All About the Shrimp
We started with one obsession — premium jumbo shrimp, cooked just right — and built everything else around it. A quiet Waikiki courtyard became one of Oahu's most talked-about spots.
EbiNomi | Our Story
The Shrimp Obsession
Inspired by the North Shore trucks, we went further and set a new par — every shrimp is deveined, and fully peeled. We use only premium jumbo shrimp because that satisfying, crunchy bite just doesn't happen with smaller ones.
Recipes from Around the World
Our curry paste is imported from Blue Elephant in Bangkok, where Stewart and Macy trained at their Michelin-recognized cooking school. Our Hungarian beef stew traces back to a small restaurant in Český Krumlov — dishes we genuinely loved and brought home.
Small Menu, No Compromises
No MSG, fresh and organic produce wherever we can, zero Styrofoam, and a kitchen you're welcome to tour anytime. We'd rather do five things exceptionally well than twenty things adequately.
The Courtyard and the Piano
We're tucked inside the Waikiki Marketplace courtyard just off Kūhiō Avenue — string lights overhead, open air, and a public piano anyone can play. It's a genuine pocket of aloha a half-block from the beach.
What People Are Saying
KITV4 named us a Best of Hawaii winner in four categories, and Hawaii News Now featured us on Cheap Eats. NateEatsHawaii ranked us among Oahu's top Asian Fusion spots — and it just makes us want to keep the shrimp even better.
