Presenting an evocative and modern twist on the classic American steakhouse, STRIPSTEAK Waikiki offers a refined yet edgy, sexy yet elegant approach to the steakhouse experience. A modern yet welcoming ambiance with design that reflects the local culture and sensibilities, STRIPSTEAK is the steakhouse evolved. Precision at its finest.
A new genre of modern steakhouse, Chef Michael Mina has created a fun and innovative menu, bold in flavor and diverse in inspiration. A highly seasonal and ever-evolving menu reflects the best of local ingredients and global flavors. At STRIPSTEAK, hand-sliced cuts of prized Japanese, Australian and American beef are the star, prepared in Chef Michael Mina’s signature preparation – first slow-poached in butter then seared to perfection. The freshest seafood is flown in on a daily basis for shellfish and raw bar selections, while Skewers & Small Plates, Sushi & Salads, Entrées and Sides round out the menu.
A carefully curated wine list focused on boutique offerings from Bordeaux, Spain, Napa and Australia perfectly complements the STRIPSTEAK experience while artisanal cocktails are handcrafted for before and after dinner libations. All juices, tinctures, bitters and syrups are be hand-squeezed and housemade, while a variety of ice and glassware help to accentuate the drink program and overall experience. In addition, STRIPSTEAK offers a robust selection of Scotch and Japanese whiskeys.
Encompassing all the tradition of a classic steakhouse with Chef Michael Mina’s modern flair, STRIPSTEAK is the steakhouse Waikiki has been waiting for. Sophisticated. Seductive. Modern. Bucking tradition, STRIPSTEAK Waikiki is the steakhouse evolved.
Ideal for leisure or business events, our private space accommodates up to 36 guests for a seated dinner, 45 for a standing reception. The restaurant is also available to reserve in its’ entirety.
As a graduate of the New England Culinary Institute in 1998, Jenkins first joined Mina’s team more than 15 years ago as a cook at Aqua in San Francisco and then swiftly ascended to sous chef at The Mansion in Las Vegas. In 2003, Mina offered Jenkins a position at Nobhill Tavern and ultimately at SeaBlue. After opening SeaBlue as executive sous chef in October 2003, Jenkins was promoted to executive chef in January 2005, later making the move to STRIPSTEAK at Mandalay Bay before accepting his position as executive chef of MICHAEL MINA restaurant at the Bellagio.
Now at the helm of STRIPSTEAK Waikiki, Jenkins is eager to pursue his sophisticated focus on steak, allowing him to unravel Mina’s philosophy of high-quality ingredients and inventive cooking techniques utilizing local ingredients. Having in the high-caliber cuisine of Las Vegas and San Francisco, Jenkins has aquired a solid foundation in the trademark creativity of Mina’s restaurants and is excited to build on that creativity at STRIPSTEAK Waikiki by sourcing ingredients and combining new flavors that are unique to the Hawaiian Islands and the Pacific.