Check out our review of chef Roy Yamaguchi's cookbook, Roy's Fish and Seafood.
Roy's Waikiki Restaurant Review: It would be easy to dismiss Roy's Waikiki as just the latest clone in the highly successful chain of restaurants bearing the name of chef Roy Yamaguchi. That would be a mistake. What is not commonly known is that the Roy's restaurants in Hawaii remain locally-owