MĀZE exceeded my expectations from start to finish. Every course was beautifully presented, incredibly creative, and packed with flavor. The progression of the tasting menu kept getting better, from the dry-aged Kona kampachi and Hokkaido scallop to the outstanding Washugyu flat iron galbi. The snacks were also a great introduction to the meal, especially the bourbon barrel smoked salmon toast and the oyster with yuzu kosho. Those may have been my favorite bites of the night, and that's saying something because I'm usually not a big fan of salmon. The staff was attentive, knowledgeable, and genuinely friendly. A special shout-out to Jordan, who patiently answered all of our questions and helped make the evening even more enjoyable. The cocktail pairing was one of the highlights of the experience. Every drink was thoughtfully crafted and complemented the dishes perfectly. It didn't feel like an afterthought--it was an integral part of the meal and among the best cocktail pairings I've had. My only minor criticism was the beef and daikon broth served alongside the Washugyu. The flavors were excellent, but I wish the broth had been served a little hotter, as it would have made an already fantastic dish even better. Dessert was equally memorable, especially the seasonal sweet corn shave ice with black sesame orgeat. The lilikoi custard pie with whipped kinako cream was a nice finishing touch. Overall, MĀZE delivers one of the most creative and memorable dining experiences in Honolulu. The quality of the ingredients, attention to detail, and flawless execution make it well worth the visit. If you're looking for an innovative tasting menu with exceptional cocktails, MĀZE is a restaurant I would happily recommend, and I can't wait to return read more

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MĀZE was the standout highlight meal of my trip to Hawaii this year. The chef's menu with drink pairing was easily Michelin-star worthy. Taste, presentation, service, ambiance -- MĀZE really had it all nailed down. If there's one meal you should book for your trip, make it MĀZE. Although the menu looks short, it is deceptively filling. You start off your meal with a few amuse bouche bites. It's really a wonderful start, because the salmon toast was one of the best bites I had all night. The smoked salmon was melt in your mouth tender and the toast was fried to perfection. Another bite I really enjoyed early on was their "Fat bastard" oyster. I've never had this type of oyster before, but this one was especially plump, sweet, and had just the right amount of brininess to it. There's honestly not a single straightforward bite across the courses: everything has layers upon layers of flavor and a complexity that really accentuates the talent of the head chef. After the first course, there's an option to add a supplemental course for $34 -- a "Wagyu musubi". I cannot emphasize enough that this addition is a must. If you're coming as a couple, it's large enough that you're able to share a single one so that each person gets two bites. This bite is as delicious as it looks. The Wagyu is rich and fatty, and the crispy nori is the textural element that breaks up the melt-in-your-mouth texture of the beef. The tare delicately brushed on top adds a bit of saltiness to the dish and doesn't take away from the enjoyment and appreciation of the Wagyu itself. Another bite that I'll forever remember is the Jeju abalone dish. Served over a bed of finely minced edamame and served in a chicken jus, the dish had sweet, savory, umami, and all the right textures. I ate this dish especially slowly because I wanted to savor each and every bite for as long as possible. The abalone is tender and cooked perfectly -- not rubbery whatsoever. I overheard a chef saying that the tasting menu changes every month, and we had visited when they were mid-cycle. I believe some of the permanent menu items include the bourbon barrel smoked salmon toast and the wagyu musubi, but I really hope to see the Jeju abalone dish again someday when I visit in the future. Since MĀZE is from the the duo behind the famous cocktail bar -- Bar Leather Apron, just down the street, you would expect nothing less than extraordinary cocktails for the cocktail pairing. I can confidently say that there was not a single drink pairing that I was disappointed with -- both on the alcoholic and non-alcoholic side. My favorite cocktail of the night was their take on an Old Fashioned that was served with the Washugyu flat iron galbi course. I simply cannot say enough good things about MĀZE. Do yourself a favor and book a reservation right after you book your plan tickets to Oahu -- you won't regret it. read more

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After reading the write up in the NY Times decided I had to splurge and try it even though I couldn't imagine drinking a cocktail with each course without getting wasted. So glad I went with the cocktail pairing bc I wanted the whole experience. It was really lovely and fun to sit at the counter watching all the young people assemble the food so carefully and our bartender craft our drinks. Each drink was perfect - either refreshing or light or sweet or smoky and really did complement each dish. My fave was the egg white gin one that came with the fish course. My fave foods were the charred lettuce that came with the meat course and the shave ice was superb - corn syrup and plenty of black sesame it was not too sweet and so refreshing! Overall a very special meal and a place to keep in the rotation for special occasions. I'd say definitely go with the cocktail pairings bc that is what makes this place unique. Also if you want to get some courses with a mocktail instead of getting all four as cocktails they will accommodate that - then you don't need to get as tipsy. I wanted to try all the cocktails so I just didn't end up finishing each drink - not bc they weren't delicious, they were! I just didn't want to go past pleasantly buzzed. We didn't get any add ons and were still full by the end of the meal. Clean bathrooms and bright space and awesome service. Not a single misstep. read more

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I've dined here several times and it is by far my favorite restaurant on Oahu. If you're looking for dinner that is more elevated and a setting that is more intimate this is the perfect place. A great place for a dinner date or special occasion, it's tucked next to the Dry Bar. The menu changes everything month and every time I have dined here it has been nothing short of an amazing experience. The open kitchen concept is inviting, the staff are all friendly, and teamwork is apparent. The plating is always phenomenal, proving that they put their genuine effort and care. Lastly, their dishes are all so delicious and have a unique flare. Anytime I think of this restaurant I think 5 stars across the board. read more

