Ocean-to-Table Restaurant by Hakkasan Group Opens Its Doors At International Market Place in Waikiki
Herringbone Waikiki, the second Hakkasan Group restaurant to come to Hawaii this year, is now open for business on the third level Grand Lanai of Waikiki’s International Market Place. Overseen by Chef de Cuisine Chad Horton, Herringbone Waikiki is serving its California cuisine with a decidedly local flair inspired by its location just 350 yards from the Pacific.
With its ocean-to-table concept created by Top Chef alum Brian Malarkey, line-caught fish, fresh seafood and fresh produce anchor the “fish meats field” menu. Herringbone chose to partner with local suppliers including Mari’s Gardens, an organic and aquaponic farm in Mililani, whenever possible. In addition to providing much of the produce, the flowers, organic farms also produce the plants and herbs seen in the hanging garden surrounding the lanai.
Other locally sourced ingredients come from businesses such as Pono Pork LLC, Ho Farms, Local I’a, and Shaka Eggs. Diners can enjoy signature Herringbone dishes like the “Salt & Brine” raw bar featuring Kualoa Ranch oysters, octopus, Kona Lobster, Alaskan King Crab; three seafood towers known as the dinghy, the sailboat and the yacht; and whole-fish ceviche made with local onaga, citrus, fresno chili, and cilantro—all courtesy of the Honolulu Fish Market, the only fish auction from Maine to Tokyo.
“As a chef, there is nothing like visiting the farm your vegetables come from and seeing them still rooted in the earth, or visiting the docks and meeting the fishermen from whom you get your seafood,” said Chef Chad Horton. “We are happy to now have our doors open and are ready to welcome diners to experience Herringbone Waikiki.”
Herringbone welcomes reservations and walk-ins for groups large and small to enjoy brunch, lunch, oyster hour and dinner. Ocio Design Group oversaw every detail of the design, incorporating nautical elements from the original California locations while making the most of Hawaii’s idyllic weather with a 2,000-square-foot, open-air lanai. Salvaged lobster traps decorate the entryway, which leads to a circular bar made of repurposed wooden barrels. A living wall comprised of plants and herbs brings the outdoors into the main dining room, giving the space a vivacious energy true to the restaurant’s character.