Archive for the ‘Ko Olina’ Category

Fish House rolls out taco truck

By
September 8th, 2016



PHOTOS BY GLENN YOZA / Courtesy Four Seasons Resort

Chef Ray German's tacos will star during Taco Tuesday, when the Four Seasons food truck appears at Ko Olina's Lagoon 1.

When I wrote my formal print review of Fish House at The Four Seasons Resort Oahu at Ko Olina, I mentioned there's nothing stodgy about the restaurant, the opposite of what one might expect from a brand built on connotations of grace, elegance and discernment. Well, the fun vibe continues now that chef Ray German has introduced Taco Tuesday.

Beach goers don't need to bother getting dressed for the occasion when they can enjoy tacos from the Four Seasons Food Truck every Tuesday from 11 a.m. to 3 p.m. at Lagoon 1.

Items on the menu include tacos al pastor, North Shore shrimp tacos, Hulihuli chicken tacos, elotes (Mexican street corn) and "Guacamole Madness," at prices of $3 to $4.75 per item. (Love that corn! Wondering if the truck can make a town run one day a week? A month?)

In the hot sun, you're bound to get thirsty, so rehydrate with agua fresca of watermelon lime mint ($1.50), or head over to happy hour at Fish House for cocktails priced at $3 at 3 p.m., $4 at 4 p.m., and $5 at 5 p.m., plus a special 50 percent off food menu offered from 3 to 5 p.m. daily.

A sampling of what's on the menu.

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Nadine Kam is Style Editor and staff restaurant critic at the Honolulu Star-Advertiser; her food coverage in print in Wednesday's Crave section. Contact her via email at nkam@staradvertiser.com and follow her on Twitter, Instagram and Rebel Mouse.

4th of July Four Seasons-style

By
July 6th, 2016



PHOTOS BY NADINE KAM / nkam@staradvertiser.com

Glen Almazan oversaw a raw bar featuring crab claws and snow crab legs, and different kinds of poke.

All across the nation, the 4th of July is celebrated with an All-American backyard bash. In Hawaii, the beach cookout is another popular option. So the Four Seasons Oahu at Ko Olina made it a double celebration when it hosted a grand opening party for 500 with a backyard barbecue extraordinaire, complete with a view of the resortwide fireworks show at the end of the evening.

Guests were welcomed with cocktails and treated to music by Tahiti Rey while enjoying food from a raw bar, seafood paella, bone-in prime rib, roast pork, and grilled corn on the cob which my friends and I were calling magic corn after enjoying a version of it during a visit to the resort's Fish House restaurant. (This was a pared down version, so you'll just have to go to the restaurant to get the full impact of just how good it is.)

Fireworks above the palm trees.

In addition to his welcoming remarks, Jeff Stone, founder of The Resort Group behind the development of the Four Seasons property, formerly the Ihilani Resort. Looking to Maui for inspiration, he said he envisions Ko Olina as "Wailea on Oahu," as a draw for travelers, with the aim of creating another economic engine for Hawaii.

Well, they certainly started with a bang!

Biggest wok ever.

Welcoming cocktails.

A table set with bone-in prime rib and tomato and arugula salad.

Roast herbed potatoes and a view of the beachfront lawn.

More prime rib making its way to other stations across the lawn.

Paella for 500.

Grilled corn being plated for service.

I had a view of the fireworks from the adult pool deck.

PHOTO BY MELISSA CHANG

Gangsta pose at the end of the night with Sean Morris, with Four Seasons caps added to our red, white and blue outfits.


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Nadine Kam is Style Editor and staff restaurant critic at the Honolulu Star-Advertiser; her food coverage in print in Wednesday's Crave section. Contact her via email at nkam@staradvertiser.com and follow her on Twitter, Instagram and Rebel Mouse.

First Course: Inside Fish House, at the new Four Seasons Ko Olina

By
June 29th, 2016



PHOTOS BY NADINE KAM / nkam@staradvertiser.com

It took three to bring this three-tiered Fish House Tower to the table. From left, Four Seasons Ko Olina general manager Sanjiv Hulugalle, Fish House chef Ray German and Fish House general manager Thomas Stone.

I've been so busy keeping my eye on soon-to-open restaurants in Waikik that I overlooked what was going on in Ko Olina, where The Four Seasons Resort Oahu has opened to all in need of an escape from their daily routines.

To celebrate, the resort at Ko Olina is offering Hawaii residents (with valid ID) a 50 percent off best available room rate (about $595 per night to date) from June 29 through Dec. 19, 2016, with complimentary amenities including valet parking and Internet access throughout the resort.

Coinciding with the hotel opening is the debut of dining areas on site, including the Hokule'a Coffee Bar, the luxury Italian restaurant Noe, and the casual-luxe, beach-front, line-to-table restaurant, Fish House.

The restaurants opened to hotel guests yesterday before opening to the public today. A visit to Fish House netted an abundance of seafood and other dishes with chef Ray German's signature Latin flair.

In spite of all the luxury the Four Seasons stands for, this place is far from stodgy. Dishes of burgers, steaks and seafood are presented in a room with a rustic, beachy vibe that suits the location mere steps from sand and sea.

Here's a quick peek that doesn't begin to give a complete picture of the number of dishes and sides available. This being the Four Seasons, sandwiches are $22, 8- to 14-oz. steaks are about $48. Budget accordingly.

A fish scale pattern graces the bar at Fish House.

To the side of this lounge area is a pool table.

To the side of this lounge area is a pool table.

An amuse of cubed mango topped with black sea salt, with lardon and uni.

At a restaurant named Fish House, your first thought may be to get the Fish House Tower, configured to suit your party size, and starting at $35 for four seafood selections for one to two. This is essentially a large ($125 for four to five people) with the addition of two whole Keahole lobsters at $55 each.

The large tower also comes with two kinds of poke, here the traditional ahi with ogo and onions, and one of the specials for the summer's day was ceviche with lime, orange slices and avocado.

Kim Shibata wanted an overhead vantage of the feast.

Libations include many a craft cocktail, beer, wine, kombucha, cold-pressed juices and this Pineapple Elyx-ir of local pineapple juice, pomegranate, hibiscus, champagne, bitters and vodka. Share it with friends, or not.

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The Fish House salad is a cross between a wedge salad and old-fashioned shrimp-and-crab Louie, topped with shaved bonito. Mix in the poached egg.

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As good as all the dishes were, no one could get enough of the spiced-up North Shore corn on the cob with lime, smoked paprika, creamy condensed milk aioli and Parmesan cheese. The corn itself was so fresh and sweet, the perfect texture. A definite OMG moment.

Grilled onaga was served with chili water and flavored vinegar.

A healthful starter of chilled avocado drizzled with quinoa and hazelnut crumble, and cider vinegar.

One of the entrances to the restaurant.

Looking down from the lobby level to one of three pools. Fish House restaurant is next to the pool.

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Nadine Kam is Style Editor and staff restaurant critic at the Honolulu Star-Advertiser; her food coverage in print in Wednesday's Crave section. Contact her via email at nkam@staradvertiser.com and follow her on Twitter, Instagram and Rebel Mouse.

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