CanoeHouse
Mauna Lani Bay Hotel & Bungalows
68-1400 Mauna Lani Dr.
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Kamuela, Hawaii HI 96743
808-885-6622
Cuisine
Open
Dinner nightlyFeatures
- View
- Heart-healthy dishes
- Romantic setting
- Full bar
- Reservations suggested
- Outdoor dining
- Valet parking & parking lot
- Casual dressy
Wine
Great Wine List* Click here for rating key
Feet away from lapping waves, this remains one of Hawaii's most romantic beachfront restaurants. The open-air deck offers ample opportunity to see the famed elusive green sunset flash. Under the direction of chef Deeann Tsurumaki, the CanoeHouse's East-West Pacific Rim cuisine is a mix of exotic flavors and fusion nuances. We like the Keahole lobster appetizer served with avocado, sweet corn from Hilo, and a delicate chilled tomato coulis. The entrées play with local ingredients, such as a taro brandy purée for the filet mignon, kiawe honey for the rack of lamb, and Hamakua mushrooms for the blackened ahi. A wine has been pre-selected to complement each dish (Angeline Santa Barbara Pinot Noir for the ahi, for example), but make sure to browse the wine list, which might include rarities. For dessert, you may encounter a delicacy such as a trio of coconuts, which consists of a flan, baked mochi with lime sauce, and a white chocolate-rum tartlet all with coconut. Keep in mind that, although mostly satisfying, CanoeHouse dishes change often. |
Soothe
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Sip
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Serve
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RESTAURANT AWARDS
Just published! Our annual restaurant issue features the Best Cheap Eats and our Top 40 U.S. selections, including including Corton in New York and more!












Feet away from lapping waves, this remains one of Hawaii's most romantic beachfront restaurants. The open-air deck offers ample opportunity to see the famed elusive green sunset flash. Under the direction of chef Deeann Tsurumaki, the CanoeHouse's East-West Pacific Rim cuisine is a mix of exotic flavors and fusion nuances. We like the Keahole lobster appetizer served with avocado, sweet corn from Hilo, and a delicate chilled tomato coulis. The entrées play with local ingredients, such as a taro brandy purée for the filet mignon, kiawe honey for the rack of lamb, and Hamakua mushrooms for the blackened ahi. A wine has been pre-selected to complement each dish (Angeline Santa Barbara Pinot Noir for the ahi, for example), but make sure to browse the wine list, which might include rarities. For dessert, you may encounter a delicacy such as a trio of coconuts, which consists of a flan, baked mochi with lime sauce, and a white chocolate-rum tartlet all with coconut. Keep in mind that, although mostly satisfying, CanoeHouse dishes change often. 

