Infinite shades of blue and white sand beaches set the tone at Fish House in Ko Olina, serving the day's freshest catch by the sea.

Echoing a casual get-together on the beach, Fish House is a lively line-to-table seafood restaurant, set at the edge of Ko Olina’s white-sand lagoons. As its name indicates, Fish House showcases the very best in fresh island fish, combining expected and unexpected flavors. It’s a rustic, casual approach to dining, capturing vibrant flavors from both the sea and the land. We work directly with island fishermen and exclusive farmers along the Waianae coast, guaranteeing the freshest quality ingredients, sourced locally just miles from the resort.

Signature items include gigantic seafood towers, Hawaiian-style poke, king crab and lobster feasts, and Chef Ray's special SoCal flair. Many well known dishes are served in refreshing new ways, creating the experience like a toes-in-the-sand beach-shack restaurant.

Sustainable and locally-sourced ingredients, including the draft beer -- crafted exclusively for Four Seasons by our executive chef and island brewmasters, set the pace for culinary inspiration.  Guests dine beachside on tiered decks commanding panoramic ocean views and sunshine.

O`ahu’s new dining destination, Fish House is the perfect place to experience local, sustainable cuisine that cannot be found anywhere else on the island.   



(808) 679-0079



92-1001 Olani Street

Kapolei, HI 96707

Beside the beach at Ko Olina Lagoon 1


Lunch 12p–3p
Dinner 5p–10p

Happy Hour 3p-6p


Born and raised in Southern California, Chef Ray German grew up steps from the ocean. At the age of thirteen, he fell in love with surfing. His deep connection to the ocean combined with a strong work ethic instilled at an early age by his father would come to define his career as Head Chef at Fish House at Four Seasons Resort Oahu at Ko Olina.

At 17, German stepped into the kitchen as a kitchen steward at Four Seasons Resort Aviara in North San Diego. Executive Chef Pascal Vignau inspired him to pick up a knife and he never looked back. With Vignau, German developed the essential skills and techniques of the kitchen. His innate artistic talent and keen palate for flavour propelled him quickly to apprentice cook at Vignau’s new restaurant Savory just a year later.  After five formative years in Southern California, German struck out on a culinary odyssey of his own - an impressive career journey through several Four Seasons properties, including Palm Beach, Hualalai, Houston and Santa Barbara. 

Now leading the line, and reeling the freshest catch to the tables of Fish House, German's unrelenting passion for fresh produce and savoury mains, delivered with his infectious smile, mark him as a chef to watch.