How do you design one of the world’s largest and most luxurious clubhouses ever built in a private community? Simple. Include everything you can possibly imagine, and a few extras you would never expect.
At over 67,000 square feet of interior and covered space, overlooking both the 18th hole and the sparkling blue Pacific, the Clubhouse, designed by world-renowned architect Shay Zak, houses a vast array of amenities.
The Kohanaiki Spa offers exclusive Hawaiian treatments like the signature Kona coffee, coconut milk and sugar scrub, hot tubs, dry saunas, plunge pools, a relaxation garden, and a yoga lawn.
There is a games/billiard room complete with a bowling alley; a movie theater; a Members’ shop; expansive work out areas and pools with luxurious changing rooms, each incorporating a bar and relaxation areas; Kōnane, our signature chop-style restaurant and sushi bar; private Members’ dining rooms; a wine and cheese tasting room and personal wine lockers for each Member; a truly special wine collection; an elevated event lawn, pool and hot tubs; a “secret” speakeasy-style cigar room, poker room, and a scotch bar behind a hidden door; an onsite master brewer crafting unique beers, craft sodas, kombucha, and keifer water; even a library featuring a rare collection of Hawaiian literature and a museum-worthy collection of more than 200 artworks and artifacts reminding Members of the land’s rich history and culture.
The result of a dedicated focus on every little detail of design and construction, the Kohanaiki Clubhouse and Spa was blessed and opened on December 12th 2016. The end result is both the crowning jewel of the member amenities at Kohanaiki and a vibrant heart for the community.
And intelligent luxury does not stop there. The Clubhouse has been designed and built for sustainability and operating efficiency. Below the skin we deploy innovative, and in some cases unique technologies, such as the heat-exchange system that extracts heat from the air-conditioning system to heat the pools, lessening our impact on the Big Island’s resources and operating costs.