‘Fish meets field’ at Herringbone Waikiki
Ocean-to-table restaurant by Hakkasan Group is at International Marketplace
Herringbone Waikiki, the second Hakkasan Group restaurant to come to Hawaii, is attracting diners on the third level Grand Lanai of the International Market Place on Oahu. Overseen by Chef de Cuisine Chad Horton, Herringbone Waikiki is serving its California cuisine with a decidedly local flair inspired by its location just 350 yards away from the Pacific Ocean.
With its ocean-to-table concept created by “Top Chef” alum Brian Malarkey, line-caught fish, fresh seafood and fresh produce anchor the fish-meets-field menu.
Herringbone partners with local suppliers such as Mari’s Gardens, an organic and aquaponic farm set in Mililani, whenever possible. The farm also provides produce and tropical flowers and grows the many plants and herbs seen in the hanging garden on the lanai.
Other locally sourced ingredients come from businesses such as Pono Pork LLC, Ho Farms, Local I’a and Shaka Eggs.
Diners can enjoy the signature Herringbone dishes like the Salt & Brine raw bar featuring Kualoa Ranch oysters, octopus, Kona lobster and Alaskan king crab; three seafood towers known as the Dinghy, the Sailboat and the Yacht; and whole-fish ceviche made with local onaga, citrus, Fresno chili and cilantro. The succulent seafood comes in courtesy of the Honolulu Fish Market, the only fish auction between Maine and Tokyo.
“As a chef, there is nothing like visiting the farm your vegetables come from and seeing them still rooted in the earth, or visiting the docks and meeting the fishermen from whom you get your seafood,” says Chef Horton.
“We are happy to have our Oahu doors open and welcome diners to experience Herringbone Waikiki.”
In addition to classic Herringbone dishes, the Waikiki location offers a number of Hawaii-exclusive items, including Big Island hearts of palm, avocado, smoky blue cheese, serrano chile and green papaya; mushroom carbonara udon with snap peas, soft farm egg and chiles; and double-cut pork chop with roasted local squash and kukui-nut vinaigrette.
To accompany the fine cuisine, Herringbone Waikiki curated a wine list, cocktail program and craft beer selection working with local Hawaii producers such as Kai Vodka and Waikiki Brewing Co.
Some original cocktails that were created especially for Herringbone by the Hakkasan Group team of mixologists include the Drifting Mistress, made with Toki Japanese whisky, Amaro, ginger syrup, sake, brown sugar and egg whites.
In addition to the Herringbone signature cocktails, specially crafted cocktails exclusive to Oahu include banana-coconut Mai Tai with Koloa light rum, Diplomatico Matuano rum, orgeat syrup, banana, lime and orange bitters; Lychee Martini made with Kai vodka, lychee, lime and orange bitters; and Liliko’i Mojito with Old Lahaina rum, mint, lilikoi, lime and lemon.
Herringbone Waikiki welcomes reservations and walk-ins for groups large and small to enjoy brunch, lunch, oyster hour and dinner.
Ocio Design Group oversaw the design, incorporating nautical elements from the original California locations while making the most of Hawaii’s idyllic weather with a 2,000-square-foot open-air lanai. Salvaged lobster traps decorate the entryway, which leads to a circular bar made of repurposed wooden barrels.
A living wall composed of plants and herbs brings the outdoors into the main dining room, giving the space a vivacious energy true to the restaurant’s character.
For reservations or more details, you may visit www.herringboneeats.com/locations/waikiki or call (808) 797-2435.
Ample parking is available with discounted validated rates with the first hour free. Valet parking is also available. The street address is 2330 Kalakaua Ave.