With veteran Four Seasons executive chef Thomas Bellec at the helm, this beachfront destination restaurant remains a superb showcase for the wares of 160 local fishermen and farmers. Refined yet approachable dishes include miso-glazed kampachi with crispy bok choy and black pepper-crusted New York steak with kiawe-smoked potatoes. Jewel-like sashimi and artful sushi rolls can be ordered in the oceanview lounge (with fire pits) or the open-air dining room, behind roe-like curtains of glass balls. Ask the expert waitstaff for advice on the extensive wine list. On Saturday, sign up for the five-course, prix-fixe Oceanfront Harvest Dinner ($150) with wine pairings and a sushi reception; it’s limited to 40 guests, who meet with the chef de cuisine and dine on a private lanai.

Note: The breakfast menu is also locally sourced but seems more exorbitant. During peak holiday periods, only resort guests are allowed to make reservations (always a good idea here).