Derek W.

After a meh dining experience at the Nobu location at Sensei, I was a bit reluctant to dine here. However, my Dad suggested we give it a try and am glad he pushed me to make reservations during our last trip. It was super windy during the day and luckily the wind died down which made it perfect to sit on the patio for dinner. The only downer was the fact that it was cloudy so we weren't able to see the sunset. We ordered a bunch of items since there were 3 of us dining. Crispy brussel sprouts - pretty damn tasty with a nice char. Wagyu tacos - though the beef was good I wasn't a fan of "taco shell." i think i would've enjoyed this more with a normal corn tortilla. Crispy rice w/ spicy tuna - this was an awesome dish. The spicy tuna was seasoned well and loved the crispy mochi. Crispy shiitake mushroom salad - pretty good salad but should have asked for a bit more dressing as some of the greens didn't have any dressing. The shiitake mushrooms added a nice crunch but was expecting a bit more mushroom flavor. Rock shrimp tempura - definitely needs the dipping sauce as the shrimp tempura was a bit bland by itself. If you order this, be sure to eat it fairly quickly as the batter gets a bit soggy if left sitting. Whitefish tempura - was good when it was first served but should have asked for the sauce to be served on the side so that the tempura would stay crispy longer. Beef toban-yaki - perfectly cooked to a medium rare and seasoned well. Loved the assorted mushroom and asparagus that were served with this dish. Sadly we didn't have room for dessert as we struggled to finish all of the dishes. Our server was friendly and provided excellent service. To be honest, service at this resort is phenomenal and what you'd expect at a FS property.

Michelle T.

It's NOBU. By the ocean. In paradise. At a Four Seasons Resort. YES. YES AND MORE YES!!! The food was marvelous. The service- impeccable, friendly and not pretentious. The view- breathtaking. I'm going to keep this review short because it's just all around great and no amount of describing can really do it justice. It's WONDERFUL! A couple of things to note. Book ahead months in advance to ensure you reserve your spot. I called the restaurant directly as I was having difficulty confirming the reservation online, so you may want to call them directly to confirm. Overall, a magical and unforgettable dinner. Perfect.

Rach M.

Not bad. Leaves you wanting for the price (expect to spend 300 min before tax/tip with 2 people.) Black cod was perfectly cooked. Flavors were solid, good, but nothing new and exciting and I didn't get much miso flavor. Salmon tacos were delicious- umami, citrusy, and had a crispy shell! Bluefin tartare was disappointing. Caviar wasn't that salty, tartare portion was tiny, wasabi on the bottom was basic and overwhelmed the whole dish, and not a single wonton chip in sight. Rock shrimp tempura was delicious, a little sweet, but the carbs from the tempura were a real welcome at this point. Yea, veggies and tofu in oil were ok. Best thing about the meal was the dirty martini from the bar and the salmon/tuna tacos (only one bite, maybe two.) We ate at sensei by nobu for dinner earlier in the week and it was meh. One forty is a better option. If budget is tighter, take the shuttle to hotel lanai grill for a great meal - you will not regret.

Robin S.

Food was good especially the vegetables in the salad and tobanyaki. Service was friendly but rushed and not refined.

Mabel C.

Fresh sushi melts in your mouth. Our favorite Black cod with miso, it was so delicious. Tempura rock shrimp was good too. Spicy edamame to start and it was hot after a few bites. A little pricey but it was an enjoyable experience.

John L.

June 6, 2019 NOBU Lanai Teppan Yake Grille Private Chef dinner Chef Hung First Teppan Yake Private Grille Chef at Nobu Lanai COURSE ONE- Bar Mojito and Bookers Manhattan (up) Grille prep at Temp 475 20 min pre heat grille COURSE TWO Edamame fresh Kosher salt Grape seed oil Sake for cooking Organic white truffle oil Garlic chili sauce Morton sea salt large pieces Insert wine to grill for steam and Cover for 1 min GRILLE TIP- Dry towel w/strong fabric screen to clean grille after each item cooked COURSE THREE-SIX Sushi sampler : Snapper White fin tuna topped with veg relish Toro tuna topped with caviar Tuna w/hearts of palm w/sauce COURSE SEVEN Trumpet mushroom pallet testers for salt and spice taste preferences Eggplant plain Eggplant Dry miso (soybean) and dry soy Heart of palm plain Heart palm w/truffle and onion sauce and chili powder COURSE EIGHT-TEN Shrimp,king crab and snapper Grape seed oil Cognac for fire and cover Quick cook Passion flower sauce on grill then add sauce on half shrimp only Prep and cook Crab sauce in mini pan no salt butter, lime, chili powder - add to crab sprinkle chives Sauce for snapper is chopped jalepeno, grape seed oil and white vinegar topped with chopped diced green/red pepper w/onion topped with olive oil TIP ONLY USE OLIVE OIL FOR EATING NOT COOKING TIP HOME DEPOT PAINT SCRAPER TO CLEAN GRILLE COURSE ELEVEN Shiitake mushroom salad COURSE TWELVE Chicken thigh grilled with grape seed oil and kosher salt skin upside down to start TIP KOSHER SALT NOT AS SALTY GOOD FOR COOKING TIP HAVE A RESTING RACK TO PLACE FOOD OFF GRILLE ESPECIALLY WHEN COOKING SOME RARE SND SOME WELL Cut into small pieces- start plain then with truffle oil and peyote sauce made with dry spice combined with grape seed then sprinkled on chicken and topped with scallions COURSE THIRTEEN Grass fed filet Grape seed oil, kosher salt and pepper Rare pull off early and well done butterfly Sauce butter, garlic, wasabi, sake and top scallions TIP BRANDY PEPPERCORN SAUCE USES FRENCH BUTTER AND CREME FRESH BUT DUDNT SERVE HERE COURSE FOURTEEN A5 Wagyu beef TIP NO OIL NEEDED AS ITS FATTY Kosher salt Deep fried garlic sautéed TIP NEED DUAL SPATULAS AND GOOD SHARP KNIVES TIP SAUCE BOTTLES FOR WINE, VINEGAR, CHILI TIP PRESENTATION IS IMPORTANT COURSE FIFTEEN Lanai Venison Tenderloin (Deer from India originally in 1800's ... not gamey) Grape seed/kosher salt Sauce w/garlic, ponzu, soy TIP BEAKERS FOR SAUCE INGREDIENTS TIP VEGALINE SPRAY GRILL CLEANER COURSE SIXTEEN TIP TURN OFF GRILL FOR DESSERT Green Tea Crepes with Bean filling and ice cream sautéed on grille topped with powdered sugar Espresso

