Food-A-Go-Go’s Restaurant Week Starts April 5



et out those stretchy pants—the first-ever Food-A-Go-Go Restaurant Week is coming April 5 to 12. Restaurants across Hawai‘i are featuring special dishes or prix fixe menus and donating auction items for two reasons: to support local eateries and raise money for agricultural education in our public schools.


The whole thing is being organized by the Hawai‘i Agricultural Foundation, which introduces farming to elementary school kids and aquaponics to middle and high school students, who also get to visit local farms. The hope is to increase support for buying local produce, and maybe even inspire future farmers.


Restaurants participating in Food-A-Go-Go’s Restaurant Week will feature their dishes or course menus for dine-in or takeout (some are running these specials for two weeks until April 19). Diners who post a photo of their dish using #FoodagogoWeek on Instagram between April 5 and 19 have a chance to win a grand prize of 100,000 HawaiianMiles. For more info, visit the Food-A-Go-Go website.


That’s also where, starting Monday, you can also find out what restaurants are offering for the “Bid It to Win It for Ag Education” online silent auction, which runs from April 5 to 30. Proceeds from the auction will benefit HAF’s kindergarten through 12th grade agriculture education programs.


Here’s a list of restaurants serving special dishes for Food-A-Go-Go Restaurant Week:




ABC Stores – Island Deli

  • Sunrise Burger, $10.99: Angus beef patty, cheddar cheese, bacon, egg, hash brown, bacon aioli and barbecue sauce on a brioche bun, with choice of fries
  • Oahu: Lewers Deli, 205 Lewers St.
  • Maui: 3511 Lower Honoapi‘ilani Hwy; ABC Center Deli, 2349 S. Kihei Rd.; Honokowai Deli
  • April 5 to 19



Sunrise Burger Abc Stores Island Deli

Photo: Courtesy of ABC Stores


  • Sunrise Burger, $10.99: Angus beef patty, cheddar cheese, bacon, egg, hash brown, bacon aioli and barbecue sauce on a brioche bun, with choice of fries
  • April 5 to 19



  • Ahi and Vegetable chirashi don, $15: Premium chirashi featuring fresh island ‘ahi, salmon, hamachi, ebi, ika, tamago, ikura, tobiko, choy sum and ginger
  • April 5 to 19





  • Caprese salad, $14.95: Alternating slices of tomatoes and mozzarella on a bed of greens drizzled with pesto dressing and seasoned with salt and pepper
  • Pasta Napolitan, $16.95: Bacon, sausage, onions, tri-colored bell peppers and mushrooms in a tomato ketchup and Worcestershire sauce
  • Seafood Genovese, $25.95: Clams, shrimp, scallops and squid tossed in a garlic pesto sauce
  • Meat sauce doria, $14.75: Seasoned rice in a meat sauce topped with mozzarella cheese
  • Bread pudding, $7.50
  • April 5 to 19



  • Mixed Plate and MW Buttermilk chocolate cake, $25: Miso honey glazed butterfish, soy-braised short rib, fried chicken, furikake white rice and mixed vegetables
  • April 5 to 19



  • Prix fixe menu, $64 (not including tax and gratuity)
    • Choice of starter: Hawaiian heart of palm remoulade or mushroom barley soup
    • Choice of entrée: Mixed seafood paella or grilled rib-eye steak
    • Choice of dessert: Basque cheesecake or coconut cake
  • April 5 to 19



Big City Diner



Burgers on Bishop



Butcher & Bird



  • Café Asia Land & Sea deluxe dinner, $65 for two people
    • Pūpū: Chinatown pork buns or five-spice garlic chicken
    • Shabu shabu set: Two broth choices, 1 pound USDA prime rib-eye, two clusters of snow crab legs, two mixed veggies, two noodles, two bowls of rice
  • April 5 to 12
  • Reservation is required to redeem this offer; must mention Restaurant Week special upon booking
  • Takeout only available if pre-order is one day in advance





