For James Beard Award winner Chef Michael Mina, lackluster deillegalscriptors such as “flakey” and “white” weren’t going to cut it when a fish house boasting his name opened in the Four Seasons Resort O‘ahu at Ko Olina. And so, the natural solve: establishing the very first fish sommelier. With the Pacific Ocean as his backyard and a bounty of sea life at his fingertips, Chef Michael Mina granted Hawai‘i’s flourishing fish population with the storytelling each and every species deserves. Whether the story is straight up—char-broiled lobster direct from the Big Island—or nuanced—seared yellowfin paired with foie gras—this chic fish house levels up the typical seafood offerings our palettes tend to anticipate. Surrounded by rattan, nautical rope, and pristine turquoise waters, Mina’s modernizes the line-to-table experience with a contemporary homage to the traditional Hawaiian fish house of years past.