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Mina’s Fish House

Step Up to the Plate

June 16, 2019

Story By: Elima Pangorang | Photos by: Mina's Fish House

A CLOSER LOOK AT THIS WEEK’S HOUSE SPECIAL: BROILED KONA KAMPACHI FISH (approximately $190 for whole fish, depending on size; serves 4-5 people)

Perched above the white sand shores and glistening Pacific on Oahu’s west side, Mina’s Fish House in the Four Seasons Resort at Ko Olina pleases restaurant-goers with its line-to-table philosophy.

The eatery’s concept gives guests an elevated and authentic dining experience inspired by the traditional Hawaiian fish house — picture fresh off the boat catches from local fishermen making their way onto your plate. At the eatery, you’ll find most of the dishes boast locally sourced produce, and seafood caught right here in Hawaiian waters, meaning enjoyment of only the freshest ingredients.

Join in for happy hour seven days a week with superb specials and selections including ice-cold seafood, pupus, small plates, punches, specialty cocktails, draft beers and wine. Then, at the end of a long workweek, treat yourself and let loose at First Aloha Friday Party every first Friday of the month, 5 -8 p.m.

In addition to its daily menu, be sure to stop in for Mina’s Independence Day menu on July 4 ($95 per adult). Diners can be sure to expect taste buds to be lit up at this three-course meal.

Appetizers start off the night with options like Alaskan King Crab Spaghetti or Michael Mina’s Ahi Tartare. The next course is an entree where guests may choose between dishes such as Black Garlic & Miso Black Cod or the lobster pot pie.

Finish the meal off with a lovely dessert to seal the deal. A wine pairing add-on is also available as well as additional sides, char-broiled or chilled shellfish options and sharable-family portion plates.

BIG ISLAND GROWN

The farm-raised Kona Kampachi comes in fresh every day and is prepared with black bean relish, garlic fried rice and locally procured bok choy with roasted mushrooms.

BURSTING WITH FLAVOR

Executive chef Garrick Mendoza says the black bean’s fermenting process gives it a deep salty flavor that goes well with the ginger and scallions.

SIMPLE YET SUCCULENT

The garlic fried rice is not messed around with too much, as it serves as a natural component and complement to the flavorful black beans of the fish.

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