Chef Chai Photo 1 Scaled

Photo: Courtesy of Chef Chai


  • Special Restaurant Week tasting menu, $50 per person
    • Chicken satay with Thai peanut sauce, cucumber salad and Asian flatbread
    • Family-style appetizer sampler: Fresh ‘ahi tartare with avocado mousse in mini waffle cones, smoked duck taco with fresh tomato mango salsa, salmon gravlax roulade with cream cheese and crab meat on cucumber chips, kataifi and mac nut-crusted jumbo black tiger prawns with pineapple vinaigrette, roasted butternut squash and lobster bisque shooters
    • Choice of entrée: Grilled kabayaki New Zealand king salmon with sautéed vegetables, steamed rice and Granny Smith apple pineapple relish; pan-roasted all-natural chicken with Hennessey Cognac peppercorn sauce, mashed potatoes, asparagus and Hamakua mushrooms; vegetable terrine with green curry sauce and naan bread; grilled deconstructed beef tenderloin Wellington with mushroom foie gras puff ($10 supplement for this entrée)
    • Heart-shaped white chocolate amore truffle with raspberry guava purée, halo halo
  • April 5 to 18



  • Happy hour menu available all night
  • April 5 to 19



  • Fish or shrimp ceviche and cucumber-lime-mint drink, $13: Fish or shrimp ceviche with cucumber, tomato and pickled red onions served with a fresh cucumber-lime-mint drink
  • April 5 to 19



  • Special bone marrow-infused beef pho, $14: Traditional Vietnamese style hand-minced eye round steak, local favorite fat or lean brisket with a scoop of savory bone marrow that’s cooked in the broth; topped with garnishes and comes with a side of vegetables
  • April 5 to 19



Da Bald Guy Food Truck

  • Da Bald Guy sample pack, $10: Shell-less garlic butter shrimp, boneless kalbi and pan-fried poke over furikake rice
  • April 5 to 12



  • Spicy Korean chicken and kalbi ribs combo, $15: Spicy Korean chicken and kalbi ribs combination with house-made kim chee, served with rice and green salad
  • April 5 to 19



  • DK Restaurants’ Restaurant Week prix fixe menu for two, $119 ($59.50 + tax per person)
    • Sansei’s contemporary sushi/sashimi: Cajun walu sashimi with sweet Maui onions, cilantro, local jalapenos with a yukke sauce and four-piece spicy tuna crunch roll with crispy shrimp tempura, spicy tuna, avocado and cucumber
    • Japanese Nicoise salad: Local greens topped with seared fresh ‘ahi, haricot verts, Nicoise olives, quail eggs, local cherry tomatoes and umeboshi vinaigrette
    • Asian filet Oscar: Two 6-ounce tender filet mignons topped with red king crab and jumbo shrimp, served with local tatsoi, roasted King Ali’i mushrooms and mashed potatoes, finished with a miso béarnaise sauce
    • Chocolate-macadamia nut crunch bar: Layers of white chocolate mousse and bittersweet chocolate mousse on a chocolate crunch crust, finished with caramel anglaise and fresh fruit
  • April 5 to 12



  • Domo special bara chirashi don, $12.95: Bara chirashi don with petite cuts of fresh ahi, fresh salmon and hamachi with diced cucumbers, sushi egg and ikura
  • Available at Chinatown and Kāhala locations
  • April 5 to 19



Dragon Tea

  • DT brown sugar milk tea with boba and brown sugar agar, $3.80
  • April 5 to 19


  • Boss steak on sizzling iron plate, $15.99: Flatiron steak stir-fried with sweet onions and house special sauce; served with broccoli, fried egg, white rice or organic spaghetti
  • April 5 to 19



  • Furikake ‘ahi steak, $36: Fire-grilled sashimi-grade ‘ahi, chili oil, truffle unagi glaze, shiitake mushrooms, black bean bok choy, coconut bamboo rice and cucumber namasu
  • April 5 to 19



  • Plantation Paella, $32: Kaua‘i sea farm clams, tiger shrimp, chicken, Portuguese sausage and green beans
  • April 5 to 19



  • Pono Pork ragout served with pearl onions and fettucine, $22
  • April 5 to 19



Eggs ‘n Things




Photo: Kelli Shiroma Braiotta


  • Restaurant Week prix fixe menu, $37 per person
    • Choice of soup or salad: Hawaiian clam chowder or little gem lettuces
    • Choice of Pier 38 catch with braised vegetables, crispy rice cake and yuzu dashi broth, Hamakua mushroom risotto or Ludovico chicken
    • V.O.O. sponge cake with mirin strawberries, basil leaf crumble and olive oil gelato
  • April 5 to 12



