Accolades

  • Best Chef: Pacific
    James Beard Foundation
  • Founding President
    Hawaii Regional Cuisine
  • Top 40 Restaurants in the U.S.
    Gayot
  • AAA Five Diamond Award
    American Automobile Association

My Restaurants

Where I Eat

Behind the Scenes

Spicy ahi don
"I like Sushi Company just up the street on McCully by chef Mavro. I suggest ordering the spicy ahi bowl."
Tripe stew
"At Ono's, I usually order the tripe stew, lomi salmon, pipikaula, and fresh poi."
Beef & veggie yakiudon
"Across the street from chef Mavro is Jimbo's. I like their freshly made udon, especially the stir-fried beef yakiudon. I order mine spicy."
Paiai
"Hand-pounded poi by Daniel Anthony is already delicious, but frying it is quite unusual. It works fantastically and it's a must-try. You can also order it as a side."
Chef George Mavro reviews  at post.venue.name
Deep fried turkey tails
"What makes these so good is that frying the turkey butt already removes 30 percent of the fat, which confits the meat. The very casual decor is all about sumo, which adds to the local Japanese ambiance."
Chef George Mavro reviews  at post.venue.name
Omakase
"Sit at sushi bar and ask the chef to choose. I like the natto (fermented soybeans), uni (sea urchin), ikura (salmon roe), and ika (squid)."