Located in Chinatown, Sooper Secret Izakaya has only 10 seats, and they serve an 8-course menu. The menu changes often, and it is based on whatever Chef Ricky and his feels like. We knew that after some research, we wanted to try the PB & J and the C.O.D. The staff are friendly and have a great sense of humor, and the ambiance is very casual and laid back. To make reservations, you can just message or email them. +message or email for reservations +menu changes often read more

Mum's Not the Word / 10 seats available every Sun & Mon night. Check their IG @soopersecretizakaya for reservations. / Currently hosted at The Lei Stand in Chinatown, Chef Ricky delivers his straight no chaser 懐石料理 (kaiseki) with a personal backstory and food description for each appetizing plate. Mix in his fire playlist and nonstop commentary, it's a guaranteed night to remember. The vibe quoting Ricky, "no filter", "sexy garlic chips", and bourbon infused marshmallows, tracking? I left stuffed, satisfied, and ready for bed. / Menu changes frequently but I'll describe my favs: Tataki - "no frills", dry aged wagyu - dried at butcher n bird (love that place), beneath a blanket of micro greens. Very good! Bao - was stuffed with a mushroom medley & havarti cheese, its bun encrusted with a sugar cookie mix. Egg salad - Ricky cares about "egg cookery." A boiled egg with a dollop of caviar lying on a bed of mentaiko potato mash resulting with bites of a savory salt kick and blend of flavors. Pbj - foi gras, smoked pecans, Canadian maple syrup, apple n pomegranate jam with an "unapologetic amount of butter" base sort of uncrustable w/ a bourbon infused marshmallow on the side. . cheers (: read more

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They are now located in Chinatown inside "the Lei Stand". Dining at Sooper Secret Izakaya is nothing short of an exhilarating experience, thanks to the culinary genius of Chef Ricky. His ability to infuse traditional Japanese flavors with an inventive twist results in creations that are as daring as they are delicious. This isn't just a meal--it's an adventure for your palate. On my recent visit, I indulged in the uni, tsukune, C.O.D., and his famous Pb&J. Each dish was a revelation, showcasing Chef Ricky's mastery of flavor and presentation. The uni dish was a rich, creamy delight, perfectly balanced with the other components on the plate while sitting atop a buttery waffle. The tsukune was tender, with just the right amount of umami - a depth of flavor that lingers. The C.O.D. was cooked to perfection, tender with each bite. The salmon ochazuke was nostalgic for me and hit all the right flavors. But it was the Pb&J that yet again blew my mind--this playful yet sophisticated take on a childhood classic will always be one of my faves. The atmosphere at Sooper Secret Izakaya is lively and unpretentious, with a team that exudes passion and expertise (and jokes). They clearly love what they do, and it shows in every aspect of the dining experience. From start to finish, they made the evening not just a meal, but a memorable event. At $150 pp, you can't go wrong. These guys are going to continue to do big things in the food scene! Will be back soon! Mahalo Ricky and the entire team! read more

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What an amazing night ! the food was to die for. every plate came with an amazing brake-down of ingredients and history. Every taste complemented each other and the order of the food was extremely thought out . I have been to many omakase experiences however this one has been by far the best one.The chefs was an absolute pleasure to be around being irreverent and sticking to his essence was not only amazing but palpable in the space and the food. Finally we were just honored to be in a space where we get to support creatives and be a part of their journeys. Thanks for having us !!!! read more

Sooper Secret Izakaya - Photo with all guest that night as well as chef and his team - Izakaya Near Me - Honolulu, Hawaii

Chef Ricky serves up dinner and an entertaining show! We thoroughly enjoyed our omakase experience! My sooper picky hubs enjoyed all of the dishes, which I never expect unless he can order what he likes. But he drank the broth that came with the naga... it was THAT GOOD!! Laid back atmosphere that makes you feel sooper at home, but still makes you feel like it's a special night out. read more

