Kō delivers an amazing mix of service, setting, and menu focus. The open-air layout offers a comfortable upscale vibe. Staff ( Bryan and Peni ) were friendly, attentive, and perfect for the evening - would highly recommend! The menu reflects local ingredients, with thoughtful updates from Chef Matt. We got to try a lot of the menu and I was stuffed.
Good accessibility, suitable for small and large groups. Expect $50–100 per person. Great for locals hosting guests or celebrating special occasions. They offer Kamaʻāina which is rare to find at such a high end restaurant!
Estela de la cruz
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October 26, 2025
Chef Matt De La Cruz (no relation🫣) hit a home run with new menu that's very delicious and is connective with Hawaii and its fruits and bounty. Delicious steamed fish, wagyu steak and an unbelievably delicate strawberry ice dessert to end the meal. Their Mai Tai was different and strong, and was served in a tall glass. The table setting upon arrival has a lovely wooden table setting that focuses on the Valley Isle. I have a total yearn to return to Ko!
Levi Richards
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October 29, 2025
Best meal I’ve ever had at a resort. Service phenomenal as well. Very impressive. Roland and Kristina took great care of us! 5 stars.
Alex Masterson
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May 15, 2025
Food was delicious and well-presented. Our top items were the honey lavender shrimp, short ribs (delicious in every iteration across the Kea Lani hotel offerings), and the fresh catch. Octopus appetizer was good, but not great. Tempura lobster was good, but very one-dimensional. Fresh catch, short ribs, and octopus represented in attached photos. I will note that the fresh catch rivaled Mama’s Fish House in terms of quality of the fish, preparation, and overall experience.
Maui World Travelers
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August 24, 2025
IMO, Ko's menu got a whole lot better under their new chef.
ATMOSPHERE:
Located poolside in the Fairmont Kea Lani. The open air restaurant features trendy decor, spacious booths, high tops, regular tables, and odd bar seating that's split in half; one half of the circular bar is traditional seating while the other half sits on the floor below about 4 steps down, giving diners privacy but no view of anything besides the wall holding up the bar counter.
BEVERAGE:
Afternoon Ti
Vodka-based mojito-like cocktail.
FOOD:
Their old menu was overpriced, underwhelming Filipino cuisine. Not anymore!
Ahi on the Rock
Cook it yourself fresh tuna pieces on a blazing hot rock. Very good.
Ahi Tataki on Shrimp Toast
Flavorful with nice textures.
Chilled Bang Bang Chicken & Somen Noodles.
Tasty & refreshing.
Lavender Honey Crispy Shrimp
Traditional dish. Crispy and not overly sweet.
Paniolo Bone-In Ribeye
Great flavor!
SERVICE:
Consistently good.
TIP:
They're currently closed for renovations as of this review.
Kō delivers an amazing mix of service, setting, and menu focus. The open-air layout offers a comfortable upscale vibe. Staff ( Bryan and Peni ) were friendly, attentive, and perfect for the evening - would highly recommend! The menu reflects local ingredients, with thoughtful updates from Chef Matt. We got to try a lot of the menu and I was stuffed. Good accessibility, suitable for small and large groups. Expect $50–100 per person. Great for locals hosting guests or celebrating special occasions. They offer Kamaʻāina which is rare to find at such a high end restaurant!
Chef Matt De La Cruz (no relation🫣) hit a home run with new menu that's very delicious and is connective with Hawaii and its fruits and bounty. Delicious steamed fish, wagyu steak and an unbelievably delicate strawberry ice dessert to end the meal. Their Mai Tai was different and strong, and was served in a tall glass. The table setting upon arrival has a lovely wooden table setting that focuses on the Valley Isle. I have a total yearn to return to Ko!
Best meal I’ve ever had at a resort. Service phenomenal as well. Very impressive. Roland and Kristina took great care of us! 5 stars.
Food was delicious and well-presented. Our top items were the honey lavender shrimp, short ribs (delicious in every iteration across the Kea Lani hotel offerings), and the fresh catch. Octopus appetizer was good, but not great. Tempura lobster was good, but very one-dimensional. Fresh catch, short ribs, and octopus represented in attached photos. I will note that the fresh catch rivaled Mama’s Fish House in terms of quality of the fish, preparation, and overall experience.
IMO, Ko's menu got a whole lot better under their new chef. ATMOSPHERE: Located poolside in the Fairmont Kea Lani. The open air restaurant features trendy decor, spacious booths, high tops, regular tables, and odd bar seating that's split in half; one half of the circular bar is traditional seating while the other half sits on the floor below about 4 steps down, giving diners privacy but no view of anything besides the wall holding up the bar counter. BEVERAGE: Afternoon Ti Vodka-based mojito-like cocktail. FOOD: Their old menu was overpriced, underwhelming Filipino cuisine. Not anymore! Ahi on the Rock Cook it yourself fresh tuna pieces on a blazing hot rock. Very good. Ahi Tataki on Shrimp Toast Flavorful with nice textures. Chilled Bang Bang Chicken & Somen Noodles. Tasty & refreshing. Lavender Honey Crispy Shrimp Traditional dish. Crispy and not overly sweet. Paniolo Bone-In Ribeye Great flavor! SERVICE: Consistently good. TIP: They're currently closed for renovations as of this review.