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Hawai'i Skies

Today's Hawai'i Skies was captured by Landin Seto on the Wai Kai Wave. "There was a show in the water and the sky, and both were epic!"

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25 10 30 Landin Seto

<title>Hawai'i Skies: Surf show</title>

Today's Hawai'i Skies was captured by Landin Seto on the Wai Kai Wave.

Hawai'i Skies: Surf show

Today&#039;s Hawai&#039;i Skies was captured by Landin Seto on the Wai Kai Wave. &quot;There was a show in the water and the sky, and both were epic!&quot; To submit your Hawai&#039;i Skies photo, visit us online or email: general@alohastatedaily.com For the latest news of Hawai‘i, sign up here for our free Daily Edition newsletter.

Stephanie Salmons Headshot

Stephanie Salmons

Business & Tourism

Food & Dining

Francis and Charles Higa, the founders of Zippy's Restaurants, were really more than brothers.

"They were best friends growing up," says Francis' son Jason Higa. "It wasn't surprising, I think, to those that knew the two brothers that they would start a business together."

Zippy's, a popular and iconic institution in the Islands, was founded by the Higa brothers in 1966 and will celebrate its 60th anniversary this year. Aloha State Daily recently caught up with Jason Higa, CEO of Zippy's parent company, FCH Enterprises, to learn about the restaurant's origins, its legacy and more.

[{"type":"text","marks":[{"type":"bold"}],"text":"In the beginning"}]

Higa says his dad and uncle were two of six siblings working at a family-owned meat market, which is still operated today by cousins.

"But at that time, Francis and Charlie knew that Higa Meat Market was not going to be big enough to sustain ... six siblings, so they decided to leave [and] start their own business," he told Aloha State Daily earlier this month.

It was the 1960s, and Higa says the pair began to look at different business options. Eventually, they started to talk to restaurant operators — more so drive-in operators, he says. Those operators, though, were quick to discourage the brothers because of their lack of experience — but the pair continued on anyway.

The Higa brothers opened the first Zippy's Restaurant in Honolulu's McCully neighborhood on Oct. 17, 1966.

They had no culinary background, Jason Higa says, so the duo hired Shiro Matsuo, a chef for then-Gov. John Burns. Matsuo, who went on to open his own restaurant called Shiro's Saimin Haven, helped Higa's father and uncle create the first menu for Zippy's.

"He was an excellent cook, came up with all the recipes for our original menu and that's how Zippy's got started."

The restaurant was open 24 hours at the start. Higa says that was unusual for the time and a lot of business in the early years came between 10 p.m. and 6 a.m. "because there were no other options."

Zippy's, he says, became a destination for late night movie-goers, customers from the bars that were open until 2 a.m. and hotel workers coming from or headed to late night shifts in Waikīkī.

"We had a very robust customer base because of the 24 hours of operation, of course seven days a week."

In the early days, Higa says his uncle would work 6 a.m. until 8 p.m. or later, and his father would would 6 p.m. to 8 a.m.

"They always felt that one of them should be active at the restaurant to make sure they can support the team members and make sure the customer service was where they wanted it to be," he told ASD. "Growing up, my recollection was my father was always sleeping because he was sleeping during the daytime, preparing to go to work at 6 p.m."

[{"type":"text","marks":[{"type":"bold"}],"text":"Family traditions"}]

Not surprisingly, Higa — who was around 3 when the first Zippy's opened — says his first job was at Zippy's in Makiki when he was 14.

"My dad wanted me to experience working at an early age and so I worked as a utility dishwasher that first summer, and subsequently would work on the weekends during high school and summers between high school," he says. "I pretty much worked in almost every position in the company over that period before leaving to the Mainland for college."

Higa, though, says he had no desire to lead the company. In fact, after college he went to law school and subsequently spent five years working at a Hawai‘i law firm before returning to Zippy's in 1995. He went through the management training program and worked at various stores and Zippy's central kitchen before taking the leadership position in 2003.

"I had no desire to come back to the family business, but after five years working as an attorney, I realized that there was a special opportunity that I had in terms of coming back to the family business," he says. "The truth is that I think I was motivated from the standpoint of when I grew up, my father was always working, so I really didn't get a chance to get to know him as well as I wanted to. Coming back to the family business in '95 was probably, for me, an opportunity to get to know him better.

"I never worked directly under him at any point before his passing, but I definitely began to understand him as a person, pretty much through the company culture."

