In Hawaii, there are two things of equal importance—food and the "aloha" spirit. The blending of these two dynamic principles is how Roy’s Hawaiian Fusion Cuisine was born. European techniques and Asian cuisine meet Hawaiian hospitality to create a fine dining experience unlike any other. Where the "aloha" style of service comes straight from the heart, and where any occasion becomes an unforgettable evening.
In 1988, James Beard Award-winner Roy Yamaguchi opened the first Roy's in Honolulu, Hawaii. Today there are 31 Roy's locations around the world—23 in the continental U.S., six in Hawaii, one in Japan and one in Guam. The restaurant was designed around a unique experience through spacious dining rooms, an expansive lounge and Roy’s signature exhibition kitchen in full view.
Listed below are some of the items we had, I recommend getting everything...you will not be disappointed. I also highly recommend getting his book, Roy's fish & seafood recipes from the pacific rim....page 9, butterfish...OMG good.
Ahi Poke* Kukui Nut Inamona Jus, Yuzu Infused Sour Cream, Avocado & Tobiko 14.95
Grilled Szechwan Spiced Pork Ribs Smoked & Glazed in Roy's Original Mongolian Sauce 11.95
Crunchy Golden Lobster Potstickers Spicy Togarashi Miso Butter Sauce 12.95
Thai Beef Salad Wagyu Tri-tip, Fresh Herbs, Spicy Lime Vinaigrette 15.95
Roy's get four out of four corks
The Spaniard
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