Location: Kahului
Top Restaurants in Kahului
Top Things to do in Kahului
Hawaii, United States Food Guide: 4 International food Must-Eat Restaurants & Street Food Stalls in Kahului
Find out what International restaurants to try in Kahului. Kahului is a census-designated place (CDP) on the island of Maui in the U.S. state of Hawaii. It hosts Maui's main airport (Kahului Airport), deep-draft harbor, light industrial areas, and commercial shopping centers. The population was 26,337 at the 2010 census. Kahului is part of the Kahului-Wailuku-Lahaina Metropolitan Statistical Area which includes nearby Wailuku and the town and former whaling village of Lahaina.
Things to do in Kahului
1. Da Kitchen
Overall Ratings
4 based on 1906 reviews
What do you get when you combine raw creativity with authentic Hawaiian cuisine? The answer to this question will become clear as soon as you order a meal at Da Kitchen. From the Chicken Katsu Plate to the Hawaiian Plate, our local ethnic cuisine is truly
Reviewed By rckndad
Nice place that offers the options of take out or eat in. The food and service were both excellent. The staff was extremely helpful and pleasant. We would recommend this place for anyone looking for a good meal.Thanks so much for the kind review! We're always doing our best to take great care of you. Hope you'll come back to us next time you're on the island!Mahalo,Keala Richards, General Manager
2. Tante's Island Cuisine
Overall Ratings
4 based on 400 reviews
Reviewed By robertdX4400QY
This great local and Filipino style restaurant serves up some good breakfast and lunch dishes and a decent price. They serve up classic breakfast offerings, local favorites, as well as some classic Filipino fares.The food was all prepared fresh and from time of order to serving came at a good speed. Everything was nicely plated and the coffee kept pouring. It was well staffed, so attentive service was of no issue. The grab a menu and self seating made for a quicker dinning experience and very desirable while on vacation and just wanting to get in and out for our site seeing on the island after we ate.Enjoyed 3 mornings of different dishes each day. Some unique dishes that we enjoyed were the Shrimp and Ahi Fried Poke Eggs Benedict which were basically a eggs benedict with a side of fried poke which was very good. I really enjoyed the Luau Omelette with the kalua pork filling and a side of lomi lomi salmon which I put on top of the omelette like salsa. One tip I have is pass on the country potatoes and ask for a fruit cup substitute. It balanced things out much better. If you want to try the Filipino dishes, don't worry, they are not weird and very tasty. The Longanisa Fried Rice with eggs on top was great and the a couple others that are different, but not all that strange, so take a change and enjoy the different flavors.However, if you need to play it safe, the Crabcake & Avocado Eggs Benedict and the Salmon Bagel Sandwich are good as well. They also offer the traditional griddle items as well such as pancakes.All the staff are very friendly and attentive. It isn't fine dinning, but a good restaurant that beats Denny's any day. This was our second experience at this restaurant after 5 years from our last vacation in Maui and it has held up which is nice to see as a lot small independent restaurants don't last over time.I do recommend this place and look forward to eating there again when ever we return to Maui next.
Most Popular Hawaiian food in Kahului, Hawaii, United States
3. Brigit & Bernard's Garden Cafe
Overall Ratings
4 based on 102 reviews
Reviewed By S3056YMsusanm
Five star for food, fresh and very delicious and for excellent service from Sarah!Interesting spur of the moment lunch, on Maui at a German Restaurant in the middle of an industrial area, eating a Greek salad while listening to Reggae music!!Very relaxing, cozy place, reminds us of being in Germany!We will definitely be back! Love the dark German beer also!Handicap accessible.
