Four Seasons Resort Hualalai has introduced a new Hawaiian kanpachi sustainable fish farming and culinary experience. The program offers guests an intimate, behind-the-scenes look at the full life cycle of the island’s native kanpachi and concludes with a chef-prepared dinner that highlights the fish. This offering is made possible through a partnership with Blue Ocean Mariculture, the exclusive producer of Hawaiian kanpachi.
The journey begins at the Blue Ocean Mariculture hatchery, located just a few miles from the resort. Guests are welcomed by a marine biologist who leads an informative tour of the facility, explaining the breeding, rearing, and care practices that support sustainable open-ocean aquaculture. From the hatchery, participants board a boat to visit the open-ocean pens—currently the only operation of its kind in the United States—where they can observe feeding and husbandry procedures firsthand.
Beyond the pen visits, the experience includes opportunities to snorkel in surrounding waters, allowing guests to encounter tropical reef fish and, on occasion, spinner dolphins in their natural habitat. The on-water portion of the program is designed to deepen understanding of marine ecosystems and the role responsible aquaculture plays in maintaining ocean health and supporting local food systems.
The day culminates in an elegant five-course dinner at the resort, with thoughtfully selected wine pairings. Each course places Hawaiian kanpachi at the center, prepared by the resort’s culinary team to showcase the fish’s flavor and texture while emphasizing sustainable sourcing and local culinary traditions.
This curated experience is offered as a private package for up to six guests and is priced at $7,800. It is intended for travelers who want an immersive, educational, and high-end culinary adventure that connects them directly to the origin of their meal.
“We are pleased to provide this sustainable and unique culinary tour for our guests,” said Colin Clark, general manager of Four Seasons Resort Hualalai. “Guests are increasingly curious about where their food comes from, and the Hawaiian kanpachi operation managed by Blue Ocean Mariculture offers a meaningful way to engage with the island’s food culture and marine stewardship.”