I recently partnered with Hawaiian Airlines to create a food-centric campaign for the company's social media accounts. The assignment: Select 12 food experiences around Oʻahu for the Hawaiian Airlines MasterCard. I thought I'd better take this opportunity to re-visit my favorite haunts like Kaimuki Crack Seed and Morning Glass Coffee, and also to try new restaurants like Fish House at The Four Seasons in Koʻolina.
Instagram has been buzzing after the opening of the Four Seasons in February. I met up with the Kaimuki-raised PR guru (and all around amazing) Kim Shibata for lunch at Fish House on a sunny but crazy humid afternoon.
It's safe to say I was not prepared for the royal treatment but much to my surprise, that's what I received. When a lunch on the beach starts of with champagne (even for a non-drinker like myself) you know you're in for a great meal.
Four Seasons works tirelessly to provide their clients with a superior experience for guests - and it's all in the details of their decor and service. This place is what I imagine Meryl Streep's beach house to look like. Breezy, whimsical, comfortable, and beautiful. (Call me, Meryl it's been a while ;) ).
Chef Ray runs the kitchen at Fish House. Originally from San Diego, chef brings a certain California flair and ingenuity to his dishes that fit in perfectly in the restaurant's simple but luxurious resort atmosphere. For lunch's first course, champagne and smoked ahi spread on home made beer bread. Next up - seafood michelada. Tender octopus, creamy bright green avocado, tomato with a slight kick of Cholula, all mixed in ice cold Maui Bikini Blonde with a side of crispy tortilla chips. It's probably what mermaids drink when they need a quick hangover cure.
The meal continued with a chilled avocado salad with hazelnut quinoa crumble, rainbow radish, and apple cider vinegar, local style garlic shrimp with lemongrass, fennel and cucumber, and a head-turning seafood yellow rice served with a roasted ahi head! Our reaction: "Gasp! Haha! Omg! Lol! Wait, we have to take a pic. Let's name him Barry!" Clearly chef has a fun-loving attitude and wanted to give his guest diners something to remember. Kim (also an avid food lover) and I immediately began breaking down the choice parts of the tuna head, cheeks, collar, etc. and mixing the moist flesh with the light and airy yellow rice. Though delicious, I suspect you won't find this dish on the regular Fish House lunch menu.
Lunch finished on a sweet note with a large wooden board covered in an array of desserts. Their carrot cake isn't your average slice - thin layers of cake layered with cream cheese and lilikoi frosting is heaven for people like me who prefer desserts on the more savory side.
The Four Seasons' impeccable grounds are reason enough to make the trek out to the west side of Oʻahu. I'm looking forward to trying one of the other four restaurants - Kim expect a call very soon!