With a stay at The Ritz-Carlton, Kapalua in Lahaina (Kapalua), you'll be minutes from D.T. Fleming Beach Park and Kapalua Beach. This 5-star resort is within close proximity of Kapalua Golf Resort Bay Course and Napili Bay.
Make yourself at home in one of the 463 air-conditioned rooms featuring refrigerators and iPod docking stations. Your bed comes with down comforters and Egyptian cotton sheets. Rooms have private lanais where you can take in beach and golf course views. LCD televisions with cable programming provide entertainment, while complimentary wireless Internet access keeps you connected. Private bathrooms with separate bathtubs and showers feature rainfall showerheads and double sinks.
Rec, Spa, Premium Amenities
Dip into one of the 3 outdoor swimming pools or 2 spa tubs and enjoy other recreational amenities, which include an outdoor tennis court. This resort also features complimentary wireless Internet access, concierge services, and gift shops/newsstands. The complimentary beach shuttle makes getting to the surf and sand a breeze.
Enjoy a meal at one of the resort's dining establishments, which include 5 restaurants and a coffee shop/café. From your room, you can also access 24-hour room service. Relax with your favorite drink at a beach bar or a poolside bar.
Business, Other Amenities
Featured amenities include a business center, limo/town car service, and an Internet point. Event facilities at this resort consist of conference/meeting rooms, small meeting rooms, and a ballroom. A roundtrip airport shuttle is complimentary (available on request).
Behind Tokoname's dark-wood storefront and rustic carved sign, chefs craft of authentic Japanese fare by the light of hanging lanterns. Sushi standards such as ahi tuna nigiri and shrimp tempura share table space with more exotic seasonal items, including abalone and monkfish liver. Patrons can also opt to wash down meals with a round of sake cocktails or a beer tower for the table. During lunches at the Manoa location, chefs also drizzle chicken in homemade teriyaki sauce.
For more than 35 years, Kobe Steak House's skilled master chefs have fired seafood, meat, and vegetarian fare on tableside griddles—or teppans—right in front of captivated patrons. Pulling from a pantry stocked with tender aged beef, Nova Scotia scallops, cold water lobsters, and garden-fresh vegetables, these teppanyaki artists dazzlingly toss their ingredients and cookery tools into the air as they sear dishes such as teriyaki chicken or Emperor steak. Diners can also dig their chopsticks into sushi selections, including fresh cuts of daily-caught Hawaiian maguro sashimi.
When they're not watching the chefs helm a thrilling knife show, guests can cast their gaze upon the antique décor of a 300-year-old fisherman kimono, emperor dolls, fine porcelain hibachis, and steak-sauce bottles from the Edo period.
Odoriko Restaurant has reaped the delectable harvest of the sea and transformed it into stylish Japanese cuisine for almost 40 years. A crew of seasoned chefs slice seafood and twirl it into rolls, such as the Odoriko roll with salmon, squid, avocado, and tuna ($9.95). King clam holds court over the sashimi menu ($25), leading the octopus ($12.50), aji ($11.50), and other sea creatures in the war against cooking. Nabemono, or hot-pot dishes, invite diners to brandish culinary gadgets and sear their choice of meat, vegetables, and Odoriko's handmade tofu at their tables ($35+). Nine varieties of sake headline the vast drink menu, which also includes shochu, a distilled traditional Japanese liquor ($6.95+ per glass). Odoriko extends a sharable party menu to groups of four or more, who may transform their conviviality into a full-fledged bash in a private room complete with karaoke and nearly endless renditions of "Endless Love."
According to psychologists, the color red makes people hungry. So it's no wonder that Rakuen Lounge’s combination of vibrant, crimson tabletops and artistically plated sushi consistently incites stomach rumbles. Here, the chefs design their quirky specialty rolls with organic ingredients and a knowing wink: their caterpillar roll arrives adorned with jewel-toned red eyes and micro greens doubling as antennae, creating a presentation that was oohed and ahhed over by Non Stop Honolulu’s Tracy Chan. Bartenders congregate in the center of the dining room at a square-shaped bar where they shake up signature martinis with sake and yuzu, fresh fruit juices, and other seasonal ingredients procured from local vendors rather than intergalactic grocery store chains.
Beneath Corner Kitchen’s logo lies the phrase, “The Musician’s Playground,” a reference to the live, local performers featured almost every night. But while the musicians jam out front, the chefs in the kitchen are busy creating a menu infused with Asian flavors, from sushi and chicken teriyaki to boneless short ribs in a house marinade. Oftentimes, chefs even create their specials based on requests from the musicians. Special desserts—often baked on the fly—round out meals with decadent bites that may include french apple tart, pecan pie, or cherries jubilee, so named for including only the happiest of cherries in each dish.