Highlights from 34 Serious Menu Deals for Honolulu Restaurant Week 2026

T hirty-four restaurants are putting their best dishes forward for Honolulu Restaurant Week, which starts Saturday and runs through Nov. 15. That means serious discounts on specials and course menus featuring everything from wagyu to paella, butterfish to coconut lū‘au stew. Plus a loaded teishoku. Spicy Mongolian skewers. And all kinds of steak and pasta. The best part is you get to sample a range of each chef and restaurant’s offerings at prices discounted significantly for this nine-day event.

Honolulu Restaurant Week comes during a lull in the restaurant world, after summer visitors have gone home and before the holiday season heats up. It’s a win-win for eateries and diners, especially those hungry for deals. Scroll below for a sampling of menus from neighborhood eateries to fine-dining destinations. For the complete lineup of 34 menus, photos and more info, check out the lineup at hnlrestaurantweek.com.

At ‘Olili Waikīkī, part of Foodland’s family of restaurants, a three-course prix fixe starts with bluefin tuna carpaccio topped with soy-cured egg and rice puffs, then progresses to a kalbi and Kaua‘i shrimp surf and turf before finishing with a mini halo halo featuring Maui-style guriguri, mango boba and mochi, all for $65.

On Kapahulu, newish steakhouse Adez starts you off with smoke meat marinated with Hawaiian Sun guava jelly on sautéed onions, choice of soup trio or watermelon caprese salad and a choice of 8-ounce Korean-marinated rib eye coulotte or 5-ounce wagyu with side dishes and dessert. It’s all $85 with the rib eye, $90 with the wagyu.

Like Adez, Botanico’s been open just a year. The high-end Italian restaurant is offering a five-course, $150 menu for two people. Highlights are a local corn and crab pasta with fresh uni, pan-seared catch with portobello mushrooms and roasted American wagyu flatiron steak.

Photo: Courtesy of The Dotted Line

Downtown inside the AC Hotel, The Dotted Line has become a favorite of office workers looking for dine-in service at a good price. The Honolulu Restaurant Week menu here is $42 for three courses: choice of appetizer, a main dish of short ribs with Yukon Gold mashed potatoes and haricots verts or the fresh catch with mango beurre blanc and ali‘i mushrooms, and for dessert, Basque cheesecake or tropical crème brûlée.

El Cielo’s special tasting menu is always richly flavored and intricately crafted. This year’s opens with a trio of pinchos including an octopus buñuelo fritter and tapas of changurro Spanish-style crab; its highlight is a duck paella tinged with cacao and black truffle. The four courses are $75.

Han no Daidokoro’s $99 menu is a showcase of A5 wagyu: eight courses including A5 wagyu sushi, five assorted cuts of A5 wagyu, A5 wagyu filet mignon, sukiyaki with kim chee and stone bowl garlic rice. Get this at lunch or dinner at both Kaka‘ako or Waikīkī locations.

At Heavenly Island Lifestyle Waikīkī, where organic and local ingredients frequent many dishes, each part of the $40 three-course menu offers multiple choices: three appetizer offerings, eight entrée choices and five desserts. Entrées include a surf and turf of six-ounce steak and garlic shrimp, beer-battered fish and chips, the Heavenly loco moco with local beef and 10-grain rice under a ginger-soy glaze, yuzu miso ‘ahi poke bowl and a wagyu bolognese spaghetti.

Kaimukī Shokudo, a frequent contender for Honolulu Restaurant Week’s best value menu, has a loaded $22 teishoku lunch of mini kakuni fried rice or mini chirashi bowl, teriyaki kampachi or miso-grilled salmon and choice of sashimi plus tofu salad, miso soup and rice.

Photo: Courtesy of Kapa Hale

In Kāhala, Kapa Hale’s offerings span lunch (three courses for $36), dinner (three courses for $75) and weekend brunch (three courses including a spread of pastries for $40). Lunch features a five-choice Noodle Bar with choices like oxtail pho, pork belly spicy miso ramen, duck vermicelli and chorizo tagliatelle. Dinner entrée choices include ‘Ewa sweet corn and truffle risotto and seafood paella; desserts are chocolate mudslide pie on an Oreo crust or lemon semifreddo with liliko‘i curd.

Moku Kitchen, one of Peter Merriman’s casual eateries, has as the centerpiece of a $68 three-course menu a 10-ounce pork chop with coconut lū‘au stew. Full stop.

MW, the James Beard Award-nominated Kaka‘ako restaurant, built serious discounts into its $75 three-course menu. Entrée choices are Hudson Valley duck à l’orange, Japanese sea bream or a surf and turf of Brandt Beef tenderloin and lobster mashed potatoes (add $10); desserts—for which the restaurant perpetually wins Hale ‘Aina awards—are Coffee & Cream, with coffee tapioca, Ka‘u coffee ice cream and shaved Vietnamese coffee; the classic Brûlée of liliko‘i tapioca, custard, liliko‘i gummies and haupia tapioca; or a Japanese soufflé strawberry cheesecake.

Photo: Courtesy of Ruth’s Chris

At both its Waterfront Plaza and Waikīkī locations, the special menu at Ruth’s Chris gets you a starter, entrée, choice of side dish and dessert. It’s $75 if you want the 6-ounce center-cut fillet with three large shrimp, $85 if you choose the fillet and a cold-water lobster tail.

At Pier 38, the three-course menu at seafood-centric Thirty Eight features best-sellers for $49. If you need a rec for appetizers, get the shrimp toast (you’re welcome); the entrée is a choice between the bo kho Vietnamese stew short ribs with pomme purée or the miso butterfish with squid ink risotto on crispy leeks (our pick).

Honolulu Restaurant Week starts Saturday, Nov. 7, and continues through Sunday, Nov. 15. Find more information at hnlrestaurantweek.com.