Vintage Cave Honolulu
1450 Ala Moana Blvd,Ste 2250, Honolulu, HI, 96814
Vintage Cave Honolulu Menu
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Address :
1450 Ala Moana Blvd,Ste 2250
Honolulu, HI, 96814 - Phone (808) 441-1744
- Website https://vintagecave.com/
- Click To Get Directions
Opening Hours
- Mon :5:30 pm - 11:00pm
Specialities
- Takes Reservations : Yes
Delivery : No
Take-out : No
Accepts Credit Cards : Yes
Accepts Bitcoin : No
Good For : Dinner
Parking : Valet, Garage
Bike Parking : No
Wheelchair Accessible : Yes
Good for Kids : No
Good for Groups : Yes
Attire : Formal (Jacket Required)
Ambience : Upscale
Noise Level : Quiet
Alcohol : Full Bar
Outdoor Seating : No
Wi-Fi : No
Has TV : No
Dogs Allowed : No
Waiter Service : Yes
Caters : No
WE SERVE THE FOLLOWING STATES
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Toby T.
When you are the most expensive restaurant in Hawaii, you need to deliver the most amazing dining experience to your customers, a culinary journey that cannot be compared to any other business. That is EXACTLY what you get at Vintage Cave. In September 2014, the restaurant looked to Executive Chef Jonathan Mizukami, who worked for 10 years at The French Laundry, most recently as a sous chef, as the new leader for Hawaii's most prestigious restaurant. He delivers each delightful menu item with an immense flavor explosion, and takes pride in using locally sourced ingredients with every dish. Vintage Cave only has a prix fixe menu that starts at $295.00 per person, a hefty price for a dinner, but you will surely leave with a memorable experience, and impress your guests with a meal of a lifetime. The 10 course menu can be referred to as Contemporary French-American influence, but if you add the canape's, intermezzo palate changer and final dessert offering it is more like a 20 course menu! You will need at least 3.5 hours to dine here. The restaurant is a private membership establishment, but does allow the public to make table reservations based on availability. Reservations are required, and men need to wear a jacket. Whether you are a resident or a visitor to Honolulu, if you want to dine at the best, you need to experience Vintage Cave.
(5)Kyle O.
Amazing food and drinks, great wine pairings with every course. Art exhibits are nice too. The location is awful in the basement of the mall but you don't notice after you walk in. Great staff too, Charlie is great and the chefs are the big hit!
(5)Shay F.
So... I've been here at least 3 times, I think. I like that they have a pescatarian option, as well as a vegetarian option. I've had both and thought they were good. Sometimes the items can get REALLY fancy but overall, I liked everything. By the end, I was really full. So full I had to take home part of my dessert. Now that the chef is different, I wonder if I'll still like it.
(4)Somm E.
Amazing evening at the Cave. Great dining experience with beautiful artwork from around the world. Stellar wine list and the sommelier's court is stunning. The exclusivity of the restaurant is what sealed the deal for me. This is one of our favorite place to go in Honolulu.
(5)Grant S.
A couple of years ago, Honolulu heard rumors of an extravagant build starting in the underbelly of Shirokiya at Ala Moana Center. Murmurs indicated that the Japanese developer, Takeshi Sekiguchi was working on a new restaurant and concept foreign to the shores of Hawaii. 15,000 square feet of former office and storage space quickly transformed into what we now know as Vintage Cave, a new center of avant garde cooking in the Pacific. We were brought into one of the semi-private rooms on the far side of the dining room. A vibrant, violet, Swarovski crystal chandelier hung over our table. The stage was set for the collaboration dinner. A small army of waiters would attend our table throughout the night refilling the delicious German Riesling, setting utensils for each course, serving and presenting each dish, and whisking away plates picked clean from each of the 15 courses. I'll share the highlights of the AMAZING Collaboration Dinner by Pastry Chef Baruch Ellsworth, Chef Blaine Wetzel, and Chef Chris Kajioka. yelp.com/biz_photos/vint… Leading with this light, crispy, elegant dish would prepare our senses for dishes to come! A fantastic truffle flavor bloomed upon first bite and would mellow out with the savory grated soy salt. yelp.com/biz_photos/vint… Only measuring in at the size of a red globe grape, this bite was intensely sensual. The sweetness of the vanilla bean paired with the ocean salt from the caviar makes this such an extravagant course. Not quite a dessert, not quite an appetizer, this is a little of column A and a little of column B. The ratio is perfect, your tongue is taken on a joyous ride of salty-sweet perfection. yelp.com/biz_photos/vint… Oh. Em. Gee. This is pure genius. This dish spawned #ChefMayWeHaveAnother. Words cannot describe these four bites of heaven. You instantly lose control of your faculties as you bite into crispy, flaky, buttery, brioche and the caviar + maple gelee + creme fraiche melts away. My eyes rolled back as I savored each bite and the lingering satisfaction that followed. I would do unspeakable things for another one of these mind-blowing brioche courses. Definitely would be on my list of components of "My Last Meal on Earth". Other tables must have wondered what was going on in our room with the excessive moaning and whispered expletives of pleasure. yelp.com/biz_photos/vint… Brilliance. The perfectly cooked abalone sat in a field of green. Hearty legumes provided a nutty base, the watercress added a nice bite, and the sea asparagus (which I absolutely love) added a crunch and salt to make this a quintessential sea-to-table dish. If all greens tasted this good, I'd eat a ton more veggies. yelp.com/biz_photos/vint… Served slightly warm, the salmon melted away in your mouth. I had to pipe up and share my thoughts on this fascinating dish. Chef Wetzel said he smoked it over on Lummi Island, packed it in his bag, brought it over in his luggage and finished it here with butter and brown sugar. Perfection. He seriously needs to package some of this up weekly and send to my address. I could eat this every day. No frills, no fancy shiz, just straight smoked fish finished beautifully. Simplicity and meticulous care of ingredients on showcase here. Put this together with the brioche, make a sandwich, "Last Meal on Earth" material for sure. yelp.com/biz_photos/vint… I have been hearing about Chef Chris' charred cabbage dish for some time now. Members have been raving about the dish and this was the inspired collaboration dish! This dish was a home run. The charred escarole took center stage, delicate and flavorful. The pickled apple toned down the char just enough without making the dish too sweet and the yam shoots brightened the dish with the tender crispness of a raw green. Excellent! yelp.com/biz_photos/vint… An accentuation of the charred cabbage course, the suckling pig takes center stage here. The rich porky goodness of a suckling pig, a thin layer of pork fat nestled between the juicy, flavorful meat below and the crispy skin above. Yet another dish that blew my mind. Shinsato Farms has been getting a ton of great press lately and I can see why. Amazing. Overall, the collaboration was genius, the food was nothing short of spectacular, and the experience was more than worth the $360 price tag.
