What It’s Like to Be a Fish Sommelier at Mina’s Fish House on Oahu

While on vacation at Four Seasons Resort Maui at Wailea, my son Josh (then age three) announced with a surprising amount of certainty that, when he grew up, he was going to live in Hawaii and work at the Four Seasons — an oddly specific life goal for a toddler. Fast forward 20 years, and Josh (a recent graduate of the University of Hawaii at Manoa) is now one of only four fish sommeliers in the world, a title he holds at Mina's Fish House, the acclaimed line-to-table beachside restaurant at Four Seasons Resort Oahu at Ko Olina.

But what exactly is a fish sommelier? Just as a wine sommelier specializes in wine service, a fish sommelier does the same thing with seafood, using their expertise to match diners with the perfect meal. The concept, created in 2019 by James Beard Award-winning Chef Michael Mina, was designed to make the Mina’s Fish House dining experience more engaging and enriching by “inviting a deeper connection to Hawaii’s rich culture and spirit of aloha.”

"Our fish sommelier program is entirely unique to Mina's Fish House and truly creates an immersive and engaging tableside experience for the guest," said Thomas Kuiper, general manager of Mina's Fish House. "Similar to a wine sommelier, our fish sommeliers exhibit the same impressive skill set and knowledge of seafood — found off the coast of the Hawaiian Islands and across the world — and create an unforgettable pairing."

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Josh and his fellow fish sommeliers, Ryan Houser and Saui Matagiese, also offer tableside education to teach clients about the restaurant’s local and market catch options — including the chef’s signature whole fish — and make recommendations based on preferences concerning texture, preparation and flavor.

Here, Josh talks about his job as a fish sommelier and explains why travel advisors should recommend this unique dining opportunity to clients.

Why should travelers visit Mina’s Fish House during their next trip to Oahu?
We are the only restaurant in the world with a fish sommelier. Chef Mina created the position to encourage the kind of guest interaction and education about fish that sets us apart from all other restaurants. Pair that experience with our amazingly beautiful outdoor setting facing the ocean — or even on-the-beach dining — and our incredibly fresh and flavorful menu, and Mina’s Fish House will be a highlight of any trip and a truly unique dining experience for everyone.

What can diners learn from the fish sommeliers at Mina’s Fish House?
Our fresh market catch menu changes daily based on the availability of fresh fish, our local boats and fishing conditions. On any given day, we can have 10 or more different fish species in a variety of preparations, all with different tastes and textures. My job as a fish sommelier is to guide guests through all of these options by explaining the qualities of each fish and how they differ from each other in taste and texture to help guests find their perfect dish. 

In addition to explaining how the fish will appear at the table, we also explain how the fish live in the water, including their eating habits; how and where they are caught; and how the lifestyle and characteristics of each fish affect their flavor profiles and textures.

What is your favorite part of the job?
My favorite part is expanding guests' horizons in their knowledge of fish and helping them find fish that they really enjoy — especially when it’s a fish they had never tried before their experience at Mina’s Fish House. 

Here in Hawaii, we are so fortunate to have access to some of the most amazing fresh seafood in the world, including some very unique species only found here in the islands. I love that my job allows me to share these amazing local fish with guests from around the world and allows them to take home knowledge of fish beyond your everyday salmon. 

Here in Hawaii, we are so fortunate to have access to some of the most amazing fresh seafood in the world, including some very unique species only found here in the islands.

What are the most memorable guest interactions?
When I was a kid and went to restaurants in Hawaii, my favorite part of the evening was learning about Hawaiian fish — and sometimes even getting to see them on display. It made such a lasting impression on me that I've turned my passion for fish and fishing into a career. 

Every night, I make a display featuring fish from our market catch menu to show our guests what some of the fish on the menu look like, and my favorite tables to approach are tables with kids. I love seeing the curiosity and excitement in these kids, and I love answering their questions. I'd like to think that I can inspire a few of them to learn more about fish, just as I was inspired from a young age myself. 

The Details
Mina’s Fish House