[{"type":"text","text":"When his father died, Higa says he didn't feel ready to take the reins."}]

"It eventually took me four years before I realized that, hey, I just got to do my best, and learned over the years how to navigate, how to build our leadership team, how to make decisions. [I] always led by the core values, which gives you a sense of direction in terms of decision-making and that has always helped us to make good decisions along the way."

[{"type":"text","marks":[{"type":"bold"}],"text":"Legacy"}]

Zippy's has long been popular with kama‘āina. Actor 

 has called it his first stop in the Islands when he visits Hawai‘i. His newest movie, '

' features select scenes filmed at Zippy's ‘Ewa Beach location, and as a tie-in with the movie, Zippy's even offered a limited-time menu item called 

. Former President Barack Obama is said to have frequented the 

 across on O‘ahu, Maui, Hawai‘i Island and in Las Vegas. And if you're wondering, it sells more than 

When asked about Zippy's legacy, Higa says it's a byproduct of the last 60 years.

"As I was in the stores, what was clear is that there was a strong connection between our team members and customers," he says. "We still today have many customers, some of them would come in every day. We had customers that would come in for breakfast and lunch and sometimes even dinner, which is just amazing. And so they, of course, got to know the team members. The team members got to know the customers."

[{"type":"text","text":"The connections are multi-generational, too."}]

Higa says there are team members who have children whose first jobs were at Zippy's, "and then you see the multi-generational evolution of our early customers now bringing in their children and then now grandchildren coming into our locations."

"I think that's just a special part of our relationship with our community," he continued. "Francis and Charlie always understood that they were only successful because of our customers and because of the community, so we have a long history of giving back to the community."

And when he's asked about things that have contributed to the chain's 60-year success, Higa cites the core values that go back to Zippy's founders. 

The company uses the acronym CHIPS: commitment, humility, integrity, passion and supportiveness.

"It's really reflective, I think, of why we have been able to stay in business," he says. "So definitely the level of commitment, but also humility, and humility translates into being willing to learn, to evolve. We certainly have done that over our history, a lot of changes that we have to do in order to adapt."

As an example, Higa cites the Covid-19 pandemic, which he says allowed Zippy's to "make a lot of changes, which are benefiting us today."

[{"type":"text","text":"Meanwhile, integrity is \"essential\" in Hawai‘i."}]

"For Francis and Charlie, the reputation of the business was so important, and there's many examples where they didn't care about profit," Higa says. "They were looking at the long-term and making sure they always did the right thing throughout their history and that, I think, created the trust with our customer base and even internally with our team members."

Supportiveness is reflected in Zippy's growth, he told ASD, "especially in the early years, they were very encouraging of team members to advance into management or other positions of greater responsibility."

"I think what they learned early on [is that] expansion created opportunities for team members to continue to progress and grow within the company. We have many team members that have been with us for decades, and started out as a utility, a counter person ... and today they're in executive leadership or management or they're a key part of our administrative positions."

[{"type":"text","marks":[{"type":"bold"}],"text":"60th anniversary"}]

How does it feel to hit this milestone and lead the company across that threshold?

"At times, it feels overwhelming, but I realize that is a privilege, for not just for me, but I know for the executive team or any of our longtime team members," Higa says. "They understand the legacy of our founders and how hard the founders worked and we continue to carry on that legacy by remaining successful, figuring out what we need to figure out, and ensure that we can continue to operate because we also realize that we are providing a living for all of our team members."

Zippy's, which will celebrate the milestone throughout the year, kicked off its anniversary celebration earlier this month with the launch of a new line of 60th anniversary merch.

, includes apparel and accessories inspired by the brand's evolving logos and design history.

Zippy's also will introduce limited-time menu offerings and a series of collaborations with Hawai‘i-based businesses throughout the year, including collabs with Kahala, Hawaiian Island Creations, FITTED Hawai‘i, Keiki Kaukau and others, a recent announcement noted. More will be announced through the year.

Higa, who spoke to ASD between back-to-back Kona Low storm systems that battered the Islands this month, shared his gratitude for Zippy's team members, its customers and the community.

Waipahu1971 01

<title>Zippy's Restaurants celebrates 60th anniversary in 2026</title>

Brothers Francis and Charles Higa opened the first Zippy's Restaurant in Honolulu's McCully neighborhood on Oct. 17, 1966. Aloha State Daily recently caught up with Jason Higa, CEO of Zippy's parent company, FCH Enterprises, to learn about the restaurant's origins, its legacy and more.

