Zigu

Zigu (Japanese for 'eat local') is the locavore izakaya hidden inside a 1939 walk-up on Seaside Avenue, a few steps off Kalakaua. Chef Masaki Nakayama, who spent 23 years in New York at Sushi Yasuda and Corton after coming up through Tokyo's Tsukiji market, runs a kitchen whose only rule is that ingredients come from Hawaii farms and waters. Signature plates include Big Island ginger pork, Hawaiian ahi cutlet, mochiko fried chicken, A5 wagyu yakiniku, and a Pono Pork laulau braised tender enough to part with chopsticks. The sake list is one of the deepest in Waikiki, and a late-night happy hour Sunday through Thursday pulls in service-industry regulars after their shifts. Three-time Hale ʻAina winner for Best Japanese Izakaya, it stays the date-night and chef pick when other rooms close.