The married chefs Amanda Cheng and Makoto Ono, who made their names in Canada and Hong Kong, took over the kitchen at the Lotus Honolulu at Diamond Head hotel, on a quiet stretch between Waikīkī and Lē‘ahi (Diamond Head). They serve elegant, understated dishes; some of the best sound the most plain, like roasted cabbage or mushroom rice. Local meats and seafood shine, as in a Maui venison tartare, scattered with mizuna and bubu arare (rice crackers), or the grilled Kaua‘i prawns, simply dressed with shio koji butter, chili garlic crunch, and calamansi. Order the foie gras terrine, which may be the most playful rendition you’ve ever seen.
eater.com
View the article: The 38 Essential Honolulu Restaurants