Justin and Tom Park lead this intimate spot inspired by the cocktail dens of Japan. Their Mai Tais and Highballs are so next level that the duo walked away with a James Beard Award for Outstanding Bar in 2023. Why Kim loves it: “Bar Leather Apron is one of my favorite bars, not just in Hawaii, but the world. You don’t have to take my word for it though. It’s the first Hawaii establishment to win a prestigious James Beard Award. The drinks and ambience are fantastic..."

This follow up from the Bar Leather Apron team pairs their exceptional cocktails with chef Ki Chung’s omakase menus. Ever-changing dishes might include showstoppers like fried shokupan bread with grilled salmon on wasabi cream cheese. Why Kim loves it: “Chef Ki Chung does a beautiful job of using influences from all over the world in his cuisine, but never forgetting its Korean soul. It’s another restaurant I would recommend booking well ahead.”

This light-filled hotspot is the place to go for inventive takes on regional Hawaiian cooking from star chefs Wade Ueoka and Michelle Karr-Ueoka. Make sure you save room for Karr-Ueoka’s award-winning desserts like the mango shave ice with lime-leaf panna cotta. Why Kim loves it: “The owner/chefs Michelle and Wade keep their food sophisticated yet honest, and the dessert program is out of this world. Always happy to support them.”

Top-notch cocktails, craft beers, and some of the best burgers in Hawaii come together at this spacious tavern. Owner and James Beard-nominee Dave Newman combines his cocktail chops with chef Spencer Yamanaka’s cooking for a place Honoluluans love coming back to. Why Kim loves it: “Pint and Jigger is one of my favorite places to relax. The owner Dave Newman has put together one of the best whiskey selections on the islands, and I like the casual, easy atmosphere."

Traditional Hawaiian cooking serves as the inspiration for prolific chef Ed Kenney’s cooking at this laidback spot. Expect dishes like Hawaiian rose veal meatballs and Szechuan lotus root that led Eater to name it one of America’s essential restaurants. Why Kim loves it: “Chef/owner Ed Kenney’s not only an innovator in the kitchen, but he was one of the early champions of farm-to-table dining in Hawaii. Great food in a relaxed setting that’s also off the beaten path..."

An offshoot of the beloved sushi restaurant that first opened just outside of Los Angeles, i-naba does some of the best soba and udon noodles you’ll find in Honolulu. Grab a seat in the minimalist, light wood-filled interior for a warming bowl of curry soba and more. Why Kim loves it: “i-naba is a place I’m almost scared to mention because it’s crowded enough as it is, but if you want some of the best soba anywhere, plus Japanese seafood in a casual setting, it’s a must go."