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THIS RESTAURANT IS CLOSED Roy's Restaurant Review: Roy Yamaguchi opened the first Roys Restaurant in Honolulu in 1988. Now there are ten, including the one in Denver, serving food influenced by Roys Japanese roots, his Hawaiian upbringing and his classical French training. Start with Roys signature pork and shrimp spring rolls---hot and sweet---with roasted garlic-tomato chutney. Other appetizer favorites are the tender Szechuan baby back ribs, the seared shrimp on a stick with spicy wasabi cocktail sauce, and the crunchy lobster pot stickers. For lunch, weve enjoyed the individual pizzas (baked in a wood-fired oven) with toppings like tiger shrimp and bacon with smoked Gouda or prosciutto and mixed wild mushrooms with Maui onions and white cheddar cheese. For dinner, try the hibachi-style salmon---sliced paper thin, quick-grilled and served with lemon-orange ponzu sauce. If you have a craving for comfort food, try Mama Yamas meatloaf. This secret recipe comes from Roys mother and is chock full of exotic Asian flavors. Always, always leave room for dessert. It can be as simple as half a coconut filled with a divinely smooth coconut cream and served with tropical fruits. Or as complex as the molten-centered hot chocolate soufflé served with homemade vanilla bean ice cream. The wine list is extensive and expensive. The service is friendly and attentive but not intrusive. The décor is warm colors, blonde-wood fixtures, woven wallpaper, soft but dramatic lighting, starchy white tablecloths and napkins. Each table has a sense of privacy. Seats at the counter have an excellent view of the energy and skill of the staff in the open kitchen.