The 21 Must-Visit Restaurants in Maui

Owners Jojo and Eliza Vasquez pour their passion into this cozy Mytoury nestled in a Napili strip mall. Stop by after a morning of snorkeling for delicious bentos, burgers, or crispy chicken bites. For dinner, it’s worth the drive to Maui’s upper West Side to enjoy a hibiscus paloma at the bar while watching chef Jojo perfect his nightly special. Following the Lahaina fire, he temporarily paused his exquisite prix fixe dinners, allowing him more time to delicately scoop roe onto poached salmon and braise short ribs to perfection.

Don’t blink or you might miss this hidden gem along the scenic Honoapi‘ilani Highway. The kitchen takes pride in its American classics: Reuben sandwiches made with house-crafted sauerkraut, hot dogs dressed with poha berry mustard and pineapple chutney, and refreshing salads topped with charred Brussels sprouts. However, it’s the individual pies — with their flaky crusts and generous fillings — that truly make a stop at Leoda’s worthwhile. Choosing a favorite flavor is a challenge, with tempting options like coconut cream, chocolate macadamia nut, and Olowalu lime.

One of the last remaining mom-and-pop establishments on Maui, Ichiban Okazuya not only weathered the challenges of the pandemic but thrived. The beloved plantation-era menu remains intact, but now this cherished lunch spot stays open until sunset, allowing customers to order from a takeout window instead of crowding into the small kitchen. Each plate lunch includes your choice of entree, side, and a scoop of rice. The chicken katsu may just be the best on the island, and the sautéed opakapaka (snapper) could easily fetch three times the price at a resort. Delicious sides like nishime, wakame salad, and chow fun noodles are even better with a few tempura shrimp added.

Two friends started this quaint tiki bar well off the tourist trail in Wailuku. After exploring the incredible street murals in the area, relax on the patio with a tropical drink served in a whimsical ceramic mermaid cup. The Surf and Go Naked features a refreshing blend of gin, liliko‘i juice, and IPA caramel, while Mercury in Retrograde combines mezcal with absinthe and a pineapple-coconut shrub. Don’t miss happy hour, when classic daiquiris are available for just $8. Tasty bar snacks include fresh guacamole and a charcuterie board featuring prosciutto, triple cream cheese, and pineapple jam. 

Chefs Shin Kim and Sean Ikeda combined their names to create 'Shikeda,' a Japanese patisserie renowned for selling out its exquisite sweets and bento boxes by mid-afternoon. Arrive right at 11 a.m. for the finest choice of miso pork belly and unagi lunch boxes, featuring ume-dusted rice and pickled seaweed. Alternatively, head straight to the dessert display, which resembles a luxury jewelry counter. The Totoro-shaped choux au craquelin are nearly too cute to eat, and the pavlova look like delicate ballerina skirts crafted from meringue. Their roulades are light, airy roll cakes in flavors like banana, matcha, and Kula lavender, alongside seasonal offerings like candy cane and cocoa. The chefs’ endless experimentation delights and frustrates fans as favorites continually evolve.

Within a cozy health food store, the chefs at Broth serve up delightful bowls of ramen filled with enoki mushrooms, broccolini, and char siu pork, which is colored pink using beet instead of conventional food coloring. Ramen, along with banh mi and vibrant green bowls, is available until 5 p.m., but if you arrive before noon, you can enjoy avocado toast topped with lox, miso tahini, or curried chicken. The menu emphasizes vegetables sourced from local farms and readily accommodates paleo and vegan requests. Be sure to explore the drink options: it’s a challenge to choose between the matcha smoothie, freshly pressed dragon fruit lemonade, and the rich bulletproof nitro coffee enhanced with coconut cream, almond butter, cacao nibs, and a coconut-based supplement known as Brain Octane.

French-trained pastry chef Cole Hinueber transitioned from Spago to establish this compact five-star dining experience on wheels, now located at South Maui Gardens in Kīhei. Clad in a monogrammed chef’s coat, Hinueber presents the most exquisite loco moco in the islands: choose between braised Maui beef, local venison, or lobster served with crispy sushi rice, green papaya salad, and a tamarind sauce, topped with a fried egg. Be sure to indulge in dessert: the decadent cacao sorbet is served in a hollowed-out cacao pod, best enjoyed alongside the financier drizzled with liliko‘i sauce, adorned with toasted meringue teardrops, and fresh Thai basil from the chef’s own garden.