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Maze is somewhere I always love to come back to. From the ambiance, to the service, to the food, everything about this place is amazing. It is a bit pricey, but is a great place for celebrations, or just for a spontaneous splurge night. I went to Maze with my boyfriend and a couple of friends in January for our annual Christmas and boyfriend's birthday. We have been to Maze a few time before and loved every time we were there. You have the choice of doing the cocktail/mocktail pairing or opting out of it. Ok but why wouldn't you do the cocktail pairing? To be fair, if you didn't eat a little before dinner, you might feel your drinkies by the second course. The food, not inclusive of the supplementals were a lot. I was so full by the end of dinner, I had to walk off some of the food in the middle of service. I did not finish my food and had to take leftovers home, but the beef cheek was great for breakfast! Definitely make your way to Maze if you want an impressive dinner! follow my foodie adventures on ig! @smolgirlfatass read more

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An ambitious young chef with Michelin-star ambitions (and numerous stints at some of the best kitchens in the world) has gotten national attention (including a glowing profile in the New York TImes) for this four-course prix fixe menu that changes each month. It's inspired by East Asian (notably Korean) cuisine, but using fresh Hawaiian ingredients. The non-alcoholic pairings are a strong recommend, and this is a place that puts as much thought into the NA pairings as they do the regular drinks. A supplemental wagyu/nori musubi is the star of the meal; I'm not sure why they don't just up the price and serve it to everyone. The only con: while there's two turns each night, tables are served at different times, so I always knew what was coming (and would even hear the explanation) before it got to me. A minor quibble, and it's mostly to keep prices low (because otherwise there would be more staff). read more

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Amazing set course food and cocktail pairing with a Korean fusion flare. Went for a birthday dinner - had an RSVP and was sat im immediately. The decor was modern and roomy with the high ceilings. Sat at a high table. Had the full food and cocktail pairing. Every dish was legit, along with the cocktail pairing. Fav dishes were the smoked salmon and the hamachi - but everything was delicious. The cocktails were a mix of simple but refined and complex and creative - but everything worked well as we went along the menu. The shochu / tequila drink was my fav - but would be happy with any of the cocktails. Absolutely will be coming back next time I'm on the island. read more

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Maze is a truly special omakase experience and easily one of the best meals I had all year. It's a pricey spot, but absolutely worth it for the level of care, creativity, and execution that goes into every course. The menu is Asian fusion and each dish is spectacular--meticulously plated, thoughtfully flavored, and beautifully balanced. We also opted for the cocktail pairing, which was a fantastic decision. Each drink was intentionally crafted to complement the textures and flavors of the dishes. Standout bites for me were the duck, oysters, and uni, though honestly every course was memorable. While the menu changes often, what I'm sure will always remain consistent is the exceptional service. The team was incredibly attentive and kind, offering great recommendations for nearby spots and even going above and beyond by making a reservation for us at a bar after dinner. Highly recommend sitting at the bar--you get to watch the plating up close and really appreciate the precision behind each dish. An unforgettable dining experience all around. read more

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Maze Mondays - Such a great concept to always keep the menu fresh and the creative dishes flowing! When speaking with Chef Ki, he mentioned that this was their fun side project, to raise enough money to travel to Japan. I hope their dreams come true! Each chef within the establishment has their own dish that they came up with. Some familiar items like agedashi tofu with a spin. And some out of this world items like the chutoro on langos, my favorite for this July's menu. The servers were all very attentive and accommodating. The chefs also looked like they were having a lot of fun. The ambiance is very laidback, but also upscale at the same time. It looked like for this particular night (Mondays), they're running 2 main seating/dining times. Check online for reservations and availability so that you can guarantee a spot, because you don't want to miss this! read more

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I'd been searching for the perfect spot to celebrate my best friend's birthday. After all, we've been besties for nearly a decade--she deserves nothing short of the universe. She's a serious foodie who's been to all the hot spots, so finding something new and exciting wasn't easy. That's when I stumbled across Bar Maze. I checked out the photos--yes, the portions looked tiny--but I noticed some beautifully presented seafood dishes that I knew she'd love. I booked it right away. Heads-up: finding this place is literally a maze. GPS took us to the front of 1938 Indochine, but thankfully someone posted a Yelp photo of the Dry Bar parking lot, and that saved us. Shoutout to that Yelper--you're the real MVP. One thing I don't love: there's no phone number. I get the private, exclusive vibe they're going for, but sometimes you just want to talk to a human. That said, we arrived a bit early and the staff was kind enough to seat us and let us browse the menu. We chose the tasting menu with the alcohol pairing and--wow--what an incredible experience. Highlights: The scallop with chimichurri and crispy seaweed was a one-biter wonder. Balanced, bright, and just delicious. The crab jook was light and airy, served in the cutest dinosaur bowl--presentation on point! We did the add-ons too because hey, it's her birthday and I'm not cheaping out. The caviar with soft, warm bread and butter? Melt-in-your-mouth perfection. The wagyu? Seasoned perfectly. I'm a duck girl through and through--that was my favorite. I love that there were other garnish that you can customize with the meat or use as a palette cleanser. Dessert was playful and clever. The dessert that stood out to me was the last one at the end, forgot what it's called but it's the rock dish. The "rocks" dish had me side-eyeing the name like, "You kicking us out with this?" But nope--it was a sweet, rich chocolate treat hidden among stones. Loved it. In the end, the best part? My best friend smiled the whole way through. That alone made it all worth it here at bar maze! read more

