ULU Ocean Grill and Sushi Lounge

You're sitting oceanside at the Four Seasons Hualalai, lava rock and Pacific waves framing every sip — and the wine list matches the room more than it challenges it. It's polished, resort-safe, and designed to offend absolutely no one. That's not a knock exactly, but if you showed up hoping for discovery, temper expectations before you open the menu.

The 80-120 bottle list leans hard on California, France, and Italy — exactly what Wine Spectator flagged as their strengths, and exactly what you'd expect from a Four Seasons property playing to its audience. You'll find Jordan Cab, Far Niente Chardonnay, Duckhorn Merlot, Kistler Chardonnay, Louis Jadot Burgundy, and Antinori Super Tuscans — all respectable names, all reliably crowd-pleasing, none of them particularly surprising. There's no real exploration into Pacific Rim wines, no local Hawaiian producers, which feels like a missed opportunity given the setting and the Asian-Hawaiian menu. The list is curated by someone who knows wine well enough to avoid mistakes, but not someone pushing the conversation forward.

Ten to sixteen options by the glass at $12–$18 is a reasonable spread for a resort restaurant at this price point. Don't expect the list to rotate much — this feels like a program that found its groove and settled in. That said, the quality baseline is solid; you're not getting poured grocery store juice just because you ordered by the glass.