Nuka

"The owners of Nuka turned an old Hā‘iku auto supply into a wonderfully modern izakaya and sushi bar. To start, order a few small plates like spicy edamame, miso eggplant, and kinpira gobo (slivered burdock and carrot dressed in sake). Then dive into a sashimi platter, including slices of ruby red tuna and translucent snapper supplied by the owners’ own fishing boat. Or for a simple, satiating meal, try a Nuka bowl: fresh herbs and veggies piled on rice and topped with ‘ahi katsu, blackened tofu, or shio koji salmon. Patience is necessary here; the restaurant doesn’t take reservations, and the wait is often long." - Shannon Wianecki, Bill Addison

"Haiku is a sleepy North Shore town often passed over by tourists, but locals from all ends of the island will make the trek for a taste of Nuka’s seriously fresh sushi and izakaya-style eats. Start your meal with small plates like the truffle edamame or tofu drenched in dashi broth; from there, you can dive into a filling rice bowl made with shaved cabbage, avocado, carrots, basil and mint and topped with your choice of protein, or order a specialty roll made with freshly-caught fish. Then there's the Kushiyaki grilled skewers; miso butterfish and sesame chicken wings round things out. Clever, on-trend cocktails change daily and are more in line with what you’d find at a hotel bar—jazzed up tequila and vodka drinks, a few with a Japanese twist—but the sake selections are carefully consideredm and Japanese beers make for great pairing options as well." - Juliana Shallcross, Kris Fordham

"This sister restaurant to Paia Fish Market is more subdued—but no less delicious. While the space is small, the menu is mighty: Sashimi platters, excellent bowls, specialty rolls, and plenty of poke, all sourced from local purveyors wherever possible. Don't miss the Asian French Fries, served with wasabi aioli and furikake, or the Japanese fried chicken."