Once known primarily as a producer of pineapples, the Hawaiian Island of Lanai is again getting some attention for its agriculture offerings - this time with a much more diverse array of produce designed to go straight from "field-to-plate" at the island's restaurants. The latest addition is the new chef's garden created specifically for the Nobu Lanai restaurant at the Four Seasons Resort Lanai at Manele Bay.

Appropriately named the Nobu Garden, the half-acre site is overseen by Executive Chef Sean Mell (pictured) and grows a variety of herbs and vegetables, including baby lettuce, tomatoes, squash, scallions, watermelon radish, red beets, carrots, green beans, asparagus and cilantro. Specialty produce grown specifically for the Nobu menu include daikon, Japanese eggplant, edamame, shishito peppers, cucumber flowers and sesame.

Currently, more than 65 percent of the Nobu Lanai menu comes from the garden and the restaurant has identified a goal of sourcing 80 to 90 percent of its produce from the island itself. Already, all of the produce used in the restaurant's Lobster Salad with Spicy Lemon Dressing and the Bigeye Tuna Sashimi Salad with Matsuhiba dressing is island grown, with the resort itself sourcing 65 percent of its ingredients from within the state of Hawaii (including neighbor islands Maui, the Big Island and Oahu).