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Waikiki Valentine's Eats: D.K Steak House

After that exhaustive previous write-up on chopsticks, I decided to take a break from hashi for a night and dined at one of the most requisite fork and knife establishments one can find, a steak house. After our most excellent experience at sister restaurant Sansei Seafood and Sushi Bar in June of last year, we made it a point to return here and try the steaks next door at D.K Kodama’s Steak House. Which is exactly where we chose to dine this Valentine’s.

Since my girlfriend had to work Saturday night, we made our reservation for late Friday evening, which we were able to book that very same day for 9pm; a feat highly unlikely to pull off had we tried getting in on Saturday night, the night of Valentine’s Day.

As you can see here, at the time of our arrival, the room was at capacity with every table taken…

That’s always a good indicator you picked the right place to eat.

We started our dinner off with a cocktail…

Quickly arriving after that was a complimentary basket of sourdough bread and herb-infused butter….

Complimentary Sourdough Bread with Herb-infused butter

Excellent house bread. It arrived warm and soft on the inside, and crusty-crispy on the outside. I just hate when it’s so good, you almost get filled up eating the whole loaf before the actual meal arrives. I always do that!

The lady kept it simple and ordered the Ceasar Salad for a starter…

THE “ULTIMATE” CAESAR SALAD – $7.95/ 5.95 (Half)
Crisp Romaine lettuce, house made Caesar dressing, shaved parmesan-reggiano

Well, it was a mighty fresh-tasting Caesar, except I don’t know if you can call it “ultimate” if it’s not made table-side, which it’s not here. The dressing did have that made-from-scratch evoo, dijon, achovie and garlic flavor profile though, as well as generous shavings of Parmesan-Reggiano scattered on it, so the necessary parts of its sum were all respectably in place. She certainly enjoyed it, savoring every bite and finishing the entire plate.

I couldn’t resist ordering my favorite appetizer before eating a good steak or rack of lamb, the Escargot…

White wine garlic herb butter & parmesan cheese

I much prefer the classic French Bourguignon style of serving Escargot in their shells. In this form here, it’s hard to tell what this is, mearly appearing like “black things” covered and sitting in cheese and butter. When they’re baked and served hot in the shells, you can’t beat how the escargot gets DROWNED in the garlic butter, plus the psychological aspect of eating SNAILS as it appears. Like this, the Escargot sit in a dish appearing rather nondescript and unidentifiable. Ya’ know?

It would have been nice if at least they used a partitioned Escargot rameken dish.

The addition of the melted Parmesan Cheese, while a welcome flavor boost, also somewhat overpowers the subtle earthy, meaty, tender-chewy profile of the Escargot.

Don’t get me wrong though. As served, flavor and texture-wise, with the sum of its parts scooped-up and devoured atop the accompanying bread, this take on Escargot was still absolutely delicious.

I’m just wondering if I compared them side-by-side on the same table which one I’d like better: D.K’s melted Parmesan and sourdough bread version or the Ocean House’ melted Brie and puff pastry version. Hmmm.

Obviously we were both in the mood for a good steak, of which she went for the New York Strip…

NEW YORK STRIP 14 oz – $35.95
This is a very popular steak due to its hearty and robust flavor

According to their menu, this is how D.K describes their cuts of steaks, “d.k Steak is the only restaurant in Hawaii that dry ages their steaks in-house. A labor and time intensive process, true dry aging takes between 14 to 30 days, but the results are well worth the time and effort. True dry aged steaks have more concentrated flavor and character. Nothing exemplifies the benefits of dry aging better then d.k Steak’s signature 22 ounce bone-in rib eye, their juiciest premier steak, which is dry aged for 30 days.”

Look at how perfectly seared and cooked medium-rare and juicy this NY Strip is from this angle…

14 oz. NY Strip

Common. I know your mouth is watering right now just looking at that. At least mines is!

I went for the T-Bone…

T BONE STEAK – $27.95
14 oz-The T-bone has the same rich flavor as the porterhouse, but with a smaller filet

Being this was thinner cut (which our server pointed out), I decided to play it “safe” and went with RARE, and that’s exactly what I got!…

14 oz. T-Bone

Notice both our plates have a a house-made Jus that the steaks are plated with. The menu here is ala carte, so along with our “nothin’ but a big honkin’ steak” plate, we both shared a massive fully-loaded baked potato…

Baked Potato – $6.95
One pound, fully loaded

Of course this also came with chives, which were served on the side by request.

Now that I look back at the menu, I wish I had also ordered the Asparagus Milagnese. If you look at our choices, we did keep our choices rather simple, being neither adventurous nor extravagant, which must have been the mood we were in.

