Mina’s Fish House Restaurant Now Open: Whole Fish is the “Heart and Soul” of Michael Mina’s Signature Line-to-Table Venture with Four Seasons Resort Oahu at Ko Olina

Four Seasons Resort Oahu at Ko Olina, a luxury resort located on Oahu’s leeward coast, has partnered with James Beard Award-winning restaurateur Michael Mina to open its newest line-to-table seafood restaurant concept, Mina’s Fish House. Paying homage to a traditional Hawaiian fish house, Chef Mina’s original Hawaiian dream restaurant concept has come to life: a fish restaurant in Hawaii where local fisherman can come to the back door of the restaurant with the fresh bounty from pristinely clear Hawaiian waters daily.  

True to its name, line-to-table cuisine is at the forefront of Mina’s Fish House. One of west Oahu’s young expert fishermen has transformed into the restaurant’s fish sommelier, working with local fishermen and and connecting guests with the daily catch and best menu choices.

The Resort's new General Manager Charlie Parker appreciates the focus on local fishing and sustainability. “Mina’s Fish House will be a culinary staple for both visitors and locals looking to experience elevated, authentic Hawaiian cuisine. It’s an honour to partner with Chef Michael Mina, whose vision for an award-winning culinary experience centred on Hawaiian fish will be instrumental in the evolution of our restaurant offerings.”

Based on a traditional fish house, the menu features pupus, small plates, a signature Hawaiian seafood tower, and whole Hawaiian-style grilled and baked fish dishes. Menu highlights include Kona cold lobster and coconut bisque; Hawaiian abalone spaghetti; butter-basted swordfish with pono pork Portuguese sausage; and a few classic fish dishes from Chef Mina’s repertoire such as his signature ahi tuna tartare reimagined as a contemporary poke; his celebrated lobster pot pie; and a phyllo-crusted fish with crab brandade. Mina’s Fish House also features a section of wood-broiled dry-aged steaks and seasonal sides. Desserts proudly feature local products such as chocolate from Hawaii’s original chocolate factory in a Criollo chocolate pudding and fresh coconut from Oahu in a coconut meringue with tropical fruit salad. The menu will change seasonally to reflect the best local products Hawaii’s producers can deliver.

“Mina’s Fish House is a true passion project of mine,” says Chef Michael Mina. “This partnership with Four Seasons Resort Oahu at Ko Olina in a place that’s very close to my heart is incredibly exciting and we look forward to welcoming guests from around the world as our friends and family.”    

Designed by Studio Collective, Mina’s Fish House offers guests a unique beachside dining experience. Aged with a warm patina throughout, the restaurant seamlessly connects the inside with the outside with its open air interior bar and dining room space, tiered on multiple exterior decks to round out the experience with “feet-in-the-sand” seaside dining.  Rustic, island-inspired design elements anchor the space, creating an irresistibly warm ambiance for locals and travellers alike, from a large, custom bar with signature tiki-inspired cocktails to comfortably clustered “living rooms” in the interior, to the terraced, sun-bleached deck leading down to the beach.

At the heart of Mina’s Fish House is an acid-washed zinc bar with a brass rivet detail atop a hand troweled plaster and custom glazed "fish scale" tile bar face, framed by a stained oak and brushed pewter back bar bottle display. Happy hour happens daily from 3:00 to 6:00 pm and the bar menu features specialty cocktails such as the Run Home Jack made with Plantation pineapple rum, Giffard peach, pineapple, papaya and passion fruit; and If Can Can, a Mai Tai in a Spam can featuring the guest’s spirit of choice. Happy Hour small bites include smoked local marlin fish dip and Pacific oysters.

With more than two decades of influence, passion and achievement, Chef Michael Mina has continued to dazzle the culinary world with bold dining concepts. His accolades include the James Beard Foundation “Who’s Who of Food & Beverage” inductee in 2013, Bon Appétit Chef of the Year 2005, San Francisco Magazine Chef of the Year 2005, as well as the International Food and Beverage Forum’s Restaurateur of the Year 2005. An integral part of the dining scene across the country and internationally, Michael Mina’s concepts are featured at Four Seasons locations in Dubai, Jackson Hole, Washington, DC and Baltimore.