Situated overlooking majestic Hanalei Bay, this oceanfront restaurant, bar and lounge takes advantage of its location. Welina Terrace strives to keep pace with nature to nourish guests’ many senses, from the restaurant design—which allows for unobstructed views of the Pacific Ocean—to the seasonable menu reflective of products grown and raised on the island.

To start your meal, Chef de Cuisine Misao Masuda’s menu offers many appetite-stimulating dishes accentuated with citrus and vinegar like their Kinoko Salad. A medley of savory mushrooms is situated atop Kaua‘i greens before a drizzling of yuzu (Japanese citrus) dressing decorates the dish. Another excellent starter, meant to be shared, are the Brussel Spouts that are finished with a honey balsamic glaze and bits of candied macadamia nuts adding crunch and texture.

Chef Masuda works with local fishermen to source sustainable seafood from the Pacific Ocean. One cold dish that does an excellent job highlighting the fresh, local fish is the Hawaiian Kanpachi Crudo. Pieces of the tender Hawaiian Kanpachi (Yellowtail) are topped with slivers of red onion, shiso leaves (Perilla), wakame (kelp), and garlic chips before being topped with gomamisodare, a sesame-miso dipping sauce.

Another notable menu item at Welina Terrace is the A5 wagyu. If you wish to indulge in this delicacy, known to be the highest yield grade and quality of meat, the menu offers their wagyu in a variety of styles. As a cold dish, guests can enjoy A5 Beef Tataki, finely chopped wagyu tenderloin topped with crispy garlic bits, fried leeks and a spicy ponzu (soy-citrus) sauce. As a hot dish, they offer their Kushiyaki A5 Beef, skewered wagyu grilled with a caramelized negi miso paste (a sweet-savory soybean sauce with green onions) that is served atop tender butter lettuce. A final stunning presentation is the Japanese A5 Wagyu Beef served tableside and cooked on the hibachi (a portable cooking grill). The tender beef is seasoned with Hawaiian lava salt and served aside freshly grated wasabi (Japanese horseradish), creamy garlic and yuzu koshō (a Japanese condiment made of chili peppers, yuzu peel and salt).

In addition to its delicious starters, dinner entrées and tableside hibachi presentations, Welina Terrace also features some of the freshest fish served in both sushi and sashimi styles. Guests can indulge in their sushi cravings with the restaurant’s offerings of Hamachi (Yellowtail), Sake (salmon), and tender Hotate (Hokkaido scallops). For those looking for substantial sushi rolls, the sushi chefs at Welina Terrace combine playful flavors in their signature rolls. A particularly fantastic option is the White Tiger Roll, features a magnificent piece of tuna, creamy avocado, spicy jalapeno slices, refreshing cucumber spears and the slightly briny tobiko (flying fish) roe. The roll is garnished with a citrus-chili aioli that mimics the stripe pattern of a tiger.

The beverage program at Welina Terrace is led by a saké sommelier who has cultivated over two dozen saké labels to complement the dishes of Chef Masuda. In addition to the excellent saké selection, the bar also offers the finest in Japanese whiskey, draft and canned beers, and cocktails. A great start to your meal is with a handmade cocktail that doubles as an apéritif. Think the Cay Polynesia, which starts with the light and refreshing Grey Goose Pear. To this, the subtle St-Germaine liqueur is added and then topped with bubbly Prosecco. The drink is finished with aromatic lychee and hibiscus elixir. Another highlight of the beverage menu is the wine selection. Many of the wines are created with organic grapes cultivated in sustainable vineyards. One wine that stands out is the cult-favorite, CF Wines, created by Hawai‘i’s first Master Sommelier. Fashioned to complement the specific flavors found in Eurasian dishes, his Euro-Asian Riesling is a medium-dry wine with a touch of residual sugar to offset any spice, while complementing the umami in Asian dishes.

From start to finish, Chef Masuda works to incorporate sustainably sourced local products in each dish. In addition to working with local fishermen, ranchers and farmers to source ingredients, the chef and his team also utilize the resort’s rooftop garden complete with herbs, citrus trees and canoe plants, the original plants Polynesian voyagers brought to the islands. Also on site is an apiary, featuring nine honey-producing beehives used in the food and beverages throughout the restaurant.

As your meal comes to a close, indulge in luxurious dessert creations, such as the Kurogama, which starts with a black sesame dacquoise cake topped with rich Dulcey chocolate mousse and a side of black sesame sorbet.

If you are looking for the hottest spot on the island to gather, enjoy a divine meal and nightly live music and rotating DJs, Welina Terrace should be your next stop. From its stellar dishes, artfully plated, to the relaxed yet elevated ambiance of the space, Welina Terrace is the epitome of sustainable luxury and an experience to delight all senses.

Welina Terrace at 1 Hotel Hanalei Bay; 5520 Ka Haku Road, Princeville; (808) 977-1155; 1hotels.com/hanalei-bay/taste/welina-terrace, @1hotel.hanaleibay