Social Profile: 
✔️Dinner ✔️Dine in
… View more
Paris Hawaii is an intimate French fine dining restaurant in Kakaako, Honolulu, where modern French cuisine meets island influences. Our menu highlights seasonal ingredients, thoughtfully blending classic French techniques with the flavors and spirit of Hawaii. Designed for romantic dinners, anniversaries, and special occasions, Paris Hawaii offers a refined dining experience ideal for local and travelers seeking an elevated evening. Guests can enjoy thoughtfully curated wines and attentive service in a quiet, elegant setting. Located in Kakaako, Honolulu, Paris Hawaii is a destination for those searching for high-end French dining, island-inspired cuisine, and a memorable fine dining experience in Hawaii.
Hours
| Saturday | 5–10 PM |
| Sunday | 5–10 PM |
| Monday | 5–10 PM |
| Tuesday | Closed |
| Wednesday | 5–10 PM |
| Thursday | 5–10 PM |
| Friday | 5–10 PM |
Address and Contact Information
Address: 324 Coral St, Honolulu, HI 96813
Phone: (808) 752-2312
Website: https://parishawaii.com/
Menu Photos
Order and Reservations
Reservations: opentable.com
Related Web Results
PARIS.HAWAII
Island French Cuisine. Paris.Hawaii offers a seasonal prix-fixe course crafted by Chef Yuya Yamanaka, who brings his French culinary training from Paris to …
Paris.Hawaii – Honolulu, HI – Instagram
PARIS.HAWAII / @saltourkakaako 324 Coral Street, Honolulu, Hawaii Thursday – Monday Seatings at 5:00 PM and 7:30 PM • Seasonal Prix Fixe Menu — from $85 per …
PARIS.HAWAII Restaurant – Honolulu, HI | OpenTable
Book now at PARIS.HAWAII in Honolulu, HI. Explore menu, see photos and read 78 reviews: “Every dish was DELICIOUS and we can’t wait to come back again!”.
Last Updates
Reviews
Jason H
My wife, friends, and I visited Paris Hawaii for a friend’s birthday and had an incredible evening. The tasting menu was thoughtful and beautifully executed from start to finish, and the four-glass wine pairing complemented each course perfectly. Every dish showed creativity and balance — the Kahuku corn soup and carpaccio were highlights — but the extra selections truly stood out. We added the garlic lobster and the duck breast, both of which were exceptional. The service was polished yet friendly, and the intimate ambiance made the night feel special. A wonderful dining experience in Honolulu that blends French technique with local Hawaiian ingredients.
… moreAphirak Bamrungruan
This review is long overdue for my first visit to Paris in Kakaʻako. It’s such a cute restaurant with an intimate, cozy atmosphere — the kind of place that immediately makes you feel like you’ve discovered a small secret.
Service was truly top-notch. The staff were warm, attentive, and made the entire experience feel effortless.
And the food… absolutely stunning. This is the kind of cuisine you savor with both your eyes and your tastebuds. Every dish was beautifully presented and thoughtfully prepared, with flavors that were elegant yet comforting.
For a first visit, Paris definitely left an impression — and I’m already looking forward to coming back.
… moreService was truly top-notch. The staff were warm, attentive, and made the entire experience feel effortless.
And the food… absolutely stunning. This is the kind of cuisine you savor with both your eyes and your tastebuds. Every dish was beautifully presented and thoughtfully prepared, with flavors that were elegant yet comforting.
For a first visit, Paris definitely left an impression — and I’m already looking forward to coming back.
Adamo Stivala
Paris was really special, excellent service and food preparation. Each dish was unique in its own way, but we really loved the carpaccio and the smoked chicken. The wine pairing was also very nice.
… moreRia Huang-Nguyen
The food was beautiful presented with delicious balanced flavors. Wine pairing was enjoyable. Service was professional and warm. Will come back for different seasonal menus.
… moreGerard Lee
The world food tour duo made their first visit to Paris Hawaii in SALT. It’s the old Hank’s Haute Dog location totally remodeled. A white counter dominates the space, surrounding an open kitchen. There are several tables along Coral Street, which is where we were seated. Kazu-san was our host and server and there were two people working in the kitchen.
We opted for a bottle of 2021 Othello from Dominus Estate ($120) versus the two wine pairings ($50 for 3 or $80 for 4 glasses). I started with a glass of Arnot-Roberts Rosé wine ($16) as it was National Rosé wine day. This inexpensive wine from Clear Lake (CA) was crisp and refreshing. The Othello red bled was somewhat closed in but got better with air. It was full of dark fruit but lacked much of a nose.
The Prix Fixe menu ($85pp) consisted of eight courses with several options to choose from, which I will cover during the courses.
Course 1: Jerky / Poke / Sable. Three petite bites of food sat atop a bowl of rocks, interesting. The beef jerky was tender, yet with texture. The ahi poke came in a black, edible cup; Kazu-san told us what it was, but I didn’t hear him clearly enough to recall. The sable reminded me of a shortbread cookie with a piece of jalapeno. I thought of this as an amuse bouche; perhaps that was their intention.
Course 2: Kona Kampachi. Four pieces of Kampachi sashimi sat amongst pieces of asparagus, mango and smoked ikura with edible flowers decorating the plate. I added caviar ($40) to my dish. There was also the option for uni ($30). This was food as art and the flavors were sublime! The asparagus was tender yet retained its crunch … perfection.
Course 3: Bouillabaisse. This was a deconstructed soup, with pieces of carrot, dill, sea asparagus, watercress, finger lime, horseradish mayo, fennel, potato, salt, pepper and garlic flower placed on the rim of the large plate. Kazu-san poured the soup into the center of the plate, and one was free to add ingredients as one saw fit. The broth was delicate and each little tidbit added to the mélange of flavors.
