53 BY THE SEA: A 53 OUT OF 5 STAR EXPERIENCE

By: Blessie Vergara

Photo Courtesy of Reid Shimabukuro (@islandbag)
HONOLULU, HI – Since its genesis in 2012, 53 by the Sea has built a reputation for being one of the hottest spots to secure reservations for celebratory meals. From the architecture that makes it reminiscent of a seaside palace, to the unobstructed views of the Honolulu/Waikiki skyline set against the vast Pacific Ocean, the sights are breathtaking. Small to large, the dishes conjured up by the chefs’ creative minds are bound to be satisfying too. 

Setting the Culture
53 by the Sea was named because it strives to be a restaurant that evokes the five senses by upholding three core values. These three core values are having extraordinary shitsurai (preparation), omotenashi (hospitality), and furumai (preparation). This is made possible by 53 by the Sea’s unity in this mission. From the front of the house to the kitchen, to the operations, there is personal care and personal touch to each guest’s experience. 

Chef Mark Cadiente
Currently at the helm of 53 by the Sea is Executive Chef Mark Cadiente. He proudly hails from Waipahu and has trained under the tutelage of renowned chefs worldwide. Thanks to his diverse experiences, 53 by the Sea’s menu is uniquely his, yet is bound to satisfy the masses. It blends local ingredients and tastes with fine dining favorites. The two appetizers that will be featured for Hawai’i Agricultural Foundation’s Localicious/Food-A-Go-Go Week this year are examples.

Photo Courtesy of Blessie Vergara (@ohmyono)
Appetizer Spotlights
Ahi poke ($20) is Chef Mark’s take on the local favorite. It starts off with cubes of fresh ahi coated in chili sauce. Yuzu cucumbers, Maui onion, inamona, and toasted arare are mixed in next. It is then topped off with edible flowers from ‘Ululoa Nursery in Mililani. Tomato brioche ($15) is a delightful treat. The base is a toasted brioche bread, which is made in-house. On top of it is a goat cheese mousse consisting of Hawai’i Island Dairy goat cheese, cream, freshly cracked black pepper, and salt. It is finished with sweet tomato jam, also made in-house with tomatoes from Sensei Farms. 

Giving Back
Aside from using local ingredients in their dishes, 53 by the Sea gives back by participating in the University of Hawai’i at Hilo’s Adopt-A-Beehive program. They fund beehives kept at the school’s farm in Pana’ewa on the Big Island. This helps the students to learn more about the bees and to help the local flora thrive- after all, bees help the world go ‘round. 53 by the Sea is in full agreement with their mission. 

All this being said, 53 by the Sea is more than worth a visit for Localicious. As General Manager Tony Castillo shared with me: “We’re just ordinary people that want to make people happy. Come on by and take it all in.”

For more information:
Address: 53 Ahui St, Honolulu, HI 96813
Hours: Tuesday-Sunday from 5:00-9:00 pm,
Saturday-Sunday from 10:00 am-1:30 pm
Website: 53bythesea.com
Instagram: @53bythesea_hawaii
Facebook: 53 by the Sea