Nobu Lanai builds upon its success at Four Seasons Resort Lanai at Manele Bay (États-Unis)
Expanded lounge, teppanyaki and sushi stations enhance redesign |
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Nobu Lanai builds upon its success at Four Seasons Resort Lanai at Manele Bay (États-Unis)
Expanded lounge, teppanyaki and sushi stations enhance redesign |
Catégorie : Amérique du Nord et Antilles - États-Unis - Économie du secteur
vRénovation ou nouveauté dans un établissement
Ceci est un communiqué de presse sélectionné par notre comité éditorial et mis en ligne gratuitement le 29-08-2014
Four Seasons Resort Lanai at Manele Bay is undergoing a continued transformation as newly redesigned guestrooms, new restaurants, a refurbished Spa and more are unveiled.
Debuting this October, Nobu Lanai will be completely revamped, offering guests a new culinary experience. A success from day one, the 18-month old restaurant is now expanding with the addition of a dedicated lounge, teppanyaki stations and sushi bar.
Inspired by the simplistic lines found in Japanese architecture and a palette rich with teak timbers and meticulous wood detailing, the redesign easily blurs the lines between interior and exterior space as diners gaze upon the sand and waters of Hulopoe Bay, often referred to as one of Hawaii’s most beautiful beaches. Overseeing the project is Studio PCH, a Malibu-based design firm and Santa Monica's Montalba Architects; both firms also collaborated on Nobu Malibu.
The new space offers a unique dining experience, allowing guests to dine within the heart of the restaurant while still experiencing the island’s breathtaking views and outside environment. Endowed with towering ceilings, space easily flows to the outdoors, with glass panel-covered awnings, providing sweeping vistas along with comfortable dining areas. The teppanyaki and sushi area capture secluded moments with their intimately sized spaces for a more personalized dining experience or for private parties.
Helming the kitchen, Executive Chef Sean Mell, previously from Nobu in Tribeca in New York, showcases Chef Nobu Matsuhisa’s signature new-style Japanese cuisine, as well as new creations infusing local ingredients. More than 65 percent of the herbs and vegetables used on the menu are from the half-acre Nobu Garden in upcountry Lanai, on Alberta’s Farm. A wide variety of herbs and vegetables, including baby lettuce, watermelon radish, red beets, daikon, Japanese eggplant, edamame, shishito peppers, cucumber flowers even sesame are found in dishes such as lobster salad with spicy lemon dressing, and bigeye tuna sashimi salad with Matsuhisa dressing.
The new design is also inspiring new dishes for the menu, including ahi avocado salad, local whitefish tempura with yuzu kosho ponzu, and smoked wagyu gyoza with jalapeno miso.
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