This is the first "farm-to-table" buffet on Oahu (or the other Islands), and it's quite a surprise to find it in a hotel like the Sheraton Waikiki. Local chef Darren Demaya helped to bring this concept to life, creating recipes that use as much local produce as possible. The dinner menu changes daily, and you get the added bonus of an open-air luau-style show. Be sure to take a look at their "living wall" of herbs, which are plucked as needed during the preparation of very small buffet servings such as kurobuta pork loin with lehua honey mustard glaze or Chinese salt and pepper head-on Kahuku shrimp. Kai has created a following with locals as well as tourists for the high quality of food and friendliness of the service. Credit cards accepted. No lunch.