Signature oceanfront restaurant with Japanese-inspired dishes
Open nightly from 5-9:30PM
Advanced reservations recommended
For outside guests, CanoeHouse accepts reservations up to 60 days prior to the reservation date
Please note that CanoeHouse operates cashless | Alternate methods of payment such as room charge, debit and credit cards are accepted
First
- soy, togarashi, white truffle oil
- 16 | v
- garlic aioli, seaweed salt
- 26 | v
- lime, salt, pepper
- 18 | v
- alaea salt, butter
- 18 | v
- sweet onion tosazu, hawaiian chili pepper water, ogo
7 each
add japanese uni | 7
add ossetra caviar | 7
Second
- aji yuzu kosho dashi, ikura, shiso oil, black lava salt, ogo
- 32
- cucumber, white onion, crispy garlic, alaea salt, ogo
tuna | 34
- kona kanpachi | 34
- hay smoked and seared, wasabi soy, mustard miso
tuna | 34
kona kanpachi | 34
- wagyu | 58
- roasted jalapeño ponzu, chili garlic oil, shaved onion, shiso, greens
- 56
- chili tosazu
- 28
- garlic confit yuzu aioli, cabbage slaw, crispy garlic
- 42
Garden
- yuzu truffle dressing, parmesan, black pepper
- 27 | v
- roasted nori, wasabi aioli, amazu
- 34 | v
- kombu, tosazu, purple cabbage, crispy chili garlic, ogo, tobiko
- 44
- braised cabbage, caramelized onion, mustard miso
- 45 | v
Sea
- soy caramel, maitake, chives
65
add hudson valley farms foie gras | 37
- umeboshi butter, tatsoi kimchi, negi
- 52
- yuzu kosho, dashi, lime, mitsuba, ali'i mushroom
- 62
- lobster miso butter, finger lime
- 88
- kauai shrimp, kekela farm roasted vegetables, chili garlic, scallions
- 59 | v
Land
- fresh chevre, rosemary miso vinaigrette, roasted kekela farm vegetables
- 78
- balsamic teriyaki, pea shoots, baby carrot
- 52
- honey maple miso glaze, creamy potato, tosazu, crispy string potatoes, charred shallots
- 124
- truffle fingerlings, parmesan, green peppercorn demi glace
- 98
- roasted kekela farm vegetables, negi shio tosazu, macadamia nut ponzu
- 154
- roasted kekela farm vegetables, negi shio tosazu, macadamia nut ponzu
- 32 per oz
Sides
- butter, chives
- 18 | v
- koji barbecue sauce, cashews, pickled oninos
- 22 | v
- sous vide egg, smoked pork belly, mustard miso, scallions, ichimi
- 24 | v
- sous vide egg, crispy garlic, scallions
- 32
- olive oil, salt, pepper
- 18 | v
Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness | 20% gratuity will be added to parties of 6 or more | We respectfully ask that separate payments are limited to 4 or less per party | Please note that CanoeHouse does not accept cash payments | v: vegetarian, vegan or can be prepared as such