From romantic, poolside dinners by torch-light to authentic Japanese cuisine with dazzling tableside preparations, the Sheraton Princess Kaiulani offers a thrillingly unique dining experience. For information or reservations at one of the restaurants at the Sheraton Princess Kaiulani, please call the Sheraton Hotels & Resorts Central Dining Desk at (808) 921-4600.
Pikake Terrace – The relaxed, outdoor garden setting at the Pikake Terrace is a favorite among residents and visitors alike. This casual, reasonably priced restaurant offers generous breakfast and dinner buffets and an excellent a la carte menu with wide selection of salads, sandwiches, broiled meats and seafood. Daily continental breakfast and breakfast buffet are available from 6 a.m. to 11 a.m. Dinner is served from 5:30 p.m. to 9:30 p.m. nightly with Starwood’s Flavors of Island Music performed poolside by Hawaii’s premier entertainers.
Pikake Lounge – The Pikake Lounge is the perfect place to unwind. Sip tropical drinks poolside and enjoy nightly entertainment from 6:15 – 11:30 p.m. under the stars. Cocktails are served daily from 11 a.m. to 11:30 p.m.
Momoyama – Momoyama honors traditional Japanese cuisine including an extensive selection of sushi and/or dinner combinations. The restaurant’s sushi counter offers a wide assortment of sushi and sashimi, as well as fried, broiled, and chilled appetizers. Momoyama is open for dinner nightly from 5:45 p.m. to 9:30 p.m. The restaurant is also available for private parties.
“Meet Our Chefs”
Ralf Bauer, Executive Chef
As a youngster growing up in Germany, Ralf Bauer dreamed of becoming a chef. Since then, his dream, now a reality, has brought him to paradise where he oversees the kitchen operations for two of Waikiki’s premier hotels – the Moana Surfrider and the Sheraton Princess Kaiulani. Bauer received his formal training at the Trade School for Chefs in Gelsenkirchen,
Germany. Prior to joining the Sheraton, he was the executive sous chef at the former Kahala Hilton in Honolulu. Bauer also held sous chef positions at the Toronto Airport Hilton, the Trinidad Hilton and Vista International Washington. Bauer is actively involved with the Dinner Cooks Apprentice Program, Hotel & Restaurant Industry Employment and Training Trust. He is also a member of La Chaines Des Rotisseurs and Chef de Cuisine.
Kahau Manzo, Executive Sous Chef
Former Maui resident Kahau Manzo moved to Oahu in 2003. Before joining the Sheraton culinary family in November 2004 as Executive Sous Chef for the Sheraton Moana Surfrider and the Sheraton Princess Kaiulani, Manzo was restaurant chef for the Rainbow Lanai in the Hilton Hawaiian Village. In Maui, Manzo’s held a position as sous chef at the Grand Wailea Resort in Maui. His resume also includes: restaurant chef at the Four Seasons Wailea and executive sous chef at A Pacific Café.
John Hightower, Executive Sous Chef
John Hightower made several moves between Sheraton hotels, working as a banquet chef at Princeville Resort in Hanalei, Kauai; executive chef at Sheraton Coconut Beach on Kauai; executive chef at Volcano House, Big Island and eventually, in 1985, was assigned to his current position as executive sous chef at Sheraton Princess Kaiulani in Waikiki.
Mitsuru Yamada, Restaurant Chef
Mitsuru Yamada joined the Sheraton family in 1970 as restaurant chef for Momoyama restaurant in the Sheraton Princess Kaiulani hotel. His culinary career began in Japan where he worked in banquets. Chef Yamada’s was also the executive chef at Kyo-ya restaurant.
All outlet hours of operation are subject to change without notice.