Since opening in spring 2016, this daytime noodle spot has drawn long lines out the door, thanks to Top Chef alum Sheldon Simeon and his wife, Janice. Customers can create their own bowls starting with a choice of white rice, brown rice, or the standout garlic noodles, topped with options like fried chicken thighs, garlic shrimp, poke, or pork belly. The spicy fried chicken sandwich is a must-try bargain on the island. Daily specials, often inspired by Simeon’s Filipino roots, can be found on the board near the register or on Tin Roof’s Instagram, such as sarciado, a delicious fish dish featuring egg and tomato. This restaurant is takeout only, so grab your meal and enjoy it at the nearby Kanaha Beach picnic benches.

Akamai, meaning 'smart' or 'clever' in Hawaiian, proudly serves 100% Maui-grown and roasted coffee, featuring the award-winning Maui Mokka variety. You can truly savor the quality with each sip, and the knowledgeable baristas craft perfect cappuccinos and lattes adorned with intricate art. They also offer a New Orleans-style cold brew with chicory and seasonal espresso drinks infused with macadamia nut and butterscotch flavors. For a bite, try the elegant avocado toast topped with microgreens or a Belgian waffle drizzled with berry compote. Although the whole roasted bean bags are on the pricier side, they are certainly worth the investment. Akamai also runs two convenient drive-up windows, one in Kīhei and another in Kahului.

In a place where finding quality sandwiches can be a challenge, Spoon & Key (formerly the Market Wailea) comes to the rescue. Their seared ‘ahi melt on a brioche bun highlights local fish, while the Proper BLT stacks crispy pork belly, wild greens, and tomato on sourdough. The Green Eggs & Kale panini is a delightful combination of melted provolone and whole grain mustard. On Friday and Saturday evenings, husband-and-wife duo Chris and Tarah Kulis host pop-up dinners featuring dishes like pickled octopus with shishito peppers or seared scallops with parsnip and breadfruit. Generous portions are served family-style, and for those feeling indulgent, caviar or dry-aged rib-eye can be added to the spread. While the outdoor seating offers a view, the noise from the road makes indoor seating a more pleasant option.

Every Saturday, Only Ono BBQ hosts a dim sum drive-in at the Heritage Hall in Pā‘ia. Simply text your order by Friday night, arrive at your selected time slot, and pay via Venmo or cash in a sealed envelope, and your meal will be delivered to your car. Every item on the menu shines, but highlights include juicy siu mai, bolo bao, and arguably the crispiest, most delectable roast pork outside of China. Chef Keith Apana is also a barbecue expert, so be sure to grab any Texas brisket specials. If you miss Saturday's event, you can catch them again on Sunday at the Maui Sunday Market in Kahului, where a smaller menu plus roast duck is available. Pre-ordering is recommended for both events.

At first glance, Mama’s may seem like a tourist trap with its South Pacific decor and $80 entrees, but this Polynesian paradise holds real charm. Waitstaff dressed in vintage Aloha attire serve warm bread and amuse-bouches as the salty sea breeze drifts in from the private cove. The kitchen’s reputation, established by Maui-born executive chef Perry Bateman, guarantees a consistent experience. Each fish dish includes details on the catch and location — an important transparency in today's overfishing climate. Start with seared local octopus or grilled Haleakalā beef served in half a papaya, then savor the aromatic bouillabaisse featuring saffron-infused chunks of Tristan lobster and Kauai shrimp. Reservations can fill up months ahead, so plan accordingly.

Chef Jeff Scheer embraces a purist approach, ensuring every ingredient is meticulously sourced, from the hand-milled flour in his sourdough to whole cuts of Lopes Farm beef transformed into meatballs, briskets, and loins. His intimate Upcountry pizza kitchen celebrates local freshness, featuring elevated toppings like wood-oven roasted Kaua‘i prawns, Kula zucchini drizzled with Parmesan cream, and braised pork finished with a touch of passionfruit butter. Popular choices include the fungi pie and duck confit paired with creamy cannellini beans and a hint of mustard. Gather friends to sample the delightful selection of house-made gelatos: Kula strawberry, pistachio, cappuccino, and olive oil.

Set on a few picturesque acres in Kula, Leah Damon and her team nurture bees, cultivate organic vegetables, and care for gentle milk cows, goats, and chickens. This pick-your-own farm is a gourmet paradise, where guests can savor pumpkin soup and gluten-free brownies, and take home jars of macadamia blossom honey. On Friday evenings, the farm offers three-hour experiences that include tours of the “bee museum” followed by a seven-course dinner. The menu emphasizes seasonal vegetables and unique offerings like honeycomb, mulberries, Surinam cherry, and asparagus harvested at their peak freshness.