(5)Marko M.
Last night at Cave was just fantastic. Experience was great, services awesome. Food and presentation was more like 10 stars. Is it expensive, yes but its a place for that really, truly special occasion. Will go there again, and again.
(5)Nicole L.
The Chef will surprise your palate, while opening doors to new culinary perspectives & possibilities you did not previously know existed.... Best dinner I've had in Hawaii in 9 years. Better than the French Laundry. 5 Stars all around. Staff. Atmosphere/Ambiance. Cleanliness. Quality of Food. Creativity. Uniqueness. In short, it's a one of a kind experience that I highly recommend for any one passionate about food and not on a budget.
(5)Play Paradise K.
A truly unique dining experience for Honolulu, the Vintage Cave surpasses all expectations. Drinks: Wine Pairing and a fine selection of cocktails from the fully stocked bar Course Menu: 1st - Caviar (delicious and fresh) 2nd - From the Sea (as beautiful as it was flavorful, a sashimi moriawase) 3rd - Jidori Egg Yolk with abalone and mushroom stew (perfect balance of flavors) 4th - Nantucket Bay Scallop with charcoal-grilled broccoli seaweed cauliflower (tender) 5th - Mahimahi with matsutake rice porridge, gobo, and sea asparagus (exquisite) 6th - Snake River Farm Beef Cap with bassicas mustard emulsion (mouth-watering) 7th - Sphere (you will just have to try it yourself) 8th - Buttermilk Yogurt Bavaroise with flavors of grape, pistachio, lemon, and agave (a variation on halohalo) 9th - Mignardises (sweet and excellent with coffee or tea) Each of the dishes is truly a work of art. Atmosphere: Dim but warmly lit with an attractive brick façade, carefully chosen original artwork and crystal ware, spacious interior with several alcoves for a private feel Service: Well-trained and highly experienced, on point but not intrusive, professional The experience is well worth the price. Vintage Cave is peerless.
(5)Jennifer C.
What can I say that has not already been said about this fabulous restaurant/art gallery? Definitely a place to bring your beau or someone you want to either impress or have a unique experience with. Food is phenomenal and you will not leave without feeling completely satisfied. Opt for the tour around the cave... definitely a great way to start an elegant dinner.
(5)Amy K.
I felt rich eating here.
(5)H L.
I was lucky to come here with a group for a good friend's birthday. We had the chef's sampler menu. Our portions were really small (as in a bite or two) and the food was OK, nothing mind-blowing for me. Believe it or not, our dinner ended up being over 4 hours long. Needless to say, I left hungry. Service was good except we had to ask for butter twice and it was wasted because it finally came after we ate all the complimentary bread. I must say this place is very unique with all the fancy (and expensive) decor. It is everything the other yelpers mentioned. For me it was a nice to experience this place once but I would not go back. The portions were way too small for the price. I guess I'm too cheap (and poor) to be spending over $100 on myself for small portions. hahaha
(3)Adam B.
REVIEW IS FOR SUSHI RESTAURANT IN VC I am a complete foodie in which I travel and seek out the best restaurants in new towns. When the check came ($800 for two) I felt robbed. The sushi was good but nothing was a 'wow experience'. We ate at onodera as well and the worst course there was better than the best at VC... not to mention it was a fraction of the price. The sushi rice was good but not great. Nothing was very inventive and creative. The pics of sashimi that look amazing must have been from the French VC restaurant that we should have gone to in the first place. I wish I could get 80% of my money back and then I would feel there was some value to this meal. 4 star experience minus one star for how expensive the food is.
(3)Sonia C.
One of the best culinary experiences in my life. Found out about this place by Trevor who we met at Catbird Seat in Nashville, and we asked him where would he go eat if he could go and he mentioned this place. So I did some research since we were going to Oahu. At the time the restaurant was closed because they were changing chefs, but we so blessed that the week we were there, they were open, and with two very accomplished chefs. I'm glad we got there early because to find the entrance it's a bit tricky, but after we got there, we were about 30 mins too early :( I was concerned that this would be a problem, but they sat us right away. Coming into VC, my jaw fell, the place was incredible. I fell in love! The art, the paintings, the chandeliers, everything was exquisite, and I haven't even tasted the food yet. I just sat there and took it all in, ( live in the moment). We were then introduced to our wait staff, who were just amazing. We ordered the set menu with wine pairings. Just the right amount of food. The food comes out, they explain everything that's on your plate. Also they don't rush you, they let you enjoy your meal. The service is really first class. After dinner, we were given a tour of the "Cave" and of their wine cellar. What a great way to end such a memorable evening. Can't wait to go back.
(5)Kim N.
