Creative Hawaiian fare & cocktails with signature desserts & fine dining
888 Kapiolani Blvd, Commercial Unit, Suite 201, Honolulu, HI 96813 Get directions
$100+ · Menu
"MW Restaurant is serving creative Hawaiian fare in downtown Honolulu. We haven’t been here yet, but want you to know this spot exists. How to get into MW Restaurant Chase Sapphire Reserve® cardmembers can unlock access to primetime reservations on OpenTable through the Visa Dining Collection. Find exclusive bookings here." - Team Infatuation
"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 — on a recent visit, it was made with Maui-grown persimmons. Downstairs in the more casual cafe Artizen, find oxtail soup and strawberry matcha cake, along with weekly specials. Know before you go: Even though it’s in a car dealership, this is one of the rare Honolulu restaurants where you should dress up just a little." - Martha Cheng
"A Honolulu restaurant run by chefs Wade Ueoka and Michelle Karr-Ueoka, praised for silky-sweet butterfish paired with kimchi potato salad and standout desserts such as a signature layered candy bar combining peanut butter crunch, Hawaiian sea-salt macadamia caramel, and Valrhona chocolate ganache." - Katie Chang
"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."
