CanoeHouse is more than a destination—it’s a gathering place rooted in history, shaped by the land, and guided by a spirit of hospitality. Originally a canoe storage site where Duke Kahanamoku once sought refuge, the space became a restaurant in 1989 and has since welcomed generations of guests, becoming a fixture of the island’s dining culture.
Today, under the direction of Executive Chef Rhoda Magbitang, CanoeHouse continues to evolve while honoring its origins. The menu celebrates Hawai‘i’s landscape through thoughtful, seasonal cooking with a focus on local farmers and purveyors. Dishes draw on Hawaiian and Japanese influences, balancing restraint and creativity—whether it’s a blistered snap pea dressed in wasabi vinaigrette or uni folded into a delicate dashi broth.
CanoeHouse remains a cornerstone of the Hawai‘i Regional Cuisine movement, embracing a deep connection to place and purpose. With its open-air setting, ocean views, and ingredient-led approach, it offers a dining experience that feels both timeless and alive.