It is an understatement to say that Takeshi Sekiguchi is a rich business man. I was told he spent about $20million US to build Vintage Cave. When you walk in there are a series of Picassos in the main room. I was then told that his art collection is somewhere between $2-3Billion US. That makes this restaurant pocket change compared to the collection which some of it is just lying around in the various rooms of the back parts of the restaurant. But then again, he built the Ala Moana mall above this restaurant, the resort I stayed in on the Big Island and tons of other things in Hawaii. I digress. Back to the restaurant. We drove around the parking lot pre emptively to make sure we knew how to get to the crazy somewhat secret entrance to VC. We made sure to sport the doorman and the entry. It was like we were casing the joint. A few hours later, we returned decked out in our formal wear ready to take the elevator down. The foyer and entry way are already decked out in various pieces of the art collection. We walk through the large main room, the Picassos, large sets of crystal, other fine art pieces. We're taken across the room and into a small cove by ourselves but with the view of the rest of the dining room. Our servers buzzing around us and the managers keeping a watchful eye. After perusing the wine and dinner menu we make our journey with: -Potato -Meringue -Macaron -Cracker -Caviar -Tasting of Sashimi -Seaweeds -Cabbage from Hirabara Farm -Jidori Egg Yolk -Foie Gras -King Crab -Nabeta -110 Dave Aged Sylvia's Beef -Sphere -Caramelized White Chocolate -Candy Cap Cheesecake -Canale As you have noticed, the menu names dont tell you much about what's in store, as much as what the main ingredient would be. At this writing Chef Chris Kajioka is most likely no longer at VC as he'd indicated he was off to do his own thing and spend some time with his young child. However what a chef does when he has carte blanche from a wealthy patron/owner could be a number of things. I remember Chef in an interview asking why Hawaiian cuisine has to be the same Asian fusion stereotypes that has been persistent since the 80s. So he set out to create a worldly menu with the experiences and techniques he's garnered over the years. I see the influences in some of the places that I've eaten at all over the world. However he's made it his own and in the end it was all delicious. The Nabeta dish maybe one of the finest pieces of seafood Id had all year. I wish him the best of luck in his future endeavours and Im also curious as to how the new chef will change VC's direction. It's interesting that the slew of servers all come from the background of various outside non industry experience. I guess they wanted to train folks in a way that were not influenced by other hospitality tenets? For the most part it worked out well and we were very well taken care of. It turned out one of our servers grew up in the same area as my friend, and those commonalities always lead to a more personal experience. We talked to chef briefly before he wrapped up service (and would run into him again in San Francisco when he came to cook a dinner for the Hawaii tourism bureau). We were then offered a tour of the space, which is simply mind blowing. The amount of wine and art alone is worth seeing if you didnt have a meal. I can see why some would drop a ton of cash to be a member here. But as a tourist for the gastronomic side, it was just as good. Good luck Chef Kajioka!
(5)Rosalynn E.
The owner of Shirokiya is an art collector and has always wanted to do a dinner setting where he can showcase his love of art. Thank you for bringing to Hawaii this combination of beautiful art and exquisite food. What originally started as a members only is now open to the public for a pre fixe menu for $295 per person. This is a 10 course meal with a few supplemental options. A tour is offered after your meal that includes the exclusive bar for members and you may meet the executive chef. To find the entrance you must drive to the basement of Ala Moana and locate a brick wall. When we arrived 2 people were outside waiting to greet us. Very welcoming and friendly staff. Member or not they make you feel right at home. The ambience is unique to Hawaii and matches its name of Vintage Cave. Vintage from all the art and fine wine and fine liquor collection. Cave from the low light setting and dark bricks. Every single dish has a play of flavors that has my tastebuds dancing. Absolutely amazing!
(5)Malia H.
This has been a unicorn for me. I've wanted to go since they opened...but it's very expensive for one meal especially on my paycheck. However, you are not a true food connoisseur if you have not gone here. Well, I can say that now...now that I have been here...lol. When I heard Chris Kajioka was leaving...I decided to suck it up and I'm going. I was not disappointed and wished I went earlier. I was lucky to get a tour before dinner of the expensive works of art and the wine cellar as well. If you're a member, you get your own little wine spot to store your wine. Did you know each brick was laid by hand for this place? So you can believe with this decor, the food is just as amazing. Dinner here is a set menu. Our menu was a smaller menu and obviously a little cheaper because of this. There at wine pairings but we just ordered a bottle of wine. We had 16 courses, 3 were dessert. I tried so hard to write down the descriptions of the dishes but it was tough! And I tried recording then but fail. I deleted it accidentally towards the end of the meal. Well here goes... 1. Smoked brioche with golden Osetra caviar, creme fraiche, marcona almonds 2. Caramel popcorn with habanero and caviar 3. The Ocean- 7 pieces of wonderful ocean goodness 4. Salmon roe with potato purée 5. Charred Hirabara cabbage with anchovy boullion 6. Amaebi 7. Agnolotti with spinach, artichoke and pork belly 8. Brioche - same as #1 9. Jidori egg yolk with truffle 10. Foie gras mousse 11. Smoked duck pastrami sandwiches 12. Chicken glazed onaga 13. Snake river Farms wagyu beef with sancho peppercorn sauce and white Asparagus 14. Intermezzo melon sorbet 15. Yogurt mousse with compressed plum and candied ume with raspberry vinaigrette 16. Petit fours Everything was amazing. I was scared at first since I can be picky but I have no complaints. Obviously the brioche was my favorite. It was orgasmic. I savored every bite. And the second one we requested because it was that good, I tried to make it last longer. I can't eat brioche again unless it has caviar on it. I'm so glad I went and I want to go again when the new chef comes in. But he has some huge shoes to fill I must say. Chris Kajioka's is very talented. He totally makes Vintage Cave a success. Now if I can figure out a way to make more money and get him to be my personal chef...
(5)Sean C.
parking: complementary valet or B level parking in the Ala Moana Mall the cost: $295 per person prix fixe, $130 for wine pairings the food: 10-course prix-fixe the drinks: 10-course wine pairings reservations: yes ($100 charge for cancelations within 48 hours) restrooms: yes in the back, replete with ornate marbel and art dresscode: formal jackets for men with dressshirt and slacks no need for tie, evening wear for women, no slippers, no jeans There seems to be much allure and mystery surrounding this place. First off, no you don't have to be a member to dine here. In fact, they now use Open Table so making that reservation is now even easier. I feel like this place exemplifies everything that food represents. Not only for sustenence but an experience that you share with others. The entrance from Ala Moana Blvd is located at the B level parking lot. You can see a small brick foyer with valet up front. Before you even enter you are greeted at the very ornate door. Once you enter you feel like you've been transported to another time and another place. It is dimly lit but not dark there is art around you and you are ushered up one level. From there you will be greeted by more individuals in a front desk area and ushered into the dining space. The space is large and vast the space itself is constructed from bricks with an arched ceiling. The effect is that you feel like you're in a wine cellar or the basement of a cottage you may find in the south of France or Sanoma. The seating is 4 seater tables with a lot of space in between the seats. There are waiters and servers that walk around the space frequently. You'll be presented with a drink menu as well as the wine list. The dinner is set prix fixe 10 courses. You also have the option to make a couple substitutions for a supplemental charge (I switched out for the foie gras and the gnochi with black truffle). We also went for the 10-course wine pairing as well. If you do get the 10-course wine pairings consider (seriously) cabbing over. You'll start off with 3 amuse-bouche which for us included Kona seaweed, Molokai mule, and deviled egg. Then will begin the fanfare of 10 courses, each a play on the art of food. A mix of different flavors and textures that create a full gustatory experience. They have a good sense of the pace you are going and adjust accordingly. Our sommelier was young and very nice. He had a good knowledge of the wine but didn't have the snooty-ness that you find sometimes in other fine dining establishments. We thought the wine pairings could be improved but was pretty good. The whole experience was 4 hours in total. In the end, we received a nice assortment of small home-made candies. They understand at this point you may want to take it to go. Every course was excellent without a single one that I found underwhelming. The waiters are attentive but not overbearing. Every course comes out at the same time and there is an good explanation of what you are getting. The waters are filled promptly, the napkins changed everytime you get up to use the restroom, and the chairs are always pulled out for you. They also will not judge you if you decide to take pictures of your food or the soft-ball sized truffle before shaving it on your pasta. Don't forget to get the tour afterwards. You can see the paintings, the ornate bar with $6000/shot bottles of cognac, the private rooms, and the history of this amazing place's inception and creation. My favorite work of art? The panel of Picasso sketches showing his transition from realism to cubism. Absolutely amazing! Everything had such an attention to detail. Every leaf and every sauce was placed with care and with intention. Indeed, everything was art. Overall, treat yourself. YOLO
(5)Jesse C.
