In commemoration of the first direct flight on Hawaiian Airlines between Honolulu and Haneda Airport in Tokyo, a special "Fly Me to Hawaii" promotion will be held from Oct. 30 to Nov. 7 at the Marble Lounge restaurant in the Hilton Tokyo.
The fair will offer an authentic Hawaiian buffet, music, hula dance performances and a prize draw.
Guests can enjoy the buffet for lunch, brunch or dessert. The Hawaiian cuisine, specially created by Charles Charbonneau, executive chef of Hilton Waikoloa Village on Hawaii's Big Island, includes such delicacies as soy sauce-glazed Parker Ranch short ribs, steamed mahi-mahi in banana leaf and coconut sauce, huli-huli chicken and Kona lobster with vegetable tempura. The dessert counter will feature the chef's island specialties, including chocolate coconut cream pie, Hawaiian vanilla flan and pineapple tapioca.