For a healthy meal without compromising taste, Top of Waikiki’s Executive Chef Lance Kosaka and his culinary team have created a delectable prix fixe menu that’s also great for your heart’s health.
This mouthwatering three-course prix fixe menu is only available during March and April for $55 per person. It features a mixed grain tabbouleh salad to start with a lemon vinaigrette, topped with pepita seeds, avocado and pomegranate. Enjoy an entrée of walnut-crusted chicken breast with moringa-leaves pesto over curried lentils and cauliflower parsnip puree. Finish your meal with a key lime pie with almond-amaranth crust and fresh berries. Top it off with our Puuwai Fizz ($16) made with Brokers gin, absinthe, simple syrup, lime, raspberries, olive oil and egg whites.
Hawaii’s only revolving restaurant,Top of Waikiki, has entertained guests in the heart of Waikiki for over 50 years. It features breathtaking sunset views of Waikiki Beach, Diamond Head and the Honolulu city lights with a full rotation completing every hour.
Top of Waikiki offers award-winning Hawaii Regional Steak and Seafood, prepared by Executive Chef Lance Kosaka. This three-tier restaurant is the perfect setting for all occasions, including romantic date nights, dinners with family, friends, or private events. The restaurant revolves around an open, sit-down bar where guests can enjoy Waikiki’s best happy hour and feel like they are at the top of Waikiki!
TOP OF WAIKIKI Hours of Operation
Nightly 5 p.m. to 9:30 p.m.
Happy Hour Nightly 5 p.m. to 9:30 p.m. at the bar
Dress code: resort casual, no beachwear and no sleeveless shirts for men
The new International Market Place will debut Michelin-starred restaurant Yauatcha amongst its lineup of 10 world-class, chef-driven restaurants. The contemporary dim sum teahouse is one of the flagship restaurant brands from the global hospitality company Hakkasan Group.
“This addition of Yauatcha to our lineup underscores our commitment to bringing absolutely unique offerings to both locals and tourists,” said William Taubman, chief operating officer for Taubman. “Our restaurant line-up and the ambiance of the open-air grand lanai – along with our exceptional stores – distinguishes International Market Place from everything in the market.”
The restaurant — to be located on the third-level grand lanai — specializes in modern authentic dim sum, as well as wok dishes and other small eats. Yauatcha’s culinary concept is a modern reinterpretation of the traditional Chinese teahouse featuring an exceptional range of teas. The restaurant is also known for its patisserie, including hand-made petits gateaux, macarons and chocolate.
“Bringing Yauatcha to Honolulu marks a milestone for the Hakkasan Group and further enhances our vision of moving into high growth markets,” said Nick McCabe, president of Hakkasan Group. “By opening in the new International Market Place, we will be part of an excellent portfolio of fine dining and award-winning eateries.”
Taubman recently announced that the following restaurants will be offered at International Market Place: Chef Michael Mina‘s Stripsteak and The Street, Eating House 1849 by Chef Roy Yamaguchi, Flour & Barley, Goma Tei, and Kona Grill. The center’s remaining restaurants and retail tenants will be announced in 2016.
Developed by Taubman and CoastWood Capital Group in conjunction with Queen Emma Land Company, the 360,000 sq. ft. International Market Place will offer approximately 75 retailers and the state’s first Saks Fifth Avenue. For ease of access, International Market Place will offer 700 parking spaces and valet parking. Grand opening will take place August 25, 2016.
The new International Market Place, currently under construction in Waikiki, Hawaii, will offer ten exciting restaurants, including unique-to-market concepts from award-winning Chefs Michael Mina and Roy Yamaguchi.
“In addition to Hawaii’s first Saks Fifth Avenue, our exceptionally curated restaurant lineup will be an important anchor for International Market Place,” said William S. Taubman, chief operating officer, Taubman. “Today’s customers expect to shop world-class brands and then have the opportunity for a great meal and unique social experience — we will deliver both on Kalakaua Ave.”
