The first and only AAA Five-Diamond and Forbes Five-Star Resort on Hawai'i Island, Four Seasons Resort Hualalai, debuts two fine-dining experiences. The reimagined 'Ulu restaurant, nestled next to the ocean’s edge, presents both an aesthetic and menu transformation, and the new NOIO, located on the second floor, is a sushi lounge and omakase Japanese restaurant.
Celebrate Hawai’i's local bounty, helmed by Executive Chef Richard Polhemus. Chef Polhemus brings decades of industry expertise and countless hours visiting local farms to learn from the Hawaiian culinary community. The gastronomy experience will continue to emphasize Big Island ingredients — 75 percent of the kitchen’s ingredients are sourced from the island, tapping more than 160 local farms — ensuring the freshest and most sustainable options, while investing in the local culture and heritage.
“After several months of enhancements made to 'Ulu restaurant’s space, I am thrilled to reopen our doors,” Executive Chef Richard Polheumus shares. “The design enhancements were created with the guest experience in mind, from the moment they step through the doors to the first bite of our reimagined menu. My team and I have strengthened our commitment to sourcing ingredients from local farmers and purveyors, allowing us to create a truly hyper-local experience that reflects the spirit and flavors of our community in every dish.”
Spanning the entire first floor, 'Ulu showcases a newly designed space that embodies the natural, calming aesthetic that it’s been known for, with added modern fixtures and furnishings to blend in with the Hawaiian architecture. Additional well-placed lounge seating invites guests to be captivated by the oceanfront surroundings, enhancing the seasonings and scents of Hawai'i.
The refashioned restaurant now offers a menu creatively curated by Chef de Cuisine Chris Danskey, which includes crudo and sashimi, with fish sourced locally or flown in fresh from Japan. The menu will celebrate a variety of preparations, such as oven roasting, flame grilling, and wok firing while integrating the Hawaiian essence with pan-Asian techniques.
In the new NOIO restaurant, guests will enjoy a nightly menu featuring a sea-driven culinary experience. The crown jewel is a seven-course omakase sushi feast crafted by rising Sushi Chef Nuri Piccio. This includes a welcome Dobin Mushi, followed by Otsumami, Chawanmushi, a bi-weekly selection of rare game, chef’s sushi omakase, Wagashi and concluding with a traditional tea service.
“Seafood is integral to Hawaiian culture, representing not just nourishment but a deep connection to the ocean,” explains Chef Piccio. “At NOIO, I’m eager to introduce this innovative sushi and cultural experience, highlighting the freshest fish available to our guests, emboldened through authentic Japanese flavors and meticulous techniques.”
'Ulu and NOIO present an unforgettable inventive ocean-to-table dining experience, investing in locals to ensure the freshest, most authentic culinary delights. Savor the scrumptious food and the spectacular views at either location, overlooking the vast Pacific Ocean, teeming with life under the vibrant, colorful sky.
Regional Vice President and General Manager of Four Seasons Resort Hualalai, Charlie Parker, says about the resort’s two new fine-dining options, “This marks a significant step in our continued commitment to delivering world-class culinary experiences for all guests, residents and visitors of the Big Island.”
Learn more at FourSeasonsResortHualalai.com.
I’m eager to introduce this innovative sushi and cultural experience, highlighting the freshest fish available.