PHOTOS BY NADINE KAM / firstname.lastname@example.org
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.
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.
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.
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.
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 email@example.com and follow her on Twitter, Instagram and Rebel Mouse.