Chef Michael Mina to Open STRIPSTEAK and THE STREET
James Beard Award winner and Michelin-starred Chef Michael Mina will bring to International Market Place his award-winning STRIPSTEAK. Named Esquire Magazine’s “Best Steak in the United States,” the 8,600 sq. ft. restaurant will be located on the center’s magnificent third-floor grand lanai and will offer Chef Mina’s evocative take on the traditional steakhouse, featuring the finest cuts of all-natural meat, freshly-caught fish and seafood, and seasonal local produce. The restaurant will feature a la carte cuts of prime steak and imported Wagyu beef, meticulously prepared, as well as signature specials that go beyond conventional steakhouse fare, bringing inspired cuisine to Kalakaua’s premier district. This will be Chef Mina’s third STRIPSTEAK – Las Vegas and Miami play host to the restaurant’s other locations.
On the center’s first level, Chef Mina will introduce for the first time a 12,500 sq. ft., multi-concept gourmet food hall, THE STREET. The new concept will feature diverse food and beverage offerings, from Japanese ramen and classic American barbecue to specialty handcrafted cocktails and highly curated “omiyage” culinary souvenirs. Inspired by a sense of community and the idea of bringing people together through the universal language of great food, THE STREET will showcase its unique offerings, including those from several local Hawaiian purveyors, all under one roof.
“We’re honored to be working with Taubman, and to be a part of this exciting project in Waikiki,” said Chef Mina. “I’ve been traveling to Hawaii for years and have fallen in love with its culture. I’ve been wanting to do a project there for a very long time.”
Eating House 1849 by Chef Roy Yamaguchi
Also coming to the center’s grand lanai is Eating House 1849 by Chef Roy Yamaguchi. Chef Yamaguchi is the first Hawaiian restaurateur to receive the James Beard Award. His 6,700 sq. ft. restaurant will pay homage to Hawaii’s vibrant culinary heritage and restaurateurs like Peter Fernandez who in the mid-1800s opened one of the first restaurants in Hawaii. Also named Eating House, its offering was sourced from local farmers, ranchers, foragers and fishermen. Chef Yamaguchi will continue its legacy by blending the easy ambiance and simple flavors of the local market with the dynamic modernity of haute cuisine.
“There is nothing in Waikiki like Eating House 1849 where Hawaii’s history and plantation past are reflected in the dishes I’ve created,” said Chef Yamaguchi. “International Market Place is the perfect location for this concept which pays homage to Hawaii’s multi-ethnic island culture.”
Flour & Barley
Flour & Barley, managed by Las Vegas-based hospitality group, Block 16 Hospitality, will provide a unique spin on a traditional pizzeria eatery. The restaurant’s creative menu, helmed by Executive Chef Anthony Meidenbauer, takes classic Italian dishes such as pizzas with wood-fired crusts to panini’s, salads and more, and provides a tasty twist to the most vibrant and unique ingredients available. In addition, Flour & Barley will offer one of the greatest hand-crafted cocktail programs around complemented by an extensive beer selection curated by an in-house team and supported by local and regional breweries. Showcasing natural finishes and a design to resemble that of a rustic sports bar, marble bar tops accented with red and white checkered tableware gives an authentic pizzeria feel, highlighted by an open-air kitchen and anchored by a wood-fired pizza oven wrapped in Ferrari-red tile. The 5,000-square-foot restaurant will be located on the grand lanai.
Priding itself on serving high-quality food that combines traditional-style Asian cooking methods, like using a stone grinding machine to make sesame paste for Tan Tan Ramen, with modern technology, Goma Tei is a popular, fast-casual staple of Honolulu. The 3,000 sq. ft. restaurant will be the first location in Waikiki and will be located on the center’s grand lanai. Goma Tei will serve its delicious homemade broths and Tan Tan Ramen — a Japanese-Chinese hybrid noodle soup with sesame and chili pepper flavoring. Other offerings will include rice dishes, curries, gyoza, chicken cold noodles, chicken tatsutaage, shoyu ramen and tonkatsu. Each dish may be paired with one of its excellent assortment of beers on tap.
