Please be advised some restaurants may have modified hours or temporarily closed. Please call the restaurant before you go to verify their safety guidelines and status.

An Oasis Of Endless Dining Possibilities

Inside Feature

December 10, 2017

Story By: Kyle Galdeira | Photos by: ANTHONY CONSILLIO

La Hiki Kitchen’s Ahi Tuna & Hamachi Crudo ($32, New Year’s Eve Menu)

After introducing a refreshed look and ambiance following an 18-month renovation, Four Seasons Resort Oahu at Ko Olina opened earlier this year as a “dining destination” for locals and visitors alike.

New food options and rejuvenated landscaping add to the all-around stellar experience offered at the resort, which is nestled along Oahu’s picturesque western shoreline. Four Seasons features three destinations for next-level cuisine in La Hiki Kitchen, Mina’s Fish House and Noe — all of which feature fresh, locally sourced ingredients throughout their diverse menu selections.

La Hiki’s festive dessert buffet from Sunday Brunch

The Native Hawaiian phrase “Mai ka la hiki a ka la kau,” which translates to “From sunrise to sunset,” accurately describes the breakfast, dinner and Sunday brunch buffets and a la carte options available at La Hiki Kitchen (prices vary, see menu options at lahikikitchen.com). The restaurant’s American-continental dining is inspired by fresh local ingredients, as world-class chef Simeon Hall Jr. and his team prepare West Oahu’s largest buffet. The gourmet selections include meat-carving stations with prime rib and porchetta, assorted dim sum, a loco moco corner, poke bar, sweet and savory breakfast choices, and even a live barbecue station.

La Hiki’s “Wuxi” Braised Kurobuta Pork Shank ($65, New Year’s Eve Menu)

Just in time for the holiday season, La Hiki Kitchen has added a festive dessert spread to its Sunday brunch buffet with tasty treats such as Oreo and fresh cream cakes, yule log Christmas cake, holiday-themed cookies, and even candy bark infused with chocolate, eggnog, peppermint and cranberry. Diners are encouraged to plan now to enjoy the restaurant’s New Year’s Eve Menu with superb a la carte specials, including “Wuxi” Braised Kurobuta Pork Shank ($65) that is enriched with licorice root, tangerine peel and accompanied by roasted raw carrots, crispy pork skins, and whipped Molokai sweet potatoes, as well as Ahi Tuna & Hamachi Crudo ($32).

Mina’s Fish House’s Market Whole Fish (market price)

Four Seasons also is home to Mina’s Fish House, which offers an open-air, ocean-front experience that combines the flavors and ingredients of Hawaii with the culinary expertise of Michelin-starred chef Michael Mina. Harrison Chernick, a corporate chef with the Mina Group based on Oahu, recommends the fresh-caught Market Whole Fish (market price), which on a recent visit by Dining Out, featured fresh snapper broiled to golden-brown perfection with lemon and accompanied by soy-glazed mushrooms, jalapeno creamed corn and fingerling potatoes “patatas bravas” with walnut muhammara.

Noe’s Veal Agnolotti with Porcini Brodo and Black Truffle ($40, Christmas Menu)

Southern Italian flavors and chef Ryo Takatsuka’s vision come to life at Noe, a special occasion destination featuring a constantly evolving menu and a vast array of Italian wine choices. Most of Noe’s tables are situated outdoors and provide ocean and sunset views as light flavors shape dishes inspired by local seafood, top-quality meats and homemade pastas.

Noe is offering a special Christmas Menu highlighted by Whole Roasted Dover Sole (flat fish) with Parsnip and Almond & Brown Butter ($95), and Veal Agnolotti (stuffed homemade pasta) with Porcini Brodo and Black Truffles ($40). To view the complete dinner menu, which will be available Wednesday through Sunday from 5 to 9 p.m., visit fourseasons.com/oahu/dining/restaurants/noe.

Ilima Awards
Hawaii's Best