Some buffets fill a room with food, but this one fills its windows with sailboats. On the edge of Waikiki, a hotel restaurant has built a loyal crowd around crab legs, made-to-order sushi hand rolls, and a long view of the harbor.
People line up at 5 PM sharp just to beat the rush to the crab. Others come back every morning for breakfast and a window seat.
The meal is not cheap, and not every dish wins praise, but the best parts are worth knowing about before you book. Keep reading to learn when to go, what stands out, how parking works, and how to make the most of a two-hour seating.
A Third-Floor Spot Above the Harbor
Ask locals where to find crab legs with a side of sailboats, and many will point to the Prince Waikiki hotel. The restaurant inside is 100 Sails Restaurant & Bar, at 100 Holomoana St 3rd Floor, Honolulu, HI 96815, in the United States.
It sits on the western edge of Waikiki, right beside the harbor. The menu is labeled Pacific Rim, mixing New American dishes with island and Asian touches.
Two styles of dining share the space. One is an upscale buffet with tempura, crab legs, sushi, and more.
The other is a regular dine-in menu and a bar with its own happy hour.
The place holds a 4.3-star average across more than 1,400 opinions, which is solid for a busy hotel restaurant. Crab legs and the buffet come up again and again in conversations about it.
So the stage is set. Now for the reason the name makes sense.
The Story Behind the Name
Few restaurant names explain themselves as neatly as this one. Look out the windows and the sails are right there, bobbing in the harbor below.
The restaurant takes its identity straight from that marina scene. Guests often call the sailboats the best part of the visit, and some regulars say the view alone keeps them returning.
The hotel itself has Japanese ties, and that influence shows up on the plate. Breakfast includes miso soup and rice beside the usual eggs and pastries, a detail many guests appreciate.
That blend of island setting and Japanese hospitality shapes the whole experience. It explains why sushi stations and sashimi trays share space with a carving board and island comfort food.
The name promises boats, and the room delivers them. Next up is what to look at once you are seated.
Windows That Do the Heavy Lifting
Getting a window table here is a small victory worth celebrating. The glass wraps the dining room with views of the harbor, the marina, and the ocean beyond.
Evening diners get a bonus. Sunset views come up often, and the dinner buffet opening at 5 PM lines up nicely with the golden hour on many days.
Breakfast guests also chase those seats. When the room is not crowded, staff often guide people to the windows, making an early meal feel like part of the vacation.
One honest note: a few guests have mentioned the windows could use a cleaning at times. It does not ruin the scene, but it is worth knowing.
Some feel the view matches other Waikiki waterfront spots rather than topping them. Still, many call it one of the best waterfront outlooks in Honolulu.
Either way, the scenery sets up the main attraction perfectly.
Crab Legs, the Undisputed Headliner
At 5 PM on a Friday, the doors open and a small crowd heads straight for one station. That station holds the crab legs.
Crab is the star of the dinner buffet. Snow crab legs arrive hot and steamed, and plenty of guests happily fill whole plates with nothing else.
On special holiday spreads, people have called the crab a five-star course on its own.
Dungeness crab also gets mentioned by fans, adding to the shellfish lineup on certain nights.
Not everyone is sold, though. Some find the legs thin for the price and say cracking them takes real effort and patience.
The lines can grow long at peak hours, especially around crab and prime rib. The best move is arriving right when service starts.
Crack wisely and pace yourself. There is a lot more shellfish waiting nearby.
Hand Rolls Made Your Way
Sushi lovers have their own reason to get in line. The buffet includes a sushi station where a chef prepares hand rolls customized to each guest.
Tell the chef what you want, and the roll is built on the spot. Guests have praised the station for rolls that come out fresh and creative.
Sushi is the second most talked-about item after the buffet itself, with dozens of mentions. That says a lot for a spread packed with competition.
Holiday brunches have featured the sushi station too, alongside carving, omelet, and waffle stations.
Some guests get so busy with crab that they never reach the sushi counter. That is a mistake worth avoiding.
A smart plan is to grab a custom roll early, then return to the crab. Rolls on demand pair nicely with the raw seafood selection coming up next.
A Raw Bar With Range
Beyond crab and rolls, the seafood list keeps going. Ahi sashimi, yellowtail, king salmon, shrimp, and oysters have all appeared on the dinner buffet.
Kampachi sashimi has been singled out as fresh and firm. Ahi sashimi also has fans who return to it plate after plate.
Poke is a bit of a split decision. Some call it a standout of the whole spread, while others feel cheaper poke shops around Oahu do it better.
A fresh catch fish dish has also earned top marks on chef special nights.
The takeaway is simple. Seafood is the strongest category here, and most guests who focus on it leave happy.
Sample a little from each tray, then double back to whatever wins you over. Seafood rules this buffet, but the carving station puts up a real fight.
The Carving Board and Hot Line
With over a hundred mentions, prime rib is the sleeper hit of the dinner buffet. A carving station serves it up alongside the seafood.
Opinions vary. Plenty of regulars call the prime rib exceptional, while a few found it less than prime.
