MW Restaurant

"MW Restaurant represents Hawai‘i regional cuisine at its best. Wife-and-husband team Michelle Karr-Ueoka and Wade Ueoka (both formerly of Alan Wong’s) convey warmth and attention to detail in their intimate dining room. Favorites include the mochi-crusted kampachi, miso honey glazed butterfish, and all of Karr-Ueoka’s desserts, especially her ethereal, seasonal fruit shave ice. Downstairs, in the more casual cafe Artizen, find oxtail soup and strawberry matcha cake, along with weekly specials." - Martha Cheng

"Pastry chef Michelle Karr-Ueoka creates innovative desserts using native Hawai'ian ingredients." - Lee Anne Wong

"MW is run by a husband-wife team with a serious pedigree: between the two of them, they’ve built up a roster of experience at Alan Wong’s, Per Se, and the French Laundry (though husband Wade credits Zippy’s, where he got his first job as a fry cook, for much of his inspiration). The dishes here are inventive, contemporary interpretations of traditional Hawaiian specialties, like Ahi nachos, Kona lobster carbonara, and a mochi-crusted opakapaka-short-tail pink snapper. Don’t miss the cocktails, either."

"MW Restaurant, the most under-the-radar of the New Hawaiian restaurants, is the place to go for creative expressions of poke, butterfish, and unagi, along with locally grown veggies, including long beans, okra, and eggplant from Ho Farms." - Kim Westerman