This is one of those places that I never thought I would ever come too. I take that back. It's that "once in a lifetime, I'm proposing and I'm gonna make this good" kind of places or if you got f*ck-you-money to spend. Neither of the above fitted my situation. But here I am hungry and with a reservation for Vintage Cave. It took me a while to find the entrance. Yes, it's underground...under Shirokya. I opted for the seasonal menu; 10 - 15 courses after reading about the blank check restaurant ( honolulumagazine.com/Hon… ). The food was well balanced, intriguing, and kept me yearning for the next course. Beginning courses were dancing on sweet and savory; which I love. Obviously, it's seasonal and from what I understand there are a few staples to the menu and your dishes will vary from mine. But my journey was three and half hours. I felt it almost an adventure more than a meal. And I cannot stress enough that this is a fine dining experience that you have to experience at least once. Would I go again? Heck yeah. Do I have that f*ck-you-money? No, so unless I plan on marrying rich or winning the lottery, which Hawaii does not sponsor, I probably won't be going anytime soon. That of which makes me sad.
(4)Karen C.
I'm going to give this place a solid 3.5 stars as Hawaii's premiere fine dining restaurant. It has a few hiccups like everyone else said, it is extremely pricey. The food quality and technique and the service is definitely that of top notch michelin-restaurants. However, the portion sizes are pretty ridiculously small. Yes, there are approximately 10 courses which include "chef compliment-type courses" but each course is no more than 3 bites. THREE. Now if you are a 100 lb petite little girl (like me), it will be a filling dinner experience. But if you are a 6' and 185 lb dude, you will leave approximately 60% full. My bf said the only reason he was somewhat full is because the coffee they offer at the end of dinner. Don't be mistaken though, coffee isn't part of the meal! It's a separate item they can charge you for (approximately $11-15 extra). Quite frankly, I'm surprised they don't charge you for the air you're breathing. The ambiance and decor is a little boring. It is a little awkward that there are so few tables and so much space in the restaurant. It is even more awkward when your view might just be the table next to you and some fancy artwork (Picaso) on the walls. It needs something...like a large aquarium fish tank in the middle? I'm knocking off a star and a half due to [extremely] over-priced portion sizes and the valet. At the end of what has been the most expensive meal of my life, with jacket-required and evening gown dresses, the valet has the nerve not to open the door at the end of the meal when we get into our car and leave? --yes, a small thing, but with everything else being so high end at this place, this small thing was a huge annoyance. Speaking of tips, they already calculate that into your dinner bill (Even with a party of 2). They might be worried that you might reduce your tip amount when you see the huge dinner bill.
(3)LO N.
Where do I begin? First, I'm happy to say that I'm no longer a Vintage Virgin. If you have the opportunity, you have to experience what Vintage Cave has to offer. Yes, it's a bit pricey (About $300 for a 15 course meal) and the portions are small but well worth a one of a kind dining. Don't go if you don't have a few hours to spare, our night was a four hour dinner. As you enter the 'cave', you can't help but be in awe of how a castle ambiance is found just below the busy shopping floors of Ala Moana. When the Vintage Cave was built, they didn't hold back. Dim lighting, granite floors, priceless artworks, Crystal collections, Swarovski Chandeliers & even a wine cellar that holds a wine called La Tache that costs $35,000. Presentation is definitely 5 stars, even down to the dishes our entrees were served on. I have to apologize because I can't remember every course but my top five: 1)Smoked Brioche with Caviar 2) Jidori egg 3)Ocean plate (with Kumamoto oyster, Hamachi, Salmon, Tako, Ikura, Hamachi, etc) 4) Grilled Salmon Skin 5) BOTH desserts. ..and it kills me that I can't remember what they exactly were but one had a strawberry sauce and the other Citrus Seriously, every morsel was tasty and actually filling. The cabbage & pea soup was delicious. The Asparagus and toasted Kale was also great compliments. The wine was smooth and actually reasonably priced. To end my meal, I had to try Eddie Sakamoto 's 24 year old Peaberry Roasted Coffee. Strong but delish. All in all a must try at least once. Chef Chris Kajioka, you are definitely an artist as well as a great chef.
(5)Xiao L.
Overpriced dishes with tiny portions that wont fill you up. Restaurant for the folks with too.much money and dont know how to spend it wisely.
(2)J K.
Was fortunate enough to experience this hidden treasure recently for lunch. The place really feels like a cave but the food was so good. The food that they serve is selected by the chef and there isn't a menu to order off of. I'm a fast food connoisseur so my palette is very limited but the food that they prepared here was awesome. The only other restaurant that kind of compares to this place for me is Alan Wong's. The meal was excellent and I recommend this place. The only catch is you need to be a member or be invited by a member to dine there. This place houses original artwork by Picasso and other notable artists, a wine cellar that members can store their wines, sushi bar, and full bar as well. There are no prices posted so you know it's expensive.
(5)Haein P.
Open to the public even after one year! PLUS, keep posted to find out about special collaboration days in the Vintage Cave (i.e. dinner collaborations with Gaku Chef or Noma Prodigy, Blaine Wetzel of Willows Inn on Lummi Island) --- amazing stuff going on down there!
(5)James G.
