Meet Ryan and Saui, Mina’s Fish House’s very own fish sommeliers. Similar to a wine sommelier, a knowledgeable and highly-trained wine professional who specialises in every aspect of wine service including pairings with food, a fish sommelier is just that (just swap out the wine bit and replace with fish!). Created by James Beard Award-winning Chef Michael Mina, the fish sommelier’s unique role is to offer guests a tableside education on Hawaiian fish, along with recommendations on pairings, including the restaurant’s signature whole-fish preparations. Again, like a wine sommelier, the fish sommelier takes the time to greet guests tableside and discuss their seafood preferences, make suggestions based on texture, preparation and taste.
The fish sommelier exists to make the Mina’s Fish House experience engaging and enriching for guests – inviting a deeper connection to Hawaii’s rich culture and spirit of aloha. One of the most satisfying elements of the fish sommelier role is to expand the guest’s culinary horizons to discover delicious fish beyond Hawaii’s well-known staples of mahi-mahi and the now globally renowned ahi-tuna poke. Guests learn that fish flavours can range from delicate and sweet to rich, meaty and full. Local choices include opakapaka, opah, onaga, swordfish and kampachi.
To learn more about our Fish Somms, contact the Four Seasons Resort Oahu at Ko Olina at 808.679.0079.
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