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natuRe waikiki is a contemporary tasting menu restaurant in the heart of Waikiki, showcasing seasonal Hawaiian ingredients that tell the story of the islands and their history. We offer a 6-course Tasting Menu (Regular or Plant-Based) and a 3-course Experience Menu, as well as an à la carte menu where our Waimea Ranch Beef is especially popular. [Hale ‘Aina Awards Winner (2022–2025): Best Tasting Menu, Best Vegetarian, Best Cocktail Program, Best Service, Best New Restaurant / 2024 James Beard Awards Semifinalist, Best Chef] / Tasting Menu 5:30 PM – 8:30 PM last seating / À la Carte & Bar 5:30 PM – 10 PM last seating / Validated Parking @Hyatt Centric Waikiki – up to 4 hours free. 6品のテイスティングメニュー、3品のエクスペリエンスコース、アラカルトメニュー。4年連続ハレアイナ受賞
Hours
| Sunday | 5:30–10 PM |
| Monday | 5:30–10 PM |
| Tuesday | 5:30–10 PM |
| Wednesday | 5:30–10 PM |
| Thursday | 5:30–10 PM |
| Friday | 5:30–10 PM |
| Saturday | 5:30–10 PM |
Address and Contact Information
Address: 413 Seaside Ave #2F, Honolulu, HI 96815
Phone: (808) 212-9282
Website: https://www.naturewaikiki.com/
Menu Photos
Order and Reservations
Reservations: opentable.com
Photo Gallery
Related Web Results
natuRe waikiki -French Restaurant, Best Restaurant, Vegan, Waikiki …
natuRe Waikiki centers Hawaiʻi in our efforts to become a sustainability-focused restaurant. Beyond the “farm-to-table” concept is a closed-loop structure …
natuRe waikiki (@naturewaikiki) · Honolulu, HI – Instagram
Perfect for date nights, celebrations, or simply indulging in the very best. When it comes to fine dining in Honolulu, natuRe Waikiki sets the bar.
NatuRe. Restaurant in Waikiki worth it. : r/VisitingHawaii – Reddit
I have lived on Oahu for a long time (not any more). NatuRe restaurant in Waikiki is, without doubt, the best restaurant on the island.
Last Updates
Reviews
Kikimolly14
Ok. We had reservations here for Valentines Day and it took my husband an hour and a half to find a parking spot. They validate parking if you park in Hyatt Centric Garage but it was completely full. The service was absolutely amazing. I was greeted upon arrival, immediately led to my seat, given a hot towel infused with lemongrass to clean my hands. I got a drink called “just peachy” which was ok. It was with peach, hibiscus, and I forgot the liquor type but it was ok. The first course was a liver pate’ in a Pâte à choux top with coco nibs. The second course was a cauliflower blancomange which is a silky cauliflower custard topped with umami-rich garnish and a crisp texture contrast. It was nice and smooth but not the most pleasant thing to eat. It was ok. The next course was my favorite one which was presented in a clear bowl of smoke but once released the smoke left. It looks beautiful. It sounds luxurious.
But flavor-wise? It can land in that “I respect it more than I enjoyed it” category. It was my the best one out of the bunch. The next course was a crab croquette. I hated this one. It was overpowering truffle, it tasted earthy, musty, almost gas-like because of overuse. There was too much umami stacking – Crab + tomato + cheese + truffle just muddied the flavor. Then it was paired with a sweet sauce with the seafood and that made it taste thrown off. The next course was the gift bag. This dish was a warm marinated shellfish in an herb butter broth, steamed inside a bag and opened tableside. The bag traps aroma. When opened, you get a burst of steam and fragrance. It’s more about the sensory experience than complexity. The next course which is not pictured. The Kiawe Filet Mignon arrived with a light exterior sear, but the interior was almost entirely red and undercooked. While filet mignon is often served rare to medium-rare, this preparation leaned heavily toward very rare, bordering on raw. The minimal sear on the outside did little to create contrast in texture, leaving the dish without the caramelized depth one typically expects from a wood-fired preparation. It was paired with some kind of extremely bitter purple lettuce, topped with dressing and nuts and also a nickle-size carrot puree. The last course was a Valentines sundae. The dessert, a combination of chocolate ice cream folded with heavy cream and accented with orange peeled slices, arrived with a frothy chocolate topping but lacked visual polish. Rather than appearing refined or composed, the presentation felt muddled and somewhat messy.