Kona Grill will offer a diverse selection of modern American appetizers and entrees and an extensive selection of award-winning sushi. Menu items will be prepared from scratch and will incorporate more than 40 signature sauces and dressings. The menu will be complemented by a full service bar. Guests will find the 7,300 sq. ft. restaurant on the grand lanai.
To be announced this year, Hakkasan Group will also bring one of its revered restaurant concepts to International Market Place. The center’s other remaining restaurants and retail will be announced in 2016.
“The design of the center combined with our collection of brands and culinary experiences will give the new International Market Place a distinctive personality,” said Taubman’s Executive Vice President of Leasing David S. Joseph II. “We are cultivating an exceptional experience for residents and tourists to enjoy.”
The reinvented, 360,000 sq. ft. International Market Place will open on August 25, 2016. Developed by Taubman and CoastWood Capital Group in conjunction with Queen Emma Land Company, the center will offer approximately 75 retailers in addition to the restaurant lineup and Saks Fifth Avenue already named. For ease of access, International Market Place will also offer 700 parking spaces and valet parking.
International Market Place recently celebrated a construction milestone. Its 79 ft. fire tower — destined to become a signature Waikiki landmark — was lifted into place marking the final placement of the construction steel. Ground was broken for the center on March 3, 2014.
For Valentine’s Day, Top of Waikiki is offering a four-course meal filled with exquisite flavors. Take in 360-degree views of the Honolulu skyline, while impeccable service attends to your every need under the soft glow of candlelight. Executive Chef Lance Kosaka crafts this year’s mouth-watering selection that is only available on February 14.
“While selecting this menu, I focused on how special Valentine’s Day is to our guests, and also to all of us here at the restaurant. I wanted to create a meal that simply tastes great and would be memorable,” said Executive Chef Lance Kosaka. “These dishes were created just for this night and aren’t ordinarily on the menu, so it’s a chance for our guests to enjoy some different flavors at Top of Waikiki.”
Set hearts on fire with this culinary experience, beginning with the Slow Motion Egg, an amuse bouche of slow-cooked local egg paired with smoked pork, mushroom ragout and a sweet onion foam. Savor a seductive, second course of Shrimp and Snow Crab Claws with ricoto cocktail sauce, Hawaiian hearts of palm and avocado mousse. Select between a delicate Miso and Yuzu Glazed Smoked Butterfish with eggplant puree and crispy gobo, or Roasted Beef Striploin with red-wine braised cabbage and charred broccoli puree as your entree. Dessert is Baked Alaska; a sinfully decadent chocolate cake made for two, with raspberry ice cream and dark chocolate sorbet.
The four-course menu is $75, with an additional wine and cocktail pairing for just $20. An “Early Lover’s Special,” which features the same four-course menu, for $55 and is available from 4:30pm – 5:30pm. Reservations are required by phone for this night so please call us at: (808) 923-3877. To see the complete menu, please visit our website: www.topofwaikiki.com
Top of Waikiki, voted best restaurant with a view, is Honolulu’s only revolving restaurant and offers a unique dining experience in the heart of Waikiki. Top of Waikiki always offers FREE validated parking. For more information, please call 808-923-3877 or go to TopofWaikiki.com.
From foodie and Flickr fanatic Kyle (!!wat_dat!!) comes this beautiful photo and brief essay titled, “It’s about the noodles…”
i’m a noodle guy. what you put on the noodles is secondary. so with that in mind, here’s one of my hidden carb loading favorites. kiwami ramen serves a thin noodle that is always cooked al dente perfect. their simple soup bases and toppings do not overwhelm the primary player…the noodles. they don’t serve gyoza or fried rice or chicken katsu…just noodles.
The miso ramen was $9.25 (plus tax). Kiwami Ramen is located in the basement of the Waikiki Shopping Center. You can check out the Kiwami Ramen menu online.