"He was a wonderful man, a light of hope and a good friend for many years," said Saunders of Hayashi, founder of Pagoda, Pacific Beach and King Kamehameha's Kona Beach hotels. "His passing away is a great loss to the company but his legacy will continue."

In developing Pagoda Hotel, Hayashi designed a circular, one-of-a-kind restaurant that would float atop a pond filled with colorful koi, one of the late award-winning hotelier's many passions.

Another was making sure that kamaaina were well fed at family-friendly prices.

"For locals, the Pagoda has become synonymous with buffets and affordability," Saunders said. "This is what H.T. started and this is what we'll continue to perpetuate."

Available from 10 a.m. to 2 p.m., the holiday brunch is priced at $24.95 for adults and $13.95 for keiki 5 to 10 years. Dinner will be served from 4:30 to 9:30 p.m. and will cost $27.95 for adults and $14.95 for children.

"We're going to be running around a lot," said food and beverage manager Debbie Tuaileva. "But it's going to be fun because we're going to get to see a lot of familiar faces and a lot of smiles."

In addition to appetizers and the full-on dessert and salad bars, guests will also be able to feast on shrimp and vegetable tempura, crablegs, carved prime rib and, of course, turkey.

During brunch, the lineup will also showcase eggs Florentine, scrambled eggs, bacon, smoked ham, Portuguese, sausage, Belgium waffles and sweet bread French toast.

In 1964, the late Herbert Hayashi developed the Pagoda hotel.

"We're almost completely booked for the day," Tuaileva said. "We'll probably see 600 to 700 people during brunch and the same number during dinner."

These impressive numbers are testament to Pagoda's continuing popularity among kamaaina.

"My father was a visionary

and I'm very proud of him," said daughter Corine Hayashi, president and chief executive officer of HTH Corporation. "He grew up on an Oahu sugar plantation and learned to work hard for a living. He reached his goals and exceeded them, then continued to create and to provide opportunity for others."

This includes Saunders who was given the chance to work at HTH 20 years ago.