Travel Reference
In-Depth Information
(
591-0253;
www.sidestreeetinn.com
;
1225 Hopaka St; plate lunch $7-10, shared dishes $10-20;
2pm-2am, takeout only 10am-2pm Mon-Fri)
The outside looks like hell, and the sports-bar
atmosphere hardly rates on a Zagat's survey, but this late-night gathering spot is where
you'll find some of Honolulu's top chefs hanging out in the Naugahyde booths after
work. Divinely tender
kalbi
short ribs and pan-fried pork chops are what locals crave
most. Reservations advised. Also at 614 Kapahulu Ave near Waikiki.
Sushi Sasabune
JAPANESE $$$
(
947-3800; 1417 S King St; most shared dishes $12-36; noon-2pm Tue-Fri, 5:30pm-10pm Tue-
Sat)
Honolulu's top-shelf choice for sushi purists, hands down. If you're going to go all
out for the
omakase
tasting menu, be prepared to shell out over $120 per person for more
than a dozen courses of fresh Pacific seafood, personally chosen by the sushi chefs who
deftly work their knives behind the counter. Reservations essential.
Alan Wong's
HAWAII REGIONAL CUISINE $$$
$$$
(
949-2526;
www.alanwongs.com
;
3rd fl, 1857 S King St; mains $35-60; dinner from 5pm)
An innovative co-founder of Hawaii Regional Cuisine, Alan Wong creatively rein-
terprets immigrants' culinary traditions inside a nondescript office building (which,
sadly, lacks views). Fresh seafood and island-grown produce get spotlighted, including at
bimonthly 'farmers series' dinners. Order the chef's stand-out signature dishes, such as
ginger-crusted
onaga
(red snapper) and twice-cooked
kalbi
short ribs. Reservations es-
sential. Valet parking available downstairs.
Alan Wong's more casual Pineapple Room restaurant inside Macy's department store
at the Ala Moana Center dishes out express lunches daily and weekend breakfasts for
much less moolah.
Nanzan Girogiro
JAPANESE $$$
$$$
(
521-0141;
www.guiloguilo.com
; 560 Pensacola St; chef's tasting menu $50-60; dinner from
6pm Thu-Mon)
A culinary alchemist, Japanese chef Matsumoto-san imports his hometown
of Kyoto's traditional
kaiseki ryōri
(multicourse meals of seasonal, small dishes) and in-
fuses it with Hawaii-grown fruits and vegetables, wild seafood and, frankly, magic. In-
side an art gallery, bar seats ring an open kitchen, where pottery bowls open to reveal
tastes like tea-soaked rice topped with delicately poached fish. Reservations required.
