The Kahili Restaurant welcomes you to enjoy our exciting location tucked away in the West Maui Mountains. A favorite meeting place where visitors and residents relax. The dining room and the lanai over look our amazing 18-hole golf course with spectacular views of the ocean and Haleakala Mountain.
We are open for lunch every day with an extensive menu of salads, sandwiches, main dishes, and specials at affordable prices. Ample parking, wheel chair accessible, and Keiki menu make Kahili Restaurant very comfortable for families.
Watch our scrumptious buffet!
Kahili Restaurant won the following awards:
A good reason to come to our scrumptious two famous buffets, All-You-Can-Eat Sunday Brunch Buffet and Friday Night Prime Rib & Seafood Buffet, are legendary.
We are also available for private parties, wedding rehearsals and receptions.
Kahili Restaurant Prime-Rib-&-Seafood Buffet is back!
Draws in dozens of locals
January 14, 2010 by Carla Tracy, Dining Editor
Locals sure know how to sniff out a great food deal. It was certainly evident last Friday evening at Kahili Restaurant on the golf course in Waikapu.
People arrived in droves from 5:30 to 8:30 p.m. to sink their teeth into the recently resumed prime-rib-and-seafood buffet of the all-you-can-eat kind.
"This has been Chef Eddie's dream to open dinner in the evening," says Kahili Golf Course's president and chief operating officer, Kenny Kenzaki, as he stopped by our table. "I was skeptical at first that we could fill the seats. But by the third week we offered it, we served 180 people. It's good, quality food and many residents are coming here."
Longtime Restaurant Manager Grace Mallo agrees. "We took a break over the holidays and this is the first evening we resumed it," she says. "We recommend reservations because it's so successful."
We found out why last week. Not only are there action stations with chefs carving roasted prime rib of beef, served with au jus and creamy horseradish, but there are two types of crab preparations as well.
Pile your plate with steamed crab legs and dip them in lemon and drawn butter. Or crunch snap-and-eat cold crab legs from the seafood-on-ice station and add tiger shrimp with cocktail sauce, tako and tomato poke, and ahi poke with onions and shoyu.