Marukame Udon is committed to freshness and believes in the art and craft of serving customers delicious Sanuki Udon. Their first priority when designing their shop was to secure space for making noodles in the Sanuki-style method. That meant designing the space with an area for the dough-making process, and dedicating space for cooking their udon to perfection. The foundation of a good meal begins with a carefully curated selection of safe, quality ingredients presented with care. That's why Marukame's Sanuki-style Udon are delicious and well-loved. 

PAI Honolulu was founded with the desire to excite and inspire guests through innovative and creative dishes. The presentation of a course-menu allows guests to enjoy a variety of dishes that truly capture the essence of Chef Kevin Lee's style. Lee focuses on local Hawaiian, Asian, and European flavors and techniques.

Five Spice Kitchen allows head chef Jobbie Domenden to reimagine American classics and enhance their flavors with Asian spices, rubs and ingredients. In his kitchen, everything is made from scratch – with love, from house made breads, lemongrass and kaffir crusted ribeye, to his creative twist on a classic Filipino dessert “Halo Halo.” One can truly taste the love that goes into every dish.

Helena's Hawaiian Food is an island institution. This popular locale opened as a humble abode back in 1946 and has been serving up delicious Hawaiian fare ever since. They earned the James Beard Foundation Regional Classic Award in 2000. Don't leave without trying the Pipikaula Short Ribs or the Kalua Pig.

Livestock Tavern is a seasonal American eatery in Honolulu’s Chinatown Art District. With a focus on simple & comforting dishes, Livestock Tavern compliments its cuisine with a selection of worldly wines for every occasion. A full bar with hand-crafted spirits, small production beers & classic cocktails completes their beverage program.