Greatest dining experience ever! Vintage Cave is on another level. I have nothing else to compare it to. If you appreciate food, artistry, and culinary creativity you will enjoy eating here. If you are bringing a chick here you better be marrying her (or have cash flowing out your bunghole). I am truly lucky to have a chance to eat here. My good friend Christian took me here for a late birthday present. We were styled out. We tried everything on the menu that day, plus a couple more things. We had the bone marrow churro, meringue, macaron, lychee and Kumamoto oysters to start off with. The bone marrow churro, lychee and meringue were especially delicious (talk about different flavor explosions in your mouth)! Churro- yelp.com/biz_photos/vint… Meringue- yelp.com/biz_photos/vint… Lychee- yelp.com/biz_photos/vint… We also had caviar, Kona kampachi, cabbage from Hirabara Farm, Jidori Egg Yolks topped with truffles, foie gras, big fin squid, Scottish salmon, Sylvia's Squab, and Miyazaki A5 Wagyu Steak. Everything was amazing. The foie gras was a little on the sweet side and was my least favorite thing I tried. It tasted like it could be a dessert. The caviar was incredible and so was the Kona kampachi. The kampachi had a yuzu gel on top with edible flowers as garnishes. Wagyu steak was on another level. Steak melts in your mouth. Game over. That shit hit the spot. Kona kapmachi -http://www.yelp.com/biz_photos/vintage-cave-Âhonolulu-honolulu?select=CM-Yf_htH2jzLA7bPiBGqg#K3ÂbF8_ZV54jiUAzrR53SVw Wagyu - yelp.com/biz_photos/vint… Caviar - yelp.com/biz_photos/vint… I am not a fan of desserts but the desserts were superb. Carrot mascarpone, peach sorbet, and canale with rum ice cream is what I had. It was great. Hopefully I can get to eat here again sometime soon. Also Vintage Cave will be participating in the Joy of Sake Honolulu 2013. Can't wait to see and try what they prepare. yelp.com/events/honolulu…
(5)Takako F.
The most exclusive scrumptious fine dining restaurant I have ever visited. In order to eat here, you must be a member of Vintage Cave or escorted by the member. The meal, drinks, arts, and service are the best of the best. There is nothing like this in any other places. I have purchased the membership for my husband birthday, because the membership was running out and my connection was very influential gentleman, who generously treated all of us with his kind heart. One of those Piccaso pictures are offered $150million by NY billionaire. The glass of Marie Antoinette Josepha Jeanne de Lorraine d'Autriche was soooo pulchritude. I am very glad that I was able to purchase this and can not wait to bring my husband and my family here :D
(5)Randy L.
Phenomenal service. Food was excellent. Never had cured kampachi before. Thought it was smoked. I don't like lamb, but the lamb was so tender and I could eat lamb all day cooked like that.
(5)Lynne D.
I gave two stars because all courses look nice! Best from the 9 courses is the dessert, Sashimi is just ok, the Beef is terrible, really FAT!!! I cant image what kind ppl can eat that kind of FAT beef... I am traveling around the world and this is the worst restaurant who charge over $500 per person. Only good for ppl who want spend $ and show off of the eating environment. Do not recommend for Pro Food lovers!!!
(2)Steph J.
When I heard that there was an opportunity to dine at a restaurant that is soon to be exclusive to members only, I had to jump on it. Located in the underbelly of Ala Moana Shopping Center, you'll have to know where the security office is to have an idea of where to go or park. It's on the Ewa side of the security booth, probably about 2-3 rows over. If you can envision where Shirokiya is located above you, head that way. The entrance is an all brick entry way that stands out once you actually know where it is. Knock three times, pause and knock twice, and a man dressed in a tuxedo, looking like Lurch from the Munsters will open the door for you. Did I just inadvertently date myself? Anyway, I'm joking about the knocking part but there is a nice Japanese man that is waiting at the doorway to greet you. Once inside, we were greeted by the receptionist, who politely asked us to wait for our tour to begin. We arrived a half hour early to tour the facility and I'm not quite sure if this is something that is standard or if it's because we had some inside connections to the place but nonetheless, it was cool to receive a tour. There is a lot of expensive artwork and Charlie did a great job explaining all the different details and work that went into creating the restaurant. As for our dining experience, our menu included: Oyster elderflower cucumber Pain au lait Clam dip Meringue shishito uahi Vanilla bean macaron caviar Kona Kampachi yuzu radish shiso Bigeye tuna foie gras Toro smoked tuna gel Buri charred scallion pesto ponzu Kinmedai ume fennel Shima aji burn citrus wasabi Asparagus roe hear of palm sesame Charred cabbage leaves miso konbu dill anchovy Jidori egg yolk celery root truffle ham Parmesan Foie gras spiced parsnip banana macadamia nut chimay Hot smoked king salmon sweet onion rye Beef from sylvia pryzant salsify quinoa beet OR Shizuoka A5 wagyu (extra $50) Gianduja Cremeaux peanut hazelnut powder pomegranate blackberry gel Sage Canele It sounds overwhelming, doesn't it? But a lot of it is compiled onto one dish (especially the fish dishes, it's a bite each of 6 fish that's plated together). You definitely have to have an appreciation for delicious food and can't be concerned that this meal is going to cost you $300 before tax and tip and not including the wagyu. Treat it like a once in a lifetime dining experience (unless you're a balla and this is chump change to you - but assuming you're researching reviews on Yelp before trying to make a decision on whether or not to go, I'm assuming you're a regular person like me that's just wanting to go for the experience). Yes, it was a great experience. Would I recommend it? Yes, if you have an appreciation for unique food combinations and you're willing to pay your hard earned dollar for it. Would I go back again? Probably not. I'm no gourmet or connoisseur and I don't pretend to be one. But I've dined at my share of fine dining restaurants and I have to tell you that although it was wonderful and I would recommend it to try it out once (I believe you have until October 2013 before it closes to members only), I don't need to pay close to $400 to have this experience again. I can fly to Vegas with that kind of money and then recoup that expense back at the poker tables so I think I'll get more satisfaction out of doing that than going back again. The one thing I was truly disappointed in was the extra $50 I paid for the wagyu. Ask how big the steak was. Go ahead...ask. Oh, thanks for asking! It was ONE SLICE. Not a cut of meat...ONE SLICE. Cut the slice in half and you just had a $25 bite of meat. Insane. If I knew the portion was going to be that minuscule, I would've gone with the one that came with the course. I was stuffed at the end of the night and it's cool to say I've been there but if you want a similar dining experience without having to save up for it, go to Nanzan Girogiro and pay $60 instead. And with that, I can guarantee you, that for just a little bit more money, you can get SO much more food than one slice of steak.