Finally rounding out the meal, what other to go with love on Valentine’s day than chocolate, at least for you ladies, so that’s exactly what she ordered for dessert…

Chocolate-Chocolate Decadence Cake – $7.95
A Rich Flourless Chocolate-Chocolate Cake served warm with Chocolate Fudge and rich Chocolate Ice Cream

“Chocolate-Chocolate” is the word. Good Lord, I think all of Hershey-ville was packed inside this cake. Way to chocolatey-intense for me, yet she loved it, which is the main thing. I was stuffed anyway and barely had room for even one bite of this.

Chocolate-Chocolate Decadence Cake – $7.95
A Rich Flourless Chocolate-Chocolate Cake served warm with Chocolate Fudge and rich Chocolate Ice Cream

Getting back to those steaks, they tasted like they were seasoned simply with Kosher Salt and pepper. I didn’t detect any other herbs, or garlic or some kind of special marinade or rub. Very simply-prepared and flame grilled to perfection as we ordered them. Neither of our steaks needed to be sent back for being under or over cooked. The house-made Jus provided a nice moisture base to dip each slice of steak as you got through it, making it extra moist. The natural juices flowing out the steak as you cut through it, as it melded with the Jus added flavor beyond notches known to mankind, as Emeril would say it.

Whatever they’re doing with their dry aging process is obviously effective in providing an extremely flavorful, moist and tender cut of beef, and would certainly recommend them as top contender for best steak in Honolulu. Looking back at the menu, I really should have gotten one of the rib-eyes, yet my T-bone was fantastic in its own right. And that was one of the most flavorful NY strips I’ve had in long time when trying my girlfriend’s cut.

These last two paragraphs are the most important thing you need to know about this place in my opinion. D.K’s is all about the steak, and by our impression on this visit, they indeed know how it’s done the right way. If you’re in Waikiki and a top-notch steak is what you want first and foremost, and you’re willing to pay a premium for it, I wouldn’t hesitate booking your next dinner at D.K’s.

As I mentioned in my review of Sansei last June, the two sister restaurants are divided by an adjoining bar, located on the upper pool deck at the Waikiki Beach Marriot Resort & Spa. Here again is that beautiful painting that’s up on the wall in the adjoining hallway waiting area just inside the entrance…

Notice how the fish turn into 3-dimensional fiberglass pieces that jump from one painting to the next. You must visit Layne Luna’s website and see his work on this type of art. Truly a master!

This beautiful planter and arrangement was set upon a table right in front of where we were sitting, which also served as a sort of room divider…

Our server was fantastic as well, being friendly, attentive and knowledgeable about the menu.

Overall we had a wonderful steak dinner at D.K Steak House and, like our experience at Sansei next door, wouldn’t hesitate giving high recommendation to consider your next dinner date here.

D.K Steak House
Waikiki Beach Marriott Resort & Spa
overlooking world-famous Waikiki Beach
2552 Kalakaua Avenue
Honolulu, Hawaii 96815-3699

Reservations and Information

Dinner Nightly
5:30 P.M. to 10:00 P.M.

Related links:
www.DKSteakHouse.com – official site (<—see menu there)
D.K Steak House – Yelp user reviews
DK Steakhouse… Finally – Review by Braddah Lance Kwon

The Tasty Island rating:

(4) Excellent. Worth another visit or purchase. (Winnahz!)

Bonus content! Here’s a few photos of some gorgeous custom Ukuleles on display at an Ukulele shop on the ground floor of the Marriot where we had dinner, including this one made by Kamaka Ukuleles…

A Hibiscus flower-shaped sound hole…

Elaborate and intricate inlay workmanship is a popular trend nowadays with custom Ukulele makers.

More traditonal style Ukes’, including the classic “Pineapple” shape on the far right…

Speaking of music, after dinner, we headed on over a few blocks Ewa in Waikiki to the Waikiki Trade Center on Kuhio avenue and checked out the live music at the Shack Waikiki. On stage when we arrived was Irie Love…

Irie Love performs at The Shack Waikiki, Friday, February 13, 2009

Then after that, up on stage for just one song, Maui native and American Idol season 3 finalist, Camile Velasco took the stage to sing the cover song for her new album, Guava Jelly…

Maui native and American Idol season 3 finalist Camile Velasco performs “Guava Jelly” live at The Shack Waikiki, Friday, February 13, 2009

Maui native and American Idol season 3 finalist Camile Velasco performs “Guava Jelly” live at The Shack Waikiki, Friday, February 13, 2009

Maui native and American Idol season 3 finalist Camile Velasco performs “Guava Jelly” live at The Shack Waikiki, Friday, February 13, 2009

Her hair was a little blown in this photo, but she was nice enough to stop and take a picture for me when I asked her (mahalo Camile!)…

Miss Camile Velasco at The Shack Waikiki, Friday, February 13, 2009


17 thoughts on “Waikiki Valentine's Eats: D.K Steak House

  • February 17, 2009 at 6:27 pm

    Yoro, I had to resubmit this entry, as the original one had problems with the comments control panel on the admin end. Sorry for any inconvenience or confusion.