Course 4: Onaga or Lobster (additional $15). We both chose the red snapper and were not disappointed. A perfectly cooked piece of fish with crispy skin sat atop pieces of cauliflower and a beurre blanc sauce. This dish was wonderful!
Kazu-san brought each of us a plate of warm bread with a dab of flavored butter. This bread was “to die for” delicious. I could have eaten many more pieces.
Course 5: Jidori Chicken or U.S. Wagyu Tenderloin (additional $25). We ordered both … each sat atop pieces of crisped Okinawa sweet potato and Champignon duxelles. My chicken was flavorful and moist. The tenderloin had a great crust. I don’t know how they did that with such a small piece of tenderloin.
Course 6: Risotto. A small bowl of goat cheese and mushroom risotto followed … I wished it was served along with course 5 as it would have complemented my chicken. Goat cheese, an interesting choice for risotto. I loved it.
Course 7: At this point I was ready to tap out … I was stuffed! A small bowl of acai with pieces of strawberry, blueberry, and honey atop the granola. I left it to the better half of the world food duo to polish off my bowl.
Course 8: A slice of chocolate terrine topped with a quenelle of vanilla ice cream with macadamia nuts and dust concluded this feast. This one went home.
What did we think? This was a great meal at a very reasonable price. We’ve spent much more and received far less at other places in Honolulu. Service by Kazu-san was attentive but unobtrusive. I just wished more diners were there to experience a wonderful tasting experience. Food as art personifies Paris Hawaii!
… moreWe opted for a bottle of 2021 Othello from Dominus Estate ($120) versus the two wine pairings ($50 for 3 or $80 for 4 glasses). I started with a glass of Arnot-Roberts Rosé wine ($16) as it was National Rosé wine day. This inexpensive wine from Clear Lake (CA) was crisp and refreshing. The Othello red bled was somewhat closed in but got better with air. It was full of dark fruit but lacked much of a nose.
The Prix Fixe menu ($85pp) consisted of eight courses with several options to choose from, which I will cover during the courses.
Course 1: Jerky / Poke / Sable. Three petite bites of food sat atop a bowl of rocks, interesting. The beef jerky was tender, yet with texture. The ahi poke came in a black, edible cup; Kazu-san told us what it was, but I didn’t hear him clearly enough to recall. The sable reminded me of a shortbread cookie with a piece of jalapeno. I thought of this as an amuse bouche; perhaps that was their intention.
Course 2: Kona Kampachi. Four pieces of Kampachi sashimi sat amongst pieces of asparagus, mango and smoked ikura with edible flowers decorating the plate. I added caviar ($40) to my dish. There was also the option for uni ($30). This was food as art and the flavors were sublime! The asparagus was tender yet retained its crunch … perfection.
Course 3: Bouillabaisse. This was a deconstructed soup, with pieces of carrot, dill, sea asparagus, watercress, finger lime, horseradish mayo, fennel, potato, salt, pepper and garlic flower placed on the rim of the large plate. Kazu-san poured the soup into the center of the plate, and one was free to add ingredients as one saw fit. The broth was delicate and each little tidbit added to the mélange of flavors.
Course 4: Onaga or Lobster (additional $15). We both chose the red snapper and were not disappointed. A perfectly cooked piece of fish with crispy skin sat atop pieces of cauliflower and a beurre blanc sauce. This dish was wonderful!
Kazu-san brought each of us a plate of warm bread with a dab of flavored butter. This bread was “to die for” delicious. I could have eaten many more pieces.
Course 5: Jidori Chicken or U.S. Wagyu Tenderloin (additional $25). We ordered both … each sat atop pieces of crisped Okinawa sweet potato and Champignon duxelles. My chicken was flavorful and moist. The tenderloin had a great crust. I don’t know how they did that with such a small piece of tenderloin.
Course 6: Risotto. A small bowl of goat cheese and mushroom risotto followed … I wished it was served along with course 5 as it would have complemented my chicken. Goat cheese, an interesting choice for risotto. I loved it.
Course 7: At this point I was ready to tap out … I was stuffed! A small bowl of acai with pieces of strawberry, blueberry, and honey atop the granola. I left it to the better half of the world food duo to polish off my bowl.
Course 8: A slice of chocolate terrine topped with a quenelle of vanilla ice cream with macadamia nuts and dust concluded this feast. This one went home.
What did we think? This was a great meal at a very reasonable price. We’ve spent much more and received far less at other places in Honolulu. Service by Kazu-san was attentive but unobtrusive. I just wished more diners were there to experience a wonderful tasting experience. Food as art personifies Paris Hawaii!
Dana Cambra
This was a stunning experience. My new “Best / Go To” place for dining. Spectacular Food / Presentation (and wine pairings), Excellent / Comfortable / Friendly service. Can’t wait to return.
… moreSal Miwa
Paris Hawaii has been our favorite restaurant in Hawaii since it opened in Waikiki. My wife and I love everything about it—a true hidden gem.
… moreEsther Yoon
Excellent Japanese French food with local Hawaii flavors and ingredients. Every dish in the pre fixe menu was wonderful …. Thought each dish was amazing, then the next dish would be even better. Felt like I was eating in a Michelin starred restaurant in Paris!!!! Great place for special occasions or a way to treat yourself after a long work week.
… moreGourmet Finder
One of best in Hawaii. Extremely sophisticated. French but true Japanese chef quality.
… moreDrew Kovach
A dinner that is truly an experience! The best Hawai’i has to offer.
… more