CanoeHouse
Hawaii
CanoeHouse faces the ocean at Mauna Lani on Hawai‘i Island’s Kohala Coast. Executive chef Rhoda Magbitang leads a menu with Japanese influences and a close connection to island produce and seafood. The open coastal setting makes the changing light over the Pacific part of dinner. Shokupan pull-apart bread with sweet cream butter begins a meal that might move through poke-style sashimi, lobster tempura or Kona kanpachi with coconut-ginger sauce. Vegetables receive substantial attention, including roasted Hirayama Farm cabbage with tofu and shiso mole. A dedicated vegetarian menu and children’s menu widen the options, and the restaurant welcomes guests from outside the resort.