  • February 17, 2009 at 7:08 pm

    ah pomai i just had to see this page after eating a lowly chicken sandwich from burger king :( you lucky bruddah!!! the steaks look downright delicious. cheers on another excellent writeup!!!

  • February 17, 2009 at 9:10 pm

    Hiya! Looks like you had a good time at DK Kodama. Last time I went there for my bday things were just so-so, but it looks like maybe that was as fluke?

  • February 17, 2009 at 10:21 pm

    Steaks look so ono!! Gotta try there one day. FYI there’s now a second place that dry ages there meat in house. Wolfgangs Steakhouse in the Royal Hawaiian Center just opened this past week.

  • February 17, 2009 at 10:49 pm

    That T-bone is how I like my steak – RARE!

  • February 18, 2009 at 4:33 am

    Nate, you know what was amazing, is even though it was rare inside, it was still tender and easy to cut with the knife, which must be testament to the dry-aged process. Something you wouldn’t easily be able to do just using a steak dinner knife with most choice-grade store-bought cuts.

    Brian, when we went to the Cheesecake factory just a few weeks ago, we noticed a few ad posters for Wolfgang’s Steakhouse in the RHSC walkways. Lots of folks will probably mistaken there as being (another) Wolfgang Puck eatery, which it’s not. This is Wolfgang Zweiner’s house.

    Howzit Dale, long time no hear. We hardly had any complaints with our meal (except a few minor things about the salad and Escargot that I noted), yet the steaks were outstanding, which alone I feel gives them a 4-SPAM Musubi rating, as it made D.K’s live up the “hype” of what it is, not to mention the great service we got.

    Raph’, doesn’t BK have some kind of steak sandwich they’re promoting? Perhaps not a D.K, but at least it’s a BK! lol

    Folks, I (finally) made a change to the CSS layout of this blog where only the most current post shows on the home page, which dramatically improves load time here now.

    Big mahalo to reader Luci for eMailing me about that!

    I also put the search box on top, so in case you wanna’ go back and read something in the archives here that you heard about or remember, it’s that much easier for you to access and find (although Google works equally as well).


  • February 18, 2009 at 6:00 am

    Been looking for place that serve Steak Diane and not sure where. If you find out please write about it and I will head out there.

  • February 18, 2009 at 8:52 am

    You’re right on about DK. The steak is great. We always get the bone-in ribeye and it’s the best we’re had on Oahu … better than Morton’s or The Colony, certainly better than Hy’s. Haven’t been to Ruth Chris in a while so can’t say about that. Gotta try the new place in Waikiki, Wolfgang’s, and let us know how it rates. We’ll send in contributions so you can pay for it!

  • February 18, 2009 at 9:56 am

    We grilled our ribeyes at home, which saved us a ton of money. But they weren’t dry aged so they didn’t have that same flavor. Still was good, though!

  • February 18, 2009 at 6:53 pm

    Amy, Hy’s Steak House on Kuhio avenue will prepare a Steak Diane upon request, although it’s not listed on the menu.

    PaulC, you know where to contact me!

    Nate ’88, I’d like to learn how to dry-age beef at home. I remember Alton Brown did a show on the subject. Didn’t look that difficult, except for requiring the right (isolated) refrigerator conditions.

  • February 19, 2009 at 1:55 pm

    Amy, Morton’s serves Steak Diane. About a year ago, I went there with someone who tried it and said it was great.

  • February 25, 2009 at 11:35 am

    This maybe history but is Buzzes (spelling ?) Steak House still around? There was one located out by Pearl City.

  • March 9, 2009 at 9:15 am


    There are two still in operation. The one in Pearl City, and one in Lanikai.

  • March 9, 2009 at 12:05 pm

    Brain T. Are they still a good place to eat steak? What about a place called Little Georges and a place called I think The Willows. Little Georges had really great steaks and they made the Ceasar Salad right at your table with the coddled egg and anchovies.

  • March 9, 2009 at 4:58 pm

    Brian, thanks for responding to John’s inquiry.

    John, Buzz’s has a website where you can get more information about them, including their current menu.

    As for The Willows, they’re still going strong as well after some restructuring, and they also have a website with more information.

    Little George’s doesn’t ring a bell for me.

  • March 10, 2009 at 6:08 am

    Boy has Buzz’s place changed when I ate there it was like a fancy tiki hut, Can not get The Willows site to come up, must have some letters wrong.

  • March 10, 2009 at 6:36 am

    I forgot Little Georges was located on Ala Moana Bld. in a strip mall or business office. About a block or two from the shopping center. Of course that was over 30 years ago. Most of the forks on the site are probably not that old.


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