You’re standing in Honolulu, looking at the water, and you realize you're hungry. Not just "snack" hungry, but the kind of hungry that requires fresh fish and a decent view. Most people immediately think of Nico’s—it’s the legend of the pier, after all. But if you head above the frantic pace of the fish auction floor, you find the more refined, slightly more relaxed sibling. The upstairs at pier 38 menu isn't just a copy-paste of the downstairs plate lunches. It’s something else entirely. It's where the kitchen stretches its legs.
Honestly, people get confused. They think "Upstairs" is just Nico's with a better chair. Not really. While Nico Chaize is the force behind both, the upstairs experience is designed around a full-service bar, live music, and a menu that leans into "Euro-Island" fusion. You aren’t standing in line with a plastic buzzer here. You're sitting down. You're looking at the harbor. You're probably ordering a cocktail that actually has some thought behind it.
The Seafood Reality Check
Let’s talk about the fish. It’s Pier 38. If the fish wasn’t good, they’d be laughed out of the harbor. The upstairs at pier 38 menu thrives on the proximity to the United Fishing Agency auction. When the boat comes in, the fish goes to the auction, and then it travels about 50 yards to your plate.
The poke here? It’s different. Downstairs, it’s about the quick fix. Upstairs, they treat it with a bit more ceremony. You’ll often find a Poke Sampler that lets you see what the kitchen is feeling that day. Sometimes it's the classic spicy ahi, other times it might be a ginger-pesto hamachi. It’s fresh. It’s cold. It doesn’t have that "sitting in a deli case" vibe.
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The Furikake Pan Seared Ahi is the heavy hitter. It’s the dish that basically built the brand. People come from the mainland specifically for this. It’s crusted, it’s seared—rare, usually—and served with a ginger garlic cilantro dip that I would honestly drink if it were socially acceptable.
Beyond the Ahi: The Surprises
A lot of people skip the non-fish items. That's a mistake. The upstairs at pier 38 menu actually has a pretty deep bench when it comes to land-based proteins. The Grilled Ribeye is a sleeper hit. It’s usually served with a demi-glace that tastes like it actually simmered for more than twenty minutes.
You’ve also got the French influence showing up in the Beef Bourguignon or the various pasta dishes. It’s weird to think about eating heavy French comfort food in the middle of the Pacific, but when the tradewinds are blowing and you’ve got a glass of red wine, it kind of works. The Fettuccine Seafood is another one. It’s loaded. We aren’t talking about two lonely shrimp; it’s usually a haul of whatever was fresh at the auction that morning.
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The Bar Bites and Happy Hour Logic
If you’re smart, you show up for the "Pau Hana" (happy hour). The menu shifts slightly. You get these smaller, more aggressive flavors. The Fried Calamari is actually crispy—not rubbery circles of sadness. They use a spicy aioli that has a legitimate kick.
And the drinks? They aren’t just sugary neon syrups. The bar program upstairs takes itself seriously. You can get a decent Manhatten or a local craft beer from the tap. It’s a grown-up vibe. It’s where the boat captains and the business crowd from downtown actually collide.
What Most People Get Wrong About the Experience
The biggest misconception is that it’s "fine dining" in the stuffy sense. It’s not. It’s "Hawaii fine." That means you can wear a nice aloha shirt and shorts and feel perfectly at home. But don't show up in your sandy beach gear and expect to feel comfortable.
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Timing is everything. If you show up right at the peak of dinner, you’re going to wait. Even with a reservation, the kitchen can get slammed because everything is made to order. This isn't fast food. If you want fast, go to the fish market downstairs. Upstairs is for the long game.
The Menu Nuances
- Freshness: The "Catch of the Day" isn't a suggestion. It’s literally what was auctioned off a few hours ago. Ask the server what it is. If it’s Monchong or Opah, get it. Those are local favorites that travel poorly, so eating them right here is the move.
- The Sauce Factor: Nico’s training is French. The sauces on the upstairs at pier 38 menu reflect that. They are rich. If you’re looking for a dry, plain piece of fish, you’re missing the point.
- The View: It’s an industrial harbor. It’s not a postcard beach. You’re seeing working boats, rust, and real life. It’s authentic. To me, that’s better than a manicured resort view.
Practical Advice for Your Visit
Don't ignore the specials. They usually have a chalkboard or a verbal list. These are often experimental dishes the chefs are testing out. I’ve had a Miso-Sake Glazed Butterfish there that wasn't on the permanent menu but absolutely should have been.
Parking can be a nightmare. Pier 38 is a working pier. There are trucks. There are forklifts. There are people who look like they haven't slept in three days because they’ve been hauling tuna. Be patient. If the main lot is full, keep circling. Something always opens up.
Check the live music schedule. They usually have local artists in the evenings. It adds a layer to the meal that makes the slightly higher price point feel worth it. You’re paying for the atmosphere as much as the seared ahi.
Actionable Steps for the Best Experience
- Reserve the Window: If you’re booking a table, specifically request a window seat. Watching the sunset over the masts of the fishing fleet is the whole reason you're going upstairs.
- Order the "Catch" but ask the Prep: The catch of the day can be prepared in different ways (grilled, pan-seared, etc.). Ask the server which preparation suits the specific fish of the day best. A fatty Opah needs different heat than a lean Snapper.
- Split the Poke: Start with the poke sampler for the table. It’s the best way to calibrate your palate for the rest of the meal.
- Validate your parking: Don't forget. It's a small thing, but it saves a headache.
- Go early for Happy Hour: The transition from the afternoon menu to the dinner menu is a great time to snag a seat at the bar and see the "vibe shift" happen in real-time.
The upstairs at pier 38 menu is a testament to what happens when you combine classical French technique with the world's freshest seafood supply. It’s not just a meal; it’s a direct link to the maritime history of Honolulu, served with a side of really good garlic mash. Whether you're there for a business lunch or a romantic dinner, the key is to lean into the seafood and let the kitchen do what it does best.