Fatboy’s – Koko Marina and Waipahu

  • Take-home complete dinner for four, $89.99
    • Tossed greens with tomatoes, edamame and Fatboy’s papaya seed vinaigrette
    • Garlic fried saimin
    • Rice
    • Red wine braised short ribs
    • Furikake-crusted island ‘ahi with Sriracha aioli and ginger soy drizzle
    • Walnut raisin bread pudding with vanilla anglaise sauce
  • April 5 to 19



Feast Foodagogo Reef And Beef

Photo: Courtesy of Feast


  • FEAST Reef and Beef, $27: Kunoa Ranch butter-poached fillet and signature petite lobster roll, served with Kula mix green salad and rice
  • April 5 to 19


SEE ALSO: We Pick Our Top 5 Lobster Rolls on O‘ahu



  • Three-course prix fixe, $29
    • Fête spreads or Fête salad
    • Choice of mushroom Milanese risotto or linguitini carbonara
    • Cannoli
  • April 5 to 12



Gaslamp Hawai‘i



  • Appetizers, pizza and dessert for two, $50
    • Appetizer sampler: Eggplant parm bites, pastrami cheddar sliders and “KFC” Korean fried cauliflower
    • Choice of any small pizza
    • Dessert sampler: Strawberry cheesecake, haupia bread pudding, fudge brownie sundae
  • April 5 to 19



  • Burrata, $16: Burrata with Waimānalo herb pesto, Haul tomato, Ohia Bakery focaccia and lavender honey
  • April 5 to 19



  • Prix fixe menu, $55
    • Chinese sesame waffle
    • Half duck
    • Honey walnut shrimp
    • Long beans with Szechuan sauce
    • Young Chow fried rice
  • April 5 to 19


Good Clean Food Hawai‘i



  • HankBurger combo meal, $15.95: Half-pound HankBurger combo meal, a big boy version of popular burgers that features char-grilled fresh ground beef, onions, lettuce, tomato, Hank sauce; served with natural-cut fries, haute dip and beverage
  • April 5 to 19



  • Choice of yuzu glazed scallops, $32 or smoked kampachi rillettes, $15
  • April 5 to 19



  • Sunrise burger, $10.99: Angus beef patty, cheddar cheese, bacon, egg, hash brown, bacon aioli and barbecue sauce on a brioche bun, with choice of fries
  • April 5 to 19



  • Caprese flatbread, $10
  • April 5 to 19



Honolulu Bistro



  • Korean Big Bang, $18: Korean-braised Big Island free-range boneless short rib served on ciabatta with kim chee, mixed greens, fresh tomato, sliced red onions, kochujang mayo and house-made dressing; served with fresh hand-cut fries and drink
  • April 5 to 19



  • Banh mi salsa and iced hibiscus tea lunch special, $13.50: Pork and ginger bao meatballs, cilantro, basil, daikon radish, cucumber, carrot, jalapeno, onions and red bell pepper served over rice noodles and romaine lettuce with cilantro basil herb vinaigrette; paired with hibiscus ginger iced tea
  • April 5 to 19
  • Available at Honolulu Coffee Experience Center, Ala Moana kiosk, Ala Moana café, Moana Surfrider, Prince Waikīkī, Sheraton poolside café



  • Localicious salad, $12: Waipoli greens, tomatoes, pohole fern, marinated hearts of palm, Maui onion, lime ginger miso dressing
  • April 5 to 19



Iges Halawa Dish Photo Scaled

Photo: Courtesy of Ige’s Halawa


  • Shoyu chicken plate lunch, $10
  • April 5 to 12



  • House salad and squid ink pasta with local mushrooms, peas and asparagus, $35
  • April 5 to 12



  • Sunrise burger, $10.99: Angus beef patty, cheddar cheese, bacon, egg, hash brown, bacon aioli and barbecue sauce on a brioche bun, with choice of fries
  • April 5 to 19



  • Poke bites, $8
  • April 5 to 12



  • Washugyu set for two, $100
    • Set includes kim chee, Yoshi salad, washugyu sampler, rice and dessert
  • April 5 to 12



