Cuisine:

• Buffet

Rainbow Terrace Dining Room Description:
This is known as the place for locals; don't expect haute cuisine. But executive chef Konosuke Akao has taken it to new levels never before seen here. The restaurant is plain in décor and looks out past a 30-year-old rooftop pool over the tops of coconut trees. Local-style fare combines haole (Caucasian) food with dishes from Japan, China, the Philippines and Hawaii. You can heap your dish with potato-macaroni salad; tossed green salad with Thousand Island dressing, tofu and watercress with a soy sauce dressing; pohole fern shoots; fresh pineapple, papaya and watermelon; long rice (cellophane noodles); and teriyaki chicken. Sashimi is plentiful and absolutely fresh. Try the deep-fried tempura of shrimp, sweet potato and zucchini.


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