Check out our review of chef Roy Yamaguchi's cookbook, Roy's Fish and Seafood.
- Dress code: Casual
- Private room(s)
- Reservations suggested
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Roy's Restaurant Review: Founder-chef Roy Yamaguchi was one of the pioneers of Hawaiian Fusion cuisine and his mini-empire of namesake restaurants has multiplied worldwide. You can depend on each branch to offer signature dishes as well as the creations of the local chef. Classics include wood-grilled Szechuan baby-back pork ribs, blackened island ahi in a spicy-hot soy-mustard butter sauce, New Zealand rack of lamb, and roasted macadamia island mahi mahi with Maine lobster brandy cream. The hot, dark chocolate soufflé is the finale to target. Yamaguchi pays attention to his wine lists, featuring rare and unusual selections, many produced and bottled exclusively for Roy's. Cocktails have become something worth seeking out, by the way, with such mixology concoctions as the Hawaiian martini of Maui pineapple doused in SKYY Vodka with Stoli Vanil and Malibu Coconut Rum.