  • Big Kahuna cheese steak, $9.95 regular, $17.20 giant: Huge cheese steak packed with grilled onions, peppers, mushrooms, jalapenos, extra cheese and tender beef steak
  • April 5 to 19
  • Available at all Jersey Mike’s Subs Hawai‘i locations



  • Braised boneless beef short rib and shrimp combo, $17.95: Succulent beef short ribs braised for hours until tender; paired with five pieces of sautéed butter-garlic herb shrimp and two sides
  • April 5 to 19



The following Kailua Town Center restaurants are participating:

  • Aloha Salads
  • Banan
  • Baskin Robbins
  • Big City Diner Kailua
  • Blue Bubble Creamery
  • Bob’s Pizza
  • California Pizza Kitchen
  • Coffee Bean & Tea Leaf
  • Crepes No Ka ‘Oi
  • Donut King
  • Down to Earth Kailua
    • Double mushroom Swiss (mock) bacon burger, $14.99
    • Side of breaded onion rings or sweet potato fries, $2.99
  • D’vine Wine Bar Kailua, $50 prix fixe menu
    • Small plate with two cheeses and nuts, glass of Honoro Vera Verdejo
    • Choice of Italian panini, grilled cheese panini or small charcuterie, glass of Masi Valpolicella
    • Mango raspberry cheesecake with Royal Tokaji Late Harvest Wine
  • Easy ‘Que
  • Fatboy’s Kailua
  • Formaggio Grill
    • Garlic shrimp and hummus, $16.50
    • Warm beet and kale salad, $15.95
    • Filet mignon with béarnaise sauce and Caribbean lobster tail, $70
  • Goen Dining + Bar
  • HI Steaks Kailua
  • Himalayan Kitchen
  • Jamba Juice Kailua
  • K&K Bar-B-Que
  • Kalapawai Cafe
  • Kono’s Kailua
  • Lanikai Juice
  • Mahaloha Burger
  • Maui Brewing Co.
  • Maui Tacos
  • Mexico Lindo
  • Miyoshi Ramen
  • Morning Brew Kailua
  • Mother Bake Shop
  • Nalu Health Bar & Cafe
  • Paniolos
  • Pieology
  • Saeng’s Thai Cuisine
  • Starbucks Kailua
  • Taqueria El Gallo Rosa
  • Teddy’s Bigger Burgers
  • The Hibachi
  • UpRoll Cafe



Kapa Hale Dish Photo 2

Photo: Courtesy of Kapa Hale


  • Two-course brunch and lunch, $25 per person
    • Da mushroom burger: Crispy fried portobello patty with melty trio of cheeses, lettuce, tomato and chips
    • Da Kāhala Shuffle: Chocolate and Kahlua mud pie, Kona coffee syrup and Oreo crust
  • Three-course dinner, $65 per person
    • Tasting Duo: Give Me Samosa and eggplant
    • Choice of 8-ounce koji-aged steak or tagliatelle alla crema di scampi
    • Choice of Da Kāhala Shuffle or Lemon Dream with lemon semifreddo
  • April 5 to 19


SEE ALSO: Here’s Why Kapa Hale is One of Honolulu’s Most Exciting New Restaurants


  • Restaurant Week dinner for two, $82
    • One starter, a snow crab and Karai combination to share, one dessert and your choice of a bottle of house wine
  • April 5 to 19



Keiki and the Pineapple

  • ‘Ohana Bowl, $13: Half-and-half combo of K&P acai bowl and Mana Bowl
  • April 5 to 19



  • Lobster-topped mahi mahi, $39: Fresh fish roasted with lobster meat and herbs and lemon butter sauce; served with basmati wheatberry rice and local vegetables
  • April 5 to 19



  • Tropical Dream cake, $29 for 6-inch cake, $46 for 9-inch cake: Two layers of liliko‘i butter cake and one layer of coconut butter cake with layers of coconut buttercream with liliko‘i puree
  • All 6-inch cakes will be $5 off and all 9-inch cakes will be $10 off
  • April 5 to 19



  • The Big Deal Plate, $15: Two link sausages, two Portuguese sausages, two Spam, two bacon, vinha d’alhos (pork marinated in garlic herbs, vinegar and spices), two eggs, one scoop of rice and three pancakes
  • April 5 to 19