(4)Jocelyn L.
If price isn't an issue or you're looking for a dining experience in Hawaii, Vintage Cave is a unique culinary performance Food: there were dishes I could eat over and over again Ambience: It's definitely not my idea of classy, unique or breath-taking. An 80s faux French wine cave does not leverage the best features that Hawaii has to offer. With the unlimited budget that went into the construction of the restaurant, the outcome could have been stunning. Dinner Snacks - Bone Marrow Churro: Slightly crispy with a delicate marrow taste. The shaved gruyere gave it a kick of saltiness with depth - Peppered Shiitake Meringue: What? Yes. Interesting dish; love the meringue. Beautiful presentation - Vanilla Bean Macaron Caviar: Love the sweet-salty balance of this bite. Love the plate it was presented on - Kumamoto Oyster Green Apple Shiso: Briny oyster with an interesting bright green gelee over it Bites - Caviar Brioche: Easily my fave dish of the entire meal. The brioche was buttery and absolutely delicious. The generous topping of caviar was a delightful burst in the mouth - White Gazpacho Lychee Charred Cucumber: Refreshing; great palette cleanser after the buttery brioche - Kona Kampachi Yuzu Kombu: Interesting presentation; i guess the gelee presentation is super hot right now on degustation menus coz it seems like the top restaurants are doing it (actually, looked suspiciously like a dish I had @ Aziza in SF; the plating style for a lot of the dishes echoed remnants of Aziza). The kampachi was fresh and the yuzu added a nice tart flavor to the dish. - Textures of Cabbage Miso Kombu dill Anchovy: i get everyone's raves over this dish; the broth is absolutely delicious, but really reminds me of my mom's anchovy broth i grew up on...! The crispy charred cabbage was probably the most delicious cabbage I've ever eaten - Jidori Egg Yolk Celery Root Truffle Ham Parmesan: not the most pleasing presentation; it looks very plain. But once you break into the concoction, you get a creamy full bodied eggy truffly dish atop a still crispy brioche hidden under the egg. Delicious. A close second in terms of my faves - Cold Foie Gras Frankie's White Pineapple Macadamia Coconut: tasted almost like a dessert save for the salty foie gras. I'm not usually a fan of foie gras torchon or cold foie gras but this was very tasty Entrees - Scottish Salmon Corn Cherry Scallion: This might be my least fave dish of the night. The salmon was very rich and buttery and the generous cream corn sauce did nothing to cut the heaviness of the dish. If not for the slightly acidic/ sweet cherry bits/ sauce, it would have been too much to finish. tough to get though the entire dish - Charred Squid with crispy seaweed and crushed tomato: Perfectly charred squid; It wasn't on the menu, but thank god i had it...much better than the Salmon dish - Miyazaki A5 Wagyu: perfectly done steak; buttery, flavorful. but i'm not sure it was worth the additional $40 for a tiny piece of wagyu- it was app 3" x 3" Desserts - Sorbet Intermezzo Feuillantine Raspberry Bits: tart and refreshing - Mascarpone Carrot Chocolate LIme Pistachio: gorgeous presentation; looked like a vegetable/ carrot farm. But the dessert didn't really come together entirely for me Overall, a fun, great dining experience, and a coup for Hawaii.
(4)Noah F.
This place should be on everyone's list of places to dine. It's nice to know that there are still places in Hawaii that requires you to wear a blazer. The 15 course meal was very unique and quite filling. The flavors you get to experience is worth the price. There are some pretty amazing dishes. Besides the amazing food, the atmosphere is perfect. The collection of art work is quite something. The owner is an art collector and loves to display his collection in the restaurant. He changes his display every so often and auctions off a piece every week starting at just $1. Besides the art collection, the collection of drinks is superb. From the 100+ year old cognac, Macallan 50, or the extensive wine and French champagnes collection, it's amazing. Even though I'll never be able to afford those drinks, just knowing that some of the most prized bottles of alcohol in the world is sitting underneath Shirokiya is crazy. Definitely take a tour of Vintage Cave in between courses or after your meal.
(5)Dustin N.
I was lucky enough to try here when they had a collaboration with the chef from Sushi Izakaya Gaku. I must say this is one of the best places to eat on Oahu if not the best I have ever had so far. Vintage Cave is located underneath Shirokiya at Ala Moana. There is a Valet in the lowest level parking under Shirokiya. There is also an entrance at the bottom of the escalators inside Shirokiya. The menus are set and there are a lot of small portions. I posted a picture of the menu, but there were a lot of fresh fish. We started the meal with Kumamoto Oysters, caviar brioche, and uni. Then came the sashimi of Kona Kampachi, chu toro foie gras, toro, buri, kinmedai, and shima aji. All to die for. My favorite was the chu toro foie gras. Then they brought out more sashimi from the chef from Izakaya. Anyways I'm not gonna go over everything we had because everything was amazing. It was a lot of food. I don't know what the regular menu is like but I left full. Service is top notch as your water is never empty and finished dishes are removed once you are done. Friendly staff, especially the manager who came to greet us before, during, and after our meal. I hope to be able to come back here again.
(5)Rissa K.
Wow this restaurant is amazing! Surpassed all my expectations! Loved the ambiance, decor, food, and of course the awesome service! Amazing dining experience and every bite was just right and carefully planned! Each bite was a good mix of either savory or sweet or both and definitely memorable! They offer tours of this restaurant after your dining experience to showcase each room, the Art work collection of the owner which was pretty impressive that includes such world reknown artists like Pablo Picasso, his crystal collection, and the wine cellar. This place also has an exclusive bar area that is for members only that is pretty chic. The seasonal menu changes from time to time. The chef was generous and even offered us 3 extra chef special dishes! This was definitely an awesome experience and would love to come back again!
(5)Jaimy B.
