What we ate

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Here at Nonstop Honolulu, we take eating seriously. We’re passionate about food and the whole experience of dining out. Three of our bloggers — Melissa Chang, Catherine Toth and Mari Taketa — are particularly tapped into Honolulu’s eating scene, and they’ve shared many of their food adventures in various blog posts. In case you missed some of these galleries, here’s a look at some recent ones. For our complete archive of food galleries, see our Nonstop eats roundup.

FUUD: Roy’s in Hawaii Kai (Catherine Toth)

Spicy edamame

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Unlike other restaurants that deliver filling bread to your table before you order, Roy's gives you spicy edamame, which, to me, is a refreshing change. Don't get me wrong, I love my free bread! But edamame isn't as filling — and just as good.

Grillin’ and chillin’ at Sikdorak (Melissa Chang)

Sikdorak

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All barbecue, all the time: Starting today, Sikdorak, the newish Korean barbecue spot in Samsung Plaza, will be open 24 hours. Wait, wait, back up. What is this place, and why do we want to go there? And what does the name mean? Well, let's go inside, and I'll tell you.

Sikdorak
655 Keeaumoku St.
808-949-2890

FUUD: Jose’s Mexican Cafe & Cantina (Catherine Toth)

Jose's Mexican Cafe & Cantina

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This Mexican restaurant has been satisfying cravings in Kaimuki for more than 30 years.

FUUD: Cafe Miro in Kaimuki (Catherine Toth)

Outside Cafe Miro

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Cafe Miro has been around for 13 years, once in half the size. About six years ago, the restaurant expanded into the space next door vacated by 9th Avenue Bakery. This is the only restaurant Chef Shigeru Kobayashi — originally from Kumamoto, Japan and lived in Avignon, France — owns.

Roundup: Maui eats (Melissa Chang)

Ululani's shave ice

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Ululani's shave ice, with locations in Kahului and Lahaina, is famous for their super-fine shave ice and unique, homemade flavors. Choose from an overwhelming menu of about 40 flavors, from the basic strawberry or vanilla up to tamarind, tiger's blood and red velvet. As you can see, the staff vigorously pokes holes in the ice before doing their generous pour, so you get flavor in every bite.

Ululani's shave ice
815 Front St.
360-606-2745

Maui eats: Bistro Casanova (Melissa Chang)

Bistro Casanova

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If you go to Bistro Casanova, try to go with friends so you can try more things. I had a hard time deciding what to order. If you go to the website, you can see the many unique menu items and understand why. They have a wide selection of items from the simple to the sublime.

Bistro Casanova
33 Lono Ave.
808-873-3650

Maui eats: Mala Ocean Tavern (Melissa Chang)

Mala Ocean Tavern

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There are tables, but we preferred to sit at Mala's bar so we could talk story with the bartenders, who also made nice recommendations on drinks. If you go, though, be prepared to sit where you can if you don't have reservations, as they are constantly crowded.

Mala Ocean Tavern
1307 Front St.
808-667-9394

Maui dining: Humu at the Grand Wailea (Melissa Chang)

Maui dining: Humuhumunukunukuapua'a

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Here's the sunset view from the restaurant. Aaaaahhhh...

FUUD: Hoku’s at the Kahala Hotel (Catherine Toth)

Hoku's

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There aren't many award-winning, fine-dining restaurants that are located outside of urban Honolulu. And the fact that Hoku's is located at the end of Kahala Avenue — and with a lot of parking available — only makes me want to eat here more often.

FUUD: Zia’s Caffe in Kaneohe (Catherine Toth)

Zia's Caffe

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Zia's Caffe opened in 1998 and has already garnered loyals fans who come for the pastas, pizzas and, of course, bread pudding.

Basement food mania: Sunday in Seoul (Mari Taketa)

Basement food mania

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Temperatures in Seoul today have plummeted below zero (that's right, and that's Fahrenheit), but do I know that? I'm underground. This is Lotte Department Store's Premium food basement, just across the street — make that under the street — from my hotel.

