Resort-wide Culinary Transformation Introduces New Dining Concepts and Reimagined Bar
MAUI, Hawaiʻi (Sept. 16, 2026) – The iconic oceanfront Sheraton Maui Resort & Spa has unveiled a significant transformation of its food and beverage program, overhauling three dining and bar outlets and refreshing a fourth to create a seamless culinary journey from morning through evening.
The resort’s culinary evolution includes the debut of signature dinner restaurant Isolana and breakfast concept ‘Upena, alongside a new craft cocktail program at Kā’anapali’s only lobby bar, The Sandbar. The beloved Teppan-yaki Dan, the only traditional, tableside teppanyaki restaurant on Maui, has also received a refresh. Together, the concepts reflect Sheraton Maui Resort’s continued commitment to creating meaningful experiences rooted in culture, connection and the natural beauty of Kāʻanapali.
“This transformation is more than refreshed restaurants and bars,” said Kaleo Kenui, general manager of Sheraton Maui Resort & Spa. “Together with Executive Chef Mitchell Cooper, we set out to create a dining portfolio that feels both elevated and authentic – from shared breakfasts and sunset cocktails overlooking the Pacific to memorable dinners that bring people together. Our new concepts honor the resort’s connection to Puʻu Kekaʻa while ushering in an exciting chapter for one of Maui’s most iconic destinations.”
Isolana: A Signature Evening Experience
The resort’s new signature dinner restaurant Isolana, or “islander,” is named for the person who is perfectly at home by the sea, attuned to the weather, the moment, and the pleasures of a meal shared with friends. Inspired by the Italian idea of il dolce far niente – the sweetness of doing nothing – Isolana brings that same spirit to Maui through an open-air restaurant shaped by island life and a distinctly Italian perspective.
Maui’s agricultural abundance takes center stage throughout the menu, where Italian culinary traditions meet fresh, locally sourced ingredients and house-made preparations. Dishes highlight produce from island farms, including Waiheʻe Valley Plantation and Hua Momona Farms, alongside regional ingredients such as ʻulu and locally grown mushrooms, reflecting the richness of Maui’s land and waters. The menu is divided into Shareables, Crudos and Salads, Pasta, From the Sea, From the Land, and Sides, with handmade pasta anchoring the dining experience.
Signature pasta dishes include Lasagna, featuring Maui Nui venison Bolognese, garlic béchamel, and Parmigiano Reggiano, and Cacio e Pepe, elevated with lobster, chives, and an umami crumble. From the sea, Pan-Roasted Kanpachi showcases locally caught kanpachi with Kamuela tomatoes from Kawamata Farms on Hawaiʻi Island, while theUmami-Crusted Ahi features perfectly tender tuna served alongside rich mushroom risotto, crispy shiitake bacon, and a tart cherry port reduction. From the land, the menu features the Kurobuta Pork Chop with calamansi vinaigrette and herb salad; Citrus-Brined Half Chicken pairs whole lemon vinaigrette with arugula, fennel, and sweet drop peppers; and the vegetarian Chickpea Panisse features chickpea fritters, roasted farm vegetables, black garlic, and green goddess. Shareables such as Hawaiian Sweet Rolls and citrus-cured Hamachi Crudo, along with sides like Ulu Hash, seamlessly blend the flavors and ingredients of Hawaiʻi with the traditions and techniques of Italian cuisine.
The beverage program continues Isolana’s blend of Italian inspiration, island ingredients, and thoughtful storytelling. Signature cocktails include Flight 1963, a tribute to the resort’s opening year and first nonstop commercial flight from the mainland to OGG. Featuring local Kupu amaro alongside Bulleit Rye, lemon and pineapple, the drink offers both sweet and savory notes. The Scarlet Hour combines Bombay gin, amaro, elderflower and herbs for a bright, aromatic sip. After dinner, Pacific Nightcap Martini brings together Cazadores Reposado, coffee liqueur, local amaro, espresso and vanilla. Additional local touches include French press coffee from Mālama Maui Kona Estate Coffee.
