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THE RESTAURANT at HOTEL WAILEA " Top 10 Best Restaurants in Hawaii" - OpenTable Diner's Choice Awards SEE OUR MENU RESERVE TABLE

Our Philosophy

Discover the flavors of the islands in a traditional bistro setting with sweeping views of three Hawaiian Islands. The Restaurant at Hotel Wailea showcases its artistry with fresh, seasonal ingredients sourced from farmers and fishers throughout the region. Chef Zach Sato’s “culinary casual” fare reflects the best of the islands’ colors, scents, and tastes, and Relais & Châteaux has recognized the Maui-born chef as one of the rising culinary talents in the country.

From its perch on the hillside above South Maui’s Wailea resort area, the Restaurant at Hotel Wailea offers sweeping panoramic ocean views from the upper lanai and intimate dining under the stars in the garden.

Zach Sato, Chef de Cuisine

A Maui native with a fierce attraction to blending the best of culture and cuisine, Hotel Wailea’s chef de cuisine Zach Sato has cultivated an inimitable enthusiasm for showcasing Hawaii’s history and culture by working with generations of homegrown flavors, both present and past.

Chef Sato brings to The Restaurant at Hotel Wailea a belief system derived in sourcing the finest available ingredients as a means of crafting exceptional cuisine. Chef Sato utilizes seasonal, island-grown offerings and ingredients from the hotel’s own farming operation, and has forged and fostered close relationships with Hawaii’s farmers and artisans – a favorite is the Big Island staple Hirabara Farms with which he works closely to craft season-driven dishes.

“I aim to provide guests with not only a special dining experience but also a meal heightened with flavor fusions that are unexpected and executed perfectly,” said Chef Sato. “I take great care to ensure each dish is intentional and thoughtfully created around ingredients that are fresh and in season.”

Our Philosophy

Discover the flavors of the islands in a traditional bistro setting with sweeping views of three Hawaiian Islands. The Restaurant at Hotel Wailea showcases its artistry with fresh, seasonal ingredients sourced from farmers and fishers throughout the region. Chef Zach Sato’s “culinary casual” fare reflects the best of the islands’ colors, scents, and tastes, and Relais & Châteaux has recognized the Maui-born chef as one of the rising culinary talents in the country.

From its perch on the hillside above South Maui’s Wailea resort area, the Restaurant at Hotel Wailea offers sweeping panoramic ocean views from the upper lanai and intimate dining under the stars in the garden.

Zach Sato, Chef de Cuisine

A Maui native with a fierce attraction to blending the best of culture and cuisine, Hotel Wailea’s chef de cuisine Zach Sato has cultivated an inimitable enthusiasm for showcasing Hawaii’s history and culture by working with generations of homegrown flavors, both present and past.

Chef Sato brings to The Restaurant at Hotel Wailea a belief system derived in sourcing the finest available ingredients as a means of crafting exceptional cuisine. Chef Sato utilizes seasonal, island-grown offerings and ingredients from the hotel’s own farming operation, and has forged and fostered close relationships with Hawaii’s farmers and artisans – a favorite is the Big Island staple Hirabara Farms with which he works closely to craft season-driven dishes.

“I aim to provide guests with not only a special dining experience but also a meal heightened with flavor fusions that are unexpected and executed perfectly,” said Chef Sato. “I take great care to ensure each dish is intentional and thoughtfully created around ingredients that are fresh and in season.”