Visit date 4/12/2014 My first time!! My good friend Ron surprised me and took me to Vintage Cave for dinner. I was impressed, in love, and elated from start to finish! First of all, the valet parking is in the basement parking and if you are not aware of the locale, you'll miss it in the blink of an eye. I love it! I felt as if I was in an underground beautiful cave! Second, as soon as you reach the door, they have an employee open the door for you, escort you into the elevator, which takes you up to the second floor, which is the "restaurant". When you reach the second floor, the hostess is standing at the door in a suit, looking gorgeous, greeting you, and opens the door for you. From there, a server greets you and walks you to your table. A server pulls out your chair for you, which I must add, they push in your chair, refold your napkin, then pulls out your chair, for every time you get up to leave and come back! I felt like a princess! The place is beautiful!!! Dim lighting, brick walls, granite floor, and Picasso paintings around the place. The place is HUGE! They have private rooms in the main dining hall, which look like "caves" and each are lighted differently. As if the main dining area isn't impressive enough, they have displays of historical, precious, wine glasses. They also have a wine room which is kept at a certain degree, for clients to choose and purchase. "Lockers" are also available (a different room) kept at the same temperature as the wine room, for clients to store their wine bottles. Another room is the bar. The seating is fabulous. They have cushy chairs, arranged in a circle, around a beautiful table. They also have a counter. I also got to peek in the "VIP Club Room" or whatever it's called. They have breathtaking paintings on the wall and beautiful porcelain jeweled figures of animals. Enough of the interior! On to the FOOD! It's not even food, more like "art". It was an 18 course menu. I'm not going to review each dish, although I'd like to. We had "English pea shooters" which included capers and garlic chips. It was refreshing and savory. Next was the "Gruyere" which was looked like those Nabisco cheese cracked sandwiches, but TASTED WAY BETTER! It melts in your mouth! It was presented in a case, on top of stones. Next was the "Skin". The skin was made of salmon skin, grilled, with fresh picked vegetables and a bit of spice. It was very light, and all the different textures fit incredibly well. They also served caramele glazed popcorn with caviar on top. Wow wow wow!! It was delicious! It was Heaven in my mouth!! The "Ocean Taste" dish was by far my favorite! It came with Kumamoro oysters, buri, madai, ottoro, maguro tataki, smoked salmon, and tako. Everything but the tako, oyster, and salmon were straight from Japan. The other three were fresh caught from the islands. Every single bite melted in my mouth. It was savory, soft, cut to perfection, and just WOW! Their drink menu is impressive. I had the "Champagne Cocktail", which was sweet, crisp, and refreshing. I'm not much of a drinker and if I wasn't already feeling the first glass (lol), I would've kept them coming! I recommend this place to EVERYONE!!
(5)Jas A.
Vintage Cave is an exclusive restaurant on the ground floor of Shirokiya. We I got to the mall level, they phone someone to pick us up and bring us down the grand staircase. I love love love the ambiance. A friend had said it made him feel like we were searching for Zelda in the cave. :) As soon as we were greeted by every single wait staff, we were seated. To the table on the left of me was the owner having a dinner party. I felt like royalty! Dinner was an exciting 3 hours as the kitchen staff, under the direction of Maestro Chef Chris Kajioka, played with our palettes. Each dish so well calculated and balaced, beautiful and fresh, I thought my senses would go into overload! As for the desserts, I thought I died and went to a land that foodies only dream of. Chef Rachel Murai definitely wows you with her take on molecular gastronomy, an experience I will never forget! She personally came out to present each dessert and the preparations for it. So elaborate and plated beautifully. After dinner was over, we had the grand tour of the entire cave. Such beautiful fiztures and architecture. The private rooms are beautiful and sparkle in swarovski crystals. I will never forget this amazing experience.
(5)karen m.
The most amazing dining experience you will find in Honolulu. The creativity and attention to detail is Beyond comparison. Service is great, you never wanted for a thing or felt interrupted, never asked the same question twice, the communication between staff was exceptional.....but the menu and the flavors outshine even the service. I loved the ambience as well, lots of space between tables and those crystal chandeliers are just gorgeous!
(5)Miki H.
When drooling over friends' pictures of the food served at Vintage Cave, it's easy to feel like this place must be over-hyped and so not worth the money BUT it's not true. On the one hand, I have no idea why they put a so-called door inside Shirokiya when it's non-functional and employees have no idea where you're supposed to actually go but once you figure out that you need to go down to the dungeon parking where a valet will take your car and you actually enter the space, it's easy to forget the headache it took to find the place. In what used to be the huge storage room underneath Shirokiya, Vintage Cave is expansive, given the number of diners it's intended to serve each night. With an impressive art collection lining the walls and a few semi-private dining alcoves adorned with opulent custom-made chandeliers, it's easy to feel like you're part of a private society of sorts. Everything from the bricks to the furniture is custom-designed and the ambience really does live up to to the idea of this being an extravagant man cave. Oddly enough, one thing that did bother me a little was that despite the copious amounts of money poured into making this a unique, luxurious experience, the bathroom stall doors were slatted, not solid and there was nary a toto toilet in sight. I would have expected to find the ultra soundproof stalls you sometimes encounter in Japan with the sound and smell dampeners that allow you to do your business in privacy rather than everyone being able to hear what's going on with you. Space and money aren't an issue. Perhaps if the owner was a real estate tycoon-ette instead of a tycoon? On to the food. The night that I went, there were 26 dishes on the menu, some of which arrived together and some which were served separately, in addition to one or two dishes not on the menu. Essentially everything is 5 bites or less but the experience is not about stuffing yourself, it's about enjoying the unique presentation and use of ingredients. The overall quality of the ingredients is great but not excellent. The preparations on the other hand are innovative and impressive. Keep in mind that this is a one of a kind experience for Hawaii. The flavors bounce between Japanese/Pacific Rim and European with a few crossovers and a healthy dose of molecular gastronomy thrown in for good measure. Service was excellent, although it did fall off after coffee was served. I would rate my experience a solid 4.5 but for now, I'll round up.
(5)Collin W.
