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CanoeHouse

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Long before its reputation as the premier dining destination among the Hawaiian islands, CanoeHouse stood as a canoe storage site where Duke Kahanamoku and Babe Ruth sought respite in the idyllic beaches surrounding the soon-to-be restaurant. Opening its doors in 1989, CanoeHouse has since become a gathering place for generations of friends, families and neighbors. Featuring thoughtful, seasonal dishes that celebrate Hawaii’s landscape, as well as its farmers and purveyors.

  • 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

CanoeHouse Executive Chef

Rhoda Magbitang

Chef Rhoda brings a rich island heritage to Hawai’i. Her culinary experience dates back to her childhood, growing up in the Philippines where she cooked for her five siblings as part of her daily chores. She later went on to work for world-renowned chefs including José Andrés and Josiah Citrin, quickly establishing herself as a leader in the industry. She ascended the ranks to become Executive Chef at two of the most iconic hotels in Los Angeles: The Chateau Marmont and Petit Ermitage. Recently, Magbitang was featured on the PBS docuseries “Hope in the Water”, spotlighting her collaboration with a local aquafarm in Santa Barbara and her creative use of uni and abalone as sustainable ingredients. Her passions for sustainability and local culture inspire her creative yet approachable take on cooking. “CanoeHouse has an incredibly rich history, both in the culinary world and in the local community,” says Chef Rhoda. “I feel honored and excited to contribute in a meaningful way – and to start sourcing some incredible local ingredients from the Big Island!”

CanoeHouse Executive Chef

Rhoda Magbitang

Chef Rhoda brings a rich island heritage to Hawai’i. Her culinary experience dates back to her childhood, growing up in the Philippines where she cooked for her five siblings as part of her daily chores. She later went on to work for world-renowned chefs including José Andrés and Josiah Citrin, quickly establishing herself as a leader in the industry. She ascended the ranks to become Executive Chef at two of the most iconic hotels in Los Angeles: The Chateau Marmont and Petit Ermitage. Recently, Magbitang was featured on the PBS docuseries “Hope in the Water”, spotlighting her collaboration with a local aquafarm in Santa Barbara and her creative use of uni and abalone as sustainable ingredients. Her passions for sustainability and local culture inspire her creative yet approachable take on cooking. “CanoeHouse has an incredibly rich history, both in the culinary world and in the local community,” says Chef Rhoda. “I feel honored and excited to contribute in a meaningful way – and to start sourcing some incredible local ingredients from the Big Island!”
When you can't choose which dish sounds best, order several and share with the table
Catch extraordinary sunsets from the deck to the lawn, where fire pits illuminate priceless moments shared between loved ones
Elevate every dining experience with prime views of the Pacific Ocean
CanoeHouse pays homage to the spirit of Hawai'i through dynamic dishes and vintage-inspired motifs
Hawai'i-inspired libations include everything from ube espresso martinis to CanoeHouse mai tais
From dinners for two to large gatherings, every occasion at CanoeHouse is steeped in hospitality