Flavor-wise, the overall taste was surprisingly dull. Despite the richness of chocolate and cream, the dessert lacked depth and definition, resulting in a flat, finish. The waitress mentioned crisp elements for texture, but no crunch came through, leaving the dish without contrast.
The orange pieces were the only unexpected highlight, small bursts of citrus that briefly lifted the palate and added a welcome note of brightness. However, they weren’t enough to elevate the dessert into something memorable.
As the final course of the evening, it felt more muted than indulgent. My husband said his drink was pleasant, Im not sure which one he got, but it was a non-alcoholic beverage. The waitstaff was extremely knowledgeable, friendly and helpful, the ambiance was perfect, not to loud, perfect weather (we sat outside), and a beautiful Hawaiian landscape. It was an experience but definitely not one worth $434.00. When we left, we went to McDonald’s because that crab croquette left such a bad taste in my mouth. Probably won’t be coming here again, but others may enjoy it.
… moreBut flavor-wise? It can land in that “I respect it more than I enjoyed it” category. It was my the best one out of the bunch. The next course was a crab croquette. I hated this one. It was overpowering truffle, it tasted earthy, musty, almost gas-like because of overuse. There was too much umami stacking – Crab + tomato + cheese + truffle just muddied the flavor. Then it was paired with a sweet sauce with the seafood and that made it taste thrown off. The next course was the gift bag. This dish was a warm marinated shellfish in an herb butter broth, steamed inside a bag and opened tableside. The bag traps aroma. When opened, you get a burst of steam and fragrance. It’s more about the sensory experience than complexity. The next course which is not pictured. The Kiawe Filet Mignon arrived with a light exterior sear, but the interior was almost entirely red and undercooked. While filet mignon is often served rare to medium-rare, this preparation leaned heavily toward very rare, bordering on raw. The minimal sear on the outside did little to create contrast in texture, leaving the dish without the caramelized depth one typically expects from a wood-fired preparation. It was paired with some kind of extremely bitter purple lettuce, topped with dressing and nuts and also a nickle-size carrot puree. The last course was a Valentines sundae. The dessert, a combination of chocolate ice cream folded with heavy cream and accented with orange peeled slices, arrived with a frothy chocolate topping but lacked visual polish. Rather than appearing refined or composed, the presentation felt muddled and somewhat messy.
Flavor-wise, the overall taste was surprisingly dull. Despite the richness of chocolate and cream, the dessert lacked depth and definition, resulting in a flat, finish. The waitress mentioned crisp elements for texture, but no crunch came through, leaving the dish without contrast.
The orange pieces were the only unexpected highlight, small bursts of citrus that briefly lifted the palate and added a welcome note of brightness. However, they weren’t enough to elevate the dessert into something memorable.
As the final course of the evening, it felt more muted than indulgent. My husband said his drink was pleasant, Im not sure which one he got, but it was a non-alcoholic beverage. The waitstaff was extremely knowledgeable, friendly and helpful, the ambiance was perfect, not to loud, perfect weather (we sat outside), and a beautiful Hawaiian landscape. It was an experience but definitely not one worth $434.00. When we left, we went to McDonald’s because that crab croquette left such a bad taste in my mouth. Probably won’t be coming here again, but others may enjoy it.
Krishna Narasimhan
We made a reservation at natuRe Waikiki for dinner. The restaurant location was easy to get to but is upstairs, so go up the flight of stairs. We got there a little early but they seated us immoderately.
The restaurant appears to have 4 seating areas. The high seats upfront is small and seat 2-3 groups. The main attraction/experience is the seating at the chef’s table. Beyond that they have a seating area with regular tables and a Lanai seating area for any overflows. The layout was good and the ambiance was wonderful.
We had chosen a fixed price, 3 course experience. Each course came out quickly and efficiently, the wait staff provided a good guide on what each course was about and overall were very friendly. We enjoyed the service.
