Doesn't Recommend

RFE

Joined 3 years ago

H2 - "Zero". I could not agree more with the review by 'mank' also found here. I had heard many good things about H2O and was looking forward to a outstanding dining experience -- I had to make a reservation for two one full week in advance --Once we arrived there I found the place and the staff both to be very nice looking (the place is a bit small and crowded-- but that could be a good sign-right?) My date and I wait almost a 1/2 hour in the bar for my reservation to be honored . Once sitted found the menu to be less than impressive. (except for the prices!) Took too long to get meals,seafood was subpar, in taste, quality and serving! Cold and old! Profit margin most be 300% @ the place. Bill was over $200 (this for two with no "hard" drinks) I have hosted a family of 4 @ Red Lobster for less money and gotten much better food! I will never go there again. very disappointing!!!!

Recommends

restaurantlady

Joined 4 years ago

Best Seafood/Sushi Restaurant on the Island. I have eaten at H2O over a dozen times and it continues to delight us each season. The quality of the fresh fish flown in daily from different parts of the world, include hawaiian kajicki fish, melts in my mouth like butter. The service staff is professional, never intrusive but very friendly and entertaining. You can tell it is enjoyable to work here and they take pride in what they serve, with knowledge to match. The bar scene is vibrant and trendy, with a drink menu to match. I love this restaurant and would eat thier sushi over Kotobuki's anyday. Try the tornado or spicy tuna shrimp tempura but it's all good!

Doesn't Recommend

mank

Joined 8 years ago

H2-NO. I will admit, it is a very nice looking place, and the wait staff was excellent. Unfortunately that doesn't make up for the prices, or the food. I don't mind paying high prices for fine cuisine, if I get it. The liquid you dip your lobster into is "drawn butter". Apparently drawn butter tastes like vegetable oil that has been sitting uncovered in one's basement for 12 years. My mother ordered filet mignon medium rare. It came out blue and she send it back. We get it back. Still raw. I made her send it back. By now the process of re-cooking this thing 8 times has left it dry. You would think with prices like that her order would be taken off the bill, or at least she would be given dessert. I would assume that a chef would be embarrassed that he served something like that.