Hawaii, United States Food Guide: 10 Sushi food Must-Eat Restaurants & Street Food Stalls in Kahului
4. Class Act
Overall Ratings
5 based on 24 reviews
Reviewed By MauiWorldTravelers
Class Act is the name of the dining room of the Maui Culinary Academy, the culinary program at the University of Hawaii Maui College campus. The students learn both back and front-of-the-house skills over 16 weeks, and also get to experience working in a real world restaurant setting with paying guests, which is Class Act.We attended their December 2016 semester finale 6-course dinner complete with wine pairings. It started with a tour and mingling of the garde manger kitchen where the students were preparing and serving hors d'oeuvres from five different stations, which included chicken satay, deviled eggs, beef tataki, pate grand-mere, and smoked salmon pizza. I had to contain myself as I was starting to get full off of these delicious starters alone! ATMOSPHERE:The dining room and kitchen are located on the second level of the Pa'ina Building on the UHMC campus, which also houses the school's diverse cafeteria on the lower level. The dining room is modeled like a traditional restaurant with host stand, configurable table seating, bar, and kitchen. High ceilings and big windows bestow airiness.BEVERAGE:Not being a fan of wine, I brought a cooler of beer. Sorry, no wine review.COURSE 1:Salmon Tartar - Sliced discs of raw salmon were paired with blinis (tiny, thin pancakes) and served with a dollop of sour cream, American caviar, and a side mixture of diced herbs and hard boiled eggs for sprinkling. Subtle, smooth, and very fresh & light.COURSE 2:Seared Diver Scallop & Kauai Prawns - Holy bageezuz, the saffron seafood broth with melted leeks and confit tomatoes it sat in was simply divine. The scallop was perfectly seared and the shrimp cooked perfect. I almost did the bowl to lip thing.COURSE 3:Hickory Smoked Duck Breast - The slices of breast were super moist with a texture similar to filet and sprinkled with a little sea salt. A half wreath of diced butternut squash, greens, and cranberries in a bacon maple dressing garnished the plate. Very nice mixture of savory and sweet flavors.COURSE 4:Herb & Mustard Crusted Lamb Rack - The 2 chops were cooked to medium rare perfection with zero gaminess, over a red wine demi glace with sides of scalloped potatoes, fresh green beans, and baby carrots. Magnific! COURSE 5:Morbier & Compressed Persimmon - Two things I've never tried before have been conquered lol. The morbier cheese tasted similar to gouda with with its smoky and mildly sharp flavors. Yes, I've never eaten a persimmon before as I'm not a big fan of fruits, however, I really liked its light sweetness and almost pear-like flavor and low acidity. Feeling stuffed from the previous 4 dishes and hors d'oeuvers, I didn't eat the slices of ficelle bread that accompanied it.COURSE 6:Dessert - A trio platter of desserts was our reward for consuming all this wonderful food. A half scoop of velvety smooth tiramisu gelato sat over cookie crumbles, and was my favorite as I love ice cream. Standing next to it was a solid chocolate tower filled with a mocha creme anglaise that tasted like melted coffee ice cream. And last but not least was a super moist chocolate souffle dusted in powdered sugar which I couldn't finish more than 1/4 of.SERVICE:The front-of-house students looked sharp in their black uniforms, and provided excellent and professional table service. Our waters and wines were always filled, and dishes explained when placed.The kitchen students did a great job during the garde manger kitchen mingling and hors d'oeuvers, answering questions and kept up with our demanding appetites. Dinner food was amazingly prepared and expertly presented. Dining Room Instructor Mark did an outstanding job of warmly greeting us before the doors opened, and explained what we were going to experience that night. He also went around the dining room conversing with patrons, helped with food and beverage service, emceed throughout the evening, and thanked us as we exited. You can tell that his teachings have rubbed off on the students.Chef Instructor Tom obviously molded the students well, with the delicious food and presentation as proof. All the dishes were perfectly cooked and seasoned. He also helped emcee the evening and mingled with diners.The sommelier, sorry I forgot his name, was friendly, knowledgable and introduced each course's pairing with a little bit of the wine area's history.OVERALL:World-class food and service, and a great start for the chef's and restaurant proprietors of tomorrow. Highly recommended!
Where to eat Seafood food in Kahului: The Best Restaurants and Bars
