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Since 1992, North Meridian seafood standard Kona Jack’s has been packing in regulars with its crunchy grouper, macadamia-crusted mahi mahi, and fried calamari with Cajun mayo—all served up in a setting as laid back as the Big Island. A substantial portion of the menu is also given over to Asian-inflected dishes and sushi offerings, including respectable maki rolls and seared tuna and scallops with a tangy-sweet plum-wine sauce. Drop by the in-house fish market to pick a fresh swordfish fillet or some littleneck clams to take home.