Kirabis

Chef D.K. Kodama traveled the U.S. in search of the perfect steak, and he used that research to come up with a steakhouse experience that rivals any in Honolulu. The restaurant's scenic location certainly doesn't hurt matters, as those lucky enough to snag a balcony table can enjoy breathtaking views of early-evening surfers on sun-splashed Waikiki Beach. Pleasant, knowledgeable servers keep water glasses filled and are pleased to help explain the menu's many intricacies. The only restaurant in Hawaii that dry ages its steaks in-house (for anywhere from 14 to 30 days), d.k Steak's signature 22 ounce bone-in ribeye is a sight to behold. Fortunately, the restaurant doesn't slack off when it comes to the rest of the offerings, as the lengthy menu features most every steakhouse staple (shrimp cocktail, iceberg wedge salad, creamed spinach, massive baked potatoes) done right.