On Wednesdays and Thursdays, we pause our lunch service at 4pm and resume at 4:30pm for sunset service. Both reservations and walk-ins are welcome. On Fridays and Saturdays, the dining room closes at 3pm and dinner reservations begin at 5:30pm
Kō, which translates to sugarcane in Hawaiian, is inspired by the sugarcane plantation era, a time when people from around the world came to the Hawaiian Islands to work in the sugarcane fields. The plantation workers brought recipes and cooking techniques from home, while utilizing the ingredients available to them in the islands. This culinary evolution eventually developed into what is now considered modern Hawaiian cuisine. In 2012, Kō's concept was brought to life by the esteemed Chef Tylun Pang. Chef Pang passionately led and developed Kō into a cultural melting pot that best represents Hawaiian-style cuisine. The expansive menu features island family recipes that have been passed down for generations - including Hawaiian, Chinese, Filipino, Portuguese, Korean, and Japanese favorites.
Situated in the heart of Ka’ana Kitchen’s open-air styled kitchen, we invite you to immerse yourself in our exclusive dining experience. Interact with our chefs as they thoughtfully curate a customized 6-course menu of fresh, local ingredients to stimulate your sense of adventure. To enhance the experience even more, we have the option to add wine pairings to each course, hand selected by our expert sommelier. This exclusive experience is limited to seating’s at 6:00pm, 6:15pm and 6:30pm Tuesday - Saturday.Maximum of 4 guests per party. Chef’s Table: $195/personWine Pairings: Premier Cru – a selection of our favorite wines from off the beaten path – creating a journey of discovery & delight +$125/personGrand Cru – exclusive selection of hard to source, hard to replace but very easy to love wines +$250/personExecutive Chef: Ritchard Cariaga | Chef de Cuisine: Chance SavellDue to limited seating, there is a 24-hour cancellation policy and $75/person cancellation fee.