Zippy's Restaurants celebrates 60th anniversary in 2026

Katie Helland Headshot

Katie Helland

Government & Politics

Waimānalo Country Farms, which is known for its 

 and corn, as well as its pumpkin patch and lemonade, won’t have a spring harvest due to flooding from the recent Kona low storms, which followed earlier ones in January. Shawn Kadooka, who owns the farm with her husband, estimates the 52-acre farm sustained about $100,000 in damages and hopes it will be open again in the summer.

“Our spring harvest is not happening,” Kadooka said. “We're hoping that our summer harvest will come through.”

She hopes the federal government will declare this a major disaster because farms rely on low-interest loans to replant and rebuild, Kadooka said. Gov. Josh Green submitted a 

formal request for a major disaster declaration

 to support recovery efforts earlier this week.

Back-back Kona low storms pummeled the Islands this month, causing widespread power outages, and flooding homes, farms and roads. Green estimates 

. As rain continued to fall last weekend on already saturated ground, concerns mounted that 

 for about 5,000 residents of Haleʻiwa and Waialua.

“We are telling people that if they want to give a monetary donation, direct it to people who lost their homes,” Kadooka said. “Please give it directly to them because I'll be very honest with you – farmers, we have to expect these things, because either a pest hits us or a disease hits us. This year, it's weather. You have to prepare for those things. But these people that have lost everything, I mean our hearts are just — I can't even sleep thinking about it.”

At Waimānalo Country Farms, the storm flooded fields, damaged vehicles, and destroyed a garage and supplies.

“But our major loss that we're having is that we are not able to plant,” she said. “We are behind on our planting. … Our spring harvest is not happening. We're hoping that our summer harvest will come through.”

The City and County of Honolulu is encouraging farmers and ranchers impacted by the storms to 

 offered by the State of Hawaiʻi Department of Agriculture and Biosecurity’s Emergency Farmer Relief Program. Applications for grants must be submitted by Friday, March 27. 

 on their operations to Agriculture Stewardship Hawaiʻi, which combines the previous Oʻahu Resource & Conservation Development Council and the Oʻahu Agriculture and Conservation Association.

Waimānalo Country Farms, originally known as Golden Melon Farm, was started in 1948 by Kadooka’s great-great grandfather Gee Chong Wong and great-grand uncles Tuckee Wong and Ronald K.S. Wong, according to its website.

“It's not that we don't need help,” Kadooka said. “We do need help. But there's so many other people out there who lost everything completely. … When people have been asking us, I've just been telling them: ʻWhen we open in summer, that's when I'm going to need them to tell all their friends that we're open. That would help us the most.’”

Now that the water, which was up to five feet in places, has subsided, it is time to make repairs, she said. Military units have offered to help.

“We're just really thankful for everyone who reached out and helped us — and reached out and offered to help,” Kadooka said. “We just really, really appreciate the kindness of everyone in this crazy world that we live in. Everyone has been so kind and so generous. We just want to thank everyone.”

Waimānalo Country Farms

<title>Waimānalo Country Farms asks visitors to return this summer</title>

The farm known for its sunflower fields and fresh corn, as well as lemonade and pumpkins, was hard hit by the recent Kona Low storms and lost its spring harvest. But Shawn Kadooka wants people to give to those who lost homes and says they can support the farm later by visiting when it opens this summer.

Waimānalo Country Farms asks visitors to return this summer

Kelli Shiroma Braiotta Headshot

Kelli Shiroma Braiotta

The seasonal pop-up — presented by Prince Waikīkī and The House of Suntory — soft opens today and is grand opening tomorrow. The pop-up is located on the lobby level of the hotel, and is open from 5 to 10 p.m. (last call 9:30 p.m.) Thursdays to Sundays through May 31.

Attendees can look forward to a curated selection of Beam Suntory cocktails — along with premium sakes, Japanese beers, and select wines by the glass — along with shareable dishes.

Dishes on the food menu include a seafood platter for two ($80), sando trio combo ($25), fresh ‘ahi sashimi ($20), yakitori and yaki onigiri combo ($15), and a matcha dessert combo ($12).

The seafood platter comprises a lobster tail, crab, shrimp, oysters and ‘ahi sashimi. It’s served with lemon wedges, Kona ogo and a variety of sauces (ponzu, mignonette and cocktail).

Meanwhile, the sando trio combo ($25) features Japanese-style sandwiches with fillings like tamago (egg salad), tonkatsu (fried pork cutlet) and steak (grilled wagyu skirt steak). The combo features sandwich halves, making it easier for customers to try a little of each. 

