Koko Head Cafe — Restaurant in Honolulu

Located in the vibrant neighborhood of Kaimuki, Koko Head Cafe is a must-visit destination for food lovers seeking an unforgettable brunch experience in Honolulu. Helmed by celebrated chef Lee Anne Wong, this eclectic eatery offers a unique and delicious twist on classic brunch favorites, making it a standout spot on Oahu.

From the moment you step into Koko Head Cafe, you’re greeted by a warm and inviting atmosphere. The cozy interior, adorned with colorful artwork and rustic wooden accents, creates a laid-back vibe that’s perfect for a leisurely meal. The friendly staff add to the welcoming ambiance, making you feel right at home.

The menu at Koko Head Cafe is a delightful fusion of flavors, inspired by local Hawaiian ingredients and international culinary influences. Each dish is thoughtfully crafted, showcasing Chef Wong’s creativity and passion for bold, vibrant flavors. One of the standout dishes is the Cornflake French Toast, a decadent creation featuring thick slices of French toast encrusted with crispy cornflakes, served with billionaire’s bacon, and topped with black pepper maple syrup and a dollop of creamy crème anglaise. It’s a heavenly combination that’s both crunchy and indulgent.

For a savory option, the Breakfast Bibimbap is a must-try. This innovative dish combines a traditional Korean bibimbap with breakfast ingredients, including crispy bacon, Portuguese sausage, heritage ham, sunny-side-up eggs, and an assortment of vegetables, all served over steaming hot rice in a sizzling stone bowl. The flavors meld together beautifully, creating a hearty and satisfying meal that’s perfect for starting your day.

Another popular choice is the Koko Moco, a local favorite with a gourmet twist. This dish features a perfectly cooked burger patty, topped with a sunny-side-up egg, smothered in rich mushroom gravy, and served over garlic rice. It’s comfort food at its finest, with a depth of flavor that’s sure to leave you craving more.

One of the unique aspects of Koko Head Cafe is their commitment to using fresh, locally sourced ingredients. This dedication to quality is evident in every bite, from the farm-fresh eggs to the locally caught seafood. The menu also includes a variety of vegetarian and gluten-free options, ensuring there’s something for everyone to enjoy.

A helpful tip for fellow tourists: Koko Head Cafe is incredibly popular, especially on weekends, so arriving early or making a reservation is recommended to avoid long wait times. If you do find yourself waiting, take the opportunity to explore the charming neighborhood of Kaimuki, which is filled with unique shops, boutiques, and other eateries.

For coffee lovers, Koko Head Cafe offers a selection of expertly brewed coffee drinks to complement your meal. Their cold brew coffee is particularly refreshing, providing the perfect pick-me-up on a warm Hawaiian morning. They also serve a variety of freshly squeezed juices and specialty teas, catering to all tastes and preferences.

In addition to their fantastic brunch offerings, Koko Head Cafe occasionally hosts special events and themed dinners. These events showcase Chef Wong’s culinary talents and provide an opportunity to experience the cafe’s creativity in new and exciting ways. Be sure to check their event calendar for any upcoming events during your visit.

Koko Head Cafe is more than just a place to eat; it’s a culinary adventure that captures the essence of Hawaii’s diverse food culture. Whether you’re a local resident or a visitor to the island, this charming cafe offers a brunch experience that’s both memorable and delicious. Highly recommended for anyone looking to enjoy a unique and flavorful meal...

My spouse saw a picture of their Koko Moco on the cover of the Honolulu Magazine (June 2016) which led to an article, which led us here.

PARKING: I'm a Maui boy, so I have no patience to lap parking lots or perch for would-be leavers. There was a paid parking lot across the way off of 12th Ave. which cost mere dollars per half hour. Sold!

ATMOSPHERE: It's a small but buzzing neighborhood cafe with simple decor, open kitchen, and always with a bunch of people outside waiting to get in.

MENU: Brunch items, including a full bar that serves up a bevy of brunch cocktails. Yikes stripes.

FOOD: Koko Moco This was an easy decision as I scanned the menu online. Their version of the loco moco is traditional in every way except that it's topped with kimchee tempura and served in a small cast iron pan. The white rice was infused with fresh garlic, with the tender homemade hamburger patty sitting on top. I asked for the patty to be cooked medium but it came out medium rare. No biggie. The brown mushroom gravy and sunny side up egg were good, but those unique tempura kimchee topping made the dish stand out. It sounded like an odd addition at first but ended up making me smile. Highly recommended!

