Dorayaki is the RIU Palace Santa Maria’s reservation-only Japanese spot: uneven, sometimes a pleasant surprise and sometimes frustrating. Friendly service and a calm room, but unpredictable cooking, too much salt, and inconsistent dishes. Come curious, not expecting greatness.
Where the doubts begin
In big resorts there’s always that moment when someone says, “Tonight we’re doing something different.” Something away from the buffet, with a reservation, lower lights, and the unspoken promise that this is where things get serious. Dorayaki sits exactly in that lane: a Japanese restaurant, set menu, reasonable expectations… and results that, apparently, don’t always land well.
Because something curious happens here —and it’s fairly common on the island—: some nights you leave thinking it was a welcome break from buffets, and other nights you’re asking yourself what on earth happened in that kitchen. And no, that’s not literary exaggeration: reviews swing from genuine enthusiasm to absolute anger, with a full salt spectrum in between.
The best of the reservation restaurants” and “this ruined my holiday” don’t usually live in the same place… but here they do.
What it is… and what you shouldn’t expect
Dorayaki is a Japanese restaurant built into the RIU Palace Santa Maria “à la carte” system. It doesn’t operate like an independent spot; it’s part of the resort machine: fixed seatings, app-based reservations, and a kitchen that has to push out a lot of different dishes in a short time.
You’re not coming here for authentic Japan. Not meticulous technique, not obsessive product care, not strict cultural accuracy. What they try —with mixed success— is to give things a Japanese feel within an experience designed for a wide, very varied audience.
The outcome is uneven. Some dishes surprise in a good way —especially compared with the buffet— and others trigger real frustration. Many comments repeat the same themes: too much salt, sauces that don’t taste like what they claim to be, and questionable doneness. There’s also a recurring sense that what arrives on the plate doesn’t always match what the menu suggests.
Still, most people give credit where it’s due: staff are usually friendly, the atmosphere is calm, and for some guests it’s even the best of the resort’s reservation restaurants —which says something about Dorayaki, and something about the playing field it’s on.
How to get there (and how you actually get in)
Dorayaki sits inside the RIU Palace Santa Maria complex, in the Cabocan area, so it’s not a street-facing restaurant you can just walk into. It only makes sense if you’re staying at the hotel or have access to the resort’s restaurant system.
The real challenge isn’t getting there —it’s getting a table. Reservations are usually handled through the hotel app, and slots disappear fast, especially the 21:00 seating. It’s often one of the most in-demand options, so check early and assume it might not line up with your ideal night.
What you’ll eat… when things go reasonably well
The menu mixes sushi, ramen, gyoza, teriyaki-style meats, yakisoba, and a few “reinterpreted” dishes designed to sound Japanese without getting too complicated. On good nights, the ramen can genuinely hit, the sushi does the job, and certain fish plates —like tuna— come out surprisingly decent.
On other nights, the same repeat issues show up:
— gyoza with overly thick dough,
— broths that taste more like beef stock than ramen,
— noodles served hard,
— tempura that’s far too greasy,
— sushi rice handled badly.
Some guests leave happy; others call it insulting food. That’s not a small gap —it’s a completely different experience. The day, the seating, and whoever is running the kitchen that night likely matter more than anyone would like.
Dessert doesn’t seem to be the strong point either. Mochi, for example, show up more than once as skippable.
Practical tips to avoid frustration
Come with managed expectations. If you’re looking for high-end Japanese, the disappointment can be sharp.
Don’t go in starving: this isn’t a place for improvising.
If something feels off, service tends to be responsive, even if the kitchen doesn’t always back it up.
For kids, options are limited and not especially adapted.
And yes, there are nights when everything tastes overly salty: it’s a recurring theme, not mass delusion.
Curiosity works here. Big expectations don’t.
When it makes the most sense
The experience tends to be better when your goal is breaking the buffet routine, not chasing the culinary highlight of the trip. Earlier seatings are often calmer, and peak times add more pressure in the kitchen.
It’s not the kind of place you’d “come back every week”, but it can be worth trying once —especially if you want something different and you understand what game you’re playing.
In the end, what it leaves you with
Dorayaki is one of those places that splits people with no middle ground. For some, it’s a win inside the resort ecosystem. For others, it’s so bad it takes over the whole night.
It’s not consistently awful and it’s not reliably great. It’s more like a gamble. And as often happens on the island, it depends on the day… and how much you’re willing to forgive.
Sometimes escaping the buffet is an adventure.
Sometimes it’s a reminder of why the buffet is always busy.
