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Kō offers cuisine reflective of the many cultures of Hawaii's sugarcane plantation era. The menu is inspired by the rich history and culinary traditions of Hawaiian, Chinese, Filipino, Portuguese, Korean, and Japanese cultures. Kō, meaning “sugarcane” in Hawaiian, features Ahi “On the Rock,” shichimi spiced with orange ginger miso sauce, Lobster Tempura with spicy-sesame, pineapple sweet chili garlic and grapefruit soy sauce, Maui Cattle Company “Paniolo” Rib-Eye Steak, and Coconut-Curry Lamb Chops marinated and grilled with mango-mint salsa. Each dish celebrates the cultures of the plantation workers with an emphasis on sustainability.