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My parents once invited me to tag-along with them as they considered moving to a new, "upgraded" home in Tucson. I was in college at the time. and was not that interested, but my parents said that they were going to see a, "Jossler" home and that I would really be impressed. Begrudgingly, I obliged, and in doing so, the experience kinda changed my view of the world. Long story short: Josias Jossler was a home designer/ architect of unique talents who settled in Tucson during the middle of the last century. I'm not really into architecture, but his homes and buildings are, in a word: amazing. They are still cherished, inspiring, and very much desired... (*and super expensive). As soon as you step into a "Jossler", you know something special and unique is at play...and that the hand and mind and spirit of someone special was involved in its creation. Ergonomics (before it was a thing), and deep thought has been engineered into every inch of the spaces he created. Such homes have comfortable breezeways and gently winding stairways that help to create a sense of place and welcoming-elegance and coziness. Windows are set to capture the beauty of the Sonoran dessert landscapes at their best, and their placement sets tone and feeling, allowing shadow and luminescence to interplay and dance with each other. HIs houses are set into the landscapes so that they shade themselves in summer, and yet somehow, allow the sun to warm the homes naturally when, in winter, rays move to more-southern latitudes. Jossler's have interesting and functional nooks and crannies, as well as areas that open up to allow sound to travel in some parts, and also the design allows noise to be silenced in areas where where the occupants would want it quieted. I've only "touched the tip of the ice-burg" in regards to how amazing his homes are, but I found myself repeatedly thinking, "OMG! How is it possible for someone to be able to come up with so many wondrous things in regards to what should go into a house?" and, "How is it even possible to incorporate and weave all these ideas together so seamlessly?" In sharing about my experience of visiting a Jossler home, (where one can immediately see that actual genius is a play), I was hoping to show a correlation to my experience of dining at BAR MAZE. I'm not going to go into specific details of the evening, as a single bite from a single course of the 4 that were enjoyed could take up to a full page to describe. Instead, I'll just share that I consider myself lucky and privileged to have the BAR MAZE experience locked into a category of my brain called: "Favorite gastronomic memories and experiences." Let me close by sharing that smarter people than I have subjectively-estimated that in all professions, approximately two percent of those who work in a chosen field can be considered, "genius". As each mouthful of flavor and texture was experienced, I felt brilliance, playfulness, skillful artistry, and a thoughtful wisdom beyond the reach of normal mortals was at play, and will conclude by sharing that I am of the opinion that "Two-percent club" stuff is a play here. read more

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Courses were delicious and drink pairings were fun and interesting. The steak was my favorite. The crust was well developed and had a sweet smokey flavor. I loved the chocolate mints at the end. Service was friendly. I like the open kitchen, light wood paneling and high ceilings of the restaurant. I normally like oysters but the ones they served were a little fishy. I think the Wagyu on the musubi could be thicker and seared. I like the salty diced onion in the creamy sauce that came with the scallops. The bread was so soft and cute. We also like the smoked salmon toast. It went well with the cream cheese and it was perfectly cooked. The little cheese soup cube was tasty too. I think the portion sizes were perfect. We left full but not too full. I look forward to coming back when they change the menu! read more

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Bar Maze has now taken the top spot for my dinner recommendation in Honolulu. Located downtown, the very small but mighty restaurant offers one of the best dining experiences. Chef Ki is very talented and brings a Korean fusion to his tasting menu. It changes up regularly so anything that I would recommend would probably already have moved on. Some of my favorites was a baked potato with caviar, the caviar donut, and Ki's version of kimbap with tuna. Oh and the smoked salmon toast is so craveable and I believe is still on the current menu. The tasting menu price does include cocktail a pairing as well and is created by the famous Bar Leather Apron. You can request non-alcoholic version if you are on the wagon like me. read more

Everything at Bar Maze was amazing! I finally got to try their drinks, which are batched to handle the limited space and high demand. While the cocktails were nice, I think they would have been even better if they were made to order. The menu also features other a la carte cocktails, wine, and spirits. The food menu changes frequently, but every dish I had was beautifully presented and incredibly delicious. The service was stellar, and I honestly can't pick a favorite--everything was just that good, from the buttery brioche to the wagyu. The dessert was a nice way to end the meal, though it was the one part I could have skipped. read more