Lamb Moco This was on the daily specials board and my spouse snatched up the last one. It's similar to the Koko Moco but is made with lamb patties instead. I had a bite of the patty which had a very minute hint of gaminess to it, nothing obscene but you could tell it was not hamburger.

The Pancakes The 4-stacker had a nicely flavored batter and was ultra moist, but was oddly stuffed with ricotta cheese in the middles which I wasn't fond of. The applewood smoked bacon topping could've been crispier but added nice savory notes to the overly sweet black pepper maple sauce which was drizzled on the plate. Good intentions but I'd opt for plain buttermilk cakes with butter and maple syrup any day.

Dumplings All Day Wong Five pieces, deep-fried. The style changes daily. We were treated to deep-fried pork dumplings drizzled with a citrusy savory sauce and topped with veggies and ground peanuts. Wonderful flavors and highly recommended!

Breakfast Bibimbap Wow, this was so ono! The soft and crunchy garlic rice at the bottom of the cast iron pan went well with the cornucopia of toppings and flavors (ong choy, mild-spiced kim chee, bold kim chee paste, shiitake mushrooms, bacon, ham, Portuguese sausage, over easy egg, carrots, bean sprouts, nori and green onions). You'd normally mix everything up before consuming bibimbap, but I'm a patient eater so I took a little bit of everything at each bite. Highly recommended.

SERVICE: We were immediately greeted and was told we'd have a 30-40 minute wait. Right on cue, our seats at the counter were ready in 30 minutes.

Shannon was our smiley, professional, and pleasant server. She went over the complex daily specials menu that were written on the board, and answered all of our questions. She and the others sure are busy bees!

OVERALL: Eclectic menu, delish skillets,...

I haven't been to Koko Head Cafe in over a year but when we decided to look for a unique lunch spot today, this restaurant was one of the first ones that came to mind. I've always been both impressed and happy with the creative combinations and balanced flavors and was excited to revisit Chef Lee Anne Wong's signature restaurant. I'm happy to say that everything was just as good as it had been last time I visited there.

We started with the "dumplings of the day" which were lemongrass beef. They arrived crisp and hot along side a dipping sauce over pickled vegetables. The lemongrass flavor complimented the beef well and the tartness of the pickled vegetables and the satisfying crunch of the deep fried wrap completed this dish to create a bright and juicy experience on the palate reminiscent of summertime. If you needed a little more kick the plate was garnished with sliced red chiles and togarashi. We absolutely loved this. Highly recommended.

Our main dishes were the Bi Bim Bap Skillet and a special of the day: Oxtail Soba.

The skillet was served in their signature cast iron pan and was loaded with Kim Chee, vegetables and a nice runny sunny side up egg. An excellent combination of savory and spicy with a nice contrast of the hot grilled bed of rice to the chilled Kim Chee topping. This skillet seemed slightly larger than the others and made mixing the dish somewhat problematic but there was no arguing that you wouldn't go away hungry.

The Oxtail Soba wasn't quite what I expected. Traditional soba uses buckwheat noodles whereas this dish featured thicker egg noodles however I think the bold flavors would overpower the thinner traditional soba and Chef Wong made the right choice in going with these. It was topped with pickled vegetables, grilled eggplant and baby bok choy, deboned oxtail, mushrooms and a perfectly poached egg. The broth was thick, rich and filling and the oxtail was perfectly seasoned and if the bone was still there I'm positive the meat would fall right off.

We finished off with the breakfast bruschetta which has always been one of my favorites there. It consists of a Japanese rusk topped with yogurt and fruit. Tropical favorites like papaya and pineapple worked well with the more traditional strawberries and the juicy tartness of the fruit was a nice contrast to the crispy sweetness of the rusk. The layer of yogurt balanced the dish well with a light creamy feel without making this dish too heavy. If I had to have one thing for breakfast every day for the rest of my life, this would likely be it.

I think it's difficult to maintain a certain level of quality over an extended time but Chef Wong does and excellent job of upholding that standard. This place is just as enjoyable as it was when it first opened and the long lines outside are a testament to this. Thankfully once inside service is fairly quick and the food is second to none. While the line might be somewhat discouraging, I assure you that Koko Head Cafe is worth the wait. You will not be...