For elegant light bites and mesmerizing water views, relax at The Sandbar, in Sheraton Maui’s expansive lobby area. Anyone is invited, so just walk right in and order a creamy Ube the One cocktail and signature I’a Ekolu Fish 3 Ways dish. This is where chef Cooper shines once again, elevating Hawaiian seafood to its rightful seat of glory.
First, he says, “We use Hamachi, which is rich and sweet in flavor, and soak it in fresh local lime juice, letting the acid cook the fish.” It’s garnished with yuzu pearls, local sweet potato, Fresno pepper, avocado, and cilantro, then served with leche de Tigre. “The second fish is our ahi poke,” he shares, “made simply with sesame oil, ogo, local green onion, sea salt, and Inamona, also known as Kukui nuts, which offer a rich, nutty, and savory flavor.” And finally, the third fish in the trio is Kampachi poisson cru, described as “a bit milder and leaner than hamachi, which is a nod to a Polynesian national dish of Tahiti, and for that, we marinate the fish in lime juice again to cook it, drain it, and dress it with coconut cream, bell peppers, avocado, and cilantro.”
The Kaanapali restaurants on this list are my personal favorites, but you can find dozens more dining options and ways to support the local Maui community through the Kaanapali Beach Resort Association. As Roy Yamaguchi, the James-Beard Award recipient and director of the Culinary Institute of the Pacific, shared, “… supporting local restaurants, farms, small businesses, and hospitality workers remains one of the most meaningful ways visitors can help.”
Dining and Cooking