The fresh ‘ahi sashimi ($20) and yakitori and yaki onigiri combo ($15) are perfect if you want a pūpū-sized snack. The latter features grilled chicken thigh skewers (three per order) served with a grilled rice ball.

Meanwhile, the matcha dessert combo ($12) features Dave’s matcha ice cream and housemade matcha warabi mochi, served with kinako powder and brown sugar syrup.

The beverage selection includes beers ($9), select wines by the glass ($10), Toki High Balls ($15) and a variety of themed cocktails ($17). Choose from shiso-spritz — shiso-infused Suntory Haku vodka, Midori, fresh lemon juice, simple syrup, Bene soda water and expressed lemon peel — Pink Ryu, which is a vibrant mix of dragon fruit, Suntory Roku gin, Haiken lychee vodka, Funkin passion fruit puree and Liquid Alchemist coconut syrup; and Citrus Sanpin.

The latter features Jasmine green tea-infused Suntory Haku vodka, Jasmine green tea syrup, fresh lemon juice, Jasmine green tea and an expressed lemon peel.

Customers can order premium sakes by the glass or bottle. Sake flights ($20) are also available.

[{"type":"text","text":"Complimentary self-parking is available with validation from the pop-up."}]

Open from 5 to 10 p.m. Thursdays to Sundays

House of Sakura entrance 032626

<title>House of Sakura pop-up opens in Honolulu</title>

This spring pop-up at Prince Waikīkī opens today. It will be open from 5 to 10 p.m. Thursdays to Sundays until May 31. Attendees can look forward to curated cocktails, premium sakes and shareable dishes in an aesthetic setting.

House of Sakura pop-up opens in Honolulu

Higa headshot white shirt square

Sterling Higa

Columnists

 through Mānoa Valley, turning school walkways into streams, submerging cars, and making roads impassable. Mānoa Stream jumped from about three feet to 12 feet. At Noelani Elementary, water surged through the campus, overwhelming the drainage system and flooding the cafeteria and offices. In the parking lot at the UH Mānoa Innovation Center, one man returned to find his car had floated away from where he parked it.

The flooding was still happening when the theories started popping on social media.

People said the floods were the result of weather modification, of government cloud-seeding, or that it was a planned effort to flood the island. The proof? "Too weird this weather!"

It was the same pattern that followed the Lahaina fire — directed energy weapons, fires started deliberately. Those Lahaina theories are so prevalent that Gov. Josh Green felt compelled to 

 them. The details of the theories change, but the structure doesn’t.

The people sharing these theories are not, on the whole, foolish. Some are frightened, and frightened people reach for answers. A world where the flood just happened—warm water, a slow storm, too much rain on already wet ground — is more terrifying than a world where someone did this on purpose.

Malice you can fight. You can expose it, resist it, vote it out. A universe that simply doesn’t care about your living room is harder to deal with. The conspiracy theorist and the climate activist have more in common than either would admit. Both need their disaster to have a human author. A human author can, in theory, be stopped.

What belief in the conspiracy requires, though, is a strange kind of faith. The theorist believes that some cabal has the tools to seed clouds over an entire island chain — and the discipline to keep it secret. That is not a description of a government agency. It is a picture of an all-powerful and hidden god. But the theorist doesn’t stop there. He claims something stranger still: that everyone else is fooled, and he alone can see it. The cabal is all-powerful, the masses are blind, and the theorist, scrolling through his feed, is the prophet. It would be easy to laugh at, and it is a little funny. This is what it looks like when the hunger for a sovereign is real but the theology is wrong.

The desire to find a will behind history is not wrong. There is a will behind history, but it is not a cabal. It does not need secrecy because it is not afraid of being stopped. Scripture is plain that God works all things by his will, which includes storms and floods.

The comfort faith offers is of a different kind than the conspiracy offers. It does not tell you who to blame or what petition to sign. It tells you that the suffering is not random. The one who holds the world has not lost control. The God who sent the flood can redeem it. Christians call this providence: God’s hand upholds all things so that without his will not a hair can fall from our head.

Across the Islands this past week, people have been in the streets with shovels and meals and dry clothes. Many of them are from local churches, and most of those churches would rather the help not be traced back to them—they’d prefer the credit go somewhere else. That preference is witness enough. They are not there to be seen. They are there because the God who sent the flood also sent them to love their neighbor. That belief produces a lot of volunteer hours.

Cloud rain conspiracies i Stock 940308630

<title>Who controls the rain?</title>

Conspiracy theories fell like raindrops, even as the Kona Low system pummeled the Islands. ASD columnist Sterling Higa digs into what it means as people search for answers to calamity.

