Discover a New Wave of Island Dining at Four Seasons Resort Hualalai: Reimagined Ulu Restaurant and New Sushi Dining Experience Noio

Four Seasons Resort Hualalai, the first and only AAA Five-Diamond and Forbes Five-Star Resort on Hawaii Island, is set to debut a fully updated aesthetic and new menu at Ulu Restaurant this festive season. A new second-floor sushi lounge and omakase restaurant, Noio, will also emerge. Ulu Restaurant’s reimagined debut and Noio’s introduction will build on the award-winning culinary program at the Resort, featuring unobstructed oceanfront views at both unique dining experiences.

“The highly anticipated unveiling of the transformation of Ulu Restaurant and introduction of Noio to our guests and Hawaii Island community is purposefully timed with this year’s festive season,” says Regional Vice President and General Manager of Four Seasons Resort Hualalai Charlie Parker. “Under the expert guidance of Executive Chef Richard Polhemus and Sushi Chef Nuri Piccio, we’re poised to elevate our already exceptional food and beverage program that has continued to evolve over the past year with the introduction of Miller & Lux Hualalai. 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.”

Ocean’s Bounty: Ulu Restaurant

Leading the reimagined kitchen at Ulu Restaurant, Executive Chef Richard Polhemus brings decades of industry experience and has spent countless hours visiting local farms to engage and learn from members of the Hawaiian culinary community. The gastronomy experience will continue to emphasize Big Island ingredients – 75 percent of all of the kitchen’s ingredients are sourced from the island, tapping more than 160 local farms - ensuring the freshest and most sustainable options. The menu will celebrate a variety of preparations such as oven roasting, flame grilling and wok firing, while integrating Hawaiian flavours with pan-Asian techniques. The wine program at Ulu Restaurant is extensive and thoughtfully curated by Resort sommeliers who have travelled the world, tasting wines from renowned regions. Holding Wine Spectator’s Award of Excellence, the diverse selection perfectly complements the menu and pairs beautifully with the natural bounty of Hawaii Island.

Steps away from the ocean’s edge, Ulu Restaurant will welcome Resort guests back for its beloved breakfast and dinner service. Following an intensive transformation, the reimagined restaurant will offer a wide variety of new and returning dishes from both land and sea, including crudo and sashimi, with fish sourced locally or flown in fresh from Japan. The thoughtfully curated menu by Chef de Cuisine Chris Damskey includes a variety of chilled and miso-broiled shellfish; the on-site grown Hualālai Oysters with house-made hot sauce and yuzu kosho vinegar; Kanpachi Crudo with jalapeno ponzu, tempura nori, and sesame oil; Abalone “Rockefeller” with pancetta, luau leaf, spinach, Kuleana rum, and fennel pollen crust; Ahi tuna “Wellington” with Ali’i mushrooms and foie gras kabayako; and Koji-aged Portabella Mushroom with brown butter and yuzu nage. Ulu Restaurant will also offer premium reserve caviar selections, including Domestic Royal, Kaluga Hybrid and Ossetra, and an interactive tableside poke experience featuring guest’s choice of local bigeye tuna, Japanese bluefin tuna and Kona kanpachi.

“After several months of enhancements made to Ulu Restaurant’s space, I am thrilled to reopen our doors,” says Executive Chef Richard Polhemus. “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 flavours of our community in every dish.”

Situated between the Resort’s Ocean Pool and 1.8 million-gallon swimmable aquarium, King’s Pond, Ulu Restaurant continues to embody the natural, calming aesthetic for which it’s been known - with the addition of modern fixtures and furnishings, and additional lounge seating to evolve the beloved oceanfront dining experience. Spanning the entire first-floor, Ulu Restaurant features a central bar with a direct beach view, and a sprawling outdoor patio to take in the stunning Hawaiian sunsets.  

Omakase Sushi Reimagined: Noio

The debut of Noio, a new sushi lounge and omakase-focused dining experience on the second-floor, will open in early 2025. Helmed by rising Sushi Chef Nuri Piccio, guests will enjoy a nightly menu featuring freshly caught fish and seafood among authentic Japanese dishes. Named after the native bird Hawaiian navigators used to signal nearby land, Noio symbolizes the journey of discovery. Just as the Noio guided Hawaiians to the islands, Chef Piccio and his team plan to guide guests through an unforgettable, sea-driven culinary experience - with a unique vantage point perched on the second-floor. Adorned in striking red details to capture the essence of the surrounding sunset with complementing touches of soft grey furnishings and wooden fixtures, guests can truly bask in an experience for the senses.

The crown jewel at Noio will be the seven-course omakase sushi experience crafted by Chef Piccio. Diners can expect a welcome Dobin Mushi, a tea of snapper fins with yuzu; followed by Otsumami, a selection of Japanese snacks; Chawanmushi, a savoury custard; a bi-weekly selection of rare game from Waimea Butcher Shop; a bi-weekly chef's sushi omakase; and Wagashi, Japanese confections from the Resort’s pastry chef, Kalani Garcia. The meal will conclude with a traditional tea service.

"Seafood is integral to Hawaiian culture, representing not just nourishment but a deep connection to the ocean," says 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 flavours and meticulous techniques."

Hualalai’s Culinary Diversity

Beyond Noio and Ulu Restaurant, the Resort offers four additional on-site dining experiences as well as in-room dining.

• Miller & Lux Hualalai – the first Hawaiian outpost of the beloved San Francisco steakhouse helmed by celebrated Chef Tyler Florence emphasizing the best cuts of beef, fresh Hawaiian seafood, and all the rich indulgences of a celebratory meal.
• Beach Tree Restaurant - a relaxed, beachfront dining destination blending coastal Italian cuisine with Hawaiian flavours and an extensive wine list.
• Resident’s Beach House - a perfect spot for leisurely lunches and intimate dinners by the sea, this casual locale is exclusive to Resort guests and Hualalai Club members.
• Hualalai Trading Company - a gourmet market offering a curated selection of grab-and-go meals, snacks, and locally sourced products; guests can enjoy fresh coffee, pastries, sandwiches, and unique Hawaiian-made goods, perfect for a quick bite or a leisurely snack.

Ulu Restaurant is open in December 2024 to Resort guests only. Ulu Restaurant and Noio will open to the public in January 2025. To learn more or to make a reservation, visit the website here or call 808 325 8000.