Menu

Menu

Four for $16 ~ Six for $20

KALUA PORK CROQUETTE

Unagi, Rice, Chili Pepper

HAWAIIAN AHI POKE CRACKER

Squid Ink, Ponzu Gel

SMOKED KONA KANPACHI

Brik Pastry, Yuzu, Dill

HALF-DOZEN OYSTERS  $24

Yuzu Kosho, Pickled Ogo

TORCHED AHI  $20

Brioche, Avocado, Tare

PICKLED KAMUELA BEETS  $17

Avocado, Sunflower, Rye Lavash

TAMIMI FARMS TOMATOES  $19

Burrata, Pickled Shallot, Salsa Verde

HIRABARA FARMS YOUNG KALE CAESAR  $19

Charred Grapes, Marcona Almonds, Baugna Cauda, Parmesan Reggiano

CHARRED TAKO  $21

Watercress, Macadamia Nut Romesco

HAMACHI TATAKI  $26

Heart of Palm, Avocado, Finadene

TRUFFLE RISOTTO  $21

Ali’i Mushrooms, Truffle Butter, Parmesan Reggiano

CHILLED PRAWNS  $19

Haiku Tomato Gazpacho, Baby Corn, Compressed Watermelon

HUDSON VALLEY FOIE GRAS  $29

Green Papaya, Pineapple, Smoked Brioche

STEAMED LOCAL FISH  $46

Bok Choy, Olena Nam Pla

HOT SMOKED ORA KING SALMON  $44

Cauliflower, Green Garlic, Ali’i Mushrooms, 25 yr. Balsamic

PAN ROASTED DIVER SCALLOPS  $48

Braised Daikon, Charred Corn, XO Sauce, Miso Hollandaise

KING CRAB SPAGHETTI $41

House Made Pasta, Pickled Fresno, Lemon

COLORADO LAMB SHANK  $59

Cannellini Beans, Broccolini, Dates, Mac-Nut Gremolata

GLAZED DUCK BREAST  $42

Curried Cauliflower, Fennel & Apple

KONA LOBSTER  $62

1 ¼lb Lobster, Knuckle Fried Rice, Lop Cheong, Tempura Asparagus

AMERICAN WAGYU SHORT RIB  $60

Smoked Garlic & Potato Purée, Cipollini, Haricot Vert, Pickled Mustard Jus

VADOUVAN BRAISED GREEN LENTILS  $39

Grilled Summer Squash, Currants, Za’atar

HAWAIIAN MOLTEN LAVA

Chocolate Lava Cake, Honey Marshmallows, 151 flambée

PAVLOVA

Lime Curd, Guava Hibiscus Sorbet, Honey Foam

MANGO COCONUT

Whipped Lilikoi Ganache, Valrhona Passion Inspiration, Tropical Fruit

MISO CHOCOLATE

Hazelnut Sponge, Milk Chocolate Cream, Cocoa Nib

ENTRÉES

ISLAND FRUIT BOWL  $16

Assorted fresh tropical fruit

TUTU’S PANCAKES  $23

Roasted Hali’imaile pineapple, coconut whipped cream

TWO EGGS ANY STYLE  $22

Applewood smoked bacon, dill and chive latkes, multi-grain toast

CHEESE OMELET  $22

Cheddar cheese, dill and chive latkes

MARKET VEGETABLE & EGG WHITE OMELET  $23

Local vegetables, feta, dill and chive latkes

LOCO MOCO  $25

Snake River Farms Kobe beef, mushroom potato croquette, fried eggs, gravy

KALUA PIG BREAKFAST BURRITO  $24

Eggs, potato, pinto beans, cheddar, avocado ranch, salsa

AVOCADO TOAST  $22

Multigrain toast, grilled avocado, Dukkah, marinated tomato, baby greens, mustard vinaigrette

EGGS BENEDICT

Variations: Spinach & Mushroom $22, Duroc Ham $20, and Smoked Salmon $23

SIDES

YOGURT & GRANOLA PARFAIT  $8

DILL AND CHIVE LATKES  $5

APPLEWOOD SMOKED BACON  $6

CHICKEN SAUSAGE  $6

SALMON LOX  $8

ONE EGG  $4

TOAST  $3

HOUSEMADE PASTRY BASKET  $13

HOUSEMADE PASTRY  $5 (Banana Muffin, Croissant, or Fruit Scone)

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THE RESTAURANT at HOTEL WAILEA

555 Kaukahi St., Wailea, HI 96753
(808) 879-2224
therestaurant@hotelwailea.com

Culinary Director: Chef Chris Kajioka
Chef de Cuisine: Chef Zach Sato

Breakfast: 7:00am–11:00am
Dinner: 5:00pm–9:00pm

The Restaurant at Hotel Wailea on FacebookThe Restaurant at Hotel Wailea on Instagram

JOIN OUR VIP LIST

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THE RESTAURANT at HOTEL WAILEA

555 Kaukahi St., Wailea, HI 96753
(808) 879-2224
therestaurant@hotelwailea.com

Culinary Director: Chef Chris Kajioka
Chef de Cuisine: Chef Zach Sato

Breakfast: 7:00am–11:00am
Dinner: 5:00pm–9:30pm

The Restaurant at Hotel Wailea on FacebookThe Restaurant at Hotel Wailea on Instagram

JOIN OUR VIP LIST

* indicates required
/ ( mm / dd )
/ ( mm / dd )

THE RESTAURANT at HOTEL WAILEA

555 Kaukahi St., Wailea, HI 96753
(808) 879-2224
therestaurant@hotelwailea.com

Culinary Director: Chef Chris Kajioka
Chef de Cuisine: Chef Zach Sato

Breakfast: 7:00am–11:00am
Dinner: 5:00pm–9:30pm

Careers at The Restaurant at Hotel Wailea

JOIN OUR VIP LIST

* indicates required
/ ( mm / dd )
/ ( mm / dd )
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