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the gym. In true Four Seasons service fashion, you can request that a Peloton be brought to your suite. Pools? ree. A primary one and the Keiki Pool for kiddos. e coolest swim area is the adult infinity-edge pool. Billed as the longest pool in Hawaii, it's serviced by a repurposed VW bus-bar dubbed Dr. Mai Tai's. Guess what the specialty is. My wife and I lounge at the adult pool but wine and dine at a pair of exceptional on-property restaurants. Both Mina's Fish House and Italian-focused Noe have warm breeze-imbued outdoor dining areas. Noe's patio is illuminated by romantic string lights and bordered by a stream teeming with multi-colored koi. We happily fill our gills with Chef Ryo Takatsuka's specialties — lobster spaghetti (with heaping mounds of crustacean meat) and the signature tagliatelle (with seasonal truffle, mushroom, and Parmigiano Reggiano) paired with seared scallops. Mina's Fish House reels us in with a special chef 's tasting menu. Michael's Tuna Tartare is a visual and gastronomic delight — it's mixed at the table with Asian pear, pine nuts, and sesame. Char- broiled crab legs brushed with miso butter are a shellfish pleasure. We sample two market catches: pan-roasted salmon and a whole- fish serving of Kona Kampachi (local yellowtail). Room is saved for warm dessert malasadas (sugar-coated fried dough balls — Hawaii's version of the beignet) dipped in caramel. Suffice it to say, Oahu's hospitality industry is back in full swing. Be aware of the likelihood of food coma. Remind yourself that fine dining is but another form of self-care. << ranchandcoast.com 80 JUNE 2023 RANCH & COAST MAGAZINE Four Seasons Resort Oahu at Ko Olina Dr. Mai Tai's Mina's Fish House