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Came here for the Wednesday 5:30 seating to celebrate our belated anniversary. We opted for the Bar Maze Experience, which is the Bar Maze Tasting Menu but with a drink pairing. Here is what was on the menu that day: -Oyster, Yuzu Kosho, Purple Daikon - this oyster was so good and most importantly, shucked properly. The purple daikon was an interesting touch -Corn Cromesquis, Smoked Trout Roe - this was literally one bite but packed with so much flavor -Boubon Barrel Smoked Salmon Trout - the trout was so tender that it pretty much melts in your mouth. I also normally don't love smoky things but this wasn't too smoky for me -Dry-Aged Kampachi, Tomato-Chojang Vinaigrette - again, the fish was very tender. The skinned tomatoes with the little rolls of cucumbers and the vinaigrette all complemented the fish very well -Wagyu Musubi, Maze Aged Tare, Egg Yolk - this was an additional $32 so we just added one to share, since we just wanted to try it. This was more like a small sushi roll with a thing piece of wagyu draped over it. It was just okay because the beef was a bit chewy. I would probably skip this but I'm glad we only got one. I would have been mad if we spent an additional $64 on this -Hokkaido Scallop, Sunchoke, Sunflower Seed, Brioche - the scallop was good but I didn't love the sunchoke sauce. It was a bit too heavy and I feel like it didn't really pair well with the scallop. The brioche was also weird. It was like this random giant hunk of bread - maybe to fill you up? -Washugyu Flat Iron, Black Garlic, Maiitake - cooked to a perfect medium rare and was very tender. I also liked the charred romaine that it was served with -Grape, Hisbiscus, Walnut, Blue Cheese Shave Ice - this sounds so weird but it was surprisingly good. It was like a sweet and savory dessert -Japanese Cheesecake, Orange Blossom Anglaise - light and fluffy. Plus, you can't go wrong with orange blossom For drinks, the cocktails were: -Stonefruit, pomegranate, rose, sake, champagne -Strawberry, elderflower, tomato water, shochu, reposado tequila, citrus -Mandarin, aloe, pandan, hojicha, gin, egg white -Bourbon, koji-demerara, cacao There are all cocktails I probably wouldn't have normally gotten. They all have some strange ingredient but I enjoyed all of them. They were expertly crafted. Normally for these fancy tasting menus, I usually leave the restaurant still hungry. Even though the bites were small here, we both left feeling full. Before we started dinner, we were already plotting what food to get after (lol) but luckily, we didn't even need to! Bar Maze is definitely a splurge/special occasion type place so I don't know if we'd come back, but we had a wonderful experience. read more

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Wow. Friends sent us here and did not over-hype. This small, but cozy restaurant does not scrimp on the details. From the beautiful handmade dishes and cocktail glasses (yes, the plates & glasses), to the delicious and innovative menu and gracious service, we would return for a special occasion, anytime! I'm still dreaming about the salmon toasty and the paired "snack" cocktail. Do not miss out by skipping the food & drink pairing experience. read more

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I have so much to say about my amazing meeting at MAZE. I went because of the NYT review. If you're not in Honolulu, it's worth the flight to go. The restaurant is small and intimate which made for a peaceful vibe. I sat at the bar, and it's the best seat in the place. While enjoying each course, I also watched various dishes being made. I had the cocktail pairing. I loved that the gentleman making the drinks explained each one and why it was paired with that course. Each plate had nice surprises. Every time I thought I'd found my favorite dish, another replaced it as my favorite. Getting the Supplemental course is a must. The Waygu Nori was so good I wanted more. The 3Rd course Bourbon was my favorite cocktail. I could go on, but I'll stop here. read more

MĀZE - Supplemental course. Wagyu with Nori - New American Near Me - Honolulu, Hawaii

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The world food tour duo visited Bar Maze on Auahi Street, close to SALT. Everything about Bar Maze is subtle and understated, from the signage on the wall adjacent to the door, to the pale wood paneling and simple light wood tables. The space is dominated by a counter (facing Auahi Street) for those that want to view the actions in the open kitchen. Across from the counter there are two small high tables for two and there are three tables for two to four diners to the left of the entrance. There are two menus to choose from, the Bar Maze Tasting menu ($125pp) consisting of four courses, and the Bar Maze Experience which builds upon the Tasting Menu with the addition of two desserts. There was one optional item, a Wagyu "musubi" for $32. There is a cocktail pairing available for $60, a cocktail menu, and a limited selection of wines by the glass. Full bottles of wine are not available. We opted for the Tasting Menu as the better half of the duo knew that the Experience would be too much food for both of us. We each added the Wagyu "musubi". I ordered the cocktail pairing, and my better half ordered a non-alcoholic cocktail based upon tea ($20). The amuse bouche (Snack) consisted of three bites: a raw oyster with white kimchi, a potato croquette with piped egg over beef tartare, topped with ikura, and a piece of toast or crispy rice topped by a smoked piece of salmon. I loved the oyster and the salmon, the one with piped egg was okay. The cocktail was a mix of stonefruit, pomegranate, rose, sake and Champagne ... think of a fruity sparkling wine. The first course was three pieces of dry-aged Kampachi and a herb salad atop a hot mustard vinaigrette. The cocktail was a mixture of strawberry, elderflower, tomato water, shochu, and reposado tequila, topped with citrus bubbles. This cocktail complemented the pieces of fish. The optional Wagyu "musubi" was next. It was more a Wagyu nigiri than musubi. A large, thin slice of Wagyu over preserved black truffle rice, topped with tare (sweetened, thickened soy sauce). This was the highlight of the evening for me. I wanted two or three more. The second course was modified for each of us. Mine had two pieces of grilled scallops amongst julienned spring onion(?) sitting on sauce without butter. My tablemate was given one with a grilled piece of peacock razorfish in a butter sauce because she can't eat shellfish of any kind. Her dish was wonderful; mine was overseasoned and I didn't like it. The cocktail was a combination of mandarin, yuzu, lilikoi, aloe, shishito pepper, and gin, topped by whipped egg white. I didn't care for this cocktail as it looked too similar to the previous one and I'm not a fan of egg white on cocktails. The third course was two slices of grilled duck breast, served with a plate containing five kinds of banchan (cucumber kimchi, maitake mushroom, julienned beets, julienned onion on mayonnaise, daikon kimchi and a dollop of mustard for the duck). I opted for a glass of 2022 The Prisoner red blend wine as my cocktail. The duck was flavorful and tender. Some of the banchan was nice; others just so-so. A dish of rocks was presented to us ... there were two "rocks" that were chocolate truffles. Dessert for the Tasting Menu was optional, and we demurred because we were full. I asked for a cup of coffee or tea. They didn't have coffee so I got the tea. Alas, it was a glass of hot water and a tea bag. Uh, that's just not acceptable (to me). While we enjoyed our meal and service from Jordan and others was fine, I can't help thinking that our meal at P**** H***** nearby was better, and less expensive too. For me: a 4.25 rating, mainly due to my dissatisfaction with the second course. read more