Photo: Kelli Shiroma Braiotta


  • Kouign Amann sundaes
    • Classic Kouign: Chocolate sundae with gelato, chocolate sauce, whipped cream and chopped nuts
    • Strawberry Guava Kouign: Play on Good Humor strawberry shortcake bars with strawberry sauce, whipped cream and brown sugar crumble
  • April 5 to 12



La Birria

La Birria Taco Dipping Thomas Obungen

Photo: Thomas Obungen


  • La Birria sampler, $17: Three-pack of birria queso tacos, side of saimin and drink of choice
  • April 5 to 19
  • Available at Kaka‘ako location only


SEE ALSO: We Found Birria Tacos and Birria Saimin in ‘Aiea


  • Go Go Ultimate Plate, $14.95: The Original Leeward fried noodles, kalua pig, barbecue chicken, fried chicken, chili, rice, mac salad and toss salad
  • April 5 to 19



  • Chef’s tasting menu, $21: Two courses, a pupu and entrée; valid from 4 to 5:15 p.m.
  • April 5 to 19



Little Joes Dish Photo

Photo: Courtesy of Little Joe’s Steakhouse


  • Surf & turf special, $47.95: 5-ounce seared lobster tail and 8-ounce wet-aged filet mignon
  • April 5 to 19



  • Prix fixe brunch, $28
    • Choose from crab cake benedict, Longhi’s style loco moco, shrimp tacos or grilled chicken sandwich with açai sorbet bowl for dessert
  • Four-course prix fixe dinner, $50
    • Waimānalo mixed greens topped with candied macadamia nuts and house-made honey scallion mint dressing
    • Shrimp and scallop Longhi combo in white wine sautée served on house-made garlic crostini
    • Petite filet mignon Longhi served with sautéed red and gold bell peppers, basil butter and garlic mashed potatoes
    • Choice of dessert: Selections from in-house bakery
  • April 5 to 19



  • Five-course M by Chef Mavro bistro tasting menu, $115
  • April 5 to 12



  • 20% off any mini, regular or Super Duper size halo-halo
  • April 5 to 19



  • Pork adobo, $30: Braised Pono Pork shank, Ho Farms tomato, onion, chiles and shoyu vinegar glaze
  • April 5 to 12


SEE ALSO: First Look: Foodland Farms’ New Store and Restaurant, Mahi‘ai Table


  • Thai spicy clams, $17.90: Fresh Manila clams with bell peppers, Thai basil and savory sauce
  • April 5 to 19



  • 20% off weekday lunch buffet, which includes sushi, sashimi, vegetable bar, local favorites and yakiniku
  • April 5 to 19



  • Tomato tsukemen, $14: House special tomato broth topped with cheese, thick tsukemen noodles and signature kakuni
  • April 5 to 12



  • Special sashimi bento, $19.99
  • April 5 to 12
  • Limited to 6 boxes per weekday and 10 boxes per weekend



  • Jidori chicken katsu nanban bento, $19: Vinegar and egg topping on jidori chicken katsu
  • April 5 to 12



Nanzan Giro Giro

  • Kaiseki tasting menu, $118
  • April 5 to 19


  • Pineapple fried rice, $17.56
  • April 5 to 12



  • Featured April special TBA
  • April 5 to 19



Okome Bento & Sushi

  • Okome poke tendon, $14.95: Fresh ‘ahi poke, fresh salmon poke and three pieces of shrimp tempura
  • April 5 to 19



  • Four-course prix fixe menu, $85: Choice of appetizer, pasta, entrée and dessert, plus a small take-home treat from chef
  • April 5 to 12



  • The Pizza Press Pearl City, $25 prix fixe menu
    • Artichoke dip bomb bites
    • BBQ pork belly pizza
    • Vanilla cheesecake with fresh berries
  • April 5 to 12



Pho Bistro 2

  • Oxtail soup, $19.95: Slow-cooked, tender oxtail with shiitake mushrooms, mustard cabbage, won bok, carrots and peanuts; garnished with fried red onions, ginger and cilantro and served with fresh grated ginger and choice of rice or noodles
  • April 5 to 19



Pizza Hut

  • Large stuffed crust three-topping pizza, $16.99
  • April 5 to 19
  • Available at all Hawai‘i locations



