CanoeHouse at the Mauna Lani Bay Hotel

Kohala Coast, Hawaii

This kitchen has launched the careers of many Hawaiian regional-cuisine chefs (Alan Wong, for one). The heaping bowl of Kona-raised clams with Hilo corn, piquillo peppers, and the hottest Big Island ingredient--fiddlehead ferns from the lush, forested Waipi‘o Valley--is a study in sweet-savory balance. The restaurant excels in seafood, like deep-caught ahi and Kona-farmed shrimp.

Last Reviewed
January 2016


68-1400 Mauna Lani Dr.
Kohala Coast, HI


Closed Sundays, and Mondays during the summer.