Hawaii has long been celebrated for its picturesque scenery, vibrant beaches, and relaxed island lifestyle. However, when it comes to high-end cuisine, the islands have historically taken a backseat to more well-known culinary destinations. That is now changing, thanks to Four Seasons Resort Hualalai. With an exceptional array of upscale dining options, the resort is enhancing the Big Island’s reputation as a must-visit location for food enthusiasts, drawing in discerning travelers who seek both luxury and unforgettable culinary experiences. At this resort, fresh sushi, seafood, and steak specialties are paired with stunning sunsets, and the artistry of fine dining seamlessly blends with the island's natural beauty.
Recently, the MICHELIN Key Resort—Hawaii Island’s first and only AAA Five-Diamond and Forbes Five-Star resort—revealed a refreshed design and a revamped menu at its renowned ‘ULU restaurant. In addition, the resort launched NOIO, a new sushi lounge and omakase dining experience on the second floor. Both restaurants are located by the water’s edge, providing an elegantly relaxed atmosphere with unobstructed oceanfront views. The ‘ULU remodel includes more lounge seating to elevate the cherished oceanfront dining experience, a central bar with views of the beach, and a spacious outdoor patio ideal for watching the breathtaking Hawaiian sunsets. NOIO, perched above ‘ULU, features an intimate 12-seat sushi counter and a softly lit dining room with red accents, gray furnishings, and wooden details.
“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.”
Helmed by Executive Chef Richard Polhemus and Chef de Cuisine Chris Damskey—both seasoned culinary experts—the redesigned ‘ULU showcases a variety of cooking techniques. These include oven roasting, flame grilling, and wok frying, blending traditional Hawaiian tastes with Pan-Asian influences. Overlooking the Kona coastline, ‘ULU’s vibrant new menu celebrates bold flavors and fresh, local ingredients. Featured dishes 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 list combines Hawaiian and Japanese spirits with locally sourced ingredients. Notable drinks include the Kahakai Sour, made with the resort’s exclusive Kuleana Nanea Aged Rum, fresh Hawaiian pineapple, Sudachi citrus, and vanilla shiso syrup; the Hualalai Harmony, which blends Hibiki Harmony Whiskey, orange bitters, and Maui sugar syrup; and the Barrel-Aged Black Manhattan, a concoction of Four Seasons Hualalai Whistlepig 10-Year Rye, Carpano Antica Vermouth, and Amaro Averna. These tropical and umami-rich cocktails perfectly complement the restaurant’s culinary philosophy.
An expansive wine list, curated by expert sommeliers, spans the globe to bring guests rare and celebrated wines. Recognized annually with Wine Spectator’s Award of Excellence, this selection pairs beautifully with ‘ULU’s offerings and gives guests the chance to explore new and exclusive wines from premier wine regions.
'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,' said Chef Polhemus. ' 'ULU represents both our past and future, where each dish tells a story through local ingredients, global influences, and the natural beauty of our island.'
In response to guests’ growing love for sushi, the resort has introduced the eagerly awaited NOIO, an exclusive omakase sushi dining experience. Named after the native bird used by Hawaiian navigators to signal nearby land, NOIO is led by the talented sushi chef Nuri Piccio. He takes guests on a culinary journey through the freshest island offerings, including a rotating selection of the day’s catch, à la carte choices, signature sushi rolls, and more—each plate reflecting the deep connection to the ocean.
Diners are treated to a carefully curated menu that blends traditional Japanese techniques with innovative influences from Chef Piccio. Standout dishes include Whole Fish Two Ways—sashimi and scalded fillet; Japanese and American Wagyu Collations; braised abalone in butter liver sauce; Lu’au Meshi with snapper, shiroika, nodogoro, coconut rice luau, yuzu, and black truffle; and rotating nigiri and sashimi options that showcase local catches like big-eye tuna, madai, and akami. Additionally, a vegetarian nigiri flight features options such as avocado, takuan, romaine, eggplant, and asparagus.
The highlight at NOIO is Chef Piccio’s seven-course omakase sushi experience. Guests enjoy a welcome Dobin Mushi, a tea made from snapper fins and yuzu; followed by Otsumami, a selection of Japanese snacks; Chawanmushi, a savory custard; the chef's sushi omakase; and Wagashi, Japanese confections crafted by the resort’s pastry chef Kalani Garcia. The meal concludes with a traditional tea service.
Sake takes center stage behind the bar at NOIO, where guests can sample over 13 different varieties, along with a carefully selected list of craft cocktails, including non-alcoholic options. Highlights include Kanten Shots, Kakkoii Kakigori (a blend of Hualalai Reserved Kuleana White Rum, Chareau, Midori, honeydew melon ice, and condensed milk), and the signature NOIO Old Fashioned, featuring Saikyo miso-washed NOIO Reserved Mars whisky, fig syrup, and bitters. The resort’s award-winning wine program is also integrated into the drink offerings.
Chef Piccio is dedicated to sustainable sourcing, delivering a dining experience that is truly unique. He collaborates with local purveyors to create custom-made chopsticks, a signature rice blend, and a private-label soy sauce created exclusively for NOIO. The resort also works with over 160 Hawaiian farms that supply 75% of the food served on the Big Island, with additional ingredients sourced from the resort itself, such as herbs from its on-site gardens and Hualalai Oysters raised by marine biologists on the property.
'Our seafood program at the resort has grown significantly,' said Chef Piccio. 'Just six years ago, we offered only three rolls on the menu. Today, we collaborate closely with local fishermen and farmers to provide a complete culinary experience, highlighting freshly caught fish and seafood alongside authentic Japanese dishes to offer a truly exceptional and sustainable dining journey.'
And finally, Four Seasons Resort Hualalai is home to the island’s only true steak house, Miller & Lux. This is THE place for the island’s best cuts. From famed chef Tyler Florence, Miller & Lux features the highest-quality steaks from the country’s best ranches. Add a robust raw bar, fresh seafood, crafted cocktails, and a view of Hualalai Golf Course’s 18th green, and Miller & Lux is a culinary destination. Florence is a lifelong fan of the steakhouse genre. He fondly remembers the sense of “special occasion” wonder that he felt when visiting his local South Carolina steakhouse as a child and he endeavors to create that same sense of awe at Miller & Lux. Mission accomplished.
‘Ulu, NOIO, and Miller & Lux exemplify Hawaii’s rise as a premier culinary destination. Together, they offer innovative, world-class dining experiences that give guests a reason to visit beyond the islands' iconic sun, surf, and sand—proving that Hawaii is a feast for all the senses.
Photos courtesy of Four Seasons Resort Hualalai
