On the west side of Oahu is a new Italian restaurant called Noe. It’s offering exquisite Italian fare inside the Four Seasons Resort. Chef de cuisine Ryo Takatsuka, originally from Japan, trained in Italy for a decade under some of the country’s best chefs. During those years, he worked at mastering the heart and essence of Italian cuisine at restaurants, including the acclaimed Ristorante Il Songo di Angelo in La Spezia and Hotel Eden La Terrazza in Rome, where he earned the restaurant two Michelin stars.
Noe Signature Tagliatelle, mushroom, truffle
2.8 oz. Tagliatelle Pasta
1.2 oz. mushroom stock
1.5 cup mushroom sauté with olive oil (alii, crimini, portobello mushroom)
.7 oz. butter
.25 oz. truffle paste
.7 oz. parmesan cheese
3g truffle slice
1. Make sauce with mushroom stock, mushroom sauté, butter, truffle paste
2. Add boiled tagliatelle, salt, parmesan cheese
3. Finish with slice truffle
About Noe Restaurant
Noe, meaning mist in Hawaiian, refers to the capri-blue ocean spray off of Italy’s Amalfi coast. “Noe brings a newfound dining experience to the island, with authentic Italian-inspired cuisine, while capturing the story of grape, soil and climate from some of the world’s finest wine regions.”
Chef Ryo Takatsuka’s vision comes to life in delightfully unexpected ways. Noe’s authentic Italian menu will have you returning again and again to try dishes best described as Capri-meets-Oahu. Southern Italy’s characteristic light flavors — fine olive oils, lemons, capers — shape dishes inspired by local seafood, top quality meats and homemade pastas, all accompanied by Italian wines – many never before available in Hawaii. Most tables are outdoors, overlooking the ocean and the neighboring Lanikuhonua Cultural Estate – an ideal setting for romantic sunset and starlight dining.
The Noe wine list features a rarity of vintages and a diversity of selection referencing every wine region in the world and ranging in price from $40 to $10,000 per bottle. Cultivating partnerships with world renowned wineries and suppliers provides us with access to private collections and a depth in cellaring that is not easily replicated. Among the references are a rare 1969 Dom Perignon and a 1981 Opus 1: one of the first signature vintages out of the Napa valley.