Dinner:
Sunday—Thursday: 5PM—9PM
Friday—Saturday: 5PM—10PM
Happy Hour:
Monday—Sunday: 4PM—6PM
StripSteak is a modern American steakhouse combined with a unique blend of Asian influence and signature Chef Michael Mina flair. Located on the 3rd floor Grand Lanai in the International Market Place in Waikiki, StripSteak offers sizzling satisfaction and upscale respite after a day in paradise. The seasonally driven menu highlights the finest in local ingredients, signature sides and eclectic wines and spirits, all combined with attentive service and genuine hospitality.
Private Space: 42 Seats, 60 Standing
Outdoor Lanai: 75 Seated | 100 Standing
Full Buyout: 237 Seats, 350 Standing
No matter the occasion, we’ve got you covered. Check out our full suite of options to book for all of your special and private events and experiences needs. For more information, please click on the event inquiry tab below.
Welcome to the ultimate Happy Hour destination in the heart of Honolulu. Join us at the bar to indulge in a tantalizing array of handcrafted cocktails, sumptuous bites, and the finest selections of wine and beer. Snack on Spicy Ahi Tuna Tacos and Pork Belly Bao Buns, or satisfy that appetite with our ‘Holo Holo’ Burger or 7oz Prime NY Strip.
Whether you’re unwinding after work or kickstarting your evening, our Happy Hour at StripSteak is a Honolulu experience you don’t want to miss. Available exclusively at the bar from 4-6PM, first come first serve.
We do not accept reservations for Happy Hour.
Gift Cards
Give the gift of an unforgettable dining experience. Purchase a gift card to your favorite MINA restaurant today.
House Accounts
Start a digital dining wallet made for loyal STRIPSTEAK guests. Receive complimentary dining credit & exclusive restaurant benefits.
“Chef Mina’s Stripsteak has perfected the art of the steak” – Destination Luxury
“With luscious choices, amiable service and a pleasing setting, Stripsteak is a great option for happy hour” – Honolulu Star-Advertiser
“There is some quantifiable evidence that customers are happy: On restaurant review and booking site OpenTable, Stripsteak Waikiki has increased its service score from 4.1 to 4.5 in the last year” – Pacific Business News
Born in Cairo, Egypt and raised in Ellensburg, Washington, Chef Michael Mina began his epicurean journey at the Culinary Institute of America in Hyde Park, NY. During his formal schooling, he spent his weekends sharpening his skills with hands-on experience by working in Chef Charlie Palmer’s kitchen at the upscale Aureole in New York City. Early in his career, Chef Mina was presented with a rare and unique opportunity with Chef George Morrone when the duo were asked to develop a concept and create a menu for an upscale seafood restaurant in San Francisco – the city Chef Mina had always dreamed of calling home.
Unfazed by the major earthquake that rocked the Bay Area on his second day in the city, Chef Mina went immediately to work under Chef Morrone’s direction. In his role as chef de cuisine, he dedicated himself to perfecting the complete dining experience by personally training the entire kitchen staff and refining the menu. In 1991, Chefs Mina and Morrone opened AQUA to rave reviews and national acclaim. Chef Mina served as AQUA’s executive chef from 1993 to 2002, during which time he was awarded Rising Star Chef of the Year (1997) and Best Chef: California (2002) by the James Beard Foundation Awards.
Chef Mina’s culinary and business vision ultimately led to the founding of MINA Group, which now owns and operates more than 30 restaurants around the world.
Throughout his illustrious career, he has been honored with numerous accolades including a Michelin star at MICHAEL MINA (2012-2018), James Beard Foundation’s “Who’s Who of Food & Beverage” inductee (2013), Gayot’s Restaurateur of the Year (2011), Bon Appétit’s Chef of the Year (2005), and more.
Chef Mina and his collection of restaurants have been featured across national media outlets such as Bon Appétit, Food & Wine, Food Network, The Today Show, TIME, Robb Report, Travel + Leisure, and Wine Spectator. He has been a featured guest chef at the James Beard House on numerous occasions, has served as a judge on Hell’s Kitchen and Master Chef, and has cooked for three U.S. presidents: Bill Clinton, George W. Bush, and Barack Obama.
