The tuna poke arrives bright and briny, dressed simply to let the fish's quality shine. Crispy, homemade nori crackers provide textural contrast and a salty anchor for the raw fish. The citrus seasoning—likely ginger and lime—adds brightness without overpowering. This is California seafood-focused cooking at its best.
Tips from diners
Pair this with a cold sake or a light white wine. The citrus flavors work with either.
Liholiho's signature fried rice showcases house-made spam that has richness and seasoning complexity far beyond canned versions. The rice gets coated in rendered spam fat, tossed with pungent kimchi, delicate clamshell mushrooms, and a cured egg yolk that adds umami depth. Multiple reviewers cite this as the dish that defines Kapur's approach—humble ingredients refined through technique.
Tips from diners
Order this first—it's the most requested dish and exemplifies Kapur's playful, ingredient-driven approach to fusion.
Local Bay Area shrimp arrive chilled and pristine, topped with a snappy satsuma cucumber salsa that combines sweet citrus with cool, fresh cucumber and likely a subtle chili kick. This dish highlights Kapur's focus on seasonal, local seafood—the shrimp's natural sweetness is complemented, not masked, by the bright salsa.
Tips from diners
Order with the fried rice and poke to get a full sense of Kapur's range across one meal.
The pork belly is braised until tender, then topped with caramelized pineapple that adds sweetness and acidity. Fresh Thai basil and warm spices (likely star anise and cinnamon) bring the dish together, creating a fusion plate that balances heat, sweetness, and richness. This is where Kapur's Thai and Hawaiian influences meet Californian ingredient sourcing.
Tips from diners
Share family-style across the table. This works best with 3-4 other small plates.
Petrale sole is a delicate white fish native to the California coast. Seared quickly to keep it tender, it arrives with a nuanced sauce of bone broth infused with ginger and finished with toasted sesame. Oyster mushrooms add earthiness. This dish shows Kapur's refined side—a more subtle composition that respects the fish's delicate flavor.
Tips from diners
This is a lighter option if you want something refined but not heavy. Still shareable for two.
Chef and owner Ravi Kapur opened Liholiho Yacht Club in January 2015, blending Californian technique with the flavors of his native Hawaii. The restaurant is recognized in the Michelin Guide and features a menu that pulls from Northern Californian, Japanese, Chinese, Korean, and Indian culinary traditions. House-made spam, fresh seafood, and rotating seasonal dishes define the experience. The bar is known for strong cocktails and shareable plates.
Book ahead for dinner—the restaurant fills quickly and the bar can get loud. Aim for an early seating if you want conversation.
The bar is excellent. Order anything with house-made ingredients—the bar team is as thoughtful as the kitchen.
The counter seating at the bar is perfect for solo diners. You get to watch the kitchen and chat with bartenders who know the menu intimately.
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