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I had the most incredible time here. Never had a meal with cocktail pairings before and it was def one of my fave dining experiences. Service was amazing. Everyone is really friendly and they make sure you're having a great experience without any fuss. The food and drinks were just wow. Seriously, every bite blew my mind. Opt for the cocktail pairing if you can, get the seat at the chef's counter and watch the magic unfold. You won't be disappointed. read more

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Last dinner on the islands before heading home. What caught my eye here is that they offer alcoholic or non alcoholic pairing in the price of the meal. The place ia modern and clean with an upscale casual vibe. We sat down and there are 2 menus.. One is the tasting menu and the other experience tasting menu. Only difference is that experience tasting menu includes the pairing and dessert. There was a $75 difference in price. We decided to just go with the $125 tasting menu. We would have gone for the non alcoholic pairing option, but we had so much sugar on this trip already that we decided not to add more sugar to our system. The dishes came out and all were presented well and tasted great. The service was great as well I would come back and do their experience tasting menu next time for $200.00. read more

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I was in Hawaii last week and had a fantastic dinner at Bar Maze. I went with a Honolulu-based colleague and his wife, who treated a group of us to this lavish meal while we were in town. He said it was one of the best restaurants on the island, and I believe him. We had an 8:00 reservation on a Thursday night and the place was quietly abuzz, with an elegant, upscale atmosphere. The dining room was beautiful in the sleek way of high-end sushi bars, with lots of blonde wood and tastefully deployed textiles. Service was excellent, and I'm sure it didn't hurt that we were with Maze regulars. We even got to meet Chef Ki, who was the kind of well-mannered young Korean man beloved by ajummas everywhere. The restaurant offers an a la carte lounge menu, but the main dining area is omakase only. There's a nightly tasting menu with a few supplements, as well as an optional drink pairing, built around light cocktails instead of wine. You can also order your beverages a la carte. I was all in on the Bar Maze Experience, and loved the cocktails, which were creative and not too boozy. They reminded me of the seasonal, produce-forward cocktails I've had in Japan. I found the pairings interesting and thoughtful. Something different, in a good way. Dinner started with a trio of snacks, every one of them superb. A plump Ichiban oyster came with calamansi ponzu and thin slices of cucumber. The potato croquette was crispy and golden, topped with egg yolk emulsion and smoked trout roe. The bourbon barrel smoked salmon toast was outstanding, an apparent house specialty, the salmon lightly seared and melt-in-your-mouth unctuous. The paired cocktail was easy and refreshing, made with stonefruit, pomegranate, rose, sake, and champagne. For our first course, we had Jeju hirame with fresh summer turnip kimchi and somen, a fancy play on Korean hwe naengyun, a cold noodle dish with sashimi I always enjoy. I liked the hirame and the crisp, mild kimchi. The cocktail pairing was smart and complex, with strawberry, elderflower, tomato water, shochu, reposado tequila, and citrus. I don't know how this worked, but it totally did. The chef sent out the supplemental wagyu "musubi" on the house, and I'm glad he did because this was probably my favorite course of the night. The "musubi" was a translucent blanket of richly marbled raw wagyu draped over rice and nori, then brushed with egg yolk and a sweet house tare sauce. A reputation maker of a dish, absolutely unreal. The second course brought succulent Kona lobster with a sweet corn butter sauce, served with a side of fluffy brioche. A frothy gin cocktail went well with all that sweetness and butter. It was made with mandarin, yuzu, lilikoi, aloe, shishito, gin, and egg white. The third and most substantial course was the Washugyu flat iron with local banchan. This was the Maze take on Korean barbecue, the tender, flavorful steak served with a lovely platter of banchan-like bites and condiments, all of them delicious. There was a fresh lettuce wrap touched with soy sauce, a garlic scape jeon with parmesan, pickled beet a la Thai papaya salad, purple Okinawan sweet potato purée, and a dollop of house ssamjang. There was a choice of red wine or cocktail for this course, and I went with the cocktail, an Old Fashioned variation with bourbon, koji-demerara, and cacao bitters. For dessert, there was "peach melba" shave ice with peach cheong and embered cream, sweet and refreshing. Then, as a final send-off, a bowl of stones and chocolate bon bons that looked dangerously similar to the stones. The bon bons were made with chocolate, bourbon, and activated charcoal, and helpfully garnished with mint leaves. Very cool and very tasty. This was a wonderful dinner, and Bar Maze is a special place. I plan to come back with my husband next time we visit Oahu. read more

food - we got the bar maze experience with cocktail pairing. i really enjoyed the unique and flavorful dishes, but could have personally gone without the drinks as i'm not a huge drinker (i was very buzzed at the end hahaha). this is definitely somewhere to go for a special occasion service - very attentive and all the dishes/drinks were paced out well! ambiance - a smaller intimate setting that's perfect for a date night. i like that you can clearly see the kitchen to watch what the chefs are doing read more

