PARIS HAWAII

The food was beautiful presented with delicious balanced flavors. Wine pairing was enjoyable. Service was professional and warm. Will come back for different seasonal menus.

The world food tour duo made their first visit to Paris Hawaii in SALT. It’s the old Hank’s Haute Dog location totally remodeled. A white counter dominates the space, surrounding an open kitchen. There are several tables along Coral Street, which is where we were seated. Kazu-san was our host and server and there were two people working in the kitchen. We opted for a bottle of 2021 Othello from Dominus Estate ($120) versus the two wine pairings ($50 for 3 or $80 for 4 glasses). I started with a glass of Arnot-Roberts Rosé wine ($16) as it was National Rosé wine day. This inexpensive wine from Clear Lake (CA) was crisp and refreshing. The Othello red bled was somewhat closed in but got better with air. It was full of dark fruit but lacked much of a nose. The Prix Fixe menu ($85pp) consisted of eight courses with several options to choose from, which I will cover during the courses. Course 1: Jerky / Poke / Sable. Three petite bites of food sat atop a bowl of rocks, interesting. The beef jerky was tender, yet with texture. The ahi poke came in a black, edible cup; Kazu-san told us what it was, but I didn’t hear him clearly enough to recall. The sable reminded me of a shortbread cookie with a piece of jalapeno. I thought of this as an amuse bouche; perhaps that was their intention. Course 2: Kona Kampachi. Four pieces of Kampachi sashimi sat amongst pieces of asparagus, mango and smoked ikura with edible flowers decorating the plate. I added caviar ($40) to my dish. There was also the option for uni ($30). This was food as art and the flavors were sublime! The asparagus was tender yet retained its crunch … perfection. Course 3: Bouillabaisse. This was a deconstructed soup, with pieces of carrot, dill, sea asparagus, watercress, finger lime, horseradish mayo, fennel, potato, salt, pepper and garlic flower placed on the rim of the large plate. Kazu-san poured the soup into the center of the plate, and one was free to add ingredients as one saw fit. The broth was delicate and each little tidbit added to the mélange of flavors. Course 4: Onaga or Lobster (additional $15). We both chose the red snapper and were not disappointed. A perfectly cooked piece of fish with crispy skin sat atop pieces of cauliflower and a beurre blanc sauce. This dish was wonderful! Kazu-san brought each of us a plate of warm bread with a dab of flavored butter. This bread was “to die for” delicious. I could have eaten many more pieces. Course 5: Jidori Chicken or U.S. Wagyu Tenderloin (additional $25). We ordered both … each sat atop pieces of crisped Okinawa sweet potato and Champignon duxelles. My chicken was flavorful and moist. The tenderloin had a great crust. I don’t know how they did that with such a small piece of tenderloin. Course 6: Risotto. A small bowl of goat cheese and mushroom risotto followed … I wished it was served along with course 5 as it would have complemented my chicken. Goat cheese, an interesting choice for risotto. I loved it. Course 7: At this point I was ready to tap out … I was stuffed! A small bowl of acai with pieces of strawberry, blueberry, and honey atop the granola. I left it to the better half of the world food duo to polish off my bowl. Course 8: A slice of chocolate terrine topped with a quenelle of vanilla ice cream with macadamia nuts and dust concluded this feast. This one went home. What did we think? This was a great meal at a very reasonable price. We’ve spent much more and received far less at other places in Honolulu. Service by Kazu-san was attentive but unobtrusive. I just wished more diners were there to experience a wonderful tasting experience. Food as art personifies Paris Hawaii!

Excellent Japanese French food with local Hawaii flavors and ingredients. Every dish in the pre fixe menu was wonderful …. Thought each dish was amazing, then the next dish would be even better. Felt like I was eating in a Michelin starred restaurant in Paris!!!! Great place for special occasions or a way to treat yourself after a long work week.

This was easily the best dinner I had in Hawaii and the price feels like the chef is allowing us to steal from him cause for this quality of food to be so cheap I couldn’t believe it. IT IS A MUST TRY FOR MY FOOD LOVERS!

