We know you are on vacation and time is limited, we also know it's tough to get out of the office for a long lunch. That is why we're good at getting you quality, healthy food, & fast. Our online ordering system is simple and when your food is ready you will get a text. No more waiting in line wasting your valuable time!
Casual and quick should not mean low quality.
Great taste is the name of the game, and we know great taste originates from high quality produce. We have been committed to quality produce and uniquely sourced specialties from day one.
We use locally sourced items when possible and organic when available.
Our extra jumbo premium shrimp are peeled and cleaned.
Our aged, top sirloin N.Y. steak is sourced from the top 4% in the nation.
Our fish is always fresh caught.
Salads are always organic and the rice is export quality Japanese style.
We are dedicated to providing fresh options, and have built our menu to accommodate many dietary needs, and appetites. Please ask about our Hungry Hawaiian double-portions, Vegan, Gluten-Free, or Keto options.
Have time to sit in? We have plenty of space inside and outside.
We offer BYOB (limited by Covid rules) and we have free Wi-Fi!
Our concept, design, and recipes originate from the hungry depths of our founder Sam Monaghan. A born traveller, he was raised in a dozen countries and has visited and drawn inspiration from over 50 countries on Earth. Besides the casual dining at the Sam's Kitchen restaurants, he also created the classic Ko Tiki Terrace at the Bamboo Hotel in Waikiki.
Sam is a widely watched Japanese speaking celebrity who has starred and hosted travel TV and food shows for over 20 years.
The opportunity to travel allows one to fully absorb a place through our physical senses.
Feeling the sun on our skin,
The fragrance of the wind,
The music in a city's sounds,
New sights for new eyes,
And the flavors,
The flavors formed from familiar places
But made unique and different and new again.
The flour that is bread in one place is noodles elsewhere.
All the senses combined make the experience of travel,
but the food is truly a condensed version of that place.
Every ingredient really has absorbed the essence of that locale,
that sun, that rain, that soil,
that hand that cultivated it,
then preserved it,
then cooked it,
then served it.
Every meal is a journey, involving many months and years.
And when I finally return home, I am doubly pleased to find a new appreciation for my own daily routine and wonderful foods.
I feel as though I am seeing good friends I have missed on the journey, and I notice how I have changed before I introduce my faithful food to new flavors acquired along the way!