Top of Waikiki Revolving Restaurant for Dining in Honolulu

Top of Waikiki
The Revolving Restaurant with a View
21st Floor, Waikiki Business Plaza
2270 Kalakaua Ave.
Honolulu, Hawaii 96815
Phone: 808.923.3877
Fax: 808.922.4579

Breathtaking views from Top of Waikiki Revolving Restaurant for Dining in Honolulu.

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Hawaii's only revolving restaurant, Top of Waikiki offers more than just breathtaking, 360-degree views of Diamond Head and the world's most famous beach. Savor the creations of Executive Chef Sean Priester, including such innovative and esthetic dishes as Grilled Lamb Three Ways, Grilled Roasted Garlic Rib Eye Steak, and Tenderloin Beef on a Hot Rock. Top of Waikiki is truly a destination dining experience - brilliant cuisine, panoramic views, and oh!! those sunsets.
Innovative cuisine and amazing views of Waikiki, Diamond Head and Honolulu at Top of Waikiki Revolving Restaurant.
Dinner Nightly
5:00 - 9:30 pm
Sunset Specials:
5:00 - 6:00 PM Daily
Four entree selections priced right, and amazing daylight views of the beach, Diamond Head and Honolulu.
Full Bar:
The centerpiece of the dining room, you'll feel like you're sitting on top of the world. Traditional and tropical cocktails, beer and wine.
Wine List:
The wine list was created to offer wines that are satisfying to the senses, enhance the enjoyment of the food, and provide the perfect complement to your dining experience.
Unbelievable Ocean Views
For Large Parties:
 Email us for more information.
Free validated parking in Waikiki Business Plaza - enter from Seaside Ave.
VISA, MasterCard, AmEx, Diner's Club, & JCB
"Chef scales to new heights at the Top. Since taking over the kitchen at the Top of Waikiki a year ago, Priester has taken this restaurant and turned it into a destination eatery for kamaaina. While visiting guests will still find familiarity in such entrees as a steak-and-shrimp combo and the live Maine lobster, they may need translation help with the miso-and-tarragon seafood scampi pasta and the sesame-soy-and-mirin-enhanced broiled Hamakua and wild mushrooms, which are playfully presented in crispy wonton spoons.

One of Priester's latest menu additions features a spicy tuna tartare Caesar salad, which is topped with a lime-anchovy dressing and served with curry crostini. "It's tropical Thai," said Priester. "The combination of flavors works well."

Never shy when it comes to playing with a melange of herbs and spices, Priester's lamb trio offers a spectrum of flavors, from Southern-style barbecue to Thai to Mediterranean, all on one platter. And while lamb chops aren't a rarity among other restaurants, rarely if ever will you see lamb T-Bone or Denver mini spareribs on other menus.

It's also uncommon to see an appetizer of beef tenderloin, which is brushed with a merlot-and-red-miso reduction and presented on a hot river stone. New to the list of entrees is a Hawaiian moi en papillote. A sheet of parchment paper is used to envelope this one-time, for-royalty-only white fish that's surrounded by fennel, tomatoes, red potatoes and French green beans. Wisps of aromatic steam are released once the paper is opened, stimulating the appetite. Also recently introduced is the pan-seared glazed New Zealand king salmon, which is accompanied by marinated haricots verts and garnished a la Mediterranean with kalamata olives, feta and mint."
Honolulu Advertiser

At Top of Waikiki, you'll enjoy 360-degree panoramic views of Waikiki Beach, Diamond Head and the Honolulu skyline while savoring the innovative cuisine of Chef Sean Priester.

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