Omakase Oasis
Perched on the second floor of ‘Ulu at the Four Seasons Resort Hualālai overlooking the Pacific, Noio is poised to become the Big Island’s next must-visit. Opened in early 2025, the intimate sushi lounge offers a delightfully complex omakase experience led by rising star Chef Nuri Piccio.
A homage to both Japanese tradition and Hawai‘i’s deep-rooted connection to the sea, Noio — named after the seabird that ancient Hawaiian navigators followed to find land —symbolizes a journey of discovery. With its 12-seat omakase bar and striking red-hued décor evoking the vibrancy of island sunsets, it’s safe to say that this isn’t just another sushi spot — it’s multi-sensory dining, which happens to serve only the freshest of catches.
At the heart of Noio lies its multi-course omakase experience, where a handful of lucky diners will witness Piccio’s meticulous technique firsthand. The night begins with a warm welcome in the form of Dobin Mushi — a delicate snapper fin tea infused with citrusy yuzu, before transitioning into intricate small plates of Otsumami, an ever-changing array of Japanese snacks. Guests are treated to Chawanmushi, a silky Japanese egg custard, followed by a bi-weekly selection of rare game from the esteemed Waimea Butcher Shop. The highlight of the experience is the Sushi Omakase — a rotating selection of pristine fish and seafood sourced locally and from Japan’s famed Toyosu Market.
Sushi has long been a staple at Four Seasons Resort Hualālai, but Noio marks the first time the property has dedicated an entire venue to it. Located above the newly revamped ‘Ulu Restuarant, the new space houses a cozy 65-seat dining room with sweeping ocean views. And with the omakase bar hosting just two intimate seatings per night, it’s sure to have a long list of eager guests looking to partake in the experience.
While Noio’s omakase is the showstopper, the full dinner menu appeals to both seasoned sushi aficionados and those seeking new flavors. Diners can expect a refined selection of nigiri and sashimi — from buttery otoro to pristine ama ebi — as well as elevated à la carte dishes like Mentaiko Spaghetti with sweet shrimp and marinated kelp, or Lu‘au Meshi, a fusion of Hawaiian snapper, coconut rice and shaved truffle. For those seeking a melt-in-your-mouth protein, the A5 Wagyu Tataki and Braised Abalone with Butter Liver Sauce provides a decadent counterpoint to the seafood selections. And, of course, no indulgent sushi experience would be complete without the option to enhance dishes with black truffle and caviar.
Dinner at Noio is a seamless blend of old-world tradition and modern innovation, reflective of Piccio’s own culinary journey. Having honed his craft since 2017 at the resort, his expertise is evident in every precisely sliced piece of fish, delicately balanced broth, and artful bite placed before guests.
Beyond the food, Noio elevates the omakase experience with its superb hospitality. From the moment guests take their seats, every detail is attended to — from the temperature of the sake pairings to the elegant presentation of each course. For those wishing to go even deeper into the craft, private sushi-making lessons with Piccio are also available, offering insights into sourcing, slicing, and seasoning fish, as well as the delicate art of forming the perfect nigiri.
Whether indulging in the omakase menu or savoring an à la carte selection of sashimi, guests will leave with a newfound appreciation for the art of sushi — and the magic of the sea. For those lucky ones who are able to nab a seat at the omakase bar, the experience promises to be nothing short of extraordinary — a guided journey, much like the seabird it’s named after, leading diners to new culinary horizons.
Noio, Four Seasons Resort Hualālai
72-100 Ka‘upulehu Drive, Kailua-Kona
(808) 325-8000
fourseasons.com/hualalai