Finally the food. The food preparation was innovative but the taste itself was just OK – not bad but wasn’t great either. I wasn’t impressed and I suspect I won’t come back anytime soon. But it’s not one of those that I would tell people to avoid – just that I think there are better options.
… moreThe restaurant appears to have 4 seating areas. The high seats upfront is small and seat 2-3 groups. The main attraction/experience is the seating at the chef’s table. Beyond that they have a seating area with regular tables and a Lanai seating area for any overflows. The layout was good and the ambiance was wonderful.
We had chosen a fixed price, 3 course experience. Each course came out quickly and efficiently, the wait staff provided a good guide on what each course was about and overall were very friendly. We enjoyed the service.
Finally the food. The food preparation was innovative but the taste itself was just OK – not bad but wasn’t great either. I wasn’t impressed and I suspect I won’t come back anytime soon. But it’s not one of those that I would tell people to avoid – just that I think there are better options.
Dymple Lovetis
This is from July 2025 a little late, but I really wanted to leave a review because the experience was unforgettable. Me and my boyfriend celebrated our 1 year anniversary here, and it was honestly the perfect place for it.
We did the tasting menu and every single dish was amazing. The food, the presentation everything was beautiful and thoughtfully done. You can really see the creativity in each plate.
The staff also took their time to explain all the ingredients and the story behind every dish, which made the whole night even more special. Nature Waikiki truly knows how to create a memorable dining experience. Highly recommend!
… moreWe did the tasting menu and every single dish was amazing. The food, the presentation everything was beautiful and thoughtfully done. You can really see the creativity in each plate.
The staff also took their time to explain all the ingredients and the story behind every dish, which made the whole night even more special. Nature Waikiki truly knows how to create a memorable dining experience. Highly recommend!
Pauline Ann Dura
Nature Waikīkī completely exceeded our expectations. Their French-style cuisine using local Hawaiian ingredients is unique, thoughtful, and absolutely delicious. We ordered nonalcoholic drinks and loved every one of them.
Our waitress Jen was truly exceptional. She was warm, attentive, and incredibly knowledgeable. She made our experience unforgettable and is the main reason for this review. On both visits, the entire staff from the front of the house to the bartender was welcoming and wonderful, which made the atmosphere feel even more special.
We enjoyed the tasting menu so much that we returned the next day to try the à la carte dishes, and they were just as impressive.
A standout dining experience in Waikīkī. Highly recommend!
… moreOur waitress Jen was truly exceptional. She was warm, attentive, and incredibly knowledgeable. She made our experience unforgettable and is the main reason for this review. On both visits, the entire staff from the front of the house to the bartender was welcoming and wonderful, which made the atmosphere feel even more special.
We enjoyed the tasting menu so much that we returned the next day to try the à la carte dishes, and they were just as impressive.
A standout dining experience in Waikīkī. Highly recommend!
Fabio M.
On our first night in Hawaii, we weren’t sure where to go, but we found this hidden gem on Yelp and made a direct booking.
The intimate dining room offered a quiet and notable evening with knowledgeable service—Dustin was our waiter for the night and did a fantastic job. The curated farm-to-table menu was excellent, and Executive Chef Nae Ogawa went above and beyond to deliver incredible flavor in every dish.
We will definitely be coming back on our next visit to Hawaii. Cheers from Sydney Australia!
… moreThe intimate dining room offered a quiet and notable evening with knowledgeable service—Dustin was our waiter for the night and did a fantastic job. The curated farm-to-table menu was excellent, and Executive Chef Nae Ogawa went above and beyond to deliver incredible flavor in every dish.
We will definitely be coming back on our next visit to Hawaii. Cheers from Sydney Australia!
Whitney McGraw
This restaurant is absolutely INCREDIBLE. We did the holiday prefix at the chefs table + the wine pairing. Every single part of our dinner was outstanding. Each course, the pairings, the service (Travis!), the chefs, the presentations = perfection. Every single course was exceptional, so inventive, so meticulously crafted in a way that felt both comfortable and groundbreaking. The combo of French and Japanese, while seemingly an unexpected duo at first glance, quickly proved to be a very authentic and cohesive marriage of two phenomenal cuisines with so much tradition and discipline, that ultimately fit together like a glove. If we could recommend a single restaurant to anyone visiting Waikiki, whether tourist or local, it would be NatuRe. And to go again and again. Go. Go. GO!