On any given day, a good part of Seoul's population is down here. Sogongdong, Myeongdong, Namdaemun — enormous arcades connect, so not only can you shop, eat, get a haircut, be fitted for a suit, even visit an aquarium, you can also walk miles under the city from one point to another without once emerging into the freezing wind. From Burt and Ryan's Seoul Plaza Hotel to mine, the Ibis Myeongdong, for example, you can take a taxi (5 minutes), take the subway one stop down the same line (about 10 to 12 minutes total), or you can head underground and walk (6 minutes).

Clock's seriously ticking today. It's my final day in Seoul. Last chance to feast. And I'm so in the right place.

Photo by Stephen Larson

Seoul food: Nonstop grinds in Korea (Mari Taketa)

Korea House

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Korea House is famous, not only for its food but also as a cultural center. The Hawaiian Air group came early for a cultural tour and Korean mask-making session. Normally I'm not good at appreciating meals at tourist-oriented places like this, but I wanted to try traditional imperial food and get a baseline of the flavors of real Korean food in Korea.

FUUD: Downtown eats (Catherine Toth)

Grand Cafe & Bakery

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You can't go wrong with anything on the menu at Grand Cafe & Bakery in Chinatown. It was first founded in 1923 and, though the cafe has changed since it re-opened on Pauahi Street several years ago, it maintains that throwback feel — in its dining area and food offerings.

Grand Cafe & Bakery
31 N. Pauahi St.

808-531-0001

FUUD: Sorabol the best Korean eats? (Catherine Toth)

Inside Sorabol

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Ask anyone who loves Korean food and they'll like say they've been to Sorabol Korean Restaurant. It's an upscale, sit-down restaurant compared to the take-out places I usually frequent. Lots of space and elbow room. That was nice.

Dinner & dessert at Caesars Palace (Melissa Chang)

Bradley Ogden

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I don't want you to think that every day is filled with decadence, but we did have to stop in at Bradley Ogden, which is one of Ed Morita's favorite restaurants. Bradley Ogden was one of the first chefs to encourage the "farm to table" movement, and has the only restaurant in Las Vegas to receive the James Beard Foundation's "Best New Restaurant of the Year" award.

Bradley Ogden
Caesar's Palace
877-346-4642

FUUD: Waioli Tea Room in Manoa (Catherine Toth)

Outside Waioli Tea Room

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The turn-of-the-century structure alone is worth the trip to Manoa.

Vegas: The day of the food coma (Melissa Chang)

Hash House a Go Go

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Reader Cindy Goo recommended Hash House a Go Go, and the nearest one was on the Strip in the Imperial Palace.

Hash House a Go Go
Imperial Palace
3535 Las Vegas Blvd.
702-254-4646

FUUD: Shogunai Tacos (Catherine Toth)

Shogunai Tacos

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Don't let the name fool you. ("Shoganai" means "can't be helped." "Shogunai" is a play on that word.) This newest food truck isn't shrugging its shoulders. The owners know exactly what they're doing.

Where I’d tell the Obamas to eat (Melissa Chang)

Hono's Pineapple Shrimp

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If they take a trek to the North Shore, the Obamas might think about stopping at one of the famous shrimp trucks out there. On Kamehameha Highway in Haleiwa, just before McDonald’s and next to Giovanni's, is Hono's. They can get a taste of Hawaii with the pineapple shrimp, which was one of my favorites out there.

FUUD: Inferno’s Wood Fire Pizza in Kalihi (Catherine Toth)

Inferno's Wood Fire Pizza

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It's an odd place for a gourmet pizzeria, but on the corner of Kalihi Street and Nimitz Highway, there's a place to get custom pizzas right out of a wood-fire oven.

Terry’s Place and the Underground Chefs (Melissa Chang)

P1110072

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Terry's Place doesn't really get hopping till later in the evening, so if you get there at 5 p.m., it's empty. The patrons are all regulars, so it's kind of like walking into the bar from "Cheers."

FUUD: Hot Pot Heaven in McCully (Catherine Toth)

Hot Pot Heaven

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Opened this summer, Hot Pot Heaven joins a slew of trendy hot-pot places on Oahu, including Bangkok Shabu Shabu and Sweet Home Cafe. People must love the concept.

1 comments
bettydalycity
bettydalycity

The Roy in San Francisco have a different menu and exc. chef working there. The restaurant decor is island theme. They have more of a seafood menu which flow in from Hawaii fresh.