Plumeria Beach House



Poke Stop—Mililani Mauka only

  • Family meal for four, $55 plus tax
    • Kiawe-smoked whole chicken
    • Truffled kabocha squash gnocchi
    • Island-style Kunia sweet corn chowder with Okinawan sweet potato, coconut milk and Thai aromatics
    • Mari’s Garden house salad with grape tomato, cucumber, radish, candied nuts and citrus liliko‘i vinaigrette
  • April 5 to 12
  • Pre-order online for pickup from April 9 to 11 at Mililani Mauka location



Pop Culture Photo 3 Scaled

Photo: Courtesy of Pop Culture Artisan Pops


  • Hojicha matcha swirl pop, $4.25: Combo of ceremonial matcha and Japanese hojicha in a milk tea pop form
  • April 5 to 19



Rainbow Drive-In



  • Poke special, $15 per pound: Kabocha poke with steamed kabocha, Ho Farm tomatoes, onions, green onions, ginger and tsuyu
  • Dine-in special, $24: Fried whole fish with Okinawan spinach, Asian gremolata, house dashi and micro cilantro
  • April 5 to 19



  • Cook-at-home Rokaru Shabu Shabu kit for 2 to 3 people, $49.95
    • Retail value: $110
    • Two choices from 17 broths
    • 1 pound brisket
    • 1 pound pork belly
    • 1 vegetarian platter
    • Two orders of rice—white or multi grain
    • Two orders of noodles—ramen or udon
    • One pint of strawberry sherbert
    • Two sets of sauces included
  • April 5 to 19



Romano’s Macaroni Grill




Photo: Kelli Shiroma Braiotta


  • Kampachi crudo, $21: Kampachi crudo with yuzu kosho, white soy and jalapeno
  • April 5 to 19



  • Classic duo, $38: Blackened island ‘ahi and macadamia crusted local catch
  • April 5 to 19



  • Grilled peppercorn crusted island ‘ahi, $44
  • April 5 to 19



  • Visit any two Pa‘ina Lanai restaurants and receive a special Royal Hawaiian Center 40th anniversary shoe bag
  • Complimentary parking for up to three hours provided by any Pa‘ina Lanai restaurant
  • Bring receipts to Helemoa Guest Services to redeem



Ruby Tuesday Hawai‘i




Photo: Kelli Shiroma Braiotta


  • Prix fixe menu, $36
    • Organic tofu salad with goma dressing
    • Choice of two sides: Edamame, ‘ahi poke, tuna and mountain yam, beef daikon and chicken karaage
    • Tempura mix with shrimp, sweet potato and pumpkin tempura
    • Choice of main: Soba, udon, gyudon or oxtail curry and rice
    • Choice of dessert: Warabi mochi or soba andagi
  • April 5 to 19



  • Kalua pork breakfast burrito, $14.50: Slow-roasted kalua pork, shredded cabbage, scrambled eggs, potaotes, red bell peppers and crispy bacon drizzled in Shorefyre sauce
  • April 5 to 12




  • Curry look fun roll and butterfly pea lemonade, $12.95
  • April 5 to 12


SEE ALSO: New SingMaTei’s Curry Laksa Is a Malaysian Delight


  • Sunrise Burger, $10.99: Angus beef patty, cheddar cheese, bacon, egg, hash brown, bacon aioli and barbecue sauce on a brioche bun, with choice of fries
  • April 5 to 19



  • Prix fixe menu, $40
    • Wild grains or endive salad
    • Pig ears or snap peas
    • Moonfish “ham” or beet toast
    • Seasonal panna cotta
  • April 5 to 19



  • Week 1: Nachos Party Pack, $11.99 O‘ahu, $12.99 neighbor islands
  • Week 2: Kalua pork quesadilla combo meal, $7.99 O‘ahu, $8.29 neighbor islands
  • April 5 to 19
  • Available at all Hawai‘i locations



  • Teppanyaki surf and turf, $60
    • House-made Hawaiian ‘ahi poke appetizer
    • Tender, center-cut, 10-ounce Certified Angus Beef filet
    • Two succulent cold-water lobster tails prepared tableside
    • All meals come with house salad, miso soup, rice, pickled vegetables, hot green tea and choice of ice cream
  • April 5 to 19