… moreLiz Stapleton
Chef Nae absolutely delivered an unforgettable dining experience for me on my birthday! Trained in both Japanese and French cuisine, she masterfully blends those influences with high-quality, locally sourced meats, vegetables, and fermented ingredients. The result is thoughtful, artful dishes that feel both refined and deeply connected to the islands.
I wouldn’t call myself a food critic, but I love food, art, and creative local fusion (something Kona town lacks, sorry!) and Chef Nae exceeded every expectation of mine. We flew in from Kona to celebrate my birthday at her restaurant, and from the very first detail, it was clear how much care she puts into the experience. A chilled lavender hand towel was offered the moment we sat down, setting the perfect tone for the meal ahead.
Every bite was extraordinary. I left not just satisfied, but truly honored to have witnessed her artistry in action. Chef Nae is incredibly talented, and dining here felt like a celebration in itself.
Now all that’s left is for you to share your incredible talents with us on the Big Island! A pop-up in Kona would be such a treat
… moreI wouldn’t call myself a food critic, but I love food, art, and creative local fusion (something Kona town lacks, sorry!) and Chef Nae exceeded every expectation of mine. We flew in from Kona to celebrate my birthday at her restaurant, and from the very first detail, it was clear how much care she puts into the experience. A chilled lavender hand towel was offered the moment we sat down, setting the perfect tone for the meal ahead.
Every bite was extraordinary. I left not just satisfied, but truly honored to have witnessed her artistry in action. Chef Nae is incredibly talented, and dining here felt like a celebration in itself.
Now all that’s left is for you to share your incredible talents with us on the Big Island! A pop-up in Kona would be such a treat
Rowland Short
natuRe is now our favorite restaurant in Honolulu. The food, service and urban jungle ambiance made for a perfect meal. Anthony greeted us warmly and looked after us closely from start to finish, along with an impressive and friendly team. The wine recommendations accompanied the meal perfectly and she loved the island style old-fashioned.
We were hungry and I ordered a bit too much, but the pasta was a perfect snack later on. We started with corn fritters and pincho as starters (prosciutto, honey, papaya and ricotta won the first round) Next up was the shrimp pesto pasta and sweet corn gnocchi. (Gnocchi was our favorite of the two).
Last, we tried the local catch of the day and the beef tenderloin. These were our favorite dishes of the night. I would boldly put the flavor and texture of the beef tenderloin up against any other I’ve had from Europe to Asia.
Complimentary dessert and detailed congratulations sealed the deal. Pleasant and fun atmosphere, positive vibes, star worthy service and food provided a perfect meal and night. Mahalo and merci beaucoup, natuRe. We will be back!! #eatlocal
… moreWe were hungry and I ordered a bit too much, but the pasta was a perfect snack later on. We started with corn fritters and pincho as starters (prosciutto, honey, papaya and ricotta won the first round) Next up was the shrimp pesto pasta and sweet corn gnocchi. (Gnocchi was our favorite of the two).
Last, we tried the local catch of the day and the beef tenderloin. These were our favorite dishes of the night. I would boldly put the flavor and texture of the beef tenderloin up against any other I’ve had from Europe to Asia.
Complimentary dessert and detailed congratulations sealed the deal. Pleasant and fun atmosphere, positive vibes, star worthy service and food provided a perfect meal and night. Mahalo and merci beaucoup, natuRe. We will be back!! #eatlocal
Nicola Cavuoto
Excellent food, impeccably served and described in every single course. The welcoming atmosphere and friendly staff made our dinner unforgettable. Being Italian, we found Chef Nae’s cuisine truly surprising, a perfect blend of French haute cuisine with Japanese influences, highlighting local Hawaiian products. The wine list was also very interesting. A fantastic experience. Highly recommended.
… moreOlivier Cali
Probably the best vegan food in the island. Their French Hawaiian fusion is delicate but powerful, clever and respectful of the cultures and ingredients. Their deconstructed onion soup (served in an onion) is incredible. Their Mont Blanc with Hawaiian macadamia nuts and Ube is beautiful and as good as the original version. Small but good selection of wines, with pairing available. Impeccable service.
… more