Who says a resort isn't a dining destination?

A place where meals inspire the senses. Where celebrity chefs and celebrated chefs become executive chefs. Where organic, local and house-made ingredients make the menu. Where catered events can be personal and authentic.

Why do we do it – the celebrity chef; the local, organic, artisanal approach; the personalized service; the stylish spaces? Because you seek the best in Honolulu, including the best restaurants in Honolulu. Lucky you – you’ve come here.

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  Our signature restaurant is Morimoto Waikiki. Yes – that Morimoto. The Iron Chef does what he does best from the concept’s open kitchen and full sushi bar: seamlessly integrating Japanese and Western ingredients. At Morimoto Waikiki at THE MODERN HONOLULU, however, he achieves it using the flavors of island-grown ingredients; the choicest seafood from Hawaiian and Japanese waters; seasonal raw selections, fruits and vegetables. This Honolulu fine dining experience is enhanced by the restaurant’s design: a cool-white canvas punctuated by lime and purple inside; views of a fire- and moon-lit Ala Wai yacht harbor outside.

  MORIMOTO WAIKIKI

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  What distinguishes dining at THE MODERN HONOLULU, however, isn’t only our Iron Chef. It is also our uncommon approach to on-property dining – in two restaurants, three bars, in-room dining and catering services directed by Executive Chef Scott Toner. Sample Toner’s signatures at The Grove and Passageway at THE MODERN HONOLULU. Open for breakfast, lunch and dinner (and featuring an expertly-curated wine list, signature cocktails and island microbrews), these lounge-inspired al fresco spaces will tempt your senses of taste and style.PASSAGEWAY + THE GROVE

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  Chef Toner incorporates all organic ingredients, with liberal amounts of locally-sourced ingredients, in his signature dishes. Seafood is delivered fresh from area waters six days a week. Produce is routinely sourced from the Ho family farm, located nearby on Oahu’s North Shore. Any essential element that Toner and his team can make better – fresher – is made in-house: Breads are baked daily; mozzarella is crafted and salmon is smoked on site, making THE MODERN HONOLULU'S some of the best restaurants in Waikiki. 

  FRESH, LOCAL + ORGANIC

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  Wondering what it’s like to host a catered event at such an uncommon resort? Chef Toner custom-writes every menu for THE MODERN HONOLULU’s catering clients. His commitment to local, organic and fresh-made ingredients is matched only by his commitment to à la minute presentation.

  CUSTOM MENUS

• signature dishes + drinks / artful execution
  

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    Mini Burger Trio Served on pretzel rolls;
    smoked cheddar, applewood smoked bacon and avocado; Gorgonzola cheese, baby swiss with wild mushrooms

    

    Hummus + Naan Bread Balsamic tomatoes, cucumber, Greek feta

    

    Calamari Salad Served with white miso dressing and crispy onions

    

    Vanilla Roasted Pineapple Castella sponge, lime and lemongrass sherbet

    

    Tuna Style Poke Bocconcini, avocado wasabi sorbet, dashi foam

    

    Chocolate Peanut Bombe Milk chocolate cremeux, peanut dragee, salted peanut ice cream