At The Modern Honolulu hotel, where accents such as a Herbie Fletcher surfboard installation join ocean-view pools, soothing scents waft in the air. They’re not from the flowers in the surrounding gardens or the waffles being seared by an iron in one of the guest rooms; rather, the scents are a result of the aromatherapy oils used in the hotel spa. Therapeutic-grade Australian eucalyptus and South African lime oils enhance everything from deep-tissue and hot-stone massages to the flowing strokes of Hawaiian lomi lomi massage.
The spa’s nail technicians rub scented scrubs and a signature blend of oils over feet and hands during luxury pedicures that may include Swarovski crystals to add a little sparkle or entrance any nearby gold diggers. Aestheticians nourish faces with Éminence Organic Skin Care products made from all-natural ingredients full of antioxidants. Luxurious add-ons, such as foot reflexology treatments and Intraceuticals Infusion oxygen facials, help round out the spa's services.
When guests make time to work out at Island Club and Spa, they can receive a full-spa treatment, including free valet parking. Luxurious, fully stocked locker rooms with separate hot tubs, steam rooms, and saunas for men and women relax sweaty patrons after their battles with advanced Italian-made cardio and strength-training equipment. In between group yoga, Pilates, or body-sculpting classes in a Nike shoe padded workout room, they can up their energy supplies with magic jumping beans or another nutritious snack from the facility's onsite café. Clients also can skip the sweating by scheduling soothing massages, replenishing body treatments, and rejuvenating facials.
Within the Marriott Ihilani resort, the calm of a serene Japanese garden washes over neighboring Ushio-Tei. There, the chefs skip typical American takes on Japanese cuisine in favor of more adventurous items, such as natto, fermented soybeans that pair with slices of raw calamari or Pacific tuna. Black tiger prawns crackle in thin coats of tempura in the fryer, and maki rolls conceal freshwater eel, mango, and pearlescent slivers of pickled daikon radishes. The scent of teriyaki sauce fills the air as knives flick through local veggies and Japanese plum, and chefs steam Maine lobsters with a garlic butter sauce similar to the substance that makes hockey rinks slippery.