"We used it only once when we first opened," said Angela, who helps run this family-friendly Manoa Valley restaurant. "We tried it, but it didn't feel right for our chefs. They preferred to make everything by hand, even though we brought in this machine to try to help them out."

Wearing a broad smile, sushi maker Hefner Betiru appeared to require no mechanical assistance, looking content as he rolled a clump of vinegared rice in his palms, forming it into a block, then topping it with a slice of salmon and repeating the same steps.

"That nigiri sushi rice maker could make those blocks so much quicker and they would always come out the exact same shape," Angela smiled. "But that's so impersonal. Sushi should be made with hands and not a machine."

This type of personal touch exemplifies what Hanaki staff members try to impart to their guests.

"Yes, we're a buffet, but we offer as much service as most sit-down restaurants," said manager Mark Mitsuyoshi, as he signaled to one of his servers to fill a customer's glass. "I think the level of service we provide here is as good as what you'll find at those type of places."

Hanaki's food also compares to most full-service Japanese restaurants, especially its shrimp and vegetable tempura, which are constantly replenished throughout lunch and dinner.

"We have one person who does nothing but the tempura," said cook Richi Betiru, who has worked at such well-known restaurants as The Shorebird and Nick's Fishmarket. "Our tempura is always one of the more popular dishes among our guests. And I like it, too."

Other favorites feature the prime rib and misoyaki butterfish, both of which are only available during the weekend dinner buffets.

All evening buffets, however, showcase teriyaki chicken, nishime, Dungeness crab legs, salad bar, fresh sashimi, poke, yaki soba, fried and steamed rice, and a mouthwatering vegetarian cabbage roll that's stuffed with tofu.

Guests will find a wide assortment of dishes during Hanaki's buffets.

Weekday lunch buffets are $12.95 for adults, $10.95 for diners 55 years and older, and $4.95 for keiki. Saturday lunch buffets are $12.95 for adults and seniors, and $4.95 for kids. Sunday brunch costs $18.95 for adults and $9.95 for kids.

"While we've made some recent changes to our pricing, I think we still offer great value, " Mitsuyoshi said. "We want locals to be able to come here and have a casual lunch or dinner, without having to break the bank.