Award winning tour on Tripadvisor! This facility, the largest and most prestigious abalone aquaculture site in the US, manages every aspect of abalone production, from spawning to harvest. A knowledgeable tour guide will provide in-depth information about the ecology and characteristics of abalone, as well as their culinary qualities. The tour concludes with a tasting of steamed abalone, giving you the opportunity to experience this exquisite delicacy first-hand.

After the last tours ends, Grilled Hibachi BBQ (Yakiniku) lunch is served at the Big Island Abalone. Yakiniku originally meaning "grilled meat", is a Japanese term that in its broadest sense, refers to grilled meat cuisine. “Yakiniku" commonly refers to a style of cooking bite-size meat (usually beef and offal) and vegetables on gridirons or griddles over a flame of wood charcoals carbonized by dry distillation (sumibi) or a gas/electric grill. Kona Barbeque is a unique compliment to the traditional yakiniku! The set menu offers a delicious array of local and premium ingredients, combined with an efficient grilling method. Here’s a bit more about what you can expect from their offerings: 1. Beefs (Sliced & marinated): Sirloin, Side Skirt: locally sourced grass-fed beef 2. Seafoods Kona Shrimp: Fresh, locally sourced shrimp from the Kona region. Abalone: farm-raised in the farm 3. Sliced Vegetables: bell peppers, onions and courgette, those can be variated by season.