XO
XO Restaurant
An intimate counter where Hawaiian ingredients meet izakaya craft — bold, live-fire plates served in a room dressed in marble and gold.
3434 Waialae Ave Ste 5, Honolulu, HI 96816
Honolulu, Hawai‘i
Modern local
cuisine.
Two Honolulu kitchens, one obsession with craft. From live-fire izakaya plates to chef-driven tasting menus — this is XO Restaurant Group.
The Group
One kitchen philosophy,
two unforgettable rooms
XO Restaurant Group builds restaurants in Honolulu that celebrate Hawai‘i's ingredients through a modern, technique-driven lens. Each room has its own personality — but both share a relentless standard for plating, hospitality, and the people behind the pass.
- 02
- Restaurants
- HNL
- Honolulu, HI
- ∞
- Vegan Tasting
@xorg_hawaii · @carteblanchehi — follow both kitchens for nightly specials, collaborations, and one-night tasting events.
The Restaurants
Two tables in Honolulu
Distinct concepts, walking distance apart in Kaimukī. Choose your room.
CB
CB Restaurant
Carte Blanche — a chef-driven tasting experience where the kitchen is given free rein. A rotating menu of refined, plated courses and a dedicated vegan journey.
1133 11th Ave, Honolulu, HI 96816
Sample Dishes
From the pass
A rotating look at the plates leaving our kitchens. Menus change with the season and the catch.
Duck Wellington
Confit duck wrapped in lattice pastry, jus, whipped potato.
Omakase Tasting
A five-vessel progression — salmon, foie, kalua, ikura, glazed pork.
Hamachi Crudo
Yellowtail, citrus, aged ponzu, blossoms.
Ikura Claypot
Salmon and charred pork over rice, salmon roe, scallion.
Wagyu Tartare Bowl
Hand-cut wagyu, pickles, crisp tuile, cured yolk.
Shellfish & Ikura
Steamed clam, beurre blanc, salmon roe.
Glazed Salmon
Miso-glazed salmon, pickled relish, micro herbs.
Vegan Tostada
From the dedicated vegan tasting menu — herbed crema, salsa.
Your next signature
Reserved for a professional shot of an upcoming dish.
Our Company
A restaurant group that takes care of its people
We dream of a restaurant industry where workers are paid a living wage, where the imbalance between what front- and back-of-house staff earn disappears. In an effort to be part of the solution, we pay our team well beyond the industry standard — to encourage other restaurants to do the same.
We aim to be a group that takes great care of its staff, who are trying to better themselves and be extraordinary. We love seeing them hang out and have fun after work, knowing they don't have to worry about how they're going to pay their bills.
Paid beyond the standard · Treated like family
VIP Only
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Reservations
Reserve your evening
Tell us where and when — we'll confirm by phone or email. For tasting menus and large parties, please include a note.
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Walk-ins welcome when seating allows.