EAT + DRINK

KŌ regional cuisine

MORIMOTO MAUI japanese cuisine

THE BIRDCAGE BAR tapas & cocktails

THE RESTAURANT AT HOTEL WAILEA regional cuisine

HUMBLE MARKET KITCHIN island-inspired

ROY‘S KAANAPALI asian fusion

MĀLA OCEAN TAVERN island inspired DUCKINE asian fusion TAVERNA italian cuisine JAPENGO asian fusion & sushi

LEODA'S KITCHEN & PIE SHOP café & pie shop

STAR NOODLE asian cuisine

FLEETWOOD'S ON FRONT ST. seafood & american cuisine MAMA'S FISH HOUSE seafood

Snapping the QR code on any guide page will take you there in the Savvy360 app.

› OPEN DAILY FOR LUNCH & DINNER

› SUNDAY BRUNCH WEEKLY 11AM-2PM

› COMPLIMENTARY VALET PARKING

While pineapple and coconut define Hawaiian cuisine for many, the truth behind the matter is a narrative of deep-seated, far-reaching culture that begins with kō, or sugarcane in Hawaiian. During Hawai‘i’s sugarcane plantation era, people journeyed from around the world to work in the fields bringing with them familial recipes to test out with local vegetables, meats and seafoods. It was this revolution that catalyzed today’s Hawaiian cuisine as we know it and serves as the drive behind the Fairmont Kea Lani’s Kō. Executive Chef Aris Aurelio recently took the helm after having worked in the resort’s kitchens since 1994. Drawing inspiration from his Filipino roots and Maui upbringing, Chef Aris blends traditional flavors with innovative elegance, as showcased in his signature Seafood Lau Lau, a surf take on a turf (typically pork) classic. This culinary intention translates across Kō’s entire menu—one rich with flavor, meaning and finesse.

When asking someone what their last meal would be, sushi will be the without-pause response nine times out of ten. There’s just something about the incomparable taste of fresh fish, sweet and tangy sushi rice, and some sort of fatty sauce drizzled lighthanded over the top. And while Hawai‘i’s corner-marts are famous for serving beyondthe-par sushi rolls, the Iron Chef’s restaurant Morimoto Maui at the Andaz Maui at Wailea Resort swiftly divides the line between sushi and sushi that is an artform. In both appearance and in taste, the offerings of cold and hot appetizers, entrees, sashimi and maki connote excellence—California Rolls made with real snow crab, ishi yaki buri bop with fresh yellowtail, and the tuna pizza, a crowd pleaser to be sure. While savoring Japanese cuisine at its finest, Morimoto Maui is positioned with 180° ocean views unintentionally (or not) serving as a reminder of just how fresh the meal ahead of you promises to be.