Surf and turf
Chef Michael Mina expands his culinary empire with a new outpost – Stripsteak Waikiki – his 29th restaurant and his first offering in Hawaii. Located in Oahu’s Waikiki district, the 8,600-square-foot chophouse features seasonal menus that Mina created alongside executive chef Benjamin Jenkins. Lighter takes on classic steakhouse fare are the highlight along with fresh seafood and local island ingredients, each with a Japanese influence.
Hand-sliced cuts of beef – everything from Japanese A5 striploin to American skirt steak to Australian short rib – are poached in butter and finished on the grill. Fresh, daily sourced seafood options include pot pie with local lobster, black truffles, and mushrooms; tuna poke infused with Asian pears, pine nuts, quail-egg yolks, sesame, and mint; and a seafood tower that features king crab, whole lobster, oysters, shrimp, clams, sushi, poke, and sashimi.
An extensive selection of wines featuring vintages from Napa, Bordeaux, Spain, and Australia is available for pairings. Guests can also order Scotch, Japanese whiskies, or island-influenced cocktails.