Who controls the rain?

 brought back its popular line-up of lychee smoothies. The limited-time series is available at all 27 Jamba Hawai

The lychee line-up includes drinks like Lychee Dream — a blend of soymilk, white grape peach juice, vanilla frozen yogurt, lychee puree and raspberry sherbet — liliko

i mango lychee (passion mango juice, lychee puree, mango and vanilla frozen yogurt) and lychee lemon. The latter features a refreshing mix of soymilk, lychee puree, lemonade, lime sherbet and vanilla frozen yogurt.

On Tuesday, March 24 from 10 a.m. to 2 p.m., customers can enjoy $2 lychee smoothies (16-ounce size only), while supplies last. On Wednesday, April 15, customers can enjoy $1 lychee smoothies (16-ounce size only). Finally, from May 19 to 21, customers can take advantage of a BOGO deal — buy one lychee smoothie and receive one free. The latter promotion is available in-store only.

“Lychee has become one of those flavors that feels like a true taste of home,” states Keli‘i Moreau, director of operations for Jamba Hawai

i. “We’re excited to bring it back ahead of the season and to make Lychee Dream part of our everyday line-up.”

The Lychee Dream is a customer favorite and will be added to Jamba Hawai

i’s permanent menu, while the other two beverages are seasonal offerings.

Jamba Hawaii lychee drinks 031926

<title>Jamba Hawaiʻi is offering $2 lychee smoothies</title>

$2 Lychee Day is coming up on March 24. Customers can enjoy a 16-ounce lychee smoothie for a discounted price from 10 a.m. to 2 p.m. at Jamba Hawaiʻi stores, while supplies last.

Jamba Hawaiʻi is offering $2 lychee smoothies

Easter Sunday is coming up in a few weeks — April 5 — but a variety of restaurants are already accepting reservations or pre-orders. Check out the following:

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"100 Sails Restaurant & Bar"}]

: Prince Waikīkī, 100 Holomoana St. 3rd Floor, Honolulu

: The Easter brunch buffet costs $111 per adult ($55.50 per child ages 6 to 10 years old). It includes snow crab legs, misoyaki butterfish, glazed ham, a carving station with Kiawe smoked prime rib and Kiawe smoked lamb chops, deviled Easter eggs, temaki sushi, a waffle station with toppings, an omelet station, ‘ahi poke, sashimi, marinated seafood ceviche, and desserts like Prince bread pudding, carrot cupcakes, chocolate dobash cake and pastry chef creations.

The Easter dinner buffet costs $109 per adult ($54.50 per child ages 6 to 10 years old). It includes similar offerings as the brunch menu. 

: Brunch buffet from 9 a.m. to 1:30 p.m. April 5; dinner buffet from 5 to 9 p.m. April 2 to 5

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Chart House Waikīkī"}]

: This Easter brunch buffet costs $68 per adult ($34 for children under 12 years). The buffet includes herb crusted roasted prime rib, whole roasted lechon, Hawaiian ‘ahi poke, California ‘ahi poke, tako limu poke, mac salad with crab and imitation crab, garlic fried shrimp, steamed fish of the day, baked ham, and sweet treats like ube cheesecake, haupia pie and mini creme brulee. There are also dishes that are cooked to order, including ube mochi waffles, Western omelet and mini pancakes. 

charthousewaikiki.com/easter-brunch-buffet/

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Duke’s Waikīkī"}]

: This Easter brunch buffet ($45 per adult, $24 per child) features live music from 11:30 a.m. to 3 p.m. The buffet includes Caesar salad, shrimp cocktail with guava sauce, french toast, slow roasted Double R Signature Ranch prime rib, macadamia nut crusted fresh catch, shoyu chicken, eggs Benedict, yuzu glazed Duroc ham, and sides like bacon fried rice, banana nut muffins and Hawaiian sweet rolls.

The Easter dinner buffet ($64 per adult, $24 per child) features live music from 4:45 to 10 p.m. The buffet includes spicy ‘ahi poke, shoyu ‘ahi poke, ceviche and tortilla chips, huli huli chicken, kabocha squash ravioli, slow roasted Double R Signature Ranch prime rib, macadamia nut crusted fresh catch, wok charred seasonal vegetables and more. 

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Empire Steak House"}]

: 1777 Ala Moana Blvd. 30th floor, Honolulu 

: This Easter meal ($139.95 per person) includes:

Customers can also enjoy decaffeinated or regular coffee and tea. 

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Hy’s Steak House"}]

: Hy’s Steak House’s Easter brunch buffet costs $140 per adult ($105 for seniors ages 65 years and older, $65 for children ages 6 to 12 years, children ages 5 years and under have free admission).

The buffet will include Hy’s signature Caesar salad, Waldorf salad, assorted charcuterie and cheeses, Hy’s French onion soup, deviled eggs, smoked salmon crostinis, ‘ahi sashimi, spicy poke and shoyu poke, oysters on the half shell, breakfast meats, smoked salmon eggs Benedict, Hy’s slow roasted prime rib, leg of lamb with mint jelly, honey glazed ham, fish picatta, steamed snow crab, assorted desserts (lilikoʻi meringue tarts, bread pudding with creme anglaise, Hy’s signature cheesecake and more) and dessert action stations featuring banana fosters flambe, chocolate lovers flambe and chef Kylie’s flambe special.

A 20% service charge will be added for groups of eight or more. 

: April 5, 9 a.m. to 2 p.m. (last seating 1 p.m.) 

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Morton’s The Steakhouse"}]

: Ala Moana Center, 1450 Ala Moana Blvd., Honolulu

: This three-course menu includes a starter (choose from Caesar salad, steakhouse wedge salad, or cup of lobster bisque); entree (signature cut and cold water lobster tail); enhancement (black truffle, blue cheese, garlic herb or Caymus Cabernet butter or Remy Martin sauce au poivre); and choice of dessert (key lime pie, creme brulee or espresso pot de creme). The eatery’s full dinner menu will also be available. 

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Olive Branch Hawaiʻi"}]

: This online business is offering an Olive charcuterie box ($45), Totoro sweet box ($15), and trio sweet set ($6) with chocolate-dipped pretzels, Oreos and Rice Krispies. You can mix and match any two pretzels, Oreos and Rice Krispies for $3. 

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Orchids"}]

: Orchids’ Easter brunch costs $132 per adult ($75 for children ages 5 to 10 years old).

[{"type":"text","marks":[{"type":"textStyle"}],"text":"The brunch includes:"}]

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Plumeria Beach House"}]

: The Kāhala Hotel & Resort, 5000 Kāhala Ave

: The Easter buffet costs $137 per adult ($55 for children ages 6 to 12 years). Attendees can look forward to an all-you-can-eat buffet with carving stations, fresh seafood, chef specialties and desserts. 

: April 5; breakfast 6:30 to 9:30 a.m.; brunch buffet 10 a.m. to 1:30 p.m.; dinner buffet 3 to 8 p.m. 

kahalaresort.com/dining/plumeria-beach-house/

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Quiora"}]

: The Ritz-Carlton Residences, Waikīkī Beach, 383 Kalaimoku St., Honolulu

: Quiora’s Easter brunch buffet costs $125 per adult ($75 for seniors ages 65 years and older, $60 for children ages 6 to 12 years, children ages 5 years and under have free admission).

The buffet includes Quiora house salad, Caprese salad, Easter hard boiled eggs, local style potato salad, make it your way poke bar (featuring ‘ahi, nairagi, salmon, tofu and various condiments, sauces and garnishes), garlic and herb crusted prime rib, assorted breakfast meats, peanut butter and jam stuffed french toast, kalbi with spicy eggplant and kimchi, Chinese style steamed fish, coconut corn chowder, Ho Farms eggplant Parmesan and a dessert display.

Customers can enjoy a two-hour dining period. 

: April 5, 9 a.m. to 3 p.m. (last seating 1 p.m.) 

: This Easter meal pack ($259.95) is designed to feed four to six people. It includes boneless braised short ribs (optional upgrade to Hawaiian barbecue sous vide short ribs for $40); choice of chicken (fried, garlic or mochiko); garlic mashed potatoes, white or brown rice; green beans with bacon or summer squash and zucchini medley; apple crumble squares; spicy ‘ahi on sushi rice; and pesto pasta salad or potato mac salad. 

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"The Buffet at Hyatt"}]

: Hyatt Regency Waikīkī Beach Resort & Spa, 2424 Kalākaua Ave., Honolulu

: This Easter brunch special costs $110 per person ($55 per child ages 6 to 12 years; $27 per child ages 5 years and under). The buffet includes:

 discounts are not applicable for this special menu. 

: Seatings available at 9:30 a.m., 10 a.m., 11:30 a.m., 12 p.m. and 1:30 p.m. April 5

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