Rendering of NOBU Lanai after it is expanded this October
As the Four Seasons Lanai at Manele Bay continues its transformation from new guest rooms and suites to a refurbished lobby, the culinary experience is continuing to flourish as well.
From a newly designed and expanded NOBU Lanai to innovative wine technology launched at ONE FORTY and a unique Ocean to Table fishing program, guests are able to dive right into whatever suites their palette.
Debuting this October, the only 18-month old NOBU Lanai restaurant will be expanded with the addition of a dedicated lounge, teppanyaki station and sushi bar. The Japanese inspired design allows for the lines between interior and exterior space to easily be blurred as diners gaze upon the sand and waters of Hulopoe Bay in a dining room of towering ceilings. Overseeing the project is Studio PCH, a Malibu-based design firm, and Santa Monica’s Montalba Architects.
Leading the redesigned restaurant is Executive Chef Sean Mell from NOBU Tribeca. Mell uses local ingredients from Lanai with more than 65 percent of the herbs and vegetables on the menu coming from the half-acre NOBU Garden in upcountry Lanai, allowing the true flavors of seasonal ingredients to take center stage.