Experience

Mina’s Fish House re-imagines the Hawaiian fish house theme by combining the seafood bounty direct from pristinely clear Hawaiian waters.  James Beard Award-Winning Chef Michael Mina brings the line-to-table philosophy to the restaurant where every dish is “as good as we can make it.”

The menu will feature pupus, small plates, a signature Hawaiian seafood tower, and whole Hawaiian-style grilled and baked fish dishes. Menu highlights include Kona Cold Lobster & Coconut Bisque, Hawaiian Abalone Spaghetti, Butter-Basted Swordfish with Pono Pork Portuguese Sausage and a few classic fish dishes from Chef Mina’s repertoire such as his signature Ahi Tuna Tartare reimagined as a contemporary poke, the celebrated Lobster Pot Pie and Phyllo-Crusted fish with crab brandade. Also featured, a section of Wood-Broiled Dry-Aged steaks and seasonal sides. Desserts will proudly feature local products such as Chocolate from the original Hawaiian chocolate factory in our Criollo Chocolate pudding and fresh coconut from Oahu in the Coconut meringue with tropical fruit salad. The menu will change seasonally to reflect the best local products Hawaii’s producers can deliver.

Fish House features cocktails that are inspired by the beach and fresh tropical fruits that are grown on the island.  Many of the drinks have a Tiki theme to them, utilizing flavors like papaya, lilikoi, kiwi, and coconut.  The cocktails are meant to feature elaborate garnishes, with a visual presentation that makes them even more delicious.  The beer list will feature various styles of beer on tap, most of them coming from the islands, as well as bottles and cans from around the world.

The wine program at Michael Mina’s Fish House will be inspired by the menu. An emphasis on aromatic white wine and lighter body reds that will pair naturally with the cuisine. A globally inspired list that will feature a balance of wines that are virtual household names, along with hidden gems discovered in the many years of tasting and traveling.  Our goal is to feature wines that express individuality, personality and verve.

Designed by Studio Collective, Fish House offers guests a unique beachside dining experience. Aged with a warm patina throughout, the restaurant seamlessly connects the inside with the outside and gracefully plateaus from the interior bar and dining room space down multiple exterior decks, ending with beachside “feet in the sand” dining options.  Rustic, island-inspired design elements anchor the space, creating an irresistibly warm ambiance for locals and travelers: from a large, custom bar and pool table to comfortably clustered “living rooms” in the interior, to the terraced, sun-bleached deck leading down to the beach.

The bar is at the heart of Fish House – an acid-washed zinc bar with a brass rivet detail atop a hand troweled plaster and custom glazed ‘fish scale’ tile bar face, framed by a stained oak and brushed pewter back bar bottle display.

Moving outside, an expansive bleached ipe deck follows the contours of the natural topography resulting to three different levels of seating, ending with casual beachside dining.

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Private Dining

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MINA’s Fish House reimagines the Hawaiian fish house theme by combining the seafood bounty direct from pristinely clear Hawaiian waters. James Beard Award-Winning Chef Michael Mina brings the line-to-table philosophy to the restaurant where every dish is “as good as we can make it.”

Mina’s Fish House ican accommodate your party, large or small and can host special events for either lunch or dinner and is available to reserve in its entirety. Our Event Manager will assist in seamlessly planning your special event.

PRIVATE EVENTS CONTACT Michelle Kameehonua, Restaurant Sales Coordinator

michelle.kameehonua@fourseasons.com

808-679-3266

Our Chef

Michael Mina

Michael Mina’s story is one of two decades of influence, passion and achievement. With the October 2010 opening of MICHAEL MINA, his eponymous signature restaurant in San Francisco, Michael is at the helm at the same location (formerly AQUA) and city where he first established his culinary reputation 20 years ago.

With accolades including James Beard Foundation “Who’s Who of Food & Beverage” inductee in 2013, Bon Appétit Chef of the Year 2005, San Francisco Magazine Chef of the Year 2005, as well as the International Food and Beverage Forum’s Restaurateur of the Year 2005, Michael continues to dazzle the culinary world with bold dining concepts that have contributed to San Francisco’s reputation as a world-class epicurean destination and made him an integral part of the dining scene across the country and now internationally with our location in Dubai.

Michael’s culinary and business vision led to the founding of Mina Group, with partner Andre Agassi in 2002. Always in the mindset of creating the next culinary dream, Michael has most recently teamed up with Ayesha Curry for the highly anticipated International Smoke. Under the auspices of Mina Group, he has opened over 30 operations including MICHAEL MINA, CLOCK BAR, RN74, BOURBON STEAK, ARCADIA, STRIPSTEAK, WIT & WISDOM, PUB 1842, THE HANDLE BAR, PABU, THE RAMEN BAR, BOURBON PUB, LOCALE MARKET, PIZZA & BURGER, BARDOT BRASSERIE, FIREBIRD, THE MINA TEST KITCHEN, THE STREET: A MICHAEL MINA SOCIAL HOUSE, MARGEAUX BRASSERIE, AND PETIT MARGEAUX