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Māze was quite the experience. Celebrated 13 year anniversary with my special someone. I was intrigued and then blown away by every single dish and drink paring that was served. The service was outstanding. Dishes served were explained to the T! Love the limited number of tables which made it more intimate! I recommend everyone to try it. You'll be amazed! It was well worth it! Make sure you try the Experience menu vs the Tasting menu. read more

MĀZE - The MAZE EXPERIENCE MENU (the BETTER choice menu if you like your food served with alcohol pairing) - New American Near Me - Honolulu, Hawaii

We did the Bar Maze Experience($200/PP) which includes snacks, 4 courses, and drink pairing. It was honestly incredible from start to finish! The snacks were all great, but the corn cromesquis totally surprised me! It bursts with warm soup inside, super unique and delicious. The kanpachi was perfectly seared and so flavorful with the tomato vinaigrette. We split one of the Wagyu musubi (made with award-winning Miyazaki beef) add-ons which is 100% worth it for beef lovers! The Hokkaido scallops were buttery and the flaky bread was perfect for soaking up the sauce. My favorite dish was the Washugyu steak! Unbelievably tender and packed with flavor. We tried both drinks (wine or cocktail) pairings for this course and loved them with a small preference to the old fashion cocktail due to the uniqueness of the added Japanese flavors. Dessert was such a fun finish! The seasonal shave ice was light, refreshing, and had such unique flavors that you wouldn't think would work well for a dessert (blue cheese) but it all came together deliciously. The Japanese cheesecake was nice and fluffy, though I wasn't crazy about the orange blossom sauce. It kind of tastes like perfume to me. The vibe inside feels very Japan. Sleek, modern, and intimate. Service was friendly, attentive, and made the whole night feel special. Cocktail pairing was unsurprisingly expertly balanced (same team behind award winning Bar Leather Apron). Definitely recommend Bar Maze for a splurge dinner! The food is creative, delicious, and truly memorable. I also left feeling pleasantly full and satisfied with both the drinks and courses, which is especially important to me when it comes to tasting menus and pairings. Pro tip: arrive a little early to get a counter seat near the chefs and watch their artistry in action. read more

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We ate here over the Thanksgiving weekend in 2024 based on the recommendation of a friend. We highly recommend, and suggest the drink pairing if you can swing it (photos of our menu and some courses attached). Each dish and drink association was thoughtfully composed and delicious. I believe the baked potato was a supplement. We got just one, and honestly it was a bit of a detour in terms of taste and value but we have no regrets as my wife is a potato fiend. The ambiance and service were also crisp. We would happily return. read more

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What an amazing experience with phenomenal service. So glad we were able to squeeze in a dinner before we left back to the mainland. We did the prefix menu with drink pairings. The cocktails were perfectly complimented the individual courses. Loved the Omakase style small dishes. Each course was very unique, hard to remember it all, but my absolute favorite was the lobster sujebe, roasted chicken dashi, egg yolk jam with crispy chicken skin paired amazingly with the black garlic brioche Definitely looking forward to my visit back excited to see what new create dishes they've come up with then. read more

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Birthday dinner omakase! Book early on Resy for prime weekend times (Friday/Sat). Seems like a rather casual dresscode but we did go fancy! Bar counter seating recommended to watch the team prep, cook, plate (can add this request on the Resy page). Kitchen is very small but staff are extremely quiet and efficient, motions in practiced synchronicity. Personally do not care for paired drinks with my meal (alcoholic or otherwise) so there is an option to opt out of the full tasting experience ($200). We just added both desserts as ala carte items to our meal, as well as the special supplemental menu item (wagyu musubi). For the food scene in Hawaii, even the fanciest places have fairly predictable food - it tastes like how it looks or reads on paper and quality is on par with the reputation of the restaurant and prices. I was pleasantly surprised by the food here. Creativity similar to a restaurant vying for a Michelin nod. My favorite dishes were tied between the Scallops (Chef Chong's take on SF clam chowder) and one of the desserts - the Cherry Shaved Ice. The scallops and butter sauce can be a bit too rich towards the end, but it was such a playful and delicious dish!! Would have loved a bit more limu for texture but the crispy chicken skin and finely sliced, almost hair thin celery sticks were a nice addition. Scallops were done marvelously! Briny but also so sweet, cooked perfectly! I am not keen on shaved ice but this Cherry Shaved Ice was so marvelous, my taste buds lit up like a Christmas tree because it agreed that YES the flavors were hitting and that YES this was what good food tasted like. Homemade syrup was a nice blend of cherry, orange blossom and rose water. The lavender cream dollop was a rich note that came out strong - so lovely. The fresh cherries were a nice added texture and natural juice, less sweet than the syrup, contrasting nicely. Pistachio, amaranth, honey toppers tied it all together. Beautiful dish. Other highlights, the bourbon barrel smoked salmon toast (1 of 3 snack set) - how did they get that texture on the salmon??! It melted in my mouth practically! Toasted bread was crunchy and fresh. The other 2 small bites in the snack trio set were also very well done. The banchan that accompanied the American Wagyu galbi was fire! Loved the watercress *with green tofu sauce and the king oyster mushroom bite. Wagyu musubi was nice as well (much lighter than I imagined in my head). Beautiful interpretation of a 김말이 (a Korean street food item of glass noodles wrapped in seaweed, battered and deep fried. BM swapped the noodles for sushi rice lightly seasoned with truffle (couldn't decide if the truffle flavor was too light or was a perfect complement that didn't overpower the rice vinegar). Wagyu definitely melted in my mouth. Least favorite was the tayaki dessert with a banana pudding creme brulee. Not a fan of bananas and it didn't really give anything. Tayaki was just...present. This was a throwaway dish. I also didn't really like the American wagyu kalbi shortrib. Banchan was great! Minus the black garlic sauce. Meat wasn't very flavorfully braised in my opinion. It wasn't special, just a well executed piece of meat cooked medium rare (or slightly over). 2 week dry aged kamapachi was fine. Would have liked thicker slices of jokbal (pig feet) because mine were barely existing. The accompanying salad was phenomenal. Could eat a bucket of that. They ended with a complimentary pair of chocolate truffles resembling pebbles. I did like the truffle itself with a hint of mint, very nice texture, BUT we both hated the charcoal powder the truffles were dusted in. Powder was very irritating in our throats and we couldn't clear it out with drinks. A bit unpleasant. Overall, solid solid fine dining experience! Vibes, professionalism, phenomenal creativity for the foodie palate. Plating was also beautiful, understated. I would come back again for a new seasonal menu. Sidenote: manager comped 2 dishes as a gift for my birthday. Very thoughtful! read more