Nadia K.

My family loves sushi and great Japanese food so it was a no brainer that we needed to make a visit to Chef Matsuhisa's Nobu Lana'i while visiting the private island. The restaurant is set cliffside in the Four Seasons Resort Lana'i at Manele Bay overlooking a protected marine reserve. The inside of the restaurant is gorgeous with a modern and clean design. We saved our dinner at Nobu for our last night on Lana'i because I was worried how my children would behave and hoped all the other dinners would be dress rehearsals for this fancy restaurant. When the hostess seated us, I almost requested her to put us in their noisiest section. But as we were seated on loveseat-style couches and told they had a keiki menu, my worries for the most part were put to rest. My son has shown a preference to shrimp and loved the crispy cream shrimp bites and edamame. My daughter is a more adventurous eater when it comes to sushi, so we ordered off the regular menu for her. She enjoyed ikura, maguro, and kohada. Her favorite is ikura and we had to order her two more pieces. It's apparent that she didn't get her love of sushi from me as I ordered all my dishes fully cooked with the exception of some spicy ahi. Nobu Lana'i offers the same hot and cold menu items as their other locations but in addition offers special items exclusive only to Lana'i. You can be sure that I ordered off that menu! I had the Kauai shrimp dumplings and the local whitefish tempura. Both dishes were delicious. My husband opted for the premium omakase or chef's choice where menu items are left up to the chef. His seven course meal included: scallop ceviche, seafood salad, sushi (oburi otoro, maguro, hotate, kampachi), king crab, wagyu beef served on hot lava rock , spicy mushroom soup, and chilled shiso soup for dessert. But that wasn't fancy enough for him and he ordered lobster sashimi which was absolutely amazing and delicious. The chef later created a lobster soup for our family to enjoy. Finally, we ended our extravagant meal with dessert: assorted mochi ice cream in unique flavors like ume and lihing and Nobu's banana soy tobanyaki: caramelized bananas, rum raisin ice cream, toasted walnuts and banana nut bread croutons. Ultimately, we have had better sushi on Oahu, but not at a restaurant located on a private island that overlooks the ocean. Dinner was excellent and the service was even better. Although dining with little ones can be worrisome, Nobu Lana'i made it a little less stressful with a great kids' menu and informal seating. Oh, and the lava flow helped too.

Ashley A.

The chefs dinner is an incredible experience. Top of the line sushi. When I told the staff I was celiac they were extremely accommodating to me, and reminded me that every dish was prepared gluten free. I would highly recommend the Nobu Lanai'i 10/10 best dinner we had while staying at the four season resort. Not easy to get a reservation. Slots fill up quickly so plan ahead.

Denby R.

I made reservations long in advance for our first anniversary. Requested the little nook seating that can be seen on their website. The manager seated us and said that he noticed we requested the seat on the website but he has never seen the website, so he thinks this must be the table we want. (It wasn't) Our waitress is Courtney. She is very nice and friendly and happy to take our order for some nice sake. We ordered the omakase. Because we want the best that the chef has to offer. $120 per person...but this was a celebration night!! Toro - three pieces to start the fire. It's toro...really...how can you go wrong? Ummm. It was the least fatty toro I have ever had. So...not a strong start. Kampachi was bland and tasted like peanuts. Salmon abori. My hubby says "it's just like I ate the ocean". Total complement since nothing he loves more than the ocean. Except it may have been sour. Kauai Shrimp with eggplant cilantro and jalapeño. Spicy and probably the best dish all night. Two tiny shrimp. Second bottle of sake with hopes that it would get better. Nope. Not any better. Pan seared "onaga" with miso porcini butter so dry. So so dry. And pretty sure that it wasn't even onaga. My husband asked the manager who had no response. He did offer another dish but by then I was so disappointed. And then the sushi was smaller than genki sushi. And with less flavor. Dessert was like chewing on a coffee bean with can whipped cream on top. Couldn't eat it. Joe the manager and Courtney our waitress were very nice. And the bill was comped when we mentioned the onaga. Amazing. It was like they knew it was wrong and rather than tell us what kind of fish it was they comped the bill and asked us to come back the next night. Saddest Nobu ever. I'm sure if Chef Nobu had any idea this was they way it was he would be ashamed. The only reason there is two stars is because the manager did the right thing and didn't charge us for the disaster of a night.