Vintage Cave Somewhere hidden beneath Ala Moana 1/12/2013 General Fine-Dining Disclaimer: Many people do not understand that most (if not all) upscale restaurants do not pile a ton of food on your plate. A diner should appreciate the finest flavors orchestrated into smaller dishes, which is how we received our servings. If you're looking for places that serve up large piles of food and multiple napkins, kindly skip my reviews. For my surprise birthday dinner, the GF took me to this hidden restaurant that absolutely stunned me. Seriously. Note: This "restaurant" was originally intended to be a private club by its unbelievably wealthy owner, Mr "S". In order to obtain their liquor license (required for a Wine club), the Honolulu Liquor Commission required them to be open to the public for a year. This means (pay attention) that you have until early December 2013 to eat here before they close their doors to the public. If you want to join this club as a private member - you can check their website for the two membership packages available, because if you have to ask how much is it.... Let's talk about the food, because that's why we went there. The Vintage Cave serves a prix fixe menu set at $295 per person. The menu selection that we had was composed of countless plates, but we also received three off-menu items sent by the chef. The dishes were: (1st Serving - all these separate dishes came out at once) - Oyster Alderflower w/ Cucumber - Sweet smoked Pain Au Lait - Clam Dip - Meringue w/ Tomato Basil - Vanilla Bean Macaron w/ Caviar - Sunchoke Skin w/ Scallion Harrisa (2nd Serving - all of these were on a single dish) - Kona Kampachi w/ Lemon Radish and Shiso - Chu-Toro w/ Foie Gras (Can you imagine?!?!?!?) - Cold Smoked Toro w/ Smoked Tuna Gel - King Salmon Dill - Buri Charred Scallion Pesto and Ponzu - Aji w/ Smoked Onion and Pear - Tako Pimenton - Uni Ham Gel Black Truffle (WOW!) (The following dishes came one at a time) - Ni'ihau Amaebi w/ Aromatic Herbs and Chicken Fat - Hokkaido Ikura w/ Potato Green and Apple Cress - Charred Cabbage Leaves w/ Miso, Konbu, Dill and Anchovy (Fantastic broth!) - Jidori Egg Yolk w/ Celery Root, Truffle, Ham and Parmesean Cheese - Foie Gras w/ Chestnut, Fennel on a Honeycomb - Kona Abalone w/ Nori and Mushroon - Japan Amadai w/ Kabocha, Pickled Garlic and Escabeche - Japan A5 Wagyu (the best) Soubise w/ Heart of Palm and Sancho - Onion Rice Porridge w/ King Crab and White Truffle (Yes, this is Jook) (Desserts - all at once and each explained by the Head Pastry Chef) - Gianduja Cremeaux w/ Peanut Hazelnut POWDER, Pomegranate and Cranberry Gel - Canele - Smoked Vanilla Glace w/ Almond Olive Oil and White Truffle - Petits Fours - With "Happy Birthday" written in beautiful Chocolate and Gold Leaf cursive on the plate (Not on the menu, but also sent as Amuse Bouche:) Brioche bread with Maple Gelee, Creme Fraiche and two types of Caviar Note: We told the staff that this dish was unbelievably good, and the chef sent another one out to the GF and myself as a bonus! Happy Birthday to me! Are you dizzy yet? I was beyond dizzy that night. I'm dizzy just typing all of this. RESULT - Ok. Let me speak freely here for a moment. The most elaborate dinner the GF and I ever had was at the flagship Joel Robuchon restaurant in Las Vegas - we're talking about a three Michelin-starred restaurant. The menu selections were some of the finest (and most decadent) dishes that we were ever served - I had the Menu Degustation selection at $395, if you're wondering. Vintage Cave's dinner topped the flagship Joel Robuchon. Specifically, I ENJOYED Vintage Cave's dinner more than the dinner we had at the flagship Joel Robuchon. And the total was $150 cheaper (not including airfare to Vegas). Nearly every dish caused my eyes to roll into the back of my head. You cannot imagine anything this decadent or flavorable without possibly going to Mavro (and I doubt Mavro could get this outrageous). This restaurant is the finest restaurant in Hawaii. Surprise of the night: Sheldon, the Top Chef contestant from Maui for this season, walked past our table halfway through service as he presented a dinner selection to another table. I had to confirm with one of our servers that yes, it was Sheldon in the kitchen. The GF didn't believe me at first, but he was working there that night. And he looks just like he does on TV. SUMMARY - If you have the means, please treat yourself to this restaurant. If you don't appreciate the unbelievable food and immaculate service, there's something clearly wrong with you. And to the Yelper who gave a one-star review here: don't be an idiot just because you didn't get a huge buffet meal. Artistry in dining involves packing as much flavor and presentation into a (smaller) plate. Your review makes all of us look bad.
(5)Kai B.
Let me start off by saying...this place was the BEST MEAL OF MY LIFE!!! I just got back from eating otoro from Tsukiji Fish Market in Japan...and this beats that. I know that the price scares a lot of people, and frankly, if you're going to look at each dish and think "this is worth $300?!?!?" don't waste your time. But I you're the type that appreciates the artistry of EXQUISITE DISHES and MIND-BLOWING FLAVOR EXPLOSIONS, then you wont be disappointed. Kudos to executive chef CHRIS KAJIOKA!!! Each dish was cooked to perfection! What I think I appreciated the most was the mixture of textures and attention to detail on the plating/presentation...but of course it tasted amazing. My favorite dishes from the night was the Vanilla Bean Macaroon CAVIAR ( yelp.com/user_local_phot… ) , HE'EIA TAKO watercress ( yelp.com/user_local_phot… ) and TORO smoked tuna. The bf's favorite was the jidori EGG YOLK celery root truffle ham parmesan ( yelp.com/user_local_phot… ) and hot smoked KING SALMON sweet onion rye ( yelp.com/user_local_phot… ). but hands-down we agreed that the best dish of the night was the gold osetra CAVIAR ( yelp.com/user_local_phot… )!!!! light and crispy with a burst of flavor...very interesting mix of flavors and textures. And I was happy I got to check off SHIZOKA A5 WAGYU ( yelp.com/user_local_phot… ) from my food bucketlist But more than just the delicious-ness is the spectacular service...I felt like royalty. I had a special menu with a "Happy Birthday Kai" and dated which really made me feel like a princess. All the servers were very polite and attentive. All-in-all the food is phenomenal, service for royalty and the ambiance is something you don't get everywhere. Surrounded by the amazing works of art just adds to the whole experience.
(5)Moody F.
Are you effing kidding me!!!!!!!!!! Is this a joke? $300 for nothing! Have you seen these pictures. You get no food at all. I think somewhere somebody is laughing at all who walk through this restaurant's doors and dump out your money for nothing. You will simply clear out your wallet and fill your credit card only to leave hungry since your plates come with no food, baffled as to what compelled you to waste your money , and embarrassed should anyone see you coming out of there. I think Hawaii is not behind the curve with its foodie culture. There are many great restaurants that are at least half the cost and actually leave you twice as full. This place got one thing right it's at the bottom of the mall, hidden, and it will make for an easy transition when it disappears. If you want to spend money simply to spend money give it to a worthy cause, not to this place. This restaurant is trying to change Hawaii for the worse - pay a ton and receive a little (if anything at all). That's not the Hawaii style. Beat it.
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