From a newly designed and expanded NOBU Lana'i to innovative wine technology launched at ONE FORTY and a unique Ocean to Table fishing program, guests are able to dive right into whatever suites their palette.
The quintessential beach resort embraces the true spirit of Lana'i while maintaining excellence in their cuisine with the new NOBU Lana'i. Debuting this October, the 18-month old restaurant will be expanded with the addition of a dedicated lounge, teppanyaki station and sushi bar. The Japanese inspired design allows for the lines between interior and exterior space to easily be blurred as diners gaze upon the sand and waters of Hulopo'e Bay in a dining room of towering ceilings. Overseeing the project is Studio PCH, a Malibu-based design firm, and Santa Monica's Montalba Architects.
Leading the redesigned restaurant is Executive Chef Sean Mell, from NOBU Tribeca. Chef Mell uses local ingredients from Lana'i with more than 65 percent of the herbs and vegetables on the menu coming from the half-acre NOBU Garden in upcountry Lana'i, allowing the true flavors of seasonal ingredients to take center stage.
Visit website: http://www.fourseasons.com/manelebay/dining/