Mama's Fish House — Restaurant in Maui

Mama's is definitely a special occasion kind of place.

ATMOSPHERE: Old-school beach house with a gorgeous view of the Pacific. Open-air, Hawaiian music and very touristy.

FOOD: Calamari Steak Wasabi-crusted. Not being a fan of wasabi, it was tolerable. But I'd order it without the wasabi next time because the batter had an awesome taste.

Mahimahi Mac nut crusted and stuffed with crab and lobster meat, topped with a mini lobster tail, corn, rice and asparagus. Totally worth the $48! Fish was cooked perfect, butter on the corn stayed warm and never caked.

Shrimp Won Tons Shrimp wrapped in a won ton and deep fried. Came with a sweet mac nut sauce for dipping. YOWZA!!!! Tasty, tasty, tasty! I wish I didn't have to share with the rest of the party!

Ceviche Super fresh kampachi over sweet & tart mixture of lime leaves, mango & cilantro. Delish!

Spicy Mahimahi Soup Fresh mushrooms, avocado (kind of odd), and chunks of mahimahi in a flavorful red broth. Medium spice. Nice alternative to the Maui onion soup.

Onaga I died and went to heaven. The fish changes, depending what they have in stock, but the preparation is the same. Sautéed in an oral-orgasmic garlic butter & white wine sauce, topped with hamakua mushrooms, and capers. Side of crispy green beans, small scoop of a wild-ish rice and kale. This preparation wins hands-down, even over the signature mac nut-crusted preparation. The taste was simply divine. I can't wait to eat this one again!

Tristan Island Lobster Tail I LOVE lobster so I had to try it after the server said its one of the sweetest & best lobster tails ever served at Mama's (Tristan da Cunha island is in the middle of the south Atlantic Ocean between Uruguay and South Africa.) I combined 1 tail with my fish for $34. The regular dish comes with two 5-oz tails. It was amazing. Came with butter for dipping, and went EXCELLENT with my Uku done in butter garlic! Pure heaven.

Butternut Squash & Crab Soup According to our server, this soup debuted in January 2019 and is his new favorite. Sold! Like everything else on the menu, the price is steep for the portion size, but, it was generously doused with bits of crab meat. The soup came searing hot and was full of savory and creamy flavors. I'm not a fan of butternut squash soup in general due to its natural sweetness but they magically worked in the perfect amount of salty which made my taste buds dance.

Bouillabaisse While this dish was good, I don't think it's worth $70. Maybe $50. But, if you like seafood and red soup, you're going to love it. The broth was nice and hot, with bold savory/citrusy/peppery flavors. Deep ocean life ingredients were pretty generous, including a kampachi collar, fish filets, some shrimp, one or two scallops, a few clams, and a small portion of a halved king crab leg. I have a good appetite and barely...

I knew I was about to spend more money on fish than I probably should. But hell, what’s the point of living if you can’t splurge on something that still tastes like it swam by five minutes ago? Ono poisson cru. Think Tahitian ceviche, but if ceviche went on a month-long retreat and came back enlightened. Ahi marinated in the sharp Tahitian lime, mellowed out by coconut milk so creamy it could’ve been dessert. The ahi practically melted into me, like it was as happy to be eaten as I was eating it. Scooping it up with kalo crisps—crispy taro chips—added just enough crunch to remind me I was still on Earth. shrimp wontons—an entire shrimp wrapped tight by a delicate wonton wrapper, fried golden and waiting to be dipped into a macadamia nut sauce so rich it bordered on obscene. Sweet, nutty, savory. Mama’s ahi and mahi-mahi curry—I swear I smelled it before I saw it. Coconut, spice, a little heat riding under it all like a sneaky grin. Mango chutney on the side, slices of Hana banana, crushed macadamia nuts, and a dab of sambal just waiting to set my mouth on fire in the best way. I spooned that curry over rice somewhere between a beach in Thailand and a hammock in Polynesia. If indulgence had a face, it would be this dish. Best curry of my life. Ahi with caramelized Maui onions, Hawaiian chili pepper, and avocado—The ahi seared just enough to blush, the onions sweet and sticky, the chili giving it that playful slap that kept me reaching for my drink, and the avocado bringing everything back down to a smooth, creamy finish. Balanced, decadent, perfect. Mama’s Fish House isn’t some tourist trap with an ocean view—even though the view is killer. It’s what happens when people care enough to serve the freshest damn fish you’ve ever had, in a place where the ocean does half the talking. Yeah, it’s expensive. You’re going to feel it in your wallet. But if you want the best? The absolute, no-bullshit best? This is where you come. And Kalia—our waitress—she was serving food and aloha. Patient, kind, like you were a long-lost family member she was welcoming home. That’s what makes Mama’s special. It isn’t the freshest fish, or the view, or the drinks that make you feel like you’ve surrendered to the island life. It’s the people. The hospitality. The sense that, for a couple of hours, you’re completely satisfied. Bring a camera. Order everything. Leave your inhibitions...

Mama’s Fish House, Maui — A Feast for the Senses

Set along a quiet curve of Maui’s North Shore, Mama’s Fish House is more than a restaurant — it’s a reflection of Hawaii’s soul. From the moment you arrive, with the scent of ocean breeze mingling with flowers in bloom, it’s clear this is a place where every detail is intentional and every bite tells a story.

We began with the Ahi Poisson Cru, a refreshing opener featuring freshly caught ahi bathed in lime and coconut milk. The flavor was vibrant and clean, a graceful balance of tart and creamy, paired with crisp island chips that added the perfect crunch.

The next dish, Grilled Ahi with Charred Pineapple, showcased a mastery of contrast — silky, seared fish alongside caramelized pineapple, where the sweet and smoky elements played in perfect harmony.

The standout entrée was the Haleakalā Beef served in a Grilled Hana Papaya. Locally sourced and slow-cooked to perfection, the beef melted effortlessly, and the roasted papaya provided a subtle tropical sweetness that elevated the dish beyond the expected. It was a thoughtful union of land and fruit, bold yet refined.

To follow, we indulged in the Rum-Baked Banana with Coconut Rice — a warm, comforting dish with rich island flavors. The banana was laced with dark rum and tropical spice, while the coconut-infused jasmine rice brought it all together with a soft, fragrant base.

Dessert was a highlight of its own: the Liliko‘i Crème Brûlée. With its crisp caramelized top and tart passion fruit custard beneath, it offered a satisfying finale that was both decadent and bright.

Throughout the evening, we enjoyed a bottle of 2017 Château Rauzan-Ségla Grand Cru Classé Margaux, a red Bordeaux of elegance and depth. Its layers of dark fruit, hints of violet and cedar, and a long, graceful finish made it a perfect companion, especially with the richness of the beef and the grilled fish.

The service was warm, attentive, and sincere — never rushed, always thoughtful. The ambiance was pure island magic: tiki torches flickering, waves just beyond, and the soft hum of contented diners carried on the breeze.

In every sense, Mama’s Fish House is a rare gem — a place where tradition, quality, and hospitality come together effortlessly. It’s not just a meal, but a memory you carry with you long after the sun has set over...