By Anni Caporuscio

On the appetizer menu, here is the Tahitian Poke, the Dolphin’s twist on Kaua‘i’s favorite food. Instead of sesame, think creamy coconut and lemongrass, tossed with gingered local greens and taro chips.

On the appetizer menu, here is the Tahitian Poke, the Dolphin’s twist on Kaua‘i’s favorite food. Instead of sesame, think creamy coconut and lemongrass, tossed with gingered local greens and taro chips.

The Dolphin Restaurant in Hanalei celebrates all things fish. It has a Fish Market for customers to take home fresh fish; the Sushi Lounge is a contemporary bright light of sushi creations; and the restaurant itself is an artful fine dining experience.

There’s something for everyone and for every occasion.

Manager Morgan Duran gave me a tour of the facility, starting with the Fish Market, on the backside of the Dolphin complex. She describes it as a gourmet-to-go place. Besides taking home fresh fish, you can also create a whole meal. Everything you need is right there, including salads, oils, sauces, seasonings, cheeses, rolls, skewers, poke, sushi and more. It’s kind of special, to grab a rustic meal and enjoy the Hanalei sunset.

The restaurant’s main dining area is all art and unpretentiously romantic. It’s a meticulously maintained big jungle shack with a warm and creative attention to detail, ideal Hawaiiana. Nautical features cover the doors, the storm shutters are brightly painted with ocean creatures, and nets hold the lighting.

The House Specialty, “the crown jewel”, says manager Morgan Duran, is a teriyaki ahi steak so tender your fork runs right through it. And teriyaki doesn’t mean overdone or perhaps trying to hide something. This is an amazing and honest savory fish dinner, a generous portion served with rice and a veggie skewer (they were firm and perfect). Dip the fish in clarified butter for even more flavor.

The House Specialty, “the crown jewel”, says manager Morgan Duran, is a teriyaki ahi steak so tender your fork runs right through it. And teriyaki doesn’t mean overdone or perhaps trying to hide something. This is an amazing and honest savory fish dinner, a generous portion served with rice and a veggie skewer (they were firm and perfect). Dip the fish in clarified butter for even more flavor.

The level of service reflects that the staff has been there a long time, and they are clearly proud of their work and knowledgeable of the menu. Though the menu is stacked pretty heavily with seafood, there are steaks, chicken dishes and vegetarian cuisine as well.

And the Sushi Lounge is a bright and lively contemporary zone. It features the art of Doug Britt. The close tables add to the togetherness vibe of great sushi lounges everywhere. The sushi chefs here are known for their creativity. You can order great rolls off the menu, the freshest of sashimi, or if you’re feeling adventurous and full of sake, ask them to get creative. We were surprised by scallop lollipops!

I also want to mention the outdoor seating at the Hanalei Dolphin. Under umbrellas, sitting at a stone table with the manicured tropical plants, right next to the lazy Hanalei river, enjoying the dimming of the day with a cocktail and a loved one: It was divine.

The Dolphin is in “the first and last stop” of Hanalei. Owners Beatrice and Douglas Allen recently opened a second location at The Shops at Kukui‘ula in Po‘ipu.

The Fish Market is open daily 10 a.m-7 p.m. Lunch service is 11:30 a.m.-3 p.m. Drinks and appetizers is 3-5:30 p.m. Dinner in the dining room and the Sushi Lounge is 5:30 – 9:30 p.m. Enjoy drinks, apps and sushi outside, weather permitting. They don’t take reservations.

Visit www.hanaleidolphin.com for more information.

  • Anni Caporuscio is a food lover and can be found daily at her Kapa‘a business, Small Town Coffee.
Manager Morgan Duran says The Dolphin Restaurant has been expanding for more than 30 years. The Po‘ipu location, at the shops at Kukui‘ula, has all the same elements as the original Hanalei place.
This Butter Mochi is served warm with Lappert’s vanilla scoop and smothered in a tangy lilikoi glaze. This old family recipe and is, of course, made in house.
The Sushi Lounge being bright and active.
A glamour shot of sushi.
These are our surprise Scallop Lollipops, served with a tumble of seasoned sprouts and ginger. They are simple and fun, a great palette cooler and the drizzled sauce actually made them sweet.
This artichoke is marinated and then steamed so all the spices come out. Then you get the visceral experience of tearing it apart layer from layer in flavorful dipping sauces. This was my best artichoke experience by far.
This artichoke is marinated and then steamed so all the spices come out. Then you get the visceral experience of tearing it apart layer from layer in flavorful dipping sauces. This was my best artichoke experience by far.
This Next Best Thing sushi roll is a well dressed piece of art. It’s crispy shrimp tempura rolled with asparagus, topped with cool ahi and drenched with a chili miso sake sauce. It offers texture and temperature and color: chewy shrimp and crispy vegetable, cool fish and warm sauce, pink and green and browns.
The Dolphin Fish Market is ideal for finding the freshest fish and all the fixings for a great gourmet meal at home.
Outside seating by Hanalei River.
Outside seating by Hanalei River.
The Dolphin Fish Market is ideal for finding the freshest fish and all the fixings for a great gourmet meal at home. It’s a traditional walk-up counter with an active fish cutting work zone.
We had a Taro Patch, left, which is a Top Shelf Margarita that tastes fresh and the way you want margaritas to taste. On the right is the Ship Wrecked, a sake martini with cucumber and a squeeze of lime. This is clean and cool and pairs excellently with sushi.

 

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