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Very disappointing. They told us we needed to move to a different room for dessert because they needed our table. They should have managed the flow of courses and given us a "heads-up" about the time. For $200 a person, I expected a lot more. The food and drink pairings were interesting but didn't blow me away. read more

Came here for my last meal in Hawaii! Everything was delicious especially the wagyu kimbap. We finished the meal off with a sesame flavored Hawaiian style shaved ice. Would come again! read more

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Had a really good experience at this unique restaurant. It's a fairly small affair with an open kitchen and lots of really good spirits. The food was quite amazing as it is freshly prepared for you, theater style. The service was very attentive yet not over bearing. The food was very delectable. Staring out with bite sized morsels with incredible tastes. The only piece that caught me off was the very sour in some spots sauce with the hamachi fish. However, the rest was well paired in both texture and taste. I'd certainly visit again once they start to introduce even more interesting items in this omakase style. Would definitely recommend a visit. read more

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MĀZE's Bar Maze Experience menu is one of those rare Honolulu dinners where the food, cocktails, and choreography of service all lock together into a single, memorable night out. It feels more like being walked through a story than just working through a tasting menu, and it absolutely belongs on a short list for special occasions in Kakaʻako. read more

MĀZE - Menu experience - New American Near Me - Honolulu, Hawaii

Ok, it's expensive and it's not a HUGE amount of food, so let me get that out of the way. But I totally believe the experience is wonderful and the food and drink well worth it. It was probably one of the best meals I've had in Hawaii. I've tried all the various set menú restaurants and it's a hit or miss. There are some that are completely worth the high price tag and some that I don't see what the big deal is about. This place is certainly worth it. The food, every bite, was interesting and decadent but it shines even further when paired with drinks. We did the drink pairing and I was happy to see it wasn't just wine but actual cocktails also. The drinks were very very good on their own but paired with the food both the food and the drinks seem to improve even further! The staff was friendly and attentive. The bartender was especially endearing and spent a nice amount of time chatting with us. The decor isn't anything to write home about. It's typical Asian minimalist with an open kitchen. Sit at the counter if you can so you can watch them making the dishes. Overall a very pricey dinner for two that was well worth it. read more

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Had a great meal at Maze. Total experience. You can tell they put thought into every aspect of the experience, from food, plating, pairings, service. All the dishes were executed to perfection. Scallops were incredible. Would definitely go back. read more

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Definitely an experience for sure and I'm glad to have tried it with Bar Māze. Friendly staff and chefs that care about their craft as each piece was built was thought from each course being matched with a cocktail. This type of setting is dedicated for special occasions or a splurge on a date night as the menu is price fixed accordingly. They offer non-alcoholic cocktail pairings but definitely would recommend the alcoholic option. Very great tasting menu to experience but will probably be my last as I cannot personally justify spending $500+. Overall really appreciate the hospitality and care the staff and chefs have shown. read more

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Celebrating a special occasion? This was truly a remarkable dining experience!! We were lucky to find parking in their small lot and arrived a little early for our reservation. Luck continued because there were open seats in the center of the bar, offering us front row to watching them prepare our lovely meal. For my viewing pleasure, I watched this craftsman carefully carve an ice cube to be placed in my Stonefruit Highball. Such precision! The refreshing flavors and artful presentation, wow! It's more than a shaken cocktail. As if I wasn't already WOWed, the Omakase snack set was presented with the paired beverage. Petite morsels that were so tasty, you just knew the rest of the courses would be equally delicious. Of the three snacks, my favorite was the crisped nori wrapped around a flavorful treasure :) For the 1st course, the slices of yellowtail were delightfully served over shredded fennel and dressed with a local tomato vinaigrette. This paired well with their cinnamon and pomegranate vodka, spritzed with bergamot. For the 2nd course, don't you dare call it jook LOL this tsuyahime rice soup, topped with Dungeness crab, was delicately seasoned with ramps, a flowering perennial with hints of onion and garlic. The paired beverage had yuzu, aloe, gin, and absinthe. Before bringing the 3rd course, we were presented with Hokkaido milk bread and a yummy butter sauce that had nice sized lump crab meat. What's not to like about that winning combination? While others opted for wagyu, we picked the rack of lamb for Course 3. Cooked perfectly, it was so tender and served up with a variety of local Banchan. The Japanese whiskey paired well with this! In closing, the strawberry shaved ice with pistachio and rhubarb, was a refreshing treat. They gifted us with a few other desserts that were not mentioned on the Omakase menu. Thank you to everyone at Bar Maze. I appreciated the level of detail in your craftsmanship. I also appreciated the pleasant flow of information before each course. I learned a lot about the ingredients used and Chef's culinary style. Thank you also to Yelp Elite Randy S. for this recommendation. I really enjoyed this special occasion :) read more

