Head to Pineapples for the most refreshing taste of the islands: A mountain of wispy, Hawaiian-style shave ice available in tropical flavors like passion fruit, pineapple, and papaya. Order a scoop of vanilla or pineapple-coconut ice cream tucked inside and load it up with mochi, shaved coconut, and, most importantly, a snow cap of condensed milk.

Outer Orbit is both a pinball bar and contemporary Hawaiian restaurant, serving dishes heavy on the fusion aspect. Its riff on lomi lomi features trout instead of salmon, plus guacamole, taro chips, and pineapple dust, while the surf and turf loco moco combines prawns, smoked lamb ribs, and mushroom gravy.

Ravi Kapur is careful not to call his restaurant Hawaiian, but he does infuse perennially popular Liholiho Yacht Club with influences stemming from his Hawaiian-Indian heritage as well as aloha spirit. The resulting dishes feel wholly unique and alive, whether it’s the beef tongue-kimchi steamed buns or tuna poke on a nori cracker.

Prepare to wait at this brunch hotspot, which serves a mix of Japanese- and Hawaiian-inspired morning fare. That might look like an eggs Benedict with kalua pork and cabbage on a cruffin or matcha mochi pancakes in the vein of butter mochi. For a truly Hawaiian, local food experience, order the Spam — straight from a can — with two eggs, rice, and toast.

Roy Yamaguchi is one of the founders of Hawai‘i Regional Cuisine, a movement toward showcasing local ingredients and upscale techniques alongside the islands’ fusion of Asian influences. Now, there are more than a dozen locations of Roy’s, including this one in SoMa. It’s a great place to taste classics that influenced a generation of cooks, such as tuna poke with wonton chips or blackened ahi with soy-mustard butter sauce.

What started as a Hawaiian-style brunch pop-up has morphed into one of San Francisco’s most exciting restaurants. The malasadas and Portuguese sausage hash still draw reliable brunch crowds, but the contemporary dishes at dinner — particularly the tasting menu — are particularly impressive. Note: Aina is temporarily closed for personal reasons, and is expected to reopen in February. Stay tuned for updates.

Local food rules at Noelani’s, with plate lunches like slow-roasted pork with cabbage, chicken katsu, and skirt steak marinated in guava — all of which come with furikake-topped rice, mac salad, and slaw. But this is a sit-down restaurant with other classics like loco moco, poke, Spam musubi, and malasadas for dessert.

Hukilau might be the Bay Area’s best old-school Hawaiian restaurant. All of the typical local dishes are here, like poke, grilled Portuguese sausage, grilled mahimahi sandwiches, and saimin noodle soup. There’s even a traditional luau-style plate filled to the brim with pork lau lau, lomi lomi salmon, and kālua pork.