Kamuela Provision Company: Fresh, Local & Delicious
Dayne Tanabe is everything a foodie wants in a chef.
Heʻs a cup of enthusiasm, a dash of daring and a pinch of humor, combined with a humble personality and a wicked talent for whipping up incredible dishes.
The chef of restaurants at Hilton Waikoloa Villageʻs Kamuela Provision Company, Tanabe brings his love of local products and culinary expertise to the stunning oceanfront dining establishment.
Kamuela Provision Company (KPC) has one of the most spectacular sunset views from its spacious lānai. Combine the one-of-a-kind vista with dishes made with locally sourced ingredients from Big Island farms, fisheries and ranches of Hawaiʻi, and it’s easy to see how KPC won the title of OpenTable’s Diner’s Choice Awards for top 100 most romantic restaurants in the country.
“We work closely with local farmers and all our fish comes from the island’s waters,” said Chef Tanabe. “From our beef to our honey, we are proud to serve the best ingredients. We want to showcase the natural form and flavor, but also feel it’s important to keep up with modern, contemporary techniques. We have a lot of talent here on the Big Island and are proud to represent our resources in a high-quality way.”
All the dishes offered by KPC are indeed well represented and presented. From prime steaks, fresh island seafood and local produce, Chef Tanabe prepares courses that are beyond compare.
The food is exceeded only by the awe-inspiring sunset and expansive ocean views.
The wine list offers a nice selection and variety of choices for every dish on the menu and the servers are well educated in the art of pairing.
Originally from O‘ahu, Chef Tanabe wasn’t sure about relocating to Hawaiʻi Island. However, after adapting to the Big Island lifestyle, he now prefers the slower pace and obviously takes joy in his position at KPC.
“KPC was voted by Big Island Magazine as the best hotel restaurant on the island,” said Chef Tanabe. “For us to have that honor is really rewarding for the whole team. We’re always trying new things. You can’t beat the food and the view is awesome. There’s nothing better.”
A small sample of KPC’s menu legitimizes Chef Tanabe’s claim of top-notch culinary deliciousness that is sure to invigorate even the pickiest eater’s salivary glands.
For starters, the Ginger Infused Steamed Mongchong is made with cilantro, carrot, green onion, kabauaki, sizing peanut oil and sushi rice cake. The fish melts in the mouth and the ginger sauce tickles the tongue. It leaves diners wanting more, yet, its best to pace oneself for the next course of Lemongrass Poached Jumbo Shrimp Cocktail served with Kekela Farms greens, tomato horseradish sauce, dehydrated black olives and lemons.
If diners are not quite ready for an entree, try the KPC Limu Poke made with big eye ahi tuna, kukui nut, local avocado, seaweed, Kula onion, sweet soy, sambal, green onions and taro lavash.
Next up is the Hudson Farm Kumato Tomato Salad with shaved Kula onions, Castello Blue Cheese, basil soil, roasted shallot vinaigrette and micro opal basil.
The Tender Grilled Pork Belly is served with pickled Kula onions, Hāmākua cherry tomatoes, Kahuku sea asparagus and guava gastrique.
A standout entree is the New York Frites made with Prime New York strip, purple sweet potato mash, baby carrots, arugula and horseradish-balsamic demi.
For the pièce de résistance of desserts, the Wailua Estate Chocolate Torte is to die for. Crowned the winner of the 2015 Big Island Chocolate Festival, this sinful creation is made with rosemary macadamia nut brittle and raspberry peppercorn coulis. It’s almost too pretty to eat!
Kamuela Provision Company is located at 69-425 Waikoloa Beach Drive in Waikoloa Village.
Dinner is served from 5 to 9 p.m.; the Blue Lounge is open from 5 to 9. p.m.
For reservations at Kamuela Provision Company, call (808) 886-1234.