Honolulu, HISushi

Open since 1978, Yanagi Sushi serves nigiri alongside combination dinners of fried oysters, butterfish nitsuke, tempura and udon. The Kakaʻako room has the feel of a long-running family table, with framed photographs on the walls and familiar dishes on the menu. Start with nigiri, then add a combination dinner if you want to see why regulars return for more than sushi.

Yohei Sushi’s Dillingham Boulevard original serves traditional sushi and omakase in a long-running dining room. The sushi-bar menu also includes chirashi, with fish arranged over sushi rice. Choose chirashi for a composed bowl, or reserve the counter for an omakase meal.

Keiji Nakazawa works through Edomae sushi at a small counter inside the Ritz-Carlton Residences in Waikīkī. His preparations take the season and texture of each fish into account; preparations include aku cured in banana leaf and Molokaʻi amaebi marinated in Shaoxing wine. Reserve a seat for the omakase, or look for the bara chirashi made with seafood and vegetables over sushi rice.

Mitch’s Fish Market & Sushi Bar serves sushi near the airport with a laid-back dining room and seafood sourced both locally and farther afield. Nigiri and sashimi keep the fish at the center of the meal. Order a selection from the sushi bar, and bring your own drinks if you want them with dinner.

At the South King Street restaurant, I-naba pairs housemade soba with chirashi and serves battera, pressed sushi topped with vinegared mackerel and kombu. The dining guide also describes light tempura and seafood over rice, so a meal can move between noodles and sushi without leaving the room. Order the chirashi with soba or the battera if you want the kitchen’s less common sushi preparation.