Restaurant Suntory

Andrea Alberti

Fine Japanese restaurant. We liked their dishes very much, especially the Sushi Omakase and the hot pot with Wagyu beef. The service is polite and professional. The food is delicious. Prices are high, but worth the experience.

Patrick Wong

TLDR: Restaurant Suntory is basically three restos in one. We did the Teppanyaki and although pricy, very tasty if you're looking for an elevated experience. Basically think grown-up Benihana without the onion volcano. This was our last meal in Waikiki and I love the idea of restaurants within a restaurant. We opted for the extended tasting menus (sans lobster) and got a US filet and a wagyu filet to compare both. While the wagyu was certainly a bit more tender and super delicious, I wouldn't say it was far beyond the flavor of the US filet. If the US filet was at an 8, the wagyu brought it to maybe a 9. Definitely get the garlic fried rice and it is a fair bit of food so come hungry. The panko shrimp was exceptionally good. Crispy, garlicky, just the right amount of bounce on the shrimp. I would definitely come here again and I'd love to try the traditional restaurant and/or the sushi bar. Service team here was top notch as well.

Jea Kim

Decent entry level Japanese fine dining spot. At Restaurant Suntory, the space is neatly divided into two sections - one focusing on the intricacies of Kaiseiki cuisine and the other on Teppanyaki. On this occasion, luck favored us with a last-minute reservation for the latter. We decided on the Royal Course featuring an array of seafood. Our meal commenced with an artistic tray of various Japanese appetizers – sashimi, salad, and more. Although satisfying, the quality was akin to what you might find in a competent mid-tier restaurant in Japan. Prior to Teppanyaki, we were also presented with a tomato-based clam chowder. Coming from Boston, I found the umami from the tomato as a rather unique, yet odd, departure from the traditional bacon-infused chowder, almost veering into creamy tomato soup territory. The main Teppanyaki course was a trilogy of seafood dishes, beginning with panko lobster tail, followed by a combo of scallops & shrimp, and finally, a pairing of tuna & salmon. The ahi tuna was a standout, cooked flawlessly to medium-rare, while the shrimp, tender and succulent, delivered a sublime texture. As the curtain closed on the Teppanyaki stage, a bowl of garlic fried rice made its appearance. It was a touch bland, which, paradoxically, elevated the aroma of garlic and green onions. The finale was a refreshing melon pudding, its pleasing melon scent and silky texture serving as a palate cleanser to wrap everything up. Teppanyaki at Suntory may not come with the traditional smoke and mirrors one might associate with this type of cuisine, but it offers an experience that's rich in flavor, showcasing quality ingredients and delivered with professional service. A solid choice for anyone seeking an authentic, unembellished Teppanyaki experience.