Pahu i’a restaurant at Four Seasons Resort Hualalai at Historic Ka‘upulehu, the first and only AAA Five-Diamond and Forbes Five-Star resort on Hawai ‘i Island, has just been named the best restaurant on Hawaii Island by Zagat Survey.
The restaurant took top ratings in all three categories: Food, Service and Décor.
The oceanfront restaurant has long been a favourite of guests, island visitors and residents. Executive Chef James Babian’s inventive cuisine, using 90 percent locally-sourced ingredients, is credited with reinventing the Resort’s signature restaurant.
“We’re proud to have Pahu i’a recognised as the Island’s best restaurant by Zagat,” says Robert Whitfield, general manager of Four Seasons Resort Hualalai. “This is attributed to a combination of Chef Jim’s creativity in bringing amazing local flavours together, along with many passionate long-term employees and a stellar waterside setting.”
Meaning “aquarium,” Pahu i’a is a seafood-centric restaurant, graced by the centerpiece of a magnificent aquarium on the inside, while Mother Nature’s aquarium is the backdrop to al fresco dining. Specialties include Kona cod, miso sake-glazed with snow peas, tamaki rice cake, and umeshiso infusion; planked Hawaiian snapper with shoyu, mirin and sake-marinated, cilantro, red chilies, wasabi and pea shoots; and Keahole lobster, slow butter-poached, baby bok choy, leek à la nage and Waimea yellow beet corn cake. An expansive breakfast buffet is served daily, while Surf, Sand and Stars is a weekly dinner event, combining spectacular raw and grilled favourites, live music and an astronomer. Pahu i’a serves breakfast and dinner daily.
The restaurant took top ratings in all three categories: Food, Service and Décor.
The oceanfront restaurant has long been a favourite of guests, island visitors and residents. Executive Chef James Babian’s inventive cuisine, using 90 percent locally-sourced ingredients, is credited with reinventing the Resort’s signature restaurant.
“We’re proud to have Pahu i’a recognised as the Island’s best restaurant by Zagat,” says Robert Whitfield, general manager of Four Seasons Resort Hualalai. “This is attributed to a combination of Chef Jim’s creativity in bringing amazing local flavours together, along with many passionate long-term employees and a stellar waterside setting.”
Meaning “aquarium,” Pahu i’a is a seafood-centric restaurant, graced by the centerpiece of a magnificent aquarium on the inside, while Mother Nature’s aquarium is the backdrop to al fresco dining. Specialties include Kona cod, miso sake-glazed with snow peas, tamaki rice cake, and umeshiso infusion; planked Hawaiian snapper with shoyu, mirin and sake-marinated, cilantro, red chilies, wasabi and pea shoots; and Keahole lobster, slow butter-poached, baby bok choy, leek à la nage and Waimea yellow beet corn cake. An expansive breakfast buffet is served daily, while Surf, Sand and Stars is a weekly dinner event, combining spectacular raw and grilled favourites, live music and an astronomer. Pahu i’a serves breakfast and dinner daily.