Thirty-Four Restaurants Launch Honolulu Restaurant Week Deals for 2026
Thirty-four local restaurants are rolling out course menus and deep discounts across O‘ahu as Honolulu Restaurant Week officially opens. The nine-day dining event runs from Saturday, Nov. 7, through Sunday, Nov. 15, targeting the seasonal lull that traditionally arrives after summer travelers depart and before the hectic winter holidays begin.
Participating kitchens are featuring everything from wagyu beef and Spanish paella to fresh butterfish, coconut lū‘au stew, and loaded teishoku sets.
Prix Fixe Highlights Across O‘ahu Neighborhoods
At ‘Olili Waikīkī, operating under Foodland’s family of restaurants, a three-course prix fixe menu costs $65. The meal opens with bluefin tuna carpaccio topped with a soy-cured egg and rice puffs, transitions to a kalbi and Kaua‘i shrimp surf and turf, and concludes with a mini halo featuring Maui-style guriguri, mango boba, and mochi.
Down on Kapahulu, the newer steakhouse Adez offers an $85 or $90 menu depending on the main course selection. Diners receive smoke meat marinated in Hawaiian Sun guava jelly on sautéed onions, a choice of soup trio or watermelon caprese salad, and a dessert. The main dish options include an 8-ounce Korean-marinated rib eye coulotte for $85 or a 5-ounce wagyu cut for $90.
Nearby, high-end Italian newcomer Botanico is offering a five-course menu for two priced at $150. Standouts on that menu include local corn and crab pasta accented with fresh uni, pan-seared catch served with portobello mushrooms, and roasted American wagyu flatiron steak.
Downtown and Kaka‘ako Tasting Menus
Inside the AC Hotel downtown, The Dotted Line has built a following among local office workers. For Restaurant Week, the eatery features a $42 three-course menu. Diners choose an appetizer before moving to short ribs with Yukon Gold mashed potatoes and haricots verts, or a fresh catch paired with mango beurre blanc and ali‘i mushrooms. Dessert brings a choice of Basque cheesecake or tropical crème brûlée.
El Cielo’s intricate tasting menu is priced at $75 for four courses. The meal begins with a trio of pinchos featuring an octopus buñuelo fritter and changurro Spanish-style crab tapas, building toward a duck paella tinged with cacao and black truffle.
For beef enthusiasts, Han no Daidokoro features an extensive $99 A5 wagyu menu available for both lunch and dinner at its Kaka‘ako and Waikīkī locations. The eight-course lineup includes A5 wagyu sushi, five assorted cuts of A5 wagyu, A5 wagyu filet mignon, sukiyaki with kim chee, and stone bowl garlic rice.
At the James Beard Award-nominated MW in Kaka‘ako, a $75 three-course menu includes entrées such as Hudson Valley duck à l’orange, Japanese sea bream, or a Brandt Beef tenderloin and lobster mashed potatoes surf and turf for an additional $10. Dessert choices feature the restaurant’s award-winning Coffee & Cream, liliko‘i tapioca brûlée, or a Japanese soufflé strawberry cheesecake.
Local Ingredients Shape the Restaurant Menus
Heavenly Island Lifestyle Waikīkī centers its $40 three-course menu around local and organic ingredients, offering a wide array of choices including three appetizers, eight entrées, and five desserts. Entrées span a six-ounce steak and garlic shrimp surf and turf, beer-battered fish and chips, a local beef loco moco with ginger-soy glaze, a yuzu miso ‘ahi poke bowl, and wagyu bolognese spaghetti.
Kaimukī Shokudo returns with what is frequently cited as one of the event’s top values: a $22 teishoku lunch featuring mini kakuni fried rice or a mini chirashi bowl, teriyaki kampachi or miso-grilled salmon, alongside a choice of sashimi, tofu salad, miso soup, and rice.
In Kāhala, Kapa Hale spans multiple dayparts with a three-course lunch for $36, dinner for $75, and weekend brunch for $40. The lunch service includes a five-choice Noodle Bar featuring oxtail pho, pork belly spicy miso ramen, duck vermicelli, and chorizo tagliatelle.
Moku Kitchen, part of Peter Merriman’s restaurant group, anchors its $68 three-course menu around a 10-ounce pork chop served with coconut lū‘au stew. Ruth’s Chris Steak House provides a starter, entrée, side dish, and dessert for $75 with a 6-ounce center-cut fillet and three large shrimp, or $85 with the fillet and a cold-water lobster tail across its Waterfront Plaza and Waikīkī locations.
At Pier 38, seafood restaurant Thirty Eight offers a $49 three-course menu highlighting popular dishes like shrimp toast, alongside a choice of bo kho Vietnamese stew short ribs with pomme purée or miso butterfish paired with squid ink risotto on crispy leeks.
The complete lineup of participating restaurants, full menus, and event photography can be viewed at hnlrestaurantweek.com.