Excellent food, service and value-for-money.

Simply AMAZING

Paris was really special, excellent service and food preparation. Each dish was unique in its own way, but we really loved the carpaccio and the smoked chicken. The wine pairing was also very nice.

以前の店舗に2019年に伺い感激した記憶しかありません。この5〜6年間は大変なご苦労をされたと思いますが、新生Paris Hawaii として更なるご活躍と、お客様へ幸せを届ける空間の提供、大いに期待いたします✨

Paris Hawai'i is back!!! Used to go to the old location in Waikiki and really missed their food when they closed. New spot in Salt Kakaako is small but cozy and the French food with Japanese and local flavors are as wonderful as ever. They serve a $85 pre fixe menu and were able to accommodate my shell fish allergy. You can choose to change the menu by adding things like lobster or uni for an additional cost. Each dish was cooked to perfection and better than the previous one. Felt like I was eating at a Michelin starred restaurant in Paris!!! Great place to come for special occasions or to treat yourself after a long week. Will definitely come back again and again. No pics to upload because I wanted to try each dish right away so forgot to take pics.

The world food tour duo made their first visit to Paris Hawaii in SALT. It's the old Hank's Haute Dog location totally remodeled. A white counter dominates the space, surrounding an open kitchen. There are several tables along Coral Street, which is where we were seated. Kazu-san was our host and server and there were two people working in the kitchen. We opted for a bottle of 2021 Othello from Dominus Estate ($120) versus the two wine pairings ($50 for 3 or $80 for 4 glasses). I started with a glass of Arnot-Roberts Rosé wine ($16) as it was National Rosé wine day. This inexpensive wine from Clear Lake (CA) was crisp and refreshing. The Othello red bled was somewhat closed in but got better with air. It was full of dark fruit but lacked much of a nose. The Prix Fixe menu ($85pp) consisted of eight courses with several options to choose from, which I will cover during the courses. Course 1: Jerky / Poke / Sable. Three petite bites of food sat atop a bowl of rocks, interesting. The beef jerky was tender, yet with texture. The ahi poke came in a black, edible cup; Kazu-san told us what it was, but I didn't hear him clearly enough to recall. The sable reminded me of a shortbread cookie with a piece of jalapeno. I thought of this as an amuse bouche; perhaps that was their intention. Course 2: Kona Kampachi. Four pieces of Kampachi sashimi sat amongst pieces of asparagus, mango and smoked ikura with edible flowers decorating the plate. I added caviar ($40) to my dish. There was also the option for uni ($30). This was food as art and the flavors were sublime! The asparagus was tender yet retained its crunch ... perfection. Course 3: Bouillabaisse. This was a deconstructed soup, with pieces of carrot, dill, sea asparagus, watercress, finger lime, horseradish mayo, fennel, potato, salt, pepper and garlic flower placed on the rim of the large plate. Kazu-san poured the soup into the center of the plate, and one was free to add ingredients as one saw fit. The broth was delicate and each little tidbit added to the mélange of flavors. Course 4: Onaga or Lobster (additional $15). We both chose the red snapper and were not disappointed. A perfectly cooked piece of fish with crispy skin sat atop pieces of cauliflower and a beurre blanc sauce. This dish was wonderful! Kazu-san brought each of us a plate of warm bread with a dab of flavored butter. This bread was "to die for" delicious. I could have eaten many more pieces. Course 5: Jidori Chicken or U.S. Wagyu Tenderloin (additional $25). We ordered both ... each sat atop pieces of crisped Okinawa sweet potato and Champignon duxelles. My chicken was flavorful and moist. The tenderloin had a great crust. I don't know how they did that with such a small piece of tenderloin. Course 6: Risotto. A small bowl of goat cheese and mushroom risotto followed ... I wished it was served along with course 5 as it would have complemented my chicken. Goat cheese, an interesting choice for risotto. I loved it. Course 7: At this point I was ready to tap out ... I was stuffed! A small bowl of acai with pieces of strawberry, blueberry, and honey atop the granola. I left it to the better half of the world food duo to polish off my bowl. Course 8: A slice of chocolate terrine topped with a quenelle of vanilla ice cream with macadamia nuts and dust concluded this feast. This one went home. What did we think? This was a great meal at a very reasonable price. We've spent much more and received far less at other places in Honolulu. Service by Kazu-san was attentive but unobtrusive. I just wished more diners were there to experience a wonderful tasting experience. Food as art personifies Paris Hawaii!

