Arancino di Mare

★★★★★ Really impressive meal at Paris Hawaiʻi. The tasting menu felt thoughtful from start to finish, and the wine pairing was one of the better ones I’ve had recently — every pour felt like it belonged with the food rather than being there just to check a box. The standout was the black cod. Perfectly cooked, and the house-made chickpea miso was exceptional. The asparagus risotto was also excellent, and the mushroom consommé was surprisingly substantial and full of flavor. Service was polished and thoughtful throughout. Small touches stood out, like warning that the consommé was very hot and bringing a taste of dessert wine even after I declined the dessert pairing. If I had any feedback, it’s mostly around pacing and portion size. The first few courses came out pretty quickly, and by the main course I was already very full. A steak knife for the beef course would have been appreciated as well. Those are minor points, though. The food was excellent, the pairings worked, and the overall experience felt like a great value for the quality. Chef Yuya Yamanaka is worthy of his James Beard nomination. Looking forward to coming back.

​My wife and I recently came to Paris Hawaii for our anniversary dinner, and it was an absolutely life changing experience. To be completely honest, my palate hasn't been overly complex throughout my life, but the meal here completely opened my mind and my tastebuds to amazing new things. Every single dish was incredible, and Chef Yuya Yamanaka is a true artist. ​The hospitality we received was just as spectacular as the food. Ki and Isami took care of us, and calling them "servers" or even "sommeliers" feels like a massive understatement. They were completely on point with every single detail of the evening. They weren't just servers, they were magic makers who orchestrated a flawless and unforgettable anniversary for us. ​To Ki, Isami, and Chef Yuya( and everyone behind the scene) thank you for making our night so incredibly special. I would love the opportunity to return the amazing hospitality you showed us. ​I cannot recommend Paris Hawaii highly enough! Mahalo! Arigatou gozaimasu! Merci! Again.... Thankyou!

My wife, friends, and I visited Paris Hawaii for a friend’s birthday and had an incredible evening. The tasting menu was thoughtful and beautifully executed from start to finish, and the four-glass wine pairing complemented each course perfectly. Every dish showed creativity and balance — the Kahuku corn soup and carpaccio were highlights — but the extra selections truly stood out. We added the garlic lobster and the duck breast, both of which were exceptional. The service was polished yet friendly, and the intimate ambiance made the night feel special. A wonderful dining experience in Honolulu that blends French technique with local Hawaiian ingredients.

Must try. Absolutely impressed! Open kitchen restaurant with minimal staff that can host up to ~10 guests/ course. Every item was fantastic, a ton of flavors, and actually enough to make you feel completely satisfied. We haven't had a prix fixe experience in a while where we enjoyed every single item. For ex, grilled shrimp may seem like a normal shrimp..no. It was grilled over charcoal/wood indoors and holy smokes it was a flavor bomb. Same with the rest. Could've done with one more lamb though! Service is impeccable. 2 gentlemen cared for everyone and it felt very private and personalized. Better service and intimate feeling more than the star restaurants I've been to. Highly recommend you give it a try for a fancy night out. Parking available for $5 for 4 hours with voucher. We'll be back every quarter!

Excellent meal with perfectly paired wines, attentive wait staff and an open kitchen which allows diners to watch the food preparation. The meal was delivered with perfectly orchestrated timing. The sommelier had chosen the perfect wine for each meal and as it was raining outside we were escorted to our car with umbrellas. I would highly recommend this restaurant and will return again on our next visit.

By far one of the best places I've eaten at in Hawaii. The food was phenomenal. The service was friendly. It is a clean and quiet setting. Definitely a dining experience. Parking was selective for street parking but there is a structure for covered parking in the building.

This review is long overdue for my first visit to Paris in Kakaʻako. It’s such a cute restaurant with an intimate, cozy atmosphere — the kind of place that immediately makes you feel like you’ve discovered a small secret. Service was truly top-notch. The staff were warm, attentive, and made the entire experience feel effortless. And the food… absolutely stunning. This is the kind of cuisine you savor with both your eyes and your tastebuds. Every dish was beautifully presented and thoughtfully prepared, with flavors that were elegant yet comforting. For a first visit, Paris definitely left an impression — and I’m already looking forward to coming back.

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.

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!