Some anniversaries deserve flowers.
Some deserve jewelry.
Our 11th wedding anniversary deserved Hawaii.
When Laila suggested celebrating our anniversary someplace exotic, I didn’t need much convincing. Before we knew it, we were boarding a plane bound for Honolulu to ring in the New Year in paradise. Looking back, it remains one of the greatest adventures we’ve shared as a couple.
Since our anniversary happened to fall on New Year’s Eve, I wanted dinner to be just as unforgettable as the trip itself. After doing some research, one restaurant continued to appear at the top of every “must visit” list on Waikiki—UMI by Vikram Garg. As luck would have it, the restaurant was located on the main floor of the Halepuna Waikiki by Halekulani, the beautiful boutique hotel where we were staying all week.
Sometimes everything just falls perfectly into place.
Chef Vikram Garg has spent more than thirty years building a world-class culinary reputation, transforming restaurants across Tokyo, South Korea, Iceland, France, the British Virgin Islands, Washington, D.C., and, of course, Hawaii. His résumé includes acclaimed kitchens such as The James Beard House, Tabla, and several Michelin-caliber restaurants around the world. Every review we read described his cuisine as innovative, artistic, and unforgettable.
Needless to say…
Our expectations were incredibly high.
A Hotel I’ll Never Forget…Thanks to the Toilet
Before I even get to dinner, I have to tell you about our hotel room.
It overlooked Waikiki Beach.
The room was gorgeous.
The staff couldn’t have been nicer.
But the real MVP?
The TOTO toilet.
If you’ve never experienced one before, imagine sitting down and realizing your toilet has a remote control. Heated seat? Check. Automatic lid? Check. Built-in bidet that practically gives you a spa treatment after you finish your business?
Check.
I’m not ashamed to admit it.
I spent way too much time figuring out all the buttons.
Now that’s luxury.
The Beginning of an Incredible Evening
After reluctantly leaving my new favorite toilet behind, we made our way downstairs to UMI.
The restaurant was absolutely beautiful.
Modern.
Elegant.
Sophisticated.
It had the kind of atmosphere where you immediately knew you were about to experience something special.
Our sommelier welcomed us and explained that every course of the evening could be paired with a carefully selected wine.
Laila looked at me with the same expression our kids have when someone says, “Who wants ice cream?”
She was all in.
Since I wasn’t drinking that evening, I happily volunteered to live through her wine adventures instead.
As we opened the menu, we quickly realized we wanted to order nearly everything.
Thankfully, our server solved that problem.
Because it was New Year’s Eve, Chef Garg was offering an exclusive seven-course Chef’s Tasting Menu.
Decision made.
Let’s eat.
Course One – A Perfect Opening Act
The evening began with some Caviar and Ahi Tartare Pani Puri topped with Bonito Shavings and Wasabi Tobiko.
Fresh doesn’t even begin to describe it.
Every bite tasted like it had been swimming in the Pacific just moments before arriving at our table.
The accompanying Champagne absolutely blew Laila away.
“This pairing is incredible,” she said after the first sip.
The wine somehow made the ahi taste even fresher.
That was our first clue we weren’t simply eating dinner…
We were experiencing a performance.
Course Two – Can I Order Five More?
Next arrived an Ikura dish featuring Gobo Panna Cotta, Pickled Ginger, and Lemon Aioli.
One bite.
That’s all it took.
I immediately looked at Laila and said, “I could eat five of these.”
Silky.
Creamy.
Bright.
Perfectly balanced.
It was paired with a Sauvignon Blanc, and after taking a sip, Laila smiled at the sommelier and said,
“You really know what you’re doing.”
He certainly did.
Course Three – The Lobster Didn’t Stand a Chance
Then came the Lobster and Crab Salad with Papaya-Mint Relish and Curry Vinaigrette.
Every flavor seemed to arrive in waves.
Sweet.
Citrusy.
Savory.
Fresh.
It was one of those dishes where every bite tasted slightly different from the last.
Although Riesling isn’t normally Laila’s favorite wine, she admitted this pairing completely changed her opinion.
By now, she and our sommelier were deep into conversations about vineyards, varietals, and why certain wines elevate specific flavors. Watching two people genuinely passionate about wine nerd out together was almost as entertaining as the food itself.
Almost.
Halfway Through…and Feeling It
Next came a beautiful Corailée Bisque topped with Coconut-Kaffir Lime Cream and Puffed Rice.
At this point, we were only halfway through dinner.
Although each course was elegantly portioned, they were incredibly rich.
I was beginning to wonder if I’d survive all seven courses.
Spoiler alert…
I somehow found a way.
Scallops Done Right
The next course featured perfectly seared Scallops with Watercress Risotto and Black Garlic Molasses.
This was one of those dishes that reminds you how simple ingredients become extraordinary when prepared by an exceptional chef.
The scallops had a gorgeous, caramelized crust and thinly sliced while remaining buttery soft inside.
The Chablis Burgundy paired with this course became Laila’s favorite wine of the evening.
The sommelier even brought over the bottle so they could discuss the region, the producer, and exactly why he selected it for the scallops.
Listening to someone explain wine pairings with that much passion makes you appreciate every sip just a little more.
The Main Event
Finally…
The dish I had been waiting for.
Wagyu Cheek with Okra Tempura, ‘Ulu Mousseline, and Mace Jus.
This was absolutely phenomenal.
The beef practically dissolved the moment it touched my tongue.
Tender.
Rich.
Deeply flavorful.
My only complaint?
I wanted twice as much.
Actually…
I wanted Laila’s too.
Luckily for me, she had officially reached maximum capacity.
She graciously slid her plate toward me while happily continuing to enjoy her Bordeaux.
Marriage is all about compromise.
Saving the Best for Last
Just when I thought dinner couldn’t surprise me anymore…
Dessert arrived.
Baba au Rhum served with Pineapple and Gorgonzola Ice Cream.
I’ll admit…
The words “Gorgonzola Ice Cream” made me nervous.
One bite later…
I understood Chef Garg’s genius.
Sweet.
Creamy.
Tangy.
Unlike anything I’d ever tasted before.
It was paired with an Italian Moscato while I finished the evening with a hot cup of coffee.
The perfect ending to an unforgettable meal.
Final Thoughts
There are restaurants where you eat.
Then there are restaurants where you experience food.
UMI by Vikram Garg belongs firmly in the second category.
Every course told a story.
Every wine pairing had a purpose.
Every ingredient showcased the incredible beauty of Hawaiian cuisine while incorporating Chef Garg’s remarkable global influences.
From the impeccable service and outstanding sommelier to the flawless execution of every dish, this wasn’t simply dinner—it was an experience we’ll never forget.
If someone asks me where they should splurge on one meal while visiting Waikiki, my answer is immediate.
UMI by Vikram Garg.
Without hesitation.
Without question.
It was the perfect way to celebrate our 11th wedding anniversary and welcome a brand-new year.
Chef Vikram Garg didn’t just serve us dinner that evening.
He gave us one of the most memorable meals of our lives.
Mahalo, Chef. We can’t wait for Round Two.
For more information about UMI by Vikram Garg, visit umibyvikramgarg.com.
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