M by Jeremy Shigekane (formerly Chef Mavro)

Great service, ambience and excellent food presentation and extraordinary taste! Amazing experience !

We went there to celebrate our 10 year wedding anniversary and the food and overall experience was phenomenal. We're definitely going back for many more celebrations.

servers very pleasant and helpful. very insightful of all aspects of the food, ingredients, preparation. will try to return for another round of a great feast.

We are visiting from MN and my husband is a chef with a background in French fine dining. It's been awhile since we've had a meal we could truly rave about. The dishes were delicious, well balanced, creative, and unique. The presentation of each course was perfect. We enjoyed each variety of mocktail as well. The flavor combos were very unique and tasty! Our server (and everyone who came to our table) knew the menu well. Everyone was very attentive. It was an overall wonderful experience.

Seasonal farm to table meal with chef's tasting menu and vegetarian option. Menu changes often due to season and fruit/vegetable availability.

Amazing menu with perfect combinations taking us through a journey on these islands. Almost everything is locally sourced and although the wine comes in externally it's an experience to do the wine paring with your meal, no regrets. This restaurant is definitely a gem in Honolulu.

Easy access parking on street level just steps away from front door of restaurant. greeted warmly. Wait staff friendly. One waiter has been there for many years signifying stability. Food is definitely gourmet quality by Chef Jeremy who attended culinary school in San Francisco. Overall ambiance is very relaxed and leisurely. Diner does not feel rushed.

Best meal on our entire trip ! Team was friendly and very open to questions - food was Spectacular!

Best meal We have had in Hawaii and we have been consistently for 25 years. The fish course reminded me of Eric Ripert at Le Bernadin and the potatoes were almost as good as Robuchon. The wine pairing, which I usually avoid like Covid, was inspired, excellent wines for the price. Go with the old wines for 50 a person. If lived here I would be here every 4 to 6 weeks. This is worthy of one Michelin star.

Very nice atmosphere and food was excellent. The wines were paired perfectly with the meals. We had out of town guest and they enjoyed the experience where everything was prefixed.

A dinner to remember. Dinner partners: Michelin star foodie aunty- After taking photos of beautifully plated dishes, wowed at the value of tasting menu upgrades. Hubby- at course 4 stared at me with glazed eyes full and content; as much as he loved the bread couldn't eat another bite. Me- no stress smiles at peaceful atmosphere and attentive service.

The best part of our visit was the service team. They were pleasant and attentive without being overbearing and we enjoyed the mixologist explaining his process for making the drinks. The food was mostly tasty and rich. The egg appetizer was a fun start, the house bread and seaweed butter was delicious but expensive for what it is. Main course Wagyu tritip and accompaniments were all good, though the Kampachi was underwhelming. Mocktail drinks were refreshing.

We knew the moment we walked in from a busy street corner that we should have turned around. It was like dining in an aged care facility restaurant with its frosted windows & stapled vinyl “tablecloth” which my arms and cutlery stuck to. The food is supposedly French bistro “fusion” but definitely not that - nothing really worked, for e.g. using kale does not enhance any fine dining experience. Lucky we ordered black truffles as add ons to some of the tasting menu as that was the only good part. Limited cellar, staff were quite pleasant but food very ordinary and vibe truly dreadful. Sorry, but my honest opinion.

We were very excited to go to M and have heard great things about it. Starting off we were a little underwhelmed by the starting salad especially the Meli Melio. While this may just be me, the flavors on the dish were simply too raw and the flavor of the dressing was nonexistent. It was as if someone threw raw vegetables on a plate and made sure it looked nicer. The dish egg was quite good. I think that overall it was very innovative in presentation and consumption however, there was still the bitter taste of kale at the bottom of the dish as if it hadn't been treated properly. I think the goal of all chefs when working with vegetables is to not only enhance but transform the flavors of the vegetable and present it as almost something else with the core aspects of the vegetable at mind. One great example I can think of is the cabbage dish at Miro Kaimukj which changed my perspective on the vegetable entirely.

The food here is excellent in taste and presentation. This is fine dining with a nod to Hawaiian traditions with a contemporary spin and dash of originality. We were there for a New Year's eve several course meal, so I can not comment on what the place is liked day-to-day. The only thing that I would change is that the portions were very small. That is to be expected in a several course meal, but I could have used one more course to feel satiated (or maybe that is just a testament to how good the food was). The decor and atmosphere is tasteful, not overdone and cozy. I would definitely visit this restaurant again if and when in town.