With so many international influences, it's no wonder why the new Waikiki is home to so many different flavors from around the world.

Hawaiian Pacific Rim Cuisine is famous all around the globe for its fresh ingredients and amazing flavors and Waikiki is the place to go for this gastronomic experience. Choose from relaxed, fancy dining by the ocean to local secrets served with Aloha. It's all right here in Waikiki so come and share the experience.

HAWAII REGIONAL CUISINE

Hawaii Regional Cuisine is a renowned culinary style that fuses American, Asian, European, and Hawaiian dishes together with the freshest local ingredients.

Chef Roy Yamaguchi was one of twelve founding chefs of Hawaii Regional Cuisine and his restaurant, Roy's Waikiki in the new Waikiki Beach Walk, is a wonderful place to discover this truly unique blend of island flavors.
> Waikiki Hawaii Regional Cuisine listings

CASUAL DINING

After a day of sun on Kuhio Beach, you can visit a variety of casual Waikiki restaurants to wrap up your day. Duke's Canoe Club is a lively spot that immerses you in photos of Duke Kahanamoku and the Waikiki Beach Boys. Tiki's Grill and Bar overlooking Kalakaua Avenue is also a fun spot for a sunset Mai Tai.

In nearby Kapahulu you can eat like the locals at a variety of restaurants featuring everything from authentic Hawaiian food to local-style plate lunches. Eateries and bars throughout the Waikiki area will guarantee a good time during your visit.
> Waikiki Casual dining listings

FINE DINING

You'll also find world-class restaurants in Waikiki. Chef Nobu Matsuhisa has opened a Nobu flagship restaurant near Waikiki Beach Walk. Ruth's Chris and Hy's Steak House offer mouth-watering steaks. Fresh seafood, sushi, and other favorites round out your culinary exploration of Waikiki.

ISLAND FOOD 101

Island foods extend far beyond coconut and pineapples, Hawaii's native dishes robust with flavor and prepared with the freshest ingredients from both land and sea, should be on the checklist of foodies who are looking to try something new and authentic.

Since it is a group of islands, it's only natural that Hawaii's waters are bountiful with a variety of seafood, and sushi and sashimi lovers will be in heaven here. Hawaii's residents consume the most fish in the nation, a majority of it prepared raw as poke (pronounced poe-kay). The dish dates back to ancient Hawaii, when raw fish was seasoned with sea salt and crushed kukui nuts, and cut into bite-sized pieces or served whole. Poke is now a staple of the island table, usually prepared with fresh 'ahi (yellow fin tuna) and mixed with soy sauce, onions chili peppers, limu (seaweed) or wasabi (Japanese horseradish). Other gems from the sea such as octopus, aku (skipjack), mussels and even raw crab can be made into poke. Most restaurants and bars offer poke on their pupu (appetizer) menu, and it can be found in the seafood section of grocery store and served at some of the lu'au shows. It's great with a cold beer and its flavor and texture will wow even the most discriminate seafood connoisseur.

For many visitors who sample Hawaiian food, Kalua pig is the hands down favorite. Traditionally served at a lu'au, the pig is cooked in an imu (underground oven) all day long yielding juicy pork with a distinct, smoky flavor. Served shredded, it's a favorite of locals too, and the dish is offered as a main course at many "plate lunch" eateries. Its popularity has led to several area chefs to incorporate it into sandwiches, quesadillas and even tacos on their menus.

Real Hawaiian food can't be discussed without a mention of poi. While many have heard of it, they may or may not understand what it is made from: it comes from the taro root, a starch staple throughout the Pacific, and it is steamed, mashed and mixed with water into a smooth, thick paste. Hawaiians have been eating it for centuries, and it's been touted for being low in calories and nutritious. Poi is an acquired taste, and a sprinkling of sugar makes it palatable for novices. Dig in and discover what 'ono (delicious) means!