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Roy’s Kaanapali Restaurant Review: Roy Yamaguchi, a pioneering chef of contemporary Hawaii cuisine, orchestrates bold European, Asian and Polynesian flavors into dishes bursting with layers of different tastes. Nightly specials take up most of the menu, and have included a butter-seared crab meat opakapaka with bok choy, steamed rice and tobiko caviar in a spicy garlic-sesame butter sauce. The rest of the menu is what you'll find at other Roy's restaurants: first-rate, flavor-laden selections. Roy's original blackened island ahi with spicy soy-mustard butter sauce is a must, and it's available in entrée and appetizer sizes. First-timers might find it hard to decide what to eat, but the servers make helpful suggestions; ditto for the wine list. If you hear oohs and aahs, someone probably took a bite out of Roy's dark chocolate soufflé.