This hidden gem is where French fine dining meets island flavors -- and it's next level. Get ready for locally sourced ingredients , artful plates , and a prix fixe menu that'll have you saying "oui!" with every bite. From Kona kanpachi to Wagyu beef tenderloin and that housemade chocolate terrine -- it's a full-on flavor trip you'll never forget. It is small and cozy... mostly bar style seating so you get a show of the kitchen. Only two seatings, one at 5 and the other at 7:30. So make reservations. The service is spectacular, but to be expected due to the high end intimate setting. Perfect for a date night or special occasion. Pro tip: wine pairing also available, such a great deal for the wines we got

PARIS.HAWAII (NOTE: Keep in mind that this was from January 2025, and their menu changes every season. I also would have gone back every season, but they couldn't even thank me for coming, hitting like, and/or supporting their business on Instagram. Remember, thank you goes a LONG way! Especially when it was Tasting Menu $120/guest Wine Pairing $70/guest (not including tax and tip)! If you know me, I don't usually post much of my private life on social media, but I celebrated another year around the sun! I also don't care for most fine dining (high makamaka) places because of their high price, small portion sizes, perceived pretentiousness, discomfort with formal atmosphere, and feeling of being judged by the staff or other guests, but I think @paris.hawaii changed my mind! I hoped to get my hands on one of Chef's Nana-Tsu-Mori Pinot Noir, but he hand-picked me three wines! My experience at @paris.hawaii was amazing! It was sophisticated with soft lighting, intimate with limited seating, and a lovely ambiance setting. The dishware and silverware were also stunning, and I enjoyed the interior design and architecture. I valued the culinary techniques and presentation by Chef Yuya @yuyayamanaka0214 . Each course was noteworthy, with a delicate balance of culinary excellence, attentive service, and cleanliness. Overall, it was an unforgettable dining experience, and I can't wait for their next season's menu!!! ~10 Course Munu~ * BEEF JERKY Local beef, horseradish * WATERCRESS Watercress, clam, herb *AHI POKE Ahi, beef, shallot, whole wheat flour, raw sugar, eggs, butter * TROPICAL FRUITS Medai, fermented tropical fruits * CARROTS AND SPICES Roasted Chicken, brussels sprouts, carrot, spices * SHAVED ICE Local tomato * MUSHROOMS King Salmon, local mushrooms, maitake mushrooms * CHEF YUYA'S FRESH BREAD, sea asparagus butter * KIAWE WOOD GRILL Local beef with red fruit juice sauce, chicken broth sauce, burdock puree * ACAI BOWL Acai, strawberry, blueberry, granola, honey * TARTS Whole wheat flour, raw sugar, eggs, butter, almond flour, fresh almonds The Ahi Poke and Shaved Ice were interestingly good! Everything was delicious so that I couldn't pick a favorite. HIGHLY RECOMMENDED PARIS HAWAII 324 Coral Street Honolulu, Hawaii 96813 @paris.hawaii

Celebrated our anniversary here! Staff was incredibly attentive and kind, they explained each dish well, answered questions without judgment, and served us pairings that were perfect for the meal (some wine pairings are set, I believe, while other pairings can be decided by you). The restaurant had a minimalist but cozy atmosphere. Everything was clean and organized, it was quiet inside but not at all strange or awkward. Loved being able to watch the chefs cook and assemble the next meal. The food was delicious. I think the upgrades are worth it. My partner didn't upgrade to duck breast and had the fish, and we wanted to swap plates. Both were so yummy, we just have different preferences and palates. But if you don't upgrade any of the food-- PLEASE consider the wine pairing. We did the 4 and I was enjoying every glass. If you don't know which wine to select (when given the option), I highly advise listening to the staff recommendations. They wrote a sweet message for the dessert plate and that was touching. Overall, I highly recommend dining here. Thank you for such a wonderful meal and experience!

