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✔️Lunch ✔️Dinner ✔️Dine in
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Hours
| Sunday | Closed |
| Monday | Closed |
| Tuesday | 11 AM–2:30 PM, 5–10 PM |
| Wednesday | 11 AM–2:30 PM, 5–10 PM |
| Thursday | 11 AM–2:30 PM, 5–10 PM |
| Friday | 11 AM–2:30 PM, 5–10 PM |
| Saturday | 11 AM–2:30 PM, 5–10 PM |
Address and Contact Information
Address: 1450 Ala Moana Blvd Suite 1298, Honolulu, HI 96814
Phone: (808) 570-4200
Website: https://hawaii.vivinavi.com/jpn/tg/page/_wid_bfb6bca63cb7e4180f0a952eb3ed1ad20709112418
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Reviews
Daniel Masuda Lehrman, CFP®,
The best and most authentic omakase experience in Hawaii! Every piece of nigiri was a revelation, we couldn’t pick a favorite since they were all so good. We haven’t been back since they soft opened a year ago, but it was even better than we remembered. Highly recommend, it’s worth the price and competes with the best omakase places in Tokyo.
… moreRebecca Tsang
This might be one of my favorite if not my favorite sushi omakase places in town. Every single item was delicious and enjoyable. Nice intimidate ambiance without feeling restricted. Chef Hide and our server Katie were friendly and they joked around with us and the other 5 diners that night. The price was the standard pricing for omakase these days $150pp. Yeah so it was a perfect evening!
Chef Hide started off with an appetizer with crab, amaebi and abalone with liver paste. The crab was alright but everything else on that small plate was delish. I never had liver paste to go with abalone, what a great way to combine savory with sweetness! The items we had included shima-aji (striped jack), king salmon, deep sea bass, Japanese sardine, flounder with shiso, Mehikari (greeneye fish) tempura, chawanmushi with ikura, shrimp, crab and fish, uni nigiri, Hotate, toro, tsuke-maguro, Kaua‘i shrimp with garlic uni butter, temaki with chopped toro and pickled radish, and finally miso soup to conclude our 15-course meal.
First I gotta say the fish was of high quality cut by a highly skilled chef. There wasn’t even a small bit of stringiness to the fish. Every piece was melt in your mouth with the best cut. I initially was taken aback by being served salmon, but that piece of king salmon was very fresh and delicious. I was pleasantly surprised by how good sardine tasted. I thought it would be smelly and fishy but it blended well with the other top quality sashimi. It’s my first time having Mehikari. It’s fried whole and the whole thing including bones and head were all edible. It’s crispy on the outside and the meat was soft with a light sweetness. Very enjoyable and a good break from all the raw stuff. I’ve only made fried shishamo myself before and initially I thought that’s what I was served, but luckily it’s not so I could have a new experience. Now it made me want to try frying Mehikari! Their chawanmushi was one of the best I’ve had because it had the perfect consistency – not too watery and not too thick but still smooth. I appreciated all the goodies inside as well – all seafood! The uni was of top grade – not melting to liquid, sweet, savory, could be more firm but given the time it took to ship from Japan to Hawaii, we can’t expect it to be super duper fresh but still very fresh! I normally don’t like maguro coz it’s not fatty enough, but the cut was really good, smooth and melt in your mouth, great taste with the marinade and the jalapeño sauce as well! The garlic uni butter also went really well with the crunchy cooked Kaua‘i shrimp. And finally the temaki (hand roll) was the best hand roll I’ve had. Chef was fanning the nori over an open flame to make it extra crispy. The chopped toro and the pickled daikon together made a great flavorful combo. I thought my hubby was eating chips when he bit into his hand roll!
It’s rare for me to love everything I ate at a 15-course meal. The food, the ambiance, the service, and how it’s so convenient at the mall as well. The only downside was the lack of bathroom inside the restaurant (you have to go to the mall or other stores for it) so make sure you go before you start a 2-hour meal. I usually would wanna try a new restaurant especially if it’s a special occasion meal, but I might just come back again because I don’t know if I will like other sushi places as much…!
ありがとうございます Chef Hide and Katie for a wonderful evening!
… moreChef Hide started off with an appetizer with crab, amaebi and abalone with liver paste. The crab was alright but everything else on that small plate was delish. I never had liver paste to go with abalone, what a great way to combine savory with sweetness! The items we had included shima-aji (striped jack), king salmon, deep sea bass, Japanese sardine, flounder with shiso, Mehikari (greeneye fish) tempura, chawanmushi with ikura, shrimp, crab and fish, uni nigiri, Hotate, toro, tsuke-maguro, Kaua‘i shrimp with garlic uni butter, temaki with chopped toro and pickled radish, and finally miso soup to conclude our 15-course meal.