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Thank you to my amazing daughter for treating me to a terrific Father's Day dinner at #SooperSecretIzakaya. She was able to make the rez and prepaid everything over a month ago. They change their menu every two months and tonight was the final night for this particular menu. I didn't know what to expect except that it should be really good, and I was not disappointed. It's a "pop-up" dining concept that was actually in the Fish Hook Cafe in the Luana Waikiki Hotel at the start of Kalakaua Ave. Free valet parking is right at the front of the hotel. Make sure you enter at the second driveway (not the first) so when you swing around, the valet is at your door. The entrance to the restaurant is at the top of the steps. The actual restaurant was closed since it's just open for breakfast and lunch and closes at 2pm. They only offer one seating this night at 6:30 so the actual restaurant was closed and we had to wait a bit till someone came out to seat us. It's a small place with seating for maybe 10 - 12 people so a very cozy atmosphere. The prepaid dinner didn't include drinks but they offer wine and sake by the bottle. Since it's just the chef and one server, they don't have bar service and can't provide mixed drinks or wine by the glass. I ordered a bottle of sakè and the server was very attentive in keeping our sakè cups filled. When the dinner started the chef introduced himself and gave an overview of the dining concept and what to expect. His philosophy was "no filter", trying to let his food speak for itself. There also was no "filter" in his presentation ;D and he spoke like you were at his home and he was preparing his food for you to enjoy. The seven course menu outlined the courses but offered no description as to what to expect. This came down to the chef describing each course as it was served, what the ingredients were and how it was prepared. Also his inspiration for the course and why it was chosen. I won't go into detail (since the menu changes every two months anyway but the photos show each course). The dinner was a good progression from light to hearty and definitely showcased the talents of the chef as well as his eclectic nature and personality. We thoroughly enjoyed the meal and left with very full stomachs. There were a couple of dishes that I thought could use a bit of tweaking with seasoning and such but still it was overall a great meal. Pricey but good. Thank you again to my daughter for a great time and more great memories. read more

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This place is amazing. Ricky and his team, a total of just 3 people will give you one of the most fun, different and amazing dining experience. We were stuffed after an amazing and delicious 10 course meal. Great people, great food and cocktails and a very comfortable atmosphere. read more

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hands down one of the best experiences ive had on this island. and i say experience, and not food, because its about the whole shabang. you need to make reservations to dine here as there are only 9 seats in the entire place. menu changes every 2 months so it keeps things fresh and new. theres literally 1 server, and then ricky (chef). theres 1 longer table right up at the counter, which seats 3. the rest of the tables are high 2 tops spaced out along the window. you'll get to watch ricky prepare each dish of the 7 course prix fixe meal. while youre waiting he plays hiphop off of his iphone. when the food comes out, he'll turn off the music, and then give you the whole backstory about the dish. sure he'll tell you about the things in the dish, but its really about how he came up with the dish in the first place. each dish gives you a look inside his life and his experiences. and while the stories are amazing and usually funny, the taste is OMG. one of the best meals ive had. and its SOO MUCH FOOD. seriously. have not been that stuffed in a long long time, and i eat a lot. so dont eat a lot that day, because you wont be able to finish your meal. also, dont eat the soybeans in the beginning. while you may want to snack, theyre just going to take up space in your tummy, which you'll need for later. you think im joking but im not. that was one thing ricky impressed upon us. that he hated going to prix fixe meals and walking away still hungry. so he loads you up on food, which looks surprisingly small, but isnt. ricky is also so genuine, sarcastic, and hella funny. the experience and the food are definitely worth the price, and the wait. because its just him, and he prepares each dish as he goes along, and there are at least 7 courses, it takes a while to get through. if you get the chance to go, definitely go. and then go again. i cannot wait to go back pictures do not do justice to how good the food tastes. and theres no way i could describe them all to you because they are seriously so complex. there are so many layers and facets to each dish (do NOT be fooled by the simple title on the menu). the only thing thats simple is the fruit at the end. but i'll give it a go anyway just so you know, since isnt that what yelps all about?!: WELCOME BITES: savory cream puff. they take the poke from the daytime and stuff it into this so so savory cream puff shell and put it on top some avocado. seriously so good CHEESECAKE: english pea cheesecake. yes, PEA CHEESECAKE. i normally hate peas. i hate everything about them. but you couldnt even taste the peas in this, and there were actual peas too! the micro green and wasabi leaf salad was so refreshing and the cheesecake was creamy but not decadent, so it made a really good app/salad and was not like a dessert at all CLAM DIP: served with focaccia from the breadshop in kaimuki, which was toasted so it had a nice crunch, yet was still soft in the middle. its origin story is clam dip meets 7layer bean dip. theres a white bean puree at the bottom thats made with the leftover water from the seafood portion of the dip. topped with olives and caviar. this one is also smoked before the lid gets put on, so when you remove the lid the nice puff comes out. could have used more bread for this one since there was so much dip in the pot ANAGO TEMPURA: super crunchy and flakey. marinated first, then tempura'd up with ground kakimochi! cant tell from the picture, but these were large pieces. he couldve gotten away with just giving you one piece, and that would have been enough. but no, you get 2! POTATO GRATIN: potato gratin is my fave way of eating potatos. and this one was amazing. be careful though because its friggen hot!! the potatos are also not cut super thin so they retain a lot of heat. so creamy. and the melted cheese on top is so reminiscent of french onion soup. this one had a backstory about a curry dish. so it is very viet/thai style in that its made with coconut milk and curry. which i love. i hate golden curry style. GRILLED SHRIMP: story behind this one is GIANT F*ING SHRIMP. and it is just that. large shrimp thats been grilled so you can eat the shell and all. but that head is so big and scary, i def did not eat it all. MISO SOUP: paitan style miso soup served with shirataki noodles and green onion. i still had so much soup left in the pot. but i was getting so full, i just couldnt eat anymore. but it was so so tasty PBnJ: the signature dish. looks like a crustable. made with seasonl nut and fruit. so in this case, pistachio nut butter with cherry jam, and a piece of foie gras! then its dusted with kinako. so rich and decadent SEASONAL FRUIT: the simplest thing on the menu. straight up honeydew melon. nice palette cleanser after all of that rich food read more

