Sheraton Waikiki has opened RumFire, a restaurant with an exotic blend of tapas-style cuisine, a signature rum tower with more than 101 rums and fire pits adorning the 7,000-square-foot interior.
RumFire bills itself as having the largest selection of vintage rum in the United States. Executive Sous Chef Colin Hazama, formerly of The Kahala Hotel & Resort’s Hoku’s restaurant, brings his culinary expertise to RumFire. A graduate of Kapiolani Community College, Hazama has trained under several high-profile chefs, including Alan Wong and Roy Yamaguchi. RumFire is located on the ground floor of the Sheraton Waikiki and is open for lunch from 11:30 a.m. to 3 p.m., dinner from 4 p.m. to 11 p.m. and late-night cocktails until 2 a.m. No reservations are taken. Visit www.rumfirewaikiki.com.