Many fine-dining restaurants in Hawaii offer spectacular views. The Star of Hono­lulu’s Five Star Sunset Dining & Jazz Cruise is a fine-dining experience that puts guests in a spectacular view.

As sunset approaches, the 1,500-passenger ship glides off Wai­kiki and, if weather permits, beyond Diamond Head to the Kahala "Gold Coast" lined with multimillion-dollar mansions.

Mitzi Hirasawa Howard, vice president of sales and marketing for Star of Hono­lulu Cruises & Events, came up with the Five Star concept, which debuted in 1992 with the launch of the Star of Hono­lulu. Five Star’s venue is the 130-seat Super Nova Room on the top deck, whose elegant interior decor features bronze statues, original paintings and hand-etched glass art.

"It’s truly a special night out," Howard said. "The table setting includes Villeroy & Boch china, silver cutlery and crystal stemware. Guests meet the captain at a reception before enjoying live entertainment and a seven-course French-style dinner. Our after-dinner drink cart offers premium liqueurs, coffees, cordials and cognacs. There’s something about cruising under the stars with a backdrop of Hono­lulu city lights that’s both exciting and romantic."

A recently completed $250,000 enhancement project refreshed everything in the Super Nova Room, from the carpet and upholstery to the china pattern and color of the roses on the tables. In addition, these three crew members play key roles in ensuring the Five Star cruise lives up to its name.

LENNY KEYS: THE PIANO MAN

"I’ve been an entertainer for the Five Star cruise for 22 years — from the time it started. I play 15 to 17 songs during dinner and another 12 to 14 during the 50-minute show. My favorites are bossa nova, Beatles songs, popular tunes with a jazz flavor and my original compositions.

"I was born in Odessa, Ukraine. My grandmother, who was a classical opera singer, insisted that I attend music school when I was 6 through 13 years old. I hated it back then, but now I’m glad I was forced to study.

"In 1979, when I was 17, my family immigrated to the United States, where I learned jazz, rock and many other music styles.

"It’s an honor for me to be at the helm, so to speak, of the Star of Hono­lulu’s baby grand piano. That beautiful instrument definitely adds to Five Star’s elegant ambience."

ADAM GILBERT: CUISINE ART

"I love being on a ship; I have the best view of any executive chef in Hawaii! But I’ve got challenges most other chefs don’t have, the most obvious one being my restaurant is moving.

"Five Star’s menu changes quarterly to take advantage of each season’s freshest ingredients. I buy from Hawaii purveyors whenever possible; that said, the lobster for the summer menu is flown from Maine daily. We spare no expense or effort; our demi-glace for the beef tenderloin, for instance, is a natural reduction that takes two days to make.

"I’m inspired by many things. I have a friend in Tahiti, so that’s how I came up with the Compressed Watermelon Poisson Cru that we’re now serving. Creativity in the kitchen is energizing, and I think fine cuisine starts the same way as quality home cooking: with ingredients that are locally sourced, organic and fresh."

JOSEPH BLAS: AT YOUR SERVICE

"As Five Star’s manager, I oversee our guests’ experience from beginning to end. Many of them join us to celebrate special occasions, so they arrive in formal and business attire. Likewise, my staff is dressed in tuxedos and white gloves.

"New servers must complete two days of classroom work and two weeks of observation and hands-on training onboard. They must be able to explain each course on the menu, define and pronounce French cooking terms, help guests select wine and practice proper etiquette, including serving courses from the left and removing them from the right.

"Our guests come aboard expecting an exceptional dinner cruise. I’m pleased to host an evening they’ll remember fondly for years to come."

Cheryl Chee Tsutsumi is a Honolulu-based freelance writer whose travel features for the Star-Advertiser have won several Society of American Travel Writers awards.