First I gotta say the fish was of high quality cut by a highly skilled chef. There wasn’t even a small bit of stringiness to the fish. Every piece was melt in your mouth with the best cut. I initially was taken aback by being served salmon, but that piece of king salmon was very fresh and delicious. I was pleasantly surprised by how good sardine tasted. I thought it would be smelly and fishy but it blended well with the other top quality sashimi. It’s my first time having Mehikari. It’s fried whole and the whole thing including bones and head were all edible. It’s crispy on the outside and the meat was soft with a light sweetness. Very enjoyable and a good break from all the raw stuff. I’ve only made fried shishamo myself before and initially I thought that’s what I was served, but luckily it’s not so I could have a new experience. Now it made me want to try frying Mehikari! Their chawanmushi was one of the best I’ve had because it had the perfect consistency – not too watery and not too thick but still smooth. I appreciated all the goodies inside as well – all seafood! The uni was of top grade – not melting to liquid, sweet, savory, could be more firm but given the time it took to ship from Japan to Hawaii, we can’t expect it to be super duper fresh but still very fresh! I normally don’t like maguro coz it’s not fatty enough, but the cut was really good, smooth and melt in your mouth, great taste with the marinade and the jalapeño sauce as well! The garlic uni butter also went really well with the crunchy cooked Kaua‘i shrimp. And finally the temaki (hand roll) was the best hand roll I’ve had. Chef was fanning the nori over an open flame to make it extra crispy. The chopped toro and the pickled daikon together made a great flavorful combo. I thought my hubby was eating chips when he bit into his hand roll!
It’s rare for me to love everything I ate at a 15-course meal. The food, the ambiance, the service, and how it’s so convenient at the mall as well. The only downside was the lack of bathroom inside the restaurant (you have to go to the mall or other stores for it) so make sure you go before you start a 2-hour meal. I usually would wanna try a new restaurant especially if it’s a special occasion meal, but I might just come back again because I don’t know if I will like other sushi places as much…!
ありがとうございます Chef Hide and Katie for a wonderful evening!
D Ives
What a special place. It’s impossible to pick a favorite… The uni was amazing, Sea Bream, Hotate, Toro… But The chef’s special uni butter blow torched onto the ebi at the end, wow.
This place cannot be recommended enough for a very special experience. The chef and the staff were also very friendly and I felt welcomed.
… moreThis place cannot be recommended enough for a very special experience. The chef and the staff were also very friendly and I felt welcomed.
Crystal X
We came here for the lunch omakase, which included an appetizer, chawanmushi, 10 pieces of nigiri, and miso soup. Everything tasted fresh. Standouts bites for me were the Hokkaido uni, scallop, king salmon, and the chef’s signature Kaua’i shrimp topped with uni garlic butter.
The reason for 4 stars instead of 5: a few of the nigiri pieces had too much wasabi, which overpowered the fish, and the appetizer felt a bit forgettable. Service was friendly but there were some awkward moments when our server tried to clear plates before we were finished. Still a great option if you’re looking for edomae-style sushi though
… moreThe reason for 4 stars instead of 5: a few of the nigiri pieces had too much wasabi, which overpowered the fish, and the appetizer felt a bit forgettable. Service was friendly but there were some awkward moments when our server tried to clear plates before we were finished. Still a great option if you’re looking for edomae-style sushi though
Unyong Nakata
The food was amazing! Albeit not sure if we actually received 15 courses. I’m not in the habit of counting, but I left hungry, which I usually don’t do from an Omakase.
What forced us to give the one star was this:
1. There was an automatic 20% tip on the bill although literally on the bill in black-and-white letters, it said it was only mandatory for parties of 6 people. We were a part of 2.
2. When we asked for the bill to be modified so we can leave our own tip, there was a very noticeable difference in energy.
3. We were then notified that we had to leave our tip in cash or let them know exactly how much so they can create a entire new bill as their system did not permit them to have a line for tip. Have you ever heard of that?! I for one have never gone to an establishment where their literal computer system did not allow them to have a line for tip.
All I have to say is happy 20th wedding anniversary to us! And when we let them know at the END of the dinner that we were celebrating, they looked stone cold and said “oh.”
