The Seaside is all about a fresh seafood dining experience in Waikiki. Our fresh oysters are the centerpiece of our experience here. Walk up to our display case and select from at least 4 varieties daily, you can even choose the exact oysters you want from the case. We also feature a variety of wine from all over the globe by glass or bottle, local beer on tap, and local ciders. Our food menu goes beyond oysters, including fresh poke, multiple varieties of ceviche, and New-England clam chowder in a bread bowl. We also feature our signature dish: The Seaside Cioppino. Featuring hearty servings of mahi mahi, clams, mussels, shrimp and crab in a hearty tomato based stew, this large sharing dish is ideal for dinner for any seafood lover.Our space is intimate (less than 35 seats) and your dining experience in our fun little robust bar is sure to be one-of-a-kind. Reservations are limited, walk-ins are encouraged. We're all about a fun bar experience without sacrificing food quality.
Nami Kaze Hawaii is the story of Chef Jason Peel’s culinary journey. Combining the flavors from his hometown of Kaua‘i, and the decades of experience working for some of Hawai‘i’s top culinary leaders, including Ian Ruso of Michele’s at the Colony Surf and Roy Yamaguchi, Nami Kaze Hawaii is a unique melting pot of culinary creativity. With a farmer-focused approach, guests can expect to embark on a culinary adventure, enjoying creations that reflect Peel’s appreciation for the produce and provisions found throughout the state. Nami Kaze Hawaii is currently open for brunch and dinner, Wednesday through Sunday. Nami Kaze Hawaii's brunch menu offers a unique take on local Hawaii brunch favorites, while its dinner menu features izayaka-style share plates with plans to debut a sushi omakase-style bar in 2023. For additional information or to make a reservation, visit www.namikaze.com.
This oceanfront restaurant features a pre-fixed four course menu carefully curated by Royal Hawaiian culinary team. Obsessed with quality and driven by excellence, the chefs handpick the best of the best.