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Aloha, you ask what's trending in Honolulu? Well this super secret restaurant by Chef Ricky G! There's no advertising (except on Instagram), there's no phone number (that I could find), only an email (info@soopersecretizakaya.com) to wait your turn for a reply back as to an opening, they take your money upfront on PayPal plus tip, and yes there is a wait, as chef has made his mark on JB nomination list, nice. Located in the boutique Luana Hotel in the Fish Hook space, Thursday through Sunday, 8 lucky people can dine for $150 pp of chefs choice, nice. You ask what kind of food? Well it's chef choice, a very nice variety of fresh seasonal dishes with a dash of Puerto Rico, Asian "local" with yes Hawaii regional cuisine. Chef has pretty much worked at all of our favorite haunts. Most recently Miro and Senia. If you're a true foodie make your way here. You'll be happy you did. Your taste buds will be pleasantly surprised, I loved all the fresh dishes with minimal salt, nice. I'll be returning very soon as I have my next Rez for more chef amuse-abuse as chef has a interesting sense of humor. Enjoy! read more

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it's a refreshing take on the classic kaiseki: irreverent, unfiltered, unpretentious, and laid back. hip hop heads rejoice. and if you think you will leave here hungry and in need of a post-meal meal stop afterwards, you are mistaken. in fact, Chef Ricky Goings will tell you he doesn't want you leaving his pop-up hungry. it's quite the hearty menu, it's well thought out and meticulous, and above all it's good fun. traditionally, kaiseki is a set multi-course meal featuring the most premium seasonal ingredients. it shows off the chef's artful skill from conceptualizing the meal, the cooking, and the plating. the best kaiseki meals have beauty, intricacy, thought, and effort -- all boxes, of which, Chef has checked off. the sooper secret izakaya is an underground gem and now #jamesbeardfoundation seminfinalist for best restaurant. it's filled with some of Chef Ricky's hopes and dreams, like baking bread or making a cheesecake. without giving away too much since it's supposed to be a secret after all, don't miss this four-nights-a week only opportunity to experience a culmination of all the kitchens he's worked in. read more

First time at this hidden gem In Waikiki. We made reservations via email About 6 weeks out. Worth the wait. Service was great and food phenomenal. Very creative and well presented. Chef was entertaining and made for a fun night. read more

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You will, in essence, receive a peanut butter and jelly sandwich with velvety melted foie gras dripping from its center. The components might be different, but the sandwich will be exactly the same. The signature dessert at Sooper Secret Izakaya is a waffle that is pan-toasted on both sides and then finished with a dusting of kinako. It never fails to elicit smiles, laughs, and moans from customers. read more

i'd like to preface this by saying i thought the food was very good. a few courses were ok, but the rest i was digging, i liked where the chef was going. i just didn't appreciate the chef telling my mom to gtfoh because she chose to let him know her opinion of the meal when we were leaving. it's a small restaurant, i was standing next to the door and heard him say that from across the room, the other guests heard it as well. i get the 'it's my food, take it or leave it' chef, i've seen it before. i just don't agree with demeaning your guest because you're a 'no filter' chef. read more