NOBU Restaurant at the Four Seasons Hulopoe

A picture of the nobus restaurant at the Four Seasons Lanai Resort at Hulopoe Bay.

Nobu Lanai - Official Web Site
Four Seasons Lanai Resort at Hulopoe Bay
One Manele Bay Road
South Coast of Lanai Island, Hawaii Teppanyaki at NOBU Lanai

Teppanyaki at NOBU LANAI at Four Seasons Resort Lanai is an unforgettable 15-course private dining experience consisting of fresh, local ingredients, simply yet elegantly prepared. The menu highlights the natural, clean flavours of high quality vegetables, fish and meat, many items locally sourced from farms on Lanai and from neighbour islands across Hawaii. The teppan table is completely yours for the meal, for parties up to eight, allowing for a unique opportunity to converse and observe Chef up close.

Chef Hung Nguyen, who worked behind teppan grills at a number of restaurants in California, is enthusiastic and eager to share his culinary expertise and engaging personality with guests in this intimate and relaxed setting.

The culinary team at NOBU LANAI offers an elevated approach to teppanyaki – more of an omakase-style, two-hour dinner showcasing the ingredients and expertise of Chef. Each course is carefully portioned so guests leave the table comfortably sated while enjoying a selection of sushi and cold dishes, grilled vegetables, meats and fish with a sweet crepe to complete the culinary journey. Sake or wine pairings can be arranged to complement all or some of the courses.

Diners start with sushi and poke before sampling a variety of delicious vegetables such as kabocha squash, local hamakua mushrooms, eggplant and a unique item, fresh heart of palm from the Big Island, which offers a meaty, firm texture seasoned to perfection.

The fish course showcases freshly caught items such as king crab and local whitefish uku, opakapaka and onaga. Look for Kauai shrimp and sample crispy prawn heads, a must-try says Chef Hung. A garden salad bursting with local greens cleanses the palate before the next course hits the grill.

The sizzling meat courses feature tender Jidori chicken, 48-hour braised short ribs smoked in local kiawe, now-on-the-menu Lanai venison and the renowned Japanese A5 Miyazaki wagyu.

The dishes are paired with a variety of sauces and salts so guests can compare and sample a wide range of flavours, such as soy salt, dry miso and shichimi, a Japanese chili powder. These are a favourite with guests, as that they can enjoy a great variety of flavours within one meal, and mixing and sampling the different sauces and salts encourages an interactive discussion among all.

Finally, diners watch Chef prepare crepes on the teppan grill, then he folds in a prepared adzuki bean crème. Local Lanai honey is drizzled over the top, followed by a dusting of powdered sugar for a sweet finish.

Chef Hung is not only graceful with his knives – in the fitness studio he transforms into Sifu Hung Nguyen where he leads tai chi classes at the Resort. Nguyen has studied martial arts since he was six years old including styles from Kung Fu and Tai Chi to Thai boxing and TaeKwonDo. Along with teaching, he served on the martial arts stunt team for various big screen movies while living in Paris, France.

Sample menu
- Seared ahi chu toro poke
- Chef selection of sushi
- Yasai - nasu, hearts of palm, kabocha, eringi
- Nobu sauces: ponzu, jalapeno salsa, soy salt
- Kaisen - Kauai shrimp, king crab, local white fish
- Local garden salad with yuzu dressing
- Niku - Jidori chicken, Kiawe smoked short rib, A5 Miyazaki wagyu, Lanai venison
- Nobu sauces: wasabi pepper, anticucho, teriyaki
- Matcha crepe with sweet adzuki bean

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