Asahi Grill Kaka‘ako
An oldie but goodie, Asahi Grill’s oxtail soup is one of its most popular dishes for a reason. It hasn’t changed in taste or quality since I was growing up. Wholesome and infused with hearty oxtail and herbs, it hugs my tongue, while the green onion and cilantro offer bright spots of flavor. Add the ginger for the extra kick. Tip: the large soup ($32.95, dine-in only) is big enough to split between two people and, the last time I ordered it, came with six chunky oxtails. —Andrea Lee, HONOLULU digital editor
515 Ward Ave., Kaka‘ako, (808) 593-2800
Feast by Jon Matsubara
I’m not sure if this really counts as soup, but since it comes with a quart of savory broth, it should. Jon Matsubara’s Salt Beef Watercress at Feast in Mānoa is my favorite soup that I will go out for. It’s incredibly simple, but that is where its power lies. Brined beef is boiled for hours to create a rich elixir full of collagen and beefiness. Its richness, cut by the bitter stems and leaves of Sumida watercress, makes for an addictive bowl; hot rice is served on the side. Its purity and heartiness are unmatched when I want something comforting to dive into. —Thomas Obungen, HONOLULU special projects editor
2970 East Mānoa Rd., Mānoa, feastrestauranthawaii.com, @feast808
Faria
I love all the soups at Faria (and have seen eyes roll back at first sip of the garlic soup), but for me, the bowl that’s at once most exotic and accessible is the Oxtail Caldo Verde ($19). It’s a creamy comfort, the creaminess from potato and kale blended with an edge of chouriço. The crowning touch, a softly braised oxtail, isn’t part of the traditional version you find in northern Portugal. It’s a local touch, I’m told, “because Hawai‘i people like meat.” —Mari Taketa, Frolic editor…