Best Sushi in Honolulu (2025)

Tokyo master Keiji Nakazawa’s intimate omakase counter melds classic Edomae craft with Hawaiian catch. Regularly highlighted by Eater and global critics, it’s a splurge that anchors Waikīkī’s dining discourse; reservations are essential.

Near the airport, this tiny, BYOB counter is famed for ultra-fresh sashimi and nigiri cut from premium, often locally landed fish. A longtime favorite of local writers and a 2025 Hale ‘Aina Best Sushi honoree set, it’s all about the fish.

A late-night institution where generations come for generous omakase, chirashi, and classics. Named Gold for Best Sushi in Honolulu Magazine’s 2025 Hale ‘Aina Awards, it’s a reliable snapshot of Honolulu’s enduring sushi culture.

Sushi ii - Review - Keeaumoku - Oahu - The Infatuation

There are a ton of excellent omakase options in Honolulu. Sushi ii, which is tucked away in a strip mall, is one of the few that also offers creative cooked dishes. Alongside impeccable sushi like dashi-marinated fish roe, golden eye snapper from Japan, and local, live baby abalone, you can also order things like the ikura pan, a perfect mashup of salmon roe and creme fraiche slathered on a King’s Hawaiian roll. You definitely need to make a reservation, so aim to get a seat at the sushi bar, where you can joke around with sushi chefs as they skillfully slice thick pieces of akamutsu. - Martha Cheng

Izakaya Gaku - Review - Makiki - Oahu - The Infatuation

You could easily go to a different izakaya every day of the week in Honolulu, but here’s why you should prioritize Gaku. They do the classics well, like a dashimaki tamago, and they also add some twists to homemade tofu in the form of ikura and shoyu jelly. Even though it’s a casual spot with fish drying on bamboo racks, meals can get expensive fast, but it’s all worth it. Reservations are a must—Gaku opened almost 20 years ago, and it’s still the place for a nice dinner out and all types of special occasions. - Martha Cheng

Since 1990, Yohei has served classic Edomae with Hawai‘i’s bounty; its new Kāhala sibling adds elegant omakase. Recognized by Honolulu Magazine’s 2025 Hale ‘Aina Awards and praised by local critics, it’s heritage and hospitality in tandem.

Chef Ryuji Murayama’s reservation-only spot is known for generous, personality-filled omakase and local fish know-how. Featured by Honolulu Magazine, it blends big flavors with counter banter—very much a chef’s restaurant.

A cornerstone of Honolulu’s izakaya scene offering real-deal nigiri, handrolls, and sashimi alongside grills and small plates. Long respected by local publications, it remains a convivial, reservation-friendly choice minutes from Waikīkī.

Beloved for immaculate sashimi, chirashi, and poke sourced from the Honolulu Fish Auction. Featured by Eater and local food writers, the Waikīkī outpost is takeout-only and perfect for beachside sushi with serious quality.

A seven-to-eight seat BYOB counter that debuted in 2024 and quickly drew attention from Honolulu Magazine. Chef Hiroshi Tsuji’s omakase focuses on restraint, seasonality, and superb sourcing from Hawai‘i and Japan.

University-area standby for sashimi platters, sushi sets, hot pots, and izakaya fare. Open nightly and noted by local media, it’s a flexible, crowd-pleasing option with strong value and a loyal following.

Chef Seiji Kumagawa’s omakase-only counter champions local catch with a distinctive Hawaii-mae style. Lauded by critics and beloved by enthusiasts, it’s a refined, reservation-only experience with a devoted local base.