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Restaurant

table set with Surf & Turf at Top of Waikiki
Since 1965

Enjoy the best Hawaii Regional Steak & Seafood on island, created by Executive Chef Lance Kosaka and his award-winning culinary team. Top of Waikiki is proud to source fresh ingredients locally grown and made in Hawaii. Look for the pineapple icon on our menu for all drinks and dishes featuring local ingredients!

table set with Shrimp & Veggie Pasta at Top of Waikiki
16oz Paniolo Ribeye at Top of Waikiki
Lance Kosaka, Executive Chef

Lance fell in love with food well before he pursued it as a profession. He was lured to the culinary world while growing up in Honolulu attending social gatherings where food brought his friends and family closer together.

Those fond memories shaped him into the Executive Chef he is today. Chef Lance enjoys sharing his award-winning Hawaii Regional Cuisine (HRC) with the world. He is committed to working with farmers throughout the 50th state to seek out the freshest ingredients and to give guests a truly unique dining experience in the heart of Waikiki. He infuses as much locally grown produce and livestock as possible to create dishes just as memorable as the glittering view from Top of Waikiki.

For more than two decades, Chef Lance steadily worked his way through the culinary ranks, starting out as a dishwasher, and now oversees a culinary team at the Top of Waikiki – Hawaii’s only revolving restaurant. He spent 17 years at one of the most recognizable names in HRC – Alan Wong’s Restaurants. Chef Lance previously served as Executive Chef at the Pineapple Room at Ala Moana Center and Cafe Julia in Downtown Honolulu.

Executive Chef Lance Kosaka Top of Waikiki
Hawaii Regional Cuisine at Top of Waikiki

Chef Lance Kosaka’s unique spin on Hawaii Regional Cuisine uses wholesome, fresh, and local ingredients that combine timeless dishes with the ethnic flavors found in Hawaii.

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