Designed by Honolulu-based architecture firm AHL, Isolana draws inspiration from the natural beauty and cultural significance of its setting along Kāʻanapali Beach. Soft blues, abundant natural light, coastal breezes, and tropical views create an atmosphere of openness and ease, while the open-air design reinforces the restaurant’s connection to the shoreline. Art, light, and texture bring the concept to life through a palette of light and mid-tone blues, reflective accents, and stone elements inspired by the surrounding reefs and the sun’s rays beneath the water. Together, these elements create an inviting atmosphere that encourages guests to slow down, relax, and fully immerse themselves in the experience.
‘Upena: A Gathering Place for Breakfast
Inspired by the Hawaiian concept of ʻahaʻaina, the idea of a meal as a gathering, ‘Upena is where guests come together at the start of their day. In Hawaiian, ‘Upena means fishing net, cast and drawn in with a sense of timing and intention, gathering what’s there, as was once done in the thriving fishing village of Keka’a. In that same vein, breakfast buffet offerings are thoughtfully curated, creating a space guests can move through at their own pace. As with a net gathering from many directions, people arrive from all over, settle in, and share the same moment with an easy sense of connection. Warm, open, and welcoming, ‘Upena reflects a simple idea: that mornings are better (and tastier) when shared.
Buffet highlights include a chef’s omelet station, a made-to-order waffle station, hot and cold favorites such as fluffy scrambled eggs and frittatas, savory breakfast meats like bacon and sausage, smoked salmon and bagels, fresh island fruit, and housemade pastries with local spreads, including guava jelly and lilikoi curd. The morning experience is rounded out with fresh-pressed juices, Kona Coffee Single Origin French Press, and signature drinks including the Mac Nut Brew, made with locally roasted coffee, macadamia nut, and coconut whipped cream, and the Maui Bloody Mary, featuring local vodka, li hing mui, pineapple, Portuguese sausage, lemon, and pickled vegetables.
Also designed by Honolulu-based architecture firm AHL, ‘Upena takes cues from marine life, flowing currents, and the deep blue hues of the sea. The design concept Lalo Kai, meaning “undersea,” serves as the foundation for the immersive experience, drawing inspiration from the ocean floor and vibrant coral reefs. Contrasting materials, colors, and textures are woven throughout the space, while clean, elegant lines blend with the natural curves and contours of the Hawaiian marine landscape, creating a modern yet timeless ambiance that evokes the wonders hidden beneath the waves.
The Sandbar: A New Era of Craft Cocktails
As day transitions into evening, The Sandbar introduces a cutting-edge cocktail program that elevates the iconic oceanfront venue, focusing on craft cocktails, tropical flavors, and locally inspired ingredients. Set against the backdrop of Sheraton Maui Resort’s nightly cliff dive ceremony at Puʻu Kekaʻa, the refreshed menu blends classic tropical influences with modern techniques and thoughtful presentations. Developed under the direction of Ashley Castillo, director of restaurants & bars and recipient of Marriott International’s global SABRE Award for beverage innovation and excellence, the program brings an elevated level of craftsmanship to one of the resort’s most beloved gathering places and Kā’anapali’s only lobby bar.
Inspired by the nightly cliff diving ritual unfolding just beyond the bar, Lele Kawa honors the iconic moment with a vibrant blend of tequila, mezcal, limoncello, guava, passion fruit, lime, and orange blossom. The refreshed menu balances timeless favorites with new craft cocktail expressions, pairing The Sandbar Mai Tai – a signature blend of Kula white rum, citrus, pineapple, Kula dark rum, and pineapple orgeat foam – with elevated interpretations such as The Royal Mai Tai, which pays homage to Trader Vic and the cocktail’s deep roots in Hawaiʻi, and the Beachcomber, a layered tropical expression featuring rum, citrus, pineapple, grapefruit, and Barbados falernum.
Teppan-yaki Dan Refresh
The resort’s signature teppanyaki experience, Teppan-yaki Dan, has been thoughtfully refreshed with a new entryway framed by a dramatic red lantern, welcoming guests into a warm, inviting space where rich wood textures meet cool gray tones. The redesigned interior features spacious, semi-private teppan tables that balance the lively energy of teppan-yaki with an intimate, sophisticated atmosphere that bring guests close to the action while encouraging connection. Every seat offers a close-up view as skilled chefs prepare fresh vegetables, lobster, steak, and other proteins on the teppan, where fire, heat and culinary craftsmanship unfold tableside.