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Very cool spot everyone is very friendly. They change the menu every month and clearly care about every detail. The chef came over and spoke to me after the meal. read more

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Bar Maze is a mix of food cuisines, a mix of food and cocktails paired together in the hands of two high performers, Ki Chung and Justin Park. It is a tight vertical space - not currently fully utilized - where the focus should be on sitting at the counter to appreciate the open bar and kitchen. The coziness of the seating makes the food and drink laid in front of you appear bigger than it is. It is a mix of open empty space and a tightly focused serving area. The menu is prix fixe, called an omakase, with a choice of alcoholic or non-alcoholic beverage pairings with the food courses. The food courses are not laid out as quantity heavy platings. The cocktails are not high proof. The idea is that both are built to work together to create ranges of flavor. There is mouth watering richness and bright flavors and colors. Some flavors may be drawn across courses and drinks but each course and beverage pairing can stand alone. As much as the menu may look static through a month, there is the ability to tweak flavors in the food or drink to the point where it looks the same each night, but everyday something gets a little better. The snacks served as starters almost feel like a course in itself. The way they are presented - the shapes, the colors, the flavors - is almost like a deconstructed kaiseki hassun. An interlude between courses of Hokkaido milk bread with a rich and deep sweet corn butter elevated even more by dungeness crab is more of a transitional taste than a palate refreshment. And though a shave ice is listed as the final course, in a very typical kaiseki meal close there is following series of dessert bites - each one another thank you note from the kitchen. You will have a server who presents your food and cocktail pairings who is able to give you details on the ingredients and expected flavors. It feels very personalized. As you watch the kitchen meticulously plate you can tell all the heavy prep has been done hours ahead. Servers and kitchen staff work quietly and efficiently. When you see no extra steps, nothing extra lying around in sight, you realize this is a high preforming staff. Very welcoming. Worth returning again and again. read more

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Love the quiet environment with a more intimate setting. The staff is very prompt & professional. The perfect amount of food & it's hard to even pick a favorite dish! The A5 Wagyu add on is an ABSOLUTE MUST - this thing melts in your mouth. Menu changing every month keeps us excited to come back every month! The portions were perfect and left us satisfied but not over full! Only recommendation would be to keep a more consistent alcohol profile for the pairings. The set pairings were all lovely but the combination over the evening of gin, tequila, whisky, sake, shochu, & bubbles left our tummy's churning later in the evening & next morning. read more

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Where do I even start? I've been to so many restaurants over the years, and this was easily in my top five dining experiences of all time. Everything about Bar Maze was exceptional the food, the drinks, the service, and the overall vibe. It's a smaller, intimate space, so I definitely recommend making a reservation. From the moment we walked in, everything felt intentional and thoughtful. The staff was friendly and knowledgeable, the ambiance was elevated without being stuffy, and the food... absolutely incredible. Everyone in my party couldn't stop talking about our dinner and we're still talking about it days later. I'm not a super adventurous eater, so I was a little nervous that they don't post a menu in advance. But WOW everything I tried was delicious and it actually inspired me to be more open to new foods. The drinks were a major highlight for me. Each one was perfectly paired with the course it accompanied, and it really elevated the whole experience. You could tell the kitchen team puts so much care and attention into every detail, down to the placement of each ingredient on the plate. Dress code-wise, think "Hawaii nice" not overly fancy, but definitely nicer than casual wear. If you're looking for an unforgettable dining experience with amazing food, creative drinks, and a full belly by the end, Bar Māze is the place. The other rave reviews say it all, but I'd give it 6/5 stars if I could. read more

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This is literally my favorite restaurant by far in the world and I'll tell you why. Every time I make it out to Oahu no matter if I'm there a week or two or even just on a short layover I make it a point to make a reservation to this place to share in, not only what is consistently some of the most innovative and inventive foods and cocktails you'll ever have but also the wonderful level of Aloha, Ohana, and just pure love and joy for serving their customers. Each time I go you can really feel the warmth of this place when you enter into such a beautifully bright and wonderfully modern looking space with high ceilings. I love the throwback 90s hip-hop and pop music that they play along with dinner and each time I go even though they recognize me now...they spend the time to explain each course which is so delicately and beautifully put together. It is an absolute symphony of wonderfully unique flavors and fresh ingredients from the island as well as a nod to the best of Asia. One of my favorite things about coming here is the seasonal shaved ice at dessert and each time I come it is such an interesting array of flavors that you would never expect from black sesame to rose to banana -you can expect some of the best shave ice that you'll have topping off a meal that you'll never forget. I'm also not ashamed to say that there are times when they serve the scallop course with bread that I will generously sop up the rest of the sauce into my bread to delightfully. Enjoy every single drop of that sauce. Also, don't put it past me to lick the bowl if needed. The protein course a can vary depending upon the season from pork to duck to an upgrade to their A5 Wagyu all of which with the banchan is just so well prepared, meticulously plated, and every bite is intentional...and that's what I love about each moment of this meal... it feels like a multi act symphony with such a complex orchestra of ingredients that dance in your mouth with so much joy. You will never forget your time at Bar Māze! read more

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