Menu

CanoeHouse

  • Signature oceanfront restaurant with Japanese-inspired dishes

  • Open nightly from 5-9PM

  • Advanced reservations recommended

  • For outside guests, CanoeHouse accepts reservations up to 2 weeks prior to the reservation date

Dinner

Edamame

  • maldon sea salt, shichimi, lemon
  • 10

Kahuku Corn "Ribs"

  • soy, shichimi, white truffle oil
  • 14

Blistered Shishito Peppers

  • maldon sea salt
  • 14

Crispy Maitake Mushrooms

  • lime, salt, pepper
  • 16

Oysters

  • sweet onion tosazu, chili pepper water
  • 6 each

Hokkaido Scallop Sashimi

  • aji yuzu kosho dashi, ikura, shiso oil, black lava salt, ogo
  • 30

Poke Style Sashimi

  • cucumber, white onion, crispy garlic, alaea salt, ogo

  • tuna | 32

  • kona kanpachi | 32

Warayaki

  • hay smoked & seared, wasabi soy, mustard miso

  • tuna | 32

  • kona kanpachi | 32

  • wagyu | 56

Beef and Foie Gras Gyoza

  • chili ponzu
  • 24

Wagyu Tataki

  • roasted jalapeño ponzu, chili oil, shaved onion, shiso
  • 54

Lobster Tempura

  • alabama white bbq, cabbage slaw
  • 38

Alaskan King Crab Leg

  • black truffle crust, scallion
  • 76

Shokupan Pull Apart Bread

  • buttered and salted
  • 16

Tomatoes and Eggplant

  • shaved hearts of palm, pea shoots, dashi, soy, bonito
  • 28

Kekela Farms Mixed Greens

  • yuzu truffle dressing, parmesan, black pepper
  • 24

Cucumber and Kale Sunomono

  • sweet vinegar, sesame, lemon
  • 20

Broiled Big Island Hearts of Palm

  • tomatillo, roasted jalapeño, avocado, cilantro
  • 31

Radish Salad with Crispy Salmon Skin

  • roasted nori, wasabi mayonnaise, sweet vinegar
  • 32

Ahi Tataki Kale Salad

  • kombu, tosazu, purple cabbage, crispy chili garlic
  • 42

Roasted Head-On Kauai Shrimp

  • garlic butter, yuzu soy, shichimi
  • 42

Seared Scallops

  • honey maple miso, sweet soy, candied macadamia nuts, maitake
  • 53

Misoyaki Salmon

  • local tatsoi, lomi cherry tomato
  • 67

Steamed Clam Nabe

  • dashi soy, oyster mushroom, smoked pork belly
  • 36

Local Fresh Catch

  • tosazu, scallion relish, blistered tomatoes
  • 48

Broiled Kona Kanpachi

  • yuzu kosho, dashi, lime, mitsuba, ali’i mushroom
  • 58

Grilled Whole Keahole Lobster

  • lobster miso butter, finger lime
  • 86

Smoked Pork Jowl

  • cabbage, mustard miso
  • 58

Colorado Lamb Chops

  • fresh chevre, rosemary miso vinaigrette, roasted root vegetables
  • 78

Koji Marinated Big Island Chicken

  • balsamic teriyaki
  • 46

8oz Prime Tenderloin Steak

  • au poivre, herb butter, roasted local vegetables
  • 98

24oz Prime Ribeye Steak

  • roasted vegetables, dipping sauces
  • 152

16oz Dry Rubbed New York Steak

  • braised rainbow chard, hawaiian sea salt
  • 114

Wagyu Ribeye

  • roasted vegetables, dipping sauces
  • 30 per ounce | 40 supplement for my menu

Sides

Roasted Vegetables

  • olive oil, salt, pepper
  • 16

Assorted Mushrooms

  • hamakua, shimeji, oyster mushroom, roasted macadamia ponzu
  • 16

Roasted Potatoes

  • slow cooked egg, smoked pork belly, mustard miso, scallions
  • 24

Tatsoi and Oyster Mushroom

  • dashi, sake, garlic
  • 16

Garlic Fried Rice

  • slow cooked egg, crispy garlic, scallions
  • 25

Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness | 18% gratuity will be added to parties of 6 or more