LOCATION, LOCATION, LOCATION! THE CANOEHOUSE RESTAURANT AT MAUNA LANI RESORT – AUBERGE RESORTS COLLECTION IS WHERE WORRIES MELT INTO THE BLUE PACIFIC LIKE THE SINKING SUN THAT PAINTS THE EVENING HORIZON.

Situated along the famed Kohala Coast, where humpback whales cavort offshore during winter months, the stand-alone CanoeHouse offers an airy, indoor-outdoor space. The restaurant sprawls to an emerald lawn flanking the beach and spectacular vistas. The vibe is casual chic and comfy with palm trees swaying in the breeze, tiki torches ushering in nightfall and firepits offering a warming glow.

Not to be outdone by the unparalled ocean views, the farm-to-table menu is the creation of Matt and Yuka Raso, the chef and GM duo dazzling diners with delicious food and warm hospitality. A Canadian transplant who has worked in Dallas, Miami and Honolulu, chef Matt trained under world-renowned chef Nobu Matsuhisa and had the privilege to wow dignitaries with his fare, including Presidents Obama and Clinton.

Open nightly for dinner, patrons can arrive in time to catch the sunset and enjoy a curated cocktail at the bar, nestled just inside the open-walled restaurant. Mai Tai lovers will appreciate the Lani Tai, concocted with the Big Island’s Kuleana Nanea Aged Rum distilled with heirloom sugar cane and perfected with house-made Macadamia Nut Orgeat. Beside local favorites, fine beer offerings include the refreshing Japanese Hitachino White Ale. Choose from over 125 varieties of spirits with a large selection of tequilas and whiskeys. The impressive wine list, with over 350 selections, was curated by CanoeHouse sommelier Ben Brinton.

A fun appetizer is the Warayaki with its standout presentation. Choose from fresh fish or wagyu beef that’s hay-smoked and seared on your tabletop grill. What a way to whet the appetite and keep the conversation going! A newer appetizer is the Shokupan Pull Apart Bread—think bread meets buttery croissant.

Salad lovers will relish the unusual Radish with Crispy Salmon Skin that’s adorned with roasted nori, wasabi mayo and sweet vinegar or the Grilled Big Island Heart of Palm with tomatillo, ripe avocado, jalapeno and cilantro.

A signature entree is the Smoked Pork Jowl, which arrives fragrant and piping hot in a cast iron pot. Inside is succulent, sweet meat covering a bed of soft, savory cabbage and caramelized onions. It’s a generous portion of total comfort food. Another is the Kona Kampachi, a dish Chef is proud of.

“It’s locally sourced and caught fresh daily,” he details. “I use the belly and the collar of the fish, which are the most flavorful and rich parts. We share them in a way that’s fun and inviting for the guest, serving almost half of the entire fish.”

Also available are Kona’s own Grilled Whole Keahole Lobster accompanied by luscious finger lime, prime rib prepared two ways, fresh local catch, crab and Koji-Marinated Big Island Chicken.

In addition to ordering off the menu, diners can opt for the nightly “MY” menu, named after Matt and Yuka. The five-course, prix-fixe offering that changes weekly.

“It’s a great way to taste our favorite dishes on the menu with some surprises,” shares chef Matt. “Guests can expect starters like oysters and a walk through the menu, ending with a beautiful dessert.”

New pastry chef Helen Hong makes chocolate flourless cake special using liliko‘i, chocolate coffee streusel, Kona Coffee ice cream and cocoa nibs.

The CanoeHouse is open from 5 to 9 nightly. Call (808) 885-6622 or book at opentable.com.