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.

Tucked in Samsung Plaza, this chef-driven counter mixes polished nigiri with creative cooked dishes like the playful ikura pan. Recommended by The Infatuation and local writers, it’s personable, reservation-only, and very Honolulu.

A beloved izakaya with serious sushi chops—think seasonal nigiri, tofu jelly with ikura, and late-night energy. Praised by The Infatuation and Frommer’s, it’s where locals celebrate; expect waits and call ahead.

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.