If the 20% was a mandatory tip, perhaps they should’ve let us know from the get-go.
The issue isn’t the money. We would’ve been happy to leave 20+% if the service and the value proposition was there.
We wish you the best of luck…
… moreWhat forced us to give the one star was this:
1. There was an automatic 20% tip on the bill although literally on the bill in black-and-white letters, it said it was only mandatory for parties of 6 people. We were a part of 2.
2. When we asked for the bill to be modified so we can leave our own tip, there was a very noticeable difference in energy.
3. We were then notified that we had to leave our tip in cash or let them know exactly how much so they can create a entire new bill as their system did not permit them to have a line for tip. Have you ever heard of that?! I for one have never gone to an establishment where their literal computer system did not allow them to have a line for tip.
All I have to say is happy 20th wedding anniversary to us! And when we let them know at the END of the dinner that we were celebrating, they looked stone cold and said “oh.”
If the 20% was a mandatory tip, perhaps they should’ve let us know from the get-go.
The issue isn’t the money. We would’ve been happy to leave 20+% if the service and the value proposition was there.
We wish you the best of luck…
Aimi Tran
This is the best and most unique omakase I’ve ever had and I have dropped money before. The quality of fish is divine. Beautiful presentation as well. Highly recommend to sushi lovers. The appetizers are just as good as the sushi.
I walked in on a slow evening but it would be best to make a reservation.
… moreI walked in on a slow evening but it would be best to make a reservation.
Jerome Lehrman
Top notch omakase sushi!! Amaterasu is as good as any omakase my Japanese wife and I have had in Japan and California. We sat at the counter in front of master chef Hideo Ohmiya and he served us a delightful and filling course of sashimi appetizer, nigiri sushi and one phenomenal toro takuwan hand roll. The nigiri selection was a sophisticated range including uni, shimaaji, amadai, chutoro, salmon, bluefish tuna and more. The chef is friendly in both English and Japanese and explains every piece as he hands it to you one by one. Our new can’t miss in Hawaii.
… moreEdwina L
I really enjoy Amateresu. I have enjoyed it here a number of times. Recently took my aunts visiting from Hong Kong for lunch and they loved it. Sushi Chef Hideo is professional, polite and really takes the time to perfect the details of each serving. Will definitely be back. Highlight of the meal is his signature Uni butter Kauai shrimp that tastes like a lobster. I really enjoy watching Chef Hideo crafting each course.
… moreRachel K
Everything was excellent. The course menu was great value for the price, and the seasoning was just right—not too salty or bland. I especially enjoyed the Hokkaido uni and the chef’s signature butter garlic shrimp. The staff were all very friendly, which made for a delightful dinner experience.
… moreAnthony M
Don’t be fooled by its unassuming location – sandwiched between Barnes & Noble and Macy’s, Amaterasu is a true hidden gem.
Sushi Chef Hideo Ohmiya breaks from rigid tradition, delivering a refreshingly inventive omakase that pushes the boundaries of classic sushi.
Highlights include Hawaiian-style uni with garlic butter, perfectly tender shrimp, seared sumo katsuo (bonito), and tai delicately finished with umami-rich moshio (Japanese seaweed salt) and a hint of soft lemon. Each bite is a savory revelation.
The flavors here don’t just impress—they command your attention. The sushi flavors burst through the palate, leaving no room for anything bland or forgettable. Much of what’s offered is both seasonal and rare, elevating the experience beyond the ordinary.
Amaterasu has quickly earned a top spot in my dining rotation. Though new to the scene, Chef Hideo is not to be underestimated—he delivers a masterclass in bold, flavor-driven sushi that both honors and reinvents tradition.
… moreSushi Chef Hideo Ohmiya breaks from rigid tradition, delivering a refreshingly inventive omakase that pushes the boundaries of classic sushi.
Highlights include Hawaiian-style uni with garlic butter, perfectly tender shrimp, seared sumo katsuo (bonito), and tai delicately finished with umami-rich moshio (Japanese seaweed salt) and a hint of soft lemon. Each bite is a savory revelation.
The flavors here don’t just impress—they command your attention. The sushi flavors burst through the palate, leaving no room for anything bland or forgettable. Much of what’s offered is both seasonal and rare, elevating the experience beyond the ordinary.
Amaterasu has quickly earned a top spot in my dining rotation. Though new to the scene, Chef Hideo is not to be underestimated—he delivers a masterclass in bold, flavor-driven sushi that both honors and reinvents tradition.