HAWAII | ULU Restaurant and NOIO debut at Four Seasons Resort Hualalai, led by culinary creative Executive Chef Richard Polhemus.
Four Seasons Resort Hualalai, the two Michelin key and first and only AAA Five-Diamond and Forbes Five-Star Resort on Hawaii Island, has unveiled a refreshed aesthetic and revamped menu at its renowned ULU restaurant, alongside a new second-floor sushi lounge and omakase restaurant, NOIO, bolstering the Resort's acclaimed culinary program.
Situated on the water’s edge, both restaurants feature stunning unobstructed oceanfront views to complement the refined yet relaxed ambiance - ideal to welcome both new and returning guests, as well as locals, to indulge in the rich bounty of Hawaii.
This is an exciting next step in our ongoing commitment to providing unparalleled oceanfront culinary experiences at the Resort,” said Regional Vice President and General Manager of Four Seasons Resort Hualalai Charlie Parker.
“At Hualalai, we believe exceptional dining goes hand-in-hand with award-winning service and hospitality. With the introduction of this new offering, we are not only elevating the quality of our cuisine but also expanding the variety of experiences available to our guests. Culinary excellence is about more than just the dishes we serve - it’s about creating unforgettable moments that connect our guests to the spirit of Hawaii, its flavours, and its culture. By continuously evolving our offerings, we reinforce the role of cuisine as an essential element of the luxury travel experience.”
Led by Executive Chef Richard Polhemus and Chef de Cuisine Chris Damskey - who both bring decades of expertise to this reimagined dining experience - the newly reimagined ULU restaurant showcases a range of cooking techniques, including oven roasting, flame grilling, and wok firing, while blending traditional Hawaiian flavours with pan-Asian influences.
Set against the backdrop of the Kona coastline, ULU restaurant invites guests to indulge in a vibrant new menu celebrating bold flavours and fresh, local ingredients, crafted as a collaboration between Chef de Cuisine Chris Damskey and Executive Chef Richard Polhemus. Highlights include Ahi Tuna “Wellington” with Ali’i mushrooms and foie gras kabayaki; Tableside Poke, an elevated take on the classic Hawaiian dish with local bigeye tuna and Japanese bluefin tuna; Aromatic Steamed Whole Catch with shiso chimichurri, mo’betta lomi, and daikon slaw; and Koji-Aged Portabella Mushroom with wild mushroom jus, creamy taro, yuzu-kombu rice porridge, and black truffle.
Beyond its culinary offerings, ULU boasts an inventive cocktail program that fuses Hawaiian and Japanese spirits with locally inspired ingredients. Standout drinks include the Kahakai Sour, featuring the Resort’s exclusive Kuleana Nanea Aged Rum, fresh Hawaiian pineapple, Sudachi citrus, and vanilla shiso syrup; the Hualālai Harmony, crafted with Hibiki Harmony Whiskey, orange bitters, and Maui sugar syrup; and the Barrel-Aged Black Manhattan, a mix of Four Seasons Hualālai Whistlepig 10-Year Rye, Carpano Antica Vermouth, and Amaro Averna. These unique cocktails, characterised by tropical and umami notes, perfectly complement the restaurant’s culinary ethos.
The wine program at ULU is extensive and meticulously curated by the Resort’s sommeliers, who have travelled globally to taste wines from the world’s most celebrated regions. Recognized over the years with Wine Spectator’s Award of Excellence, the diverse selection is crafted to complement the menu and pair seamlessly with the natural bounty of Hawaii Island, while creating an opportunity for guests to expand their palates with unique and exclusive varietals from across the globe.
Situated between the resort’s Ocean Pool and 1.8-million-gallon swimmable aquarium, King’s Pond, ULU continues to embody the natural, calming aesthetic for which it’s known - with the addition of modern fixtures and furnishings, and additional lounge seating to enhance the beloved oceanfront dining experience. Spanning the entire first floor, ULU features a central bar with a direct beach view and a sprawling outdoor patio to take in the stunning Hawaiian sunsets.
"As we continue to evolve and refine our culinary offerings, our goal is to create unforgettable dining experiences that honour the rich traditions of Hawaii while introducing guests to bold, innovative flavours," said Executive Chef Richard Polhemus.
"ULU is a celebration of both our past and future, where each dish tells a story of local ingredients, global influences, and the incredible beauty of our island."
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