For Chef Jason, buying fresh fish isn’t just part of the job — it’s a lifelong passion rooted in Hawaii’s fishing culture and shaped by lessons from his father. Born and raised on Oahu, Jason grew up fishing from the shore and trolling offshore with his dad and uncles. He learned early how to read the tides, track the weather, and respect the ocean.
From those early days to now sourcing hundreds of pounds of locally caught fish each week, Chef Jason gives Tiki’s Grill & Bar its heartbeat for fresh, locally inspired seafood. As a born-and-raised Oahu fisherman, he connects Tiki’s directly to Hawaii’s fishing traditions — and to the freshest catch in Waikiki.
Build a Relationship with Your Fishmonger
“For a restaurant like ours, having a fishmonger who knows exactly what we’re looking for is essential,” Jason says. His fishmonger understands the right species, sizes, and grades for Tiki’s menu — from sashimi-grade ahi for our Ahi Poke Wonton Sliders to firm-fleshed fillets for our Macadamia Nut Crusted Fish. Daily communication means Jason always knows what’s coming in, what’s at its peak, and how to adjust specials based on the freshest catch in Waikiki.
Freshness First, No Exceptions
Jason’s checklist for buying fish hasn’t changed since he was a boy:
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Clear, glossy eyes
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Bright red gills
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Firm, resilient flesh
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A clean ocean smell
Whether it’s for a Fresh Grilled Hawaiian Fish Sandwich on a grilled taro bun or a Tropical Fish Salad topped with pineapple salsa, every dish starts with the same rule: serve the freshest fish in Waikiki — every single day.
Respect Seasonality
Jason remembers how his dad would only bring home what was in season. Patience and timing mattered as much as skill. That same approach drives Tiki’s menu:
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Summer: ahi, ono, aku
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Fall & Winter: mahimahi, uku, opakapaka
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Year-round: opah, kajiki
Working closely with his fishmonger, Jason ensures Tiki’s Grill & Bar — a favorite Waikiki fresh fish restaurant — always features what’s tasting best right now. It’s one of the many reasons locals and visitors call us the best seafood restaurant in Waikiki.
Be Flexible, Stay Consistent
In a high-volume Hawaiian seafood kitchen, flexibility is the secret to consistency — a lesson Jason’s dad also knew well.
“When the ocean’s rough and a species is scarce, we’ll shift to another local fish that meets our standards,” Jason says. “Guests still get a beautiful plate — whether it’s the fish they saw last week or something new they’ve never tried.”
This adaptability keeps our Hawaiian seafood dining menu fresh and the dining experience unforgettable.
Let the Fish Shine
From our Kiawe Smoked Marlin Dip with Moloka‘i potato and taro chips to a perfectly seared fresh catch over risotto, Jason’s philosophy — passed down from his dad — is simple:
“Treat the fish with respect, keep the flavors clean, and let the quality speak for itself.”
At Tiki’s Grill & Bar, that respect for the ocean shows up in every plate, every sunset service, and every satisfied guest — making us a top choice for fresh seafood in Waikiki.