The owners of Nuka transformed an old Hā‘iku auto supply store into a sleek izakaya and sushi bar. Start with a few small plates such as spicy edamame, miso-glazed eggplant, and kinpira gobo (burdock and carrot in sake dressing). Then indulge in a sashimi platter featuring ruby red tuna and delicate snapper from the owners’ fishing boat. For a fulfilling meal, consider a Nuka bowl: a mound of fresh herbs and vegetables on rice, topped with ‘ahi katsu, blackened tofu, or shio koji salmon. Be prepared for a wait, as the restaurant doesn’t accept reservations, and lines can be lengthy. 

Capitalizing on the island’s abundance of bananas, a thriving cottage industry of banana bread stalls can be found all over Maui. Situated along the scenic route to Hāna—an incredibly picturesque drive that can charm even the most cynical traveler—Aunty Sandy’s is conveniently located near Ke‘anae Point, a perfect pit stop for a snack. It’s no surprise that this stand has been popular for over 30 years. Fresh loaves come out of the oven throughout the day, so you’re likely to enjoy a warm slice. The stand also offers drinks and shave ice.

After two decades of culinary excellence at Roy’s Ka‘anapali, chef Joey Macadangdang took a bold step to establish his own identity with four restaurants, the latest being Balai Pata. This venue is a vibrant homage to his Filipino roots. Begin with fried rice adorned with Kona abalone or indulge in steamed buns filled with tocino (pork belly bacon), atchara (pickled papaya), and banana ketchup. For the main course, savor the sigang, featuring a whole fish in a tangy tamarind broth accompanied by okra, long beans, and eggplant. Conclude your meal with the halo-halo, served in a coconut shell; this delightful dessert is a medley of crushed ice, coconut cream, fruit jellies, fresh coconut, avocado, and a scoop of ube ice cream—almost a meal in itself!

Follow the signs through this modest grocery store to the seafood section, where the island’s finest poke awaits. The vivid red ‘ahi, translucent hamachi, and tako (octopus) are so fresh they taste like they just came from the ocean. Try a sampler seasoned lightly with classic Hawaiian ingredients: chile pepper and ‘inamona (roasted kukui nut mixed with salt), ogo (the crunchy red seaweed often found in sushi), and the rare līpoa (golden-brown seaweed with a unique flavor). For the perfect side, enjoy pohole salad: tender pohole ferns, reminiscent of okra, tossed with generous chunks of tomato and onion.

About 16 years ago, David and Ululani Yamashiro set out to perfect Hawai‘i’s beloved treat: shave ice. Their dedication paid off with finely shaved ice crafted into fluffy snowballs and generously drizzled with house-made syrups. Emi Yoshida, the syrup expert, continuously creates new flavors, so in addition to classics like mango, cherry, and pineapple, you might discover unique options like Thai tea, jamaica, salted caramel, and strawberry milk. Each small-batch syrup is made from all-natural local ingredients, save for a few nostalgic flavors like electric blue raspberry. While waiting in line, select your three favorite flavors, add a base of ice cream or adzuki beans, and top it all off with haupia cream, matcha mochi, or a drizzle of li hing mui. If the choices seem overwhelming, don’t hesitate to ask the friendly staff for recommendations. Though Ululani’s lost two locations in the Lahaina fire, you can still indulge your sweet cravings at three other locations in South and Central Maui.

While it may look unassuming from the outside, this cozy lounge features beautifully hand-painted wallpaper and sea-urchin-inspired lanterns, creating the perfect setting for refined cocktails. Start with a frozen rum cannonball shot — a slushy blend of Plantation Pineapple rum, bitters, local vanilla, liliko‘i, and lemon, served in a crystal pineapple glass. Then enjoy a classic Old Fashioned with subtle notes of cacao or Kula persimmon. The non-alcoholic menu is equally inventive, featuring fresh juices, vibrant blue spirulina, and creamy sesame orgeat in elegant glassware. Snack options range from sweet candied macadamia nuts to hearty lettuce cups filled with Chamorro-style shrimp and fresh coconut.

Located at the end of the Wailea Gateway Center, this chic sushi bar is named after its executive chef, JR Oao (pronounced “wow”). The nigiri, complemented by sea urchin and oyster shooters, is exquisite, while the scallops in the baked California roll practically dissolve in your mouth. Make a reservation during happy hour (3 to 5 p.m. daily) for great deals on small plates like rock shrimp tempura and salmon karaage. The larger dishes are also a worthy indulgence; the juicy lamb chops, seasoned with aji panca, provide a subtle kick, served atop a miso smear. Don’t miss the delightful surprise of ube pot de creme for dessert.