53 by the Sea Restaurant - Honolulu, HI | OpenTable
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53 by the Sea
53 by the Sea

53 by the Sea Details

  • Dining Style: Fine Dining
  • Website: http://www.53bythesea.com/
  • Email: info@53bythesea.com
  • Phone: (808) 536-5353
  • Hours of Operation:

    Dinner: Daily 5:00pm-10:00pm

    Bar: Sun-Th 4:00pm-12:00am

    Bar: F-Sa 4:00pm-2:00am
  • Payment Options: Visa
  • Cuisine: Seafood, Steak, Italian
  • Executive Chef: Hiroshi Hayakawa
  • Dress Code: Smart Casual
  • Accepts Walk-Ins: Yes
  • Special Events & Promotions: New Year's Eve Celebration
    9:00 pm to 1:00 am
    Individual Guest Tickets $250.00 inclusive of tax and gratuity

Getting there

  • Cross Street: Olomehani St.
  • Parking: Valet
  • Parking Details: Complimentary parking available on site.
A word from 53 by the Sea
Designed around its breathtaking view of Waikiki Beach and Diamond Head, 53 By The Sea offers you the opportunity to experience Hawaii dining like never before. Delight at Chef Hiroshi Hayakawa’s artistry as he combines fresh local ingredients with succulent seafoods and the finest hand-cut meats. Just as exquisite are the melodic sounds of local pianists playing on the Italian made Fazioli piano in the adjacent T’s at 53 lounge, featuring wines and spirits from around the globe. 53 By The Sea is truly a celebration for all the senses! Collared shirts are required please.Continued
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53 by the Sea
4.2
251 $50 and over restaurant
Awards voted by OpenTable diners
  • Diners' Choice WinnerBest Ambiance
  • Diners' Choice WinnerRomantic
  • Diners' Choice WinnerScenic View
Featured Reviews
  • "Great view of Kakaako. Excellent view of the Honolulu City Lights. No sunset view. Suggest dinner. Arrive at dusk...."
    Dined on 5/18/2013
  • "This new restaurant on the site of the former John Dominis offers a spectacular view of the Honolulu shoreline, upscale ..."
    Dined on 5/13/2013
  • "The prices increased from the last time I was there. The fruiti di mare wasn't as tasty as the last time and the mussels..."
    Dined on 5/9/2013

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