Congrats Chef Yuya Yamanaka on his stunning new restaurant Paris Hawai'i! The space is absolutely gorgeous with minimalistic decor and an amazing show kitchen concept. The tasting menu is incredible and showcases elevated French inspired cuisine utilizing the freshest locally sourced ingredients. There was a wonderful array of dishes and we savored every bite. This place transports you and truly feels like a dinner spot that you'd find in New York or any other metropolitan foodie destination. The hospitality and service were exceptional. A restaurant of this caliber is exactly what Salt Kakaako needed!

Paris.Hawaii at SALT - Thoughtful, Elegant, Unforgettable, Tucked into SALT at Our Kaka'ako, Paris.Hawaii offers a dining experience that blends French technique with island soul. Each course is artfully crafted, with flavors that are both refined and rooted in local ingredients. The atmosphere is intimate, the service personal, and the pacing allows you to savor every detail. It's more than just a meal--it's a story told through food, and one that stays with you long after the last bite. Really enjoyed. Such detail in every bite. looking forward to our next visit.

Went with my girlfriend. We both had the prefix menu with wine pairing. Everything was beautifully presented and balanced. Chef yuya is very talented, as everything was delicious and perfectly cooked. Service was also impeccable. Though small space it was very clean and classy, recommend making reservations. The wine pairing was nice, we had a great time, and had a bit of left overs! Looking forward to come try their next menu.

I loved the old Paris Hawaii, and am glad to see it re-open after so many years. The food is still exceptional. My favorites were the Ahi tuna which comes with some beef tartare mixed in, on a crispy shell, and the beef with a delicious burdock root sauce. If I had to nitpick, the service was a bit fast, but friendly, and the quality of the food more than made up for it. So glad to have tried the new Paris Hawaii, it was a great experience!

Chef Yuya is back and even better than before. We were amazed at the menu last week. Service was top tier, Michelin worthy. Who knew Hanks haute dogs could become Paris.Hawaii? Excellent and simple wine list as well. Not a single misstep, the best restaurant in Hawaii, and my first review in years.

Delicious, creative, and fun dining. 8 courses over the span of 1.5 hours. You get time to savor your meal after each course and feel full at the end. Plus it's yummy.

Made a reservation for tonight got a confirmation email celebrating my husband's birthday showed up and i had no reservation! Sadly he owns a restaurant and is a chef to have such an experience for him when he was so excited is just unbelievable.

The seasonal menu was excellent. Each dish was flavorful and tasty. The oyster ahi tartare combination as starter was refreshing. The tomato zucchini tart was creative. The kampachi with a generous amount of caviar was excellent. The mushroom goat cheese risotto with the uni addition was rich and tasty and the perfect size so you don't feel stuffed. The homemade bread was great. The lobster and onaga were delicious. The lobster had subtle kiawe smoked flavor. I definitely recommend the Jidori chicken. The wagyu was perfect for those who prefer steak. All the dishes showed attention to detail in not just the plating but also the ingredients, most of which are locally sourced. The wine pairing was excellent. Service was terrific. Sit at the counter to watch the food preparation. I like the design of this location better than when it was in Waikiki. 10 counter seats and 2 tables for larger groups. We will definitely return.

My wife made a reservation for my birthday when we showed up they didnt have us down. Being in the industry for 19 years and having my own restaurant you really should offer some sort of solution besides asking to come back another night. Sadly i wont try to return i feel disrespected after that.

Ambiance nice, service good, big problem is outrageous corkage fee of $50. Because of this i won't be returning.