Restaurant XO

Restaurant XO is one of Kaimukī’s more distinctive dinner destinations: a chef-driven spot where modern local cuisine meets Asian, Hawaiian, and broader global influences in a polished, experience-forward format. It stands out because the kitchen is not trying to be all things to all diners. Instead, it leans into composed plates, tasting-menu energy, and a sense of culinary range that makes the meal feel like a deliberate outing rather than a routine stop.

What XO does best

XO’s strongest card is its ability to blend familiar local flavors with a more ambitious, technique-driven style. The kitchen’s “modern local” identity shows up in dishes that move comfortably across traditions—think adobo fried chicken, jerk-spiced lechon kawali, hamachi sashimi, scallops in squid-ink cioppino, or dry-aged duck breast with XO cabbage. That kind of menu gives the restaurant a broader personality than a single-cuisine spot, while still feeling rooted in Hawaii’s dining culture.

The restaurant’s tasting-menu and shared-plate approach is a big part of the appeal. Rather than focusing on one signature dish, XO is built around variety, pacing, and presentation. That makes it a strong choice for diners who want a meal that unfolds course by course, with a kitchen that clearly enjoys layering flavors and textures. Premium add-ons like foie gras, lobster, and A5 Japanese wagyu push the experience further into special-occasion territory.

The drinks program fits the same mold. A full bar and cocktails such as the ube lemonade reinforce the restaurant’s blend of comfort, creativity, and polish.

The feel of the experience

This is a dinner-only restaurant with a more elevated mood than a casual neighborhood plate-lunch or noodle counter. The room is modern and sleek, with dark tones and a dramatic decorative touch that gives the space some theater without making it feel stiff. It reads as a place for a planned evening out—date night, anniversary dinners, or a traveler’s one-great-meal in Honolulu.

Chef Kenny Lee’s background helps explain that balance of technique and local sensibility. His path through spots like J.J. Dolan’s, Sam Choy’s Aloha Beer, Chef Chai, Top of Waikīkī, and Senia shows up in the restaurant’s range, while the name XO nods to XO sauce and the kitchen’s broader Asian influence. The concept has the personality of a chef-led room that is comfortable crossing boundaries, which gives it more texture than a straightforward “fusion” label might suggest.

Tradeoffs to know before you go

XO’s main tradeoff is cost. Even when it is not at the very top end of Honolulu’s fine-dining spectrum, it is still a spendier choice than an everyday dinner spot, and premium supplements can move the bill up quickly. Travelers looking for an easy, budget-minded meal will probably find better value elsewhere.

The other consideration is fit. XO’s style is inventive and layered, which is part of its charm, but it also means the menu is less predictable than a more traditional restaurant. Diners who want a very narrow cuisine identity, or who prefer simple and familiar dishes, may find the experience a little less straightforward. There is some evidence of flexibility for different dietary needs, but the strongest read on the kitchen is still omnivore-friendly and seafood- and meat-forward.

Who it is best for

XO is best for travelers who want a memorable dinner that feels distinctly Honolulu without being limited to one culinary tradition. It suits people who enjoy tasting menus, shared plates, polished plating, and a chef’s point of view. It is also a very good fit for special occasions, romantic dinners, and anyone who wants to explore Kaimukī’s more refined side.

It is less ideal for a quick bite, a low-commitment meal, or a traveler who wants the cheapest possible dinner in the neighborhood. For those goals, Kaimukī offers easiergoing alternatives. But for a night that aims to be thoughtful, stylish, and a little more ambitious, Restaurant XO earns its place on the list.