WAIKIKI. This vibrant restaurant shakes things up a bit with its curious marriage of Chinese and Italian cuisines. Many dishes maintain their individual heritage (saltimbocca di vitello, whole steamed fish with soy-ginger sauce), although fusion entrees include Chinese roast duck canneloni and hot bean salmon alla Siciliana. Prix fixe menus are also available, and desserts range from tiramisu to lychee sorbet. Adventurous diners will be pleased to explore the novelties and choose their favorite dishes.

KAHALA. If you're the sort who likes a touch of culinary drama, keep an eye on the open kitchen at this striking restaurant. Wood-burning ovens, a grill, and sizzling woks provide spectacle as the staff prepares roast fish, grilled rack of lamb, and stir-fried lobster. Quality, however, isn't lost amid the machinations; rather, everything is first-rate, especially crisped whole island fish, osso bucco, and ahi tuna in its many incarnations. Terrific views complement the experience, as does an attentive staff. Pricey but worth the expense.

HAWAII KAI. Under the masterful tutelage of chef Roy Yamaguchi, who skillfully fuses European and Asian cuisines, this establishment has earned a reputation for lively ambience, attentive service, and incredible food. A devotion to impeccably fresh ingredients and a penchant for artistic presentation characterizes the menu, whose temptations include steamed Hawaiian onaga, tri-peppercorn-crusted ahi, and ginger-steamed Chinese chicken. There's also steak, lamb, pasta, pork, and duck. Nightly specials make an appearance too, and the signature chocolate soufflé is absolutely sinful.