  • Mix-and-match three-course menu, $25
    • One appetizer: Choose from gyoza, karaage chicken and soft shell crab bun
    • One ramen bowl: Tanaka Rich Garlic Ramen, Tanaka Spicy Ramen, Tanaka Tori Ramen, spicy creamy Vegan ramen
    • Choose one dessert: Mochi ice cream or yuzu cheesecake
  • April 5 to 12
  • This special is at the Ala Moana location only




Photo: Kelli Shiroma Braiotta


  • 50% off truffle carbonara ($34 instead of $68)
  • Prix fixe lunch menu, $45
    • Chef’s Carpaccio
    • Choose one: Nero frutti di mare, granchio, mentaiko, truffle carbonara
    • Filet di manzo
    • House-made tiramisu
  • Prix fixe dinner menu, $68
    • Chef’s Carpaccio
    • Choose one: Nero frutti di mare, porcini risotto, ricci di mare, truffle carbonara
    • Filet di manzo
    • House-made tiramisu
  • April 5 to 19



  • Four-course meal by Vikram Garg, $59
    • Choice of one appetizer
    • Soup or salad
    • One entrée
    • One dessert
  • April 5 to 19



  • Old Timey Burger, $15: Beef patty, American cheese, applewood-smoked bacon, caramelized onion, green leaf lettuce, tomato and Thousand Island on a brioche bun
  • April 5 to 19



The Pig & The Lady



Thrills Honolulu

Thrills Soft Serve Photo 1 Scaled

Photo: Courtesy of Thrills Honolulu


  • Strawberry daifuku soft serve: Fresh strawberry azuki red bean daifuku soft serve topped with strawberry mochi, plain mochi, condensed milk and corn flakes
  • April 5 to 12



  • Signature prime rib and garlic shrimp, $23: Signature prime rib and garlic shrimp with white rice and toss salad, banana lumpia and a drink
  • April 5 to 19



  • Three-course lunch, $22
    • Choice of house Romaine salad with creamy balsamic or cup of clam chowder
    • Prime rib French dip sandwich with au jus, served with crinkle-cut French fries
    • Choice of banana lumpia or banana bread pudding
  • Four-course dinner, $40
    • Choice of fried calamari, Shanghai lumpia or garlic chicken wings
    • Choice of house Romaine salad with creamy balsamic or cup of clam chowder
    • Signature 8-ounce prime rib and house roasted garlic shrimp with garlic mashed potatoes
    • Choice of banana lumpia or banana bread pudding
  • April 5 to 19



  • Teppanyaki Pacific pink snapper, $35:  Moloka‘i potatoes, Kahuku sea asparagus and tomato salad, citrus beurre rouge; available after 4 p.m.
  • April 5 to 12



90119778 Tics Made With Aloha

Photo: Courtesy of Tropilicious Ice Cream & Sorbet


  • Tropilicious sampler, $25: Six-pint set of Tropilicious Ice Cream & Sorbet
  • April 5 to 12



  • Wagyu sushi with uni, $16
  • April 5 to 19



Dish Photo

Photo: Courtesy of Uncle Bo’s Pupu Bar & Grill


  • Garlic shrimp, $15: Shell-on tiger shrimp that’s flash-fried to a crisp and drizzled with garlic herb butter atop a bed of white rice and local mixed greens
  • April 5 to 19




  • Dueling poke platter, $24: Fresh island-caught ‘ahi done two ways: 4 ounces of shoyu and green onion, 4 ounces of spicy Sriracha; served with crispy wonton chips, steamed rice and pineapple salsa
  • April 5 to 19



Wolfgang’s Steakhouse



Restaurant XO

  • Seven-course tasting menu, $50 per person
    • Korea-style hot and sticky chicken skins
    • Beet lotus, chimichurri, shiso and quinoa
    • Seaweed potato au gratin, Portuguese sausage sauce
    • Adobo fried chicken, braised peppercorns
    • Pork taco box, pickles, mole, house pita
    • Scallops, XO spiced king trumpet, herb crème
    • Fluffle of brown butter bunny butter mochi
  • April 5 to 19
  • Mention Restaurant Week special when making reservations



  • Restaurant Week prix fixe menu, $54.95
  • April 5 to 19



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