After leaving home and family, I have spent Christmas in many different countries and famous resorts. The last five years I have returned to Waikiki in Honolulu on Oahu. I find it has everything I desire for my kind of celebrating. Downtown Honolulu is lavishly decorated around the public buildings and parks. The Hawaiian Theatre presents special holiday programs, so always check your computer before going and buy tickets early, as the programs sell-out annually
One of my favorite luncheon spots is Sam Choy’s Breakfast, Lunch & Crab and Big Aloha Brewery. TV Gourmet Chef Sam Choy’s cavernous casual brewery restaurant is known for its big portions of local style favorites. The open kitchen allows you to watch the prep cooks and sauté line.Sam offers six kinds of loco moco and immense waffles at breakfast and, for lunch or dinner, Sam’s famous fried poke, kalua pork quesadillas, steaks, an exceptional clam chowder, fried noodles and crab, with beer brewed on the site. Tel. 545-7979. Located at 580 N. Nimitz Highway across the street from the Hilo Hattie Outlet.
The first time I visited Waikiki I dined at Michel’s at the Colony Surf. It has always been the best and thirty years later is still the best French restaurant in the islands. Reservations are a “must”. This elegant vintage restaurant is one of the few fine dining places in Waikiki that offers a “you-could-almost-touch-it-view-of-the-beach”, right outside its lovely old-fashioned sliding windows. A renovation a couple of years ago restored the room’s glory. The able team of General Manager Philip Shaw, Executive Chef Eberhard Kintscher see that we have a grand menu and professional service. The waiters are in formal wear as they present the following dishes: steak diane, lobster bisque finished in flaming cognac, escargot, salmon steak, rack of lamb, bouillabaisse and duck. Desserts: bananas foster, cherries jubilee, strawberries Romanoff, flourless chocolate cake and ice cream. Located in the Colony Surf Condominiums, 2895 Kalakaua, Tel. 923-6552.
L’Uraku is a sleek colorful splashed dining room on the ground floor of a luxury condominium. We found that this was the creation of former Chef Hiroshi Fukui, born in Yokohama, but a Hawaii resident since he was 12. While most East-West Restaurants in the islands lean toward the West, or have their roots in Asian traditions, Fukui’s style is described as Euro-Japanese. Fukui believes in layers of freshness and retains the Japanese dedication to pure but subtle flavors. Though he is no longer there, his dishes are masterfully executed and are still deliciously fresh and the service is the best I’ve had in the island. The contemporary appetizers: including ginger scallion, ahi sushi, seared foie gras sushi & baked miso-glazed salmon.
One way to introduce yourself to the marvelous menu, is the economical weekender lunch ( three courses including a choice among nine entrees, for about $20.) The contemporary Kaiseki dinners are fabulous, but you have to get on the list as they are irregular. The dining room is whimsical with many upside down colorful umbrellas hanging down and charming Japanese prints on the wall. A great wine list and full bar. It will be my all time favorite. Located at 1341 Kapi´ Olani Blvd. Tel. 955-0552.
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