natuRe waikiki

We did the Āina tasting. This was an all plant-based tasting menu and wow, it was spot on. Hands down the best plant-based tasting I have tried. The attention to detail was 5-star. Some of our favorites was Panipuri & Corn Fritto and the Mozzarella Frit. My partner also got the wine pairing and thought that the pairing was spot on. This was definitely a hidden gem that we happen to just find by searching plant-based options in the area. Hopefully they can get more exposure as this was definitely a hit. Cannot speak enough on how good the entire tasting experience was. We also separately got Purple Sweet Potato Mont Blanc which was a plant-based ice cream which was immaculate.

I recently was able to enjoy dinner here and was so impressed! From the food and beverages to the ambiance and service, everything was perfect. It was one of my all time dining experiences. We did the dinner tasting menu with a few of the add-ons (which I would highly recommend!) and it was the perfect amount of food. The flavors of each course were fantastic and well balanced, and I loved the incorporation of local ingredients. Hats off to the entire natuRe team (from front to back of house), the experience you provide is one to remember!

Had the Hale tasting menu and everything was fantastic. Favorite dish was the Abalone Risotto, with the filet being a close second. One of the best meals we had on Oahu. Highly recommend. Try to book the chef’s counter if it’s available. I booked the bar counter thinking it was the only counter option. Found out the chef’s counter was already full. Still had a great meal though and got a partial view of the action in the kitchen from our seats.

This was one of the best culinary experiences I have had in a very long time. We did the vegan prix fixe menu, and it was definitely worth it!!! Usually, vegan food is a struggle to find at higher end restaurants which are actually good. My favorite dish was the charcoal battered heart of palm. It was inspired by the basaltic rocks of Hawaii, and they actually used the base as basaltic rocks. Each dish had an inspiration and you can see it. I have added the photos and videos of each item from the menu, and I hope people get to appreciate the athletics they have done with genuinely amazing tasting food! It was definitely worth the price.

Ok. We had reservations here for Valentines Day and it took my husband an hour and a half to find a parking spot. They validate parking if you park in Hyatt Centric Garage but it was completely full. The service was absolutely amazing. I was greeted upon arrival, immediately led to my seat, given a hot towel infused with lemongrass to clean my hands. I got a drink called "just peachy" which was ok. It was with peach, hibiscus, and I forgot the liquor type but it was ok. The first course was a liver pate' in a Pâte à choux top with coco nibs. The second course was a cauliflower blancomange which is a silky cauliflower custard topped with umami-rich garnish and a crisp texture contrast. It was nice and smooth but not the most pleasant thing to eat. It was ok. The next course was my favorite one which was presented in a clear bowl of smoke but once released the smoke left. It looks beautiful. It sounds luxurious. But flavor-wise? It can land in that “I respect it more than I enjoyed it” category. It was my the best one out of the bunch. The next course was a crab croquette. I hated this one. It was overpowering truffle, it tasted earthy, musty, almost gas-like because of overuse. There was too much umami stacking – Crab + tomato + cheese + truffle just muddied the flavor. Then it was paired with a sweet sauce with the seafood and that made it taste thrown off. The next course was the gift bag. This dish was a warm marinated shellfish in an herb butter broth, steamed inside a bag and opened tableside. The bag traps aroma. When opened, you get a burst of steam and fragrance. It’s more about the sensory experience than complexity. The next course which is not pictured. The Kiawe Filet Mignon arrived with a light exterior sear, but the interior was almost entirely red and undercooked. While filet mignon is often served rare to medium-rare, this preparation leaned heavily toward very rare, bordering on raw. The minimal sear on the outside did little to create contrast in texture, leaving the dish without the caramelized depth one typically expects from a wood-fired preparation. It was paired with some kind of extremely bitter purple lettuce, topped with dressing and nuts and also a nickle-size carrot puree. The last course was a Valentines sundae. The dessert, a combination of chocolate ice cream folded with heavy cream and accented with orange peeled slices, arrived with a frothy chocolate topping but lacked visual polish. Rather than appearing refined or composed, the presentation felt muddled and somewhat messy. Flavor-wise, the overall taste was surprisingly dull. Despite the richness of chocolate and cream, the dessert lacked depth and definition, resulting in a flat, finish. The waitress mentioned crisp elements for texture, but no crunch came through, leaving the dish without contrast. The orange pieces were the only unexpected highlight, small bursts of citrus that briefly lifted the palate and added a welcome note of brightness. However, they weren’t enough to elevate the dessert into something memorable. As the final course of the evening, it felt more muted than indulgent. My husband said his drink was pleasant, Im not sure which one he got, but it was a non-alcoholic beverage. The waitstaff was extremely knowledgeable, friendly and helpful, the ambiance was perfect, not to loud, perfect weather (we sat outside), and a beautiful Hawaiian landscape. It was an experience but definitely not one worth $434.00. When we left, we went to McDonald's because that crab croquette left such a bad taste in my mouth. Probably won't be coming here again, but others may enjoy it.