The culinary programming at Sensei Lanai, a Four Seasons Resort is the result of a collaboration between legendary Japanese chef Nobu Matsuhisa and the resort co-founder, American physician Dr. David Agus. Utilizing a science-led approach to nutrition, the pair have crafted an ever-evolving menu that showcases fresh ingredients from the organic Sensei Farm which is located on the island.
The resort’s farm works with leading agricultural researchers to inform the growing process and bring out the best nutrients in each plant for optimal nourishment and minimal environmental impact. This is achieved through hydroponic farming methods which keeps water usage to a minimum, as well as solar energy, with Sensei Farm’s greenhouses powered by Tesla solar panels.
Once the fruit and veg leave the soil, the resort’s expert culinary team transforms the produce into meals designed to nourish as well as delight.
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For lunch and dinner, the wellness resort’s menu is split into two sections: Sensei by Nobu and Sensei Nourish / ©Sensei Lanai, A Four Seasons Resort
Sip on a Sensei Signature Cocktail or artisanal saki from the bar / ©Sensei Lanai, A Four Seasons Resort
At breakfast, guests can start the day by indulging in an array of delectable dishes such as flaxseed pancakes with yuzu yogurt mousse, house-made berry compote or fresh eggs straight from the farm. Dishes can be enjoyed with fine fairtrade coffee, a vitamin-packed smoothie or an extensive selection of Ikaati teas including Nobu’s shiso signature blend.
For lunch and dinner, the wellness resort’s menu is split into two sections: Sensei by Nobu and Sensei Nourish. The former incorporates traditional classic dishes by Nobu, while the latter focuses on Sensei’s ‘nourish’ philosophy.
Light dishes are served at lunch and signature dishes from the Sensei Nourish menu include spicy shrimp and quinoa salad served with roasted baby beets, tomato vinaigrette and tropical fruits. From the Sensei Nobu menu, the kohlrabi salad with parmigano reggioano, yuzu and miso is a treat for the tastebuds.
When it comes to dinner at Sensei Lanai, a Four Seasons Resort, the Sensei Nobu five-course tasting menu curated by chef de cuisine Yoshimaru Honda must be sampled. There is also an extensive a la carte menu featuring mouth-watering selections such as A5 Japanese wagyu with Nobu sauce trio or roasted lobster with Sensei farm tomatoes and vinaigrette. The coffee hazelnut millefeuille with bitter chocolate sorbet for dessert is not to be missed.
Dishes are served within the resort’s beautiful light-filled glass pavilion featuring floor-to-ceiling windows and a seamless transition to an outdoor terrace overlooking a koi pond.
Chef de Cuisine Yoshimaru Honda / ©Sensei Lanai, A Four Seasons Resort
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