaiian ingredients and flavors, with signature dishes found at other branches of the restaurant in addition to new, unique items for Kakaako. Some of the menu items in the works include fresh, handmade bread and ice cream.
Buffet at Hyatt Regency Waikiki
Jeffrey Szombaty a veteran chef in the Hyatt company, came on as executive chef in November and immediately set to work launching the property's newest concept, Buffet at Hyatt. Szombaty came from the Hyatt Regency Vancouver, but is not new to the Aloha State or the Hyatt, having served as executive sous-chef there from 2010 to 2014.
The Buffet, which opened in February and operates daily from 5:30 p.m. to 9:30 p.m., is organized into several stations, and guests are encouraged roam around the dining area to see what entices their taste buds. Dishes include made-to-order poke and sushi, kiawe smoked prime rib, southern king crab legs, and certified angus grilled beef in addition to traditional Hawaiian items. The Buffet rotates through three menus during the week, cycling dishes in and out to maintain variety.
Hoku's
The Kahala Hotel & Resort has completely redone signature restaurant Hoku's from cuisine to construction. The restaurant interior has been entirely revamped, including new kitchen equipment, dining room floors and furniture, new entryway and lighting.
New chef de cuisine Eric Oto, brought in from the Halekulani in August 2017, has redone the menu with an emphasis on refined-but-approachable, modern Hawaiian and Asian cooking. Popular dishes like a seafood tower and rack of lamb are still on the menu, but the focus will now be on a multicourse tasting menu that will focus on seasonal, local ingredients that will be adapted monthly.
Mina's Fish House
Award-winning chef and restaurateur Michael Mina has partnered with Four Seasons Resort Oahu at Ko Olina to take the wheel at the resort's signature fresh catch restaurant, which was redubbed Mina's Fish House in December.
The James Beard Award-winning chef, who already operates the Street and Stripsteak in Waikiki, is expanding his culinary influence to Ko Olina. The restaurant decor was retouched with some architectural changes, and an outdoor bread oven and private dining room have been added.
The menu will feature pu pu platters, small plates, a signature Hawaiian seafood tower and whole Hawaiian-style grilled and baked fish dishes. Dishes include Kona cold lobster and coconut bisque, Hawaiian abalone spaghetti and Mina's signature ahi tuna tartare reimagined as a contemporary poke. They also offer a selection of wood-broiled, dry-aged steaks and featured Tiki-themed cocktails.
The Lanai at Ala Moana Center opened in late 2017 and recently added a handful of new restaurants with more on the way.
Lanai at Ala Moana Center
A new dining hall opened in the world's largest open-air mall in fall 2017, and more eateries are on the way. The Lanai, Ala Moana Center's newest dining concept, is located on the expansive mall's second level and boasts a 450-seat dining hall with indoor and outdoor spaces and will eventually house 12 different restaurants. It's open all day, serving breakfast, lunch, dinner and grab-and-go items.
In March, Agave & Wine and health-food and smoothie bar Da Spot opened, joining Ahi & Vegetable, Hakkaido-based bakery and cafe BRUG, HiTEA Cafe, Mahaloha Burger, Sobaya Teppanyaki Farmer, Musubi Cafe Iyasume and Uncle Clay's House of Pure Aloha. San Francisco-based Ike's Love & Sandwiches has been announced to the lineup but has not yet opened.
The 18,000-square-foot space offers a variety of cuisines and styles. Ahi & Vegetable gets its tuna from the Honolulu fish auction and guests can watch their food being made at the open kitchen at Sobaya Teppanyaki Farmer.