Cuisine:

• Homestyle
• American
• Hawaiian
• Regional

Canoe House Description:
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.


Be the first one to rate and write a review for this Canoe House restaurant!