Holiday spreads have added lamb to the carving board. The hot line has featured pork belly, lechon, seafood pasta, and salt and pepper shrimp.
Garlic Yukon mashed potatoes get special praise. Clam chowder also has a loyal following among guests.
Salads earn surprising love too, especially the watercress tofu salad and the pasta salad.
Not every hot dish lands, and some guests wish for more protein options at brunch. Still, the variety means nearly everyone finds favorites.
Save a little room, though. Dessert has one item people keep talking about.
Bread Pudding Saves the Final Act
Desserts at a seafood buffet rarely get headlines. Here, one of them does.
Bread pudding comes up in more than twenty conversations about the restaurant. Topped with vanilla ice cream, it is often called a must-try finish.
A vanilla cake with raspberry has also found fans. Desserts tend to be small, which makes it easy to sample several.
Honesty matters, so here it is. The broader dessert table draws mixed opinions, and a chocolate crunch cake has disappointed some guests.
The safest strategy is to head for the bread pudding first. Then try a bite or two of whatever else looks appealing.
Sweet endings aside, the morning offers a whole different reason to visit.
Mornings With an Omelet Station
Breakfast starts at 6:30 AM, which suits early risers with big plans. Club room guests at the Prince Waikiki often have breakfast included here.
The live omelet station is a favorite. The chef cooks to order and will even set your plate aside for pickup.
Japanese comfort touches round things out. Miso soup and rice sit beside the Western options.
Fresh fruit juice and coffee earn praise, and staff are quick with refills and clearing plates.
The buffet format lets you choose exactly how much you want. That flexibility makes it easy to eat light before a beach day.
Breakfast runs until 10:30 AM most days, but only until 9 AM on Sunday. Weekends bring their own special event worth a look.
Sunday Brunch and Holiday Feasts
Sunday mornings follow a different schedule. A brunch buffet runs from 9:30 AM to 12:15 PM.
Guests describe the brunch food as high quality, with a mix of stations and fresh local ingredients.
Holiday brunches take it further. Christmas spreads have included prime rib and lamb, plus omelet, waffle, and sushi stations.
Timed reservations and a large room help keep lines short during those big events. Staff keep food replenished and check in often.
A semi-private area works well for groups of around twenty, making it handy for family reunions.
After the meal, the hotel lobby with its seasonal decor makes a nice spot for photos. A quick walk outside also brings you to the boats near the valet.
Special events do not stop with brunch, either.
Ocean to Table Nights
Sometimes the kitchen turns dinner into a lesson. The hotel has hosted Ocean to Table: An Ahi Experience, a special dining event.
The evening started with chefs breaking down a whole fresh ahi from Tropic Fish Hawaii in front of guests.
Each course then showed off a different way to prepare ahi. Attendees called it one of the most thoughtfully planned meals they had attended.
The event highlights craftsmanship and sustainability. It suits people who like knowing where their food comes from.
There is no guarantee the series will return, so checking the restaurant website is the best way to stay informed.
Chef special buffet nights also pop up, with a featured fresh catch that has earned strong praise.
Not every visit needs a grand event, though. The bar offers a lighter option.
The Bar and Its Happy Hour
Not hungry enough for a full buffet? Happy hour at the bar is a lighter, budget-friendly path.
Seating for happy hour is bartop only. Tables are held for buffet guests, and no reservation is needed at the bar.
The menu is limited and portions run small. The exception is the chicken karaage, a strong deal at $8.
A lobster roll has also shown up at happy hour prices. Bartenders get credit for friendly service.
The bar works well for solo diners and pairs too. Buffet guests can sit there and still enjoy the view.
A regular dine-in menu exists as well, with items like fish, chicken, pasta, flatbread, and the Paniolo burger. The atmosphere around all these choices deserves a closer look.
Who Feels at Home Here
Birthdays, engagements, and holiday gatherings all happen in this dining room. Many guests treat it as a special occasion spot.
Tables are spaced generously, and the variety appeals to both adults and kids. Servers are frequently praised for warm, attentive care, though busy nights can stretch staff thin.
Live music shows up in some conversations. Others have found the background music not to their taste.
A few practical notes help. The room can get chilly, so a light layer is smart.
Families with little ones should know the space is shared and can get lively. Elevators and escalators make access easy for those who need them.
Overall, it suits celebrations, hotel guests, and big seafood fans best. Now for the numbers you need before booking.
Hours, Costs, and Parking Before You Go
Planning ahead pays off here. Lunch runs 11 AM to 1:30 PM Monday through Saturday, and dinner starts at 5 PM daily.
Dinner ends at 9 PM Monday through Wednesday and 9:30 PM Thursday through Sunday.
The weekend dinner buffet has been listed at $89 per adult. With tax and gratuity, totals often land around $100 to $110 per person.
Drinks cost extra, and groups may see an automatic tip.
Seatings come with a two-hour limit. Reservations are a smart idea, and OpenTable is one way to book.
Self parking is validated for about 2.5 hours when dining in. Validated valet has been about $10.
The verdict is gentle but clear. Come early, aim for crab and sushi, grab a window seat, and let the sailboats handle the rest.
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