KOAST Maui: Inside Wailea’s Most Talked-About New Restaurant

There are meals you eat, and meals you remember. Dinner at KOAST was the latter.

Disclosure: This dinner was made possible in part by a gift card received as part of a trip package hosted by the Maui Visitors Bureau. All opinions and experiences are entirely my own. I was not paid, sponsored, or asked to write this review. All photography by Heather Hanson Photography LLC.

Tucked into the second floor of Wailea Village on Maui’s south shore, KOAST is the kind of restaurant that earns its reputation quietly — no flashy signage, no obvious tourism trap energy. What you find instead is a room designed with intention and the unmistakable feeling that someone cared deeply about every detail of your experience here.

My husband and I visited on our first evening during a trip to Maui hosted by the Maui Visitors Bureau, and KOAST was the dinner I’d been anticipating since we booked the itinerary. It did not disappoint.

The Restaurant

KOAST is the vision of chef Chris Cosentino — a James Beard Award nominee and Top Chef Masters winner — in partnership with husband-and-wife team David and Alicia Soboda, who previously helped Cosentino open his celebrated San Francisco restaurant, Cockscomb. The philosophy here centers on whole-animal preparation, local Hawaiian ingredients, and what the team calls “simple, honest food.” As a pescatarian, I have a deep respect for that approach — there’s an integrity to honoring every usable part of an animal that speaks to the same ethos as sustainable fishing. In practice, that translates to a menu that feels both rooted and refined, with enough range that I never felt like an afterthought at the table.

The design alone is worth noting — described by Hawaii Magazine as a chic, high-end resort-like experience, and every bit of that landed the moment we walked in. Alicia Soboda oversaw every element of the interior — from the plumeria white and sand-tone color palette to the cobalt blue private dining room lined with cream-colored candles. And the wraparound lānai opens to views of Molokini Crater — on a clear Maui evening, the setting does as much work as the menu. As a photographer, I notice all of these things. The light at KOAST in the early evening is genuinely beautiful: warm, directional, flattering to food and faces alike.

The Food

ahi sashimi (the evening special)

Before you take that first bite, you need to visually appreciate this piece of dish. Six pieces of ahi arranged with the kind of quiet precision that tells you immediately — someone in that kitchen thinks visually. Passion fruit (liliko’i, as it’s known in Hawaiʻi) placed carefully, fried shallots scattered across the top, a delicate tangle of spring greens finishing the composition. It was, genuinely, a piece of edible artwork.

The flavor was unlike anything I’d tasted before: the tender, umami-rich ahi meeting the intense brightness of liliko’i, with the shallots adding a subtle heat that lingered just long enough. Robust and layered without being overwhelming. This is a seasonal special that rotates off the menu — if it’s there the night you visit, order it without hesitation.

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lāpaʻau farm greens

I almost didn’t photograph this one before diving in. Almost. Shaved local vegetables in deep purples and greens, bright ribbons of carrot, crunchy quinoa scattered throughout — it was too pretty to call a salad, which frankly undersells what it is. The calamansi vinaigrette (a tart, floral Southeast Asian citrus — think kumquat crossed with mandarin) tied it all together with a peppery bite that was a perfect counterpoint to the richness of the sashimi. We didn’t finish it — not because it wasn’t wonderful, but because we had more dishes coming and no regrets about that decision.

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ahi

This was on my must-try list before we even left Minnesota, and it earned its place there. A pepper-crusted seared ahi tuna, finished with liliko’i au poivre, wilted spinach, and Yukon Gold potatoes. You can tell an expertly seared ahi the moment it arrives — the crust, the color at the edges, the way it holds its shape. This one hit every mark. The au poivre drizzled over the potatoes added a sweet warmth that played beautifully against the subtle spice of the tuna. Buttery, fresh, precise. Everything you want from a high-end Maui fish dish, and then some.

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ember roasted cabbage (the unexpected standout)

I did not expect to be writing this sentence: the dish I cannot stop thinking about was the cabbage.

A wedge of ember-roasted cabbage, finished with citrus miso butter, breadcrumbs, and chives. It arrived looking impossibly crispy and golden, the kind of char that promises something. It delivered. The outside gave way to something tender and yielding underneath, the miso butter soaking through every layer. It melted. I mean that literally. If you order nothing else, order this.

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cauliflower

We finished with the cauliflower as “something extra” — a colorful tangle of roasted vegetables tossed with garlic, capers, chili, and mint. A visual menagerie, the pale florets and fractal spirals of romanesco, stand behind a coating of spice and flavor. The heat from the chili built slowly making it a bold finish to a meal that earned every course.

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The Experience

Service at KOAST is the kind that feels effortless precisely because so much care went into it — and we had the best guide for the evening.

From the moment we sat down, our server and guide, Judah walked us through the menu and the specials with the fluency of someone who genuinely loves what he’s talking about. He explained flavor profiles, offered thoughtful pairing suggestions, and answered every question with the kind of confidence that made us feel safe being adventurous. And adventurous we were — this turned out to be the most daring meal of our entire Maui trip, and we savored every moment of it.

There’s a particular kind of ease that comes from knowing you’re in good hands at a restaurant. You stop second-guessing the menu and start trusting the experience. Judah gave us that. We settled in, ordered widely, and let the evening unfold.

For couples celebrating something — a honeymoon, an anniversary, an elopement dinner — that quality of service isn’t a luxury. It’s the whole point of the experience.

Practical Details

Address: 116 Wailea Ike Drive, Suite 2204, Kihei, HI 96753 
Hours: Monday–Sunday, 3:00–8:30 PM (happy hour 3–5 PM) 
Reservations: Highly recommended — book ahead for dinner
Instagram: @koastmaui

This post contains an unpaid, unsolicited review. My visit to KOAST was made possible by a gift card included in a Maui Visitors Bureau hosted trip package. As always, every word here is my honest experience.

Maui has no shortage of beautiful restaurants, but KOAST is something different — a place where the light is right, the food is worthy of the moment, and the room hums with the kind of quiet energy that makes an evening feel significant. If you’re planning a trip to Maui — or dreaming of celebrating something there — put this one on the list.

Visiting Maui for a wedding or elopement? I’d love to talk.