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The Honolulu Advertiser

Posted on: Sunday, August 28, 2005

COVER STORY
Buffets replete with bountiful dishes

Managers Kelvin Nakahata, left, and Charles Naura stand tall among legends in this samurai-themed room.

Photos by Randy T. Fujimori

Shogun

Where: 2490 Kalakaua Ave., Third Floor, Pacific Beach Hotel

Call: 921-6113 or 922-1233

Hours: Breakfast daily from 5:30 a.m. to 10 a.m.; lunch from 11 a.m. to 2 p.m.; and dinner nightly from 5 to 10 p.m.

Parking: Validated and valet parking available

Note: Two-for-one senior nights available on Mondays, Tuesdays and Wednesdays

Website: pacificbeachhotel.com

H e may have a limited command of the English language, but nothing gets lost in translation when sous chef Ken Kihata describes what he does nightly when he mans the sushi yatai (station) at Shogun.

Motioning as if he was placing a slice of fish over a small block of rice, Kihata said his nigiri sushi is snapped up as quickly as he can produce it.

"It's nonstop," said Kihata, demonstrating again with his hands how quickly he has to work in order to keep up with the demand. "It's all about controlling the flow and staying focused."

On Tuesday nights from 5 to 10, Kihata and fellow chefs Isao Mukai and Michael Arita roll out a sushi-themed buffet, showcasing assorted nigiri, makimono and such specialty rolls as California, San Francisco and Volcano.

Cost is $26.95 for adults and $13.95 for keiki 5 to 10 years.

In addition to sushi, guests can also feast on appetizers, salads and such entrees as Alaskan snow crab legs, butterfish misoyaki, spicy garlic chicken, shrimp and vegetable tempura, and carved prime rib.

Through September, buffet goers will also have the chance to order a whole Maine live lobster for an additional $5.

"It will be prepared to order," said John Lopianetzky, Pacific Beach Hotel's food and beverage director. "We always try to offer different specials so people don't get bored."

To this end, Lopianetzky and Shogun staff members present different nightly themes, such as tonight's Okinawan focus that will offer ahi nitsuke, andagi and champuru, a traditional Okinawan stir fry. Cost is $26.95 for adults and $13.95 for keiki 5 to 10 years of age.

During Monday and Thursday buffets ($31.95 for adults and $15.25 for kids), king crab, snow crab and Dungeness crab legs are added to the lineup.

"We put a lot of food out every night," Lopianetzky said, while walking around the stations and pointing to some of the items. "I think we do a good job and I think we offer great value."

This is particularly true during 5 and 6:30 p.m. when guests receive a 25-percent discount on the buffets.

"And on Mondays, Tuesdays and Wednesdays, it's two-for-one for seniors 65 years and older," said Lopianetzky, who oversees the hotel's two other restaurants, Oceanarium and Neptune's Garden. "We also offer a nightly all-you-can-eat, made-to-order sushi option for $39.95, which is good deal, considering that you can eat as much nigiri, temaki, maki and specialty rolls as you want."

Hostess Michie Okada welcomes guests when they arrive at Shogun.
On Fridays, the Hokkaido theme showcases a wide range of seafood items, including salmon batayaki, butterfish misoyaki, oden, seafood motoyaki, snow and Dungeness crab legs, and ankake yakisoba. Cost is $26.95 for adults and $13.95 for keiki.

Shogun's Saturday theme offers the best of what they have, according to Lopianetzky.

"It changes every Saturday," he said. "But the mainstays are tempura, crab, shrimp, prime rib, lomi salmon and poke. These appear on every one of our buffets.

"These guys are experienced, Japanese national chefs," Lopianetzky said. "So guests can expect to taste authentic Japanese food."

Nodding and smiling was Kihata, who was already preparing rows of nigiri at the yatai.