Got foodies heading to Hawaii this summer and beyond? Travel Agent breaks down the latest culinary happenings for hungry clients heading to Oahu.
Occupying 6,900-square feet of the ground floor of Hawaii’s International Market Place, James Beard Award-winning chef Michael Mina opened his latest and communal eatery, The Street, A Michael Mina Social House in the heart of Waikiki on June 2. As a gourmet gathering spot, The Street features a collection of culinary experiences carefully curated by chef Mina highlighting the perspectives and expertise of many talented chefs.
Visit www.thestreetsocialhouse.com
BAKU, a new restaurant specializing in modern Japanese robata-style cuisine, will be opening in August in the International Market Place. BAKU specializes in Japanese cuisine prepared in an open kitchen on their signature robata and yakitori grills. Robata, meaning “around the fire,” uses a grill that harkens to a design originating centuries ago that burns specially sourced charcoal at over 800 degrees. BAKU will also serve sushi and sashimi complimented with premium sake, an international wine program and hand-crafted cocktails.
BUHO Cocina Y Cantina is set to unveil its new Buho Breakfast Club (BBC) designed by Hale Aina Award-winning chef Arnaldo “Masa” Gushiken. A chic, new morning culinary program in the heart of Waikiki, BBC offers daily rooftop breakfast from 7 – 11 a.m. with brunch service on Sundays until 2 p.m.
Visit www.buhocantina.com
Herringbone, the second restaurant from global hospitality company Hakkasan Group, is set to make its debut at the International Market Place this summer. Herringbone Waikiki’s design takes inspiration from its California sibling restaurants with elements like weathered wooden boxes filled with fragrant herbs, an ivy canopy to shade diners on its 2,000-square-foot lanai and a massive indoor living wall.
Visit www.herringboneeats.com
Japengo Steak and Seafood recently introduced a newly-renovated bar area and updated drinks menu featuring a hand-selected list of premium wines, local craft beers, and specialty cocktails made from organic, local ingredients. Included in the lineup is the Manoa Honey Spritzer, a sweet and sparkling cocktail made of aperol and an exclusive honey wine created especially for Hyatt Regency Waikiki Beach Resort and Spa by local brewer Brian Paisley of Hawaii’s Paisley Meadery. Other cocktail highlights include the Candied Ginger Lychee and the Bright and Sunny.
Visit waikiki.regency.hyatt.com
Honolulu-born chef Ed Kenney’s fourth eatery, Mahina & Sun’s, features his take on island cuisine in a hip, casual atmosphere of the Surfjack Hotel & Swim Club. Every Tuesday, guests can sample libations courtesy of Mahina & Sun’s beverage vendors and local partners in the restaurant’s new on-site experience, The Tasting Room.
Visit www.mahinaandsuns.com
Oahu’s newest restaurant, Senia, represents a shared culinary vision influenced by the individual cultural experiences and culinary backgrounds of Hawaii-born chef Chris Kajioka and United Kingdom chef Anthony Rush. Senia features Kajioka’s and Rush’s take on regional American cuisine, showcasing their diverse cooking styles with a menu of dishes exploring and celebrating Hawaii’s abundance of fresh ingredients.
Visit www.restaurantsenia.com
The Sheraton Princess Kaiulani is celebrating happy hour every day from 11 a.m. – 6 p.m. at its revamped poolside restaurant, the Splash Bar featuring $4 domestic drafts, $5 import and craft drafts and $2 off all wines by the glass.
In addition, each day of the week will highlight a different tropical cocktail for a nominal fee of $8. Guests can also enjoy Splash Bar’s newly refreshed food and beverage menu and retro tiki vibe.
Visit www.princess-kaiulani.com and keep visiting www.travelagentcentral.com for all your latest Hawaii travel news.
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