ULU Restaurant and NOIO Debut at Four Seasons Resort Hualalai

Four Seasons Resort Hualalai, the two Michelin key and first and only AAA Five-Diamond and Forbes Five-Star Resort on Hawaii Island, unveils a refreshed aesthetic and revamped menu at its renowned ULU restaurant, alongside a new second-floor sushi lounge and omakase restaurant, NOIO, bolstering the Resort's acclaimed culinary program. Situated on the water’s edge, both restaurants feature stunning unobstructed oceanfront views to complement the refined yet relaxed ambiance - ideal to welcome both new and returning guests, as well as locals, to indulge in the rich bounty of Hawaii.

This is an exciting next step in our ongoing commitment to providing unparalleled oceanfront culinary experiences at the Resort,” says 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. With the introduction of this new offering, we are not only elevating the quality of our cuisine but also expanding the variety of experiences available to our guests. 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 flavours, and its culture. By continuously evolving our offerings, we reinforce the role of cuisine as an essential element of the luxury travel experience.”

Aloha Dining: ULU

Led by Executive Chef Richard Polhemus and Chef de Cuisine Chris Damskey - who both bring decades of expertise to this reimagined dining experience - the newly reimagined ULU restaurant showcases a range of cooking techniques, including oven roasting, flame grilling, and wok firing, while blending traditional Hawaiian flavours with pan-Asian influences.

Set against the backdrop of the Kona coastline, ULU restaurant invites guests to indulge in a vibrant new menu celebrating bold flavours and fresh, local ingredients, crafted as a collaboration between Chef de Cuisine Chris Damskey and Executive Chef Richard Polhemus. 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.

Beyond its culinary offerings, ULU boasts an inventive cocktail program that fuses Hawaiian and Japanese spirits with locally inspired ingredients. Standout drinks 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 the Barrel-Aged Black Manhattan, a mix of Four Seasons Hualālai Whistlepig 10-Year Rye, Carpano Antica Vermouth, and Amaro Averna. These unique cocktails, characterized by tropical and umami notes, perfectly complement the restaurant’s culinary ethos.

The wine program at ULU is extensive and meticulously curated by the Resort’s sommeliers, who have travelled globally to taste wines from the world’s most celebrated regions. Recognized over the years with Wine Spectator’s Award of Excellence, the diverse selection is crafted to complement the menu and pair seamlessly with the natural bounty of Hawaii Island, while creating an opportunity for guests to expand their palates with unique and exclusive varietals from across the globe.

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

"As we continue to evolve and refine our culinary offerings, our goal is to create unforgettable dining experiences that honour the rich traditions of Hawaii while introducing guests to bold, innovative flavours," says Executive Chef Richard Polhemus. "ULU is a celebration of both our past and future, where each dish tells a story of local ingredients, global influences, and the incredible beauty of our island."

Sea’s Abundance: NOIO

The highly anticipated NOIO, an exclusive sushi restaurant offering an omakase-driven dining experience, has officially opened on ULU's second floor. Led by rising sushi chef Nuri Piccio, NOIO takes guests on a nightly journey through the freshest seafood, featuring a rotating selection of the island’s fresh catch, à la carte selections, signature sushi rolls, and more. Each dish represents not just nourishment but a deep connection to the ocean. Adorned with striking red accents that capture the essence of the surrounding sunset, complemented by soft gray furnishings and wooden fixtures, NOIO offers an experience that engages all the senses.

Diners can look forward to a meticulously crafted menu that combines traditional Japanese techniques with innovative culinary influences from the bright mind of Chef Piccio. 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 such as 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.

Named after the native bird Hawaiian navigators used to signal nearby land, NOIO symbolizes the journey of discovery. The crown jewel at NOIO is the seven-course omakase sushi experience led nightly by Chef Piccio. 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 savoury 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 centre stage, offering more than 13 distinct varieties, alongside a carefully curated menu of innovative craft cocktails, including non-alcoholic 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.

Chefs Nuri and Richard are committed to sustainable sourcing and delivering a truly distinctive dining experience. They collaborate with local purveyors to curate guest touch points, including 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, making 75 percent of the food served sourced from the Big Island. A collection of ingredients also come from Hualalai’s on-site gardens, producing a number of fresh herbs and ingredients, as well as a selection of marine life including the Resort’s signature Hualalai Oysters grown and cared for by the team of on-site marine biologists.

"Our seafood program at the resort has experienced tremendous growth," says Chef Piccio. "Just six years ago, we had only three rolls on the menu. Today, we collaborate closely with local fishermen and farmers to create a complete culinary experience, showcasing freshly caught fish and seafood alongside authentic Japanese dishes, offering guests a truly exceptional and sustainable dining journey."

ULU and NOIO are now open to hotel guests and the local Hawaii Island community. ULU serves breakfast daily from 6:30 to 11:00 am and dinner from 5:30 to 9:00 pm. NOIO is open Wednesday through Sunday from 5:30 to 9:00 pm. To learn more or to make a reservation, visit the website here or call 808 325 8000.