Hawaii has long been renowned for its stunning landscapes, lush beaches, and laid-back island vibes. But when it comes to gourmet cuisine, the islands have often taken a backseat to other global culinary hotspots. This is changing, thanks to Four Seasons Resort Hualalai. The resort’s collection of sophisticated dining options is making waves, positioning the Big Island as a must-visit destination for gourmands, those discerning travelers who seek not just a luxurious getaway but also a memorable culinary journey. Here, the freshest sushi and seafood specialties are served with breathtaking sunsets, and the artistry of fine dining harmonizes perfectly with the island’s natural beauty.
The two MICHELIN Key resort (and first and only AAA Five-Diamond and Forbes Five-Star Resort on Hawaii Island), recently unveiled a refreshed aesthetic and revamped menu at its renowned ‘ULU restaurant, alongside a new second-floor sushi lounge and omakase restaurant, NOIO, which further bolsters the resort’s acclaimed culinary program. Situated on the water’s edge, both restaurants feature a refined, relaxed ambiance, and stunning unobstructed oceanfront views. ‘ULU’s remodel includes additional lounge seating to enhance the beloved oceanfront dining experience, a central bar with a direct beach view, and a sprawling outdoor patio to take in the stunning Hawaiian sunsets. NOIO, located just above ‘ULU, features a 12 seat sushi counter in addition to an intimate and softly illuminated dining room with striking red accents, soft gray furnishings, and wooden fixtures.
“This is an exciting next step in our ongoing commitment to providing unparalleled oceanfront culinary experiences at the Resort,” said Regional Vice President and General Manager of Four Seasons Resort Hualalai Charlie Parker. “At Hualalai, we believe exceptional dining goes hand-in-hand with award-winning service and hospitality. Culinary excellence is about more than just the dishes we serve—it’s about creating unforgettable moments that connect our guests to the spirit of Hawaii, its flavors, and its culture. By continuously evolving our offerings, we reinforce the role of cuisine as an essential element of the luxury travel experience.”
Led by Executive Chef Richard Polhemus and Chef de Cuisine Chris Damskey—both of whom have decades of expertise—‘ULU restaurant showcases a range of cooking techniques, including oven roasting, flame grilling, and wok firing, while blending traditional Hawaiian flavors with Pan-Asian influences. Situated between the resort’s Ocean Pool and 1.8-million-gallon swimmable aquarium King’s Pond and set against the backdrop of the Kona coastline, ‘ULU restaurant’s vibrant new menu celebrates bold flavors and fresh, local ingredients. Highlights include Ahi Tuna ‘Wellington’ with Ali’i mushrooms and foie gras kabayaki; Tableside Poke, an elevated take on the classic Hawaiian dish with local bigeye tuna and Japanese bluefin tuna; Aromatic Steamed Whole Catch with shiso chimichurri, mo’betta lomi, and daikon slaw; and Koji-Aged Portabella Mushroom with wild mushroom jus, creamy taro, yuzu-kombu rice porridge, and black truffle.
‘ULU’s inventive cocktail program fuses Hawaiian and Japanese spirits with local ingredients. Standout tipples include the Kahakai Sour, featuring the resort’s exclusive Kuleana Nanea Aged Rum, fresh Hawaiian pineapple, Sudachi citrus, and vanilla shiso syrup; the Hualālai Harmony, crafted with Hibiki Harmony Whiskey, orange bitters, and Maui sugar syrup; and my favorite, the Barrel-Aged Black Manhattan, a mix of Four Seasons Hualālai Whistlepig 10-Year Rye, Carpano Antica Vermouth, and Amaro Averna. These tropical and umami-laden cocktails perfectly complement the restaurant’s culinary ethos.
“As we continue to evolve and refine our culinary offerings, our goal is to create unforgettable dining experiences that honor Hawaii’s rich traditions while introducing guests to bold and innovative flavors.”
Executive Chef Richard Polhemus
‘ULU’s extensive wine list is meticulously curated by the resort’s sommeliers, who have traveled globally to find wines from the world’s most celebrated regions. Recognized over the years with Wine Spectator’s Award of Excellence, the diverse selection complements the menu and offers a chance for guests to expand their palates with unique and exclusive varietals from all over the world.
Satisfying its guests’ passion for sushi, the resort has opened the highly anticipated NOIO, an exclusive sushi restaurant offering an omakase-driven dining experience. Named after the native bird Hawaiian navigators used to signal nearby land, NOIO is led by rising sushi chef Nuri Piccio, who takes guests on a nightly journey through the freshest offerings, featuring a rotating selection of the island’s fresh catch, à la carte selections, signature sushi rolls, and more—each dish representing a deep connection to the ocean.
Diners are treated to Chef Piccio’s meticulously crafted menu that combines traditional Japanese techniques with innovative culinary influences. Highlights include Whole Fish Two Ways: one featuring sashimi and the other a scalded filet; Japanese and American Wagyu Collations; braised abalone with butter liver sauce; Lu’au Meshi, featuring snapper, shiroika, nodogoro, coconut rice luau, yuzu, and black truffle; and weekly rotating nigiri and sashimi options showcasing local catches like big-eye tuna, madai, akami, and more. For a unique touch, there is also a vegetarian nigiri flight, incorporating avocado, takuan, romaine, eggplant, and asparagus.
The crown jewel at NOIO is Chef Piccio’s seven-course omakase sushi experience. Diners can indulge in a welcome Dobin Mushi, a tea of snapper fins with yuzu; followed by Otsumami, a selection of Japanese snacks; Chawanmushi, a savory custard; chef’s sushi omakase; and Wagashi, Japanese confections from the resort’s talented pastry chef Kalani Garcia. The meal concludes with a traditional tea service.
Behind the bar at NOIO, sake takes center stage, with more than 13 distinct varieties, alongside a curated menu of innovative craft cocktails, including nonalcoholic options. Highlights include Kanten Shots; the Kakkoii Kakigori, a blend of Hualālai Reserved Kuleana White Rum, Chareau, Midori, honeydew melon ice, and condensed milk; and the signature NOIO Old Fashioned, which features Saikyo miso-washed NOIO Reserved Mars whisky, fig syrup, and bitters. Additionally, the resort’s award-winning wine program is integrated into the beverage program.
Chef Piccio is committed to sustainable sourcing and delivering a truly distinctive dining experience. He collaborates with local purveyors to curate custom-made chopsticks, a signature blend of rice, and a private-label soy sauce crafted exclusively for NOIO. The resort also prides itself on integration with the local community, and works with more than 160 Hawaiian farms that make 75% of the food served on the Big Island. A collection of ingredients also come directly from the resort, such as herbs from the on-site gardens and Hualalai Oysters grown and cared for on-site by a team of marine biologists.
‘ULU and NOIO exemplify Hawaii’s emergence as a premier culinary destination. Each offers innovative, world-class dining experiences, providing a reason to visit beyond sun, surf, and sand, and proving that the islands are a true feast for all of the senses.
‘ULU and NOIO are open to hotel guests and the local Hawaii Island community. ‘ULU serves breakfast daily from 6:30-11 a.m. and dinner from 5:30-9 p.m. NOIO is open Wednesday through Sunday from 5:30-9 p.m. To learn more or to make a reservation, visit the website here or call (808) 325-8000.
Photos courtesy of Four Seasons Resort Hualalai