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 | Seating not available between 6-7PM
Advanced reservations recommended
外部のお客様の場合、カヌーハウスの予約は予約日の60日前まで受付可能
カヌーハウスはキャッシュレスでご利用いただけます | ハラニはキャッシュレスでご利用いただけます
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!”
