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.
Hangry
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.
HarrietP
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.
Chris M S.
This restaurant makes a valiant attempt at a new take on gourmet prix fixe but fell flat in trying to do so. I was a bit confused when we were told initially that this experience would feature rare island flavors, but in reality ended up being more of an attempt at elevating cheap ingredients to a gourmet status. The waiter mentioned a couple times how the chef wanted to keep cost down and uses unconventional ingredients as the highlight to each course, but to me it came with the subtext that the ingredients are inexpensive, it's the experience that won't be. Do not be fooled, this is a purely prix fixe experience, the A la carte options are the individual dishes served in the prix fixe but there is no actual difference between the two menus. Buying a la carte items I assume is only if you want seconds of your very minimally portioned course. Don't get me wrong, each dish was carefully crafted to perfection, but it can not be denied that we were paying for the techniques being used in each dish, not for the ingredients being used. The menu we experienced when broken down simply was egg, fish, steak, and a dessert. The elevated flavors of each were definitely enjoyable but left a lot to be desired. With such elevated flavor, there was no other dimension to the dish with regards to texture, or unique flavor pairings, it really just seemed like a new spin on egg, fish, and steak dishes. Where this experience could use more help is if they are going to do this prix fixe experience route, they should really go full force with it and push more boundaries with regards to flavors and textures. As I ate it felt that a lot of the food was cooked to cater to people that have trouble chewing. Also, in my experience at the few Michelin restaurants I've been to, the chef has always come out and greeted every table in the building before going back to tables that he favors to interact more. We were given a 3 hour experience with less and less enthusiasm as each course came, and as the chef interacted with the other table who seemed to be enjoying their food more, he also made sure to give us an expression of disgust as he returned to the kitchen. Were we supposed to say sorry we didn't enjoy our meal?
SteveS
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.
Deepa M.
Service was excellent, they really care about the food and making sure we understood the menu well. Had the brendy which was delicious and well put together. Worth the visit for sure!
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.
Alicia
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.
JohnS
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.
M by Jeremy was a phenomenal experience for us! We made reservations several weeks prior online. The staff called 2 days before to confirm. When we arrived, our vaccination cards and ID were verified, and then we were seated. We were appropriately distanced from the other tables which was nice. We started off with cocktails and all 3 of us opted for the 5 course tasting menu for dinner. For cocktails, my husband and I had 2 each and his mother chose the dinner wine paring. The cocktails were so amazing. In addition, their creator came to the table and explained the creation of each drink to us. The intricate details that were part of each cocktail made me enjoy the delicious drinks that much more! The first course was their rendition of a salad and was very good. The beets were a great pop of flavor. The second course was a poached egg served with flavorful toppings, including black truffles, which is one of my favorite add-ons. I'm not a fan of eggs unless they are cooked well done, but I did enjoy all other parts of this dish. The third course was duck. It was very tender and paired nicely with the accompanying salad that boasted additional duck flavor through added drippings. The fourth course included wagyu beef, ratatouille, bok choy and beets, and a potato based side. It was all very delicious. Wagyu is such a special selection of beef, and the chef cooked and paired it perfectly. The smaller potion is very filling and the flavor comes from the fat to compliment the tenderness of the meat. The last course was dessert and we tasted both options. One featured star fruit and the name of the other slips my mind. However, the taste, I remember. They were both decadent and a perfect close to this wonderful 5 course tasting. 4 STARS! The service was immaculate! The menu options were great. I wasn't a huge fan of the egg dish and the servings are quite small overall, but it was a wonderful experience, including the chef sending over complimentary desserts that were also very tasty!
BrandonC
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.
sfeater
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.
KristinaS
Exceptional food, service and cocktails. You can see and taste the effort and passion they put into their food and drinks. Surprising pairings. I enjoyed the journey and will return.
BrazilBabe
Such an amazing meal! The service, menu, food quality, taste, presentation! And for a reasonable price given the quality! The Hawaiian touch with French cuisine/technique is perfect! Delicious and very enjoyable meal!
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.
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.
This restaurant makes a valiant attempt at a new take on gourmet prix fixe but fell flat in trying to do so. I was a bit confused when we were told initially that this experience would feature rare island flavors, but in reality ended up being more of an attempt at elevating cheap ingredients to a gourmet status. The waiter mentioned a couple times how the chef wanted to keep cost down and uses unconventional ingredients as the highlight to each course, but to me it came with the subtext that the ingredients are inexpensive, it's the experience that won't be. Do not be fooled, this is a purely prix fixe experience, the A la carte options are the individual dishes served in the prix fixe but there is no actual difference between the two menus. Buying a la carte items I assume is only if you want seconds of your very minimally portioned course. Don't get me wrong, each dish was carefully crafted to perfection, but it can not be denied that we were paying for the techniques being used in each dish, not for the ingredients being used. The menu we experienced when broken down simply was egg, fish, steak, and a dessert. The elevated flavors of each were definitely enjoyable but left a lot to be desired. With such elevated flavor, there was no other dimension to the dish with regards to texture, or unique flavor pairings, it really just seemed like a new spin on egg, fish, and steak dishes. Where this experience could use more help is if they are going to do this prix fixe experience route, they should really go full force with it and push more boundaries with regards to flavors and textures. As I ate it felt that a lot of the food was cooked to cater to people that have trouble chewing. Also, in my experience at the few Michelin restaurants I've been to, the chef has always come out and greeted every table in the building before going back to tables that he favors to interact more. We were given a 3 hour experience with less and less enthusiasm as each course came, and as the chef interacted with the other table who seemed to be enjoying their food more, he also made sure to give us an expression of disgust as he returned to the kitchen. Were we supposed to say sorry we didn't enjoy our meal?
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.
Service was excellent, they really care about the food and making sure we understood the menu well. Had the brendy which was delicious and well put together. Worth the visit for sure!
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.
Restaurantji Recommends
M by Jeremy was a phenomenal experience for us! We made reservations several weeks prior online. The staff called 2 days before to confirm. When we arrived, our vaccination cards and ID were verified, and then we were seated. We were appropriately distanced from the other tables which was nice. We started off with cocktails and all 3 of us opted for the 5 course tasting menu for dinner. For cocktails, my husband and I had 2 each and his mother chose the dinner wine paring. The cocktails were so amazing. In addition, their creator came to the table and explained the creation of each drink to us. The intricate details that were part of each cocktail made me enjoy the delicious drinks that much more! The first course was their rendition of a salad and was very good. The beets were a great pop of flavor. The second course was a poached egg served with flavorful toppings, including black truffles, which is one of my favorite add-ons. I'm not a fan of eggs unless they are cooked well done, but I did enjoy all other parts of this dish. The third course was duck. It was very tender and paired nicely with the accompanying salad that boasted additional duck flavor through added drippings. The fourth course included wagyu beef, ratatouille, bok choy and beets, and a potato based side. It was all very delicious. Wagyu is such a special selection of beef, and the chef cooked and paired it perfectly. The smaller potion is very filling and the flavor comes from the fat to compliment the tenderness of the meat. The last course was dessert and we tasted both options. One featured star fruit and the name of the other slips my mind. However, the taste, I remember. They were both decadent and a perfect close to this wonderful 5 course tasting. 4 STARS! The service was immaculate! The menu options were great. I wasn't a huge fan of the egg dish and the servings are quite small overall, but it was a wonderful experience, including the chef sending over complimentary desserts that were also very tasty!
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.
Exceptional food, service and cocktails. You can see and taste the effort and passion they put into their food and drinks. Surprising pairings. I enjoyed the journey and will return.
Such an amazing meal! The service, menu, food quality, taste, presentation! And for a reasonable price given the quality! The Hawaiian touch with French cuisine/technique is perfect! Delicious and very enjoyable meal!