ULU

The story

Crafted with passion, served with love

Where the Big Island Comes to the Table

At 'ULU, the guiding principle is straightforward: let the island speak. Situated within Four Seasons Resort Hualalai on the Kona Coast, the restaurant draws 75% of its ingredients from more than 160 local Hawaii farms, a commitment that shapes everything from the morning breakfast buffet to the evening's flame-grilled and wok-fired dinner service. The result is some of the most grounded, ingredient-honest Hawaiian and Asian cuisine on the island.

The Kitchen's Approach

The menu is built around a range of cooking methods — oven roasting, flame grilling, wok firing — that allow local produce and seafood to carry their own weight. Hawaiian flavors are woven through pan-Asian technique, a combination that feels natural rather than forced. Signature dishes give a clear sense of the kitchen's ambition: an Ahi Tuna "Wellington" arrives with Ali'i mushrooms, luau leaf, and foie gras bordelaise; Hokkaido Scallop Crudo is plated with lilikoi tiradito, jicama, sweet potato, and puffed corn. Big Island Abalone "Rockefeller" comes finished with pork guanciale, Kuleana rum, and a fennel pollen crust. The Chilled Queen's Platter — oysters, shrimp, half lobster, king crab, and poke — is a direct expression of what Hawaii's waters can offer when sourced responsibly.

For something lighter, the Charred Avocado Salad with beech mushrooms, avocado mousse, kataifi, and patis vinaigrette shows the kitchen's quieter range. Dessert lands with an Ohia Honey Mousse Cake layered with mamaki sponge, sudachi curd, and ohia honey crémeux — flavors that are distinctly of this place.

Saturday Evenings and the Wine Cellar

On Saturday nights, 'ULU extends its regular menu with a dedicated sustainable seafood feature spotlighting Hualālai Oysters, Kona Kanpachi, and Hualālai Prawns, each paired with curated wines. That wine program earned 'ULU a Wine Spectator Award of Excellence — recognition that reflects the care taken in matching a cellar to a menu this rooted in local identity.

Breakfast Through to Bar

The dining day at 'ULU opens with a breakfast buffet and à la carte service, running through mid-morning. Come evening, the restaurant transitions into its full Hawaiian and Asian dinner menu, with the bar staying open an hour past the kitchen. Outdoor seating brings the open air of the Kona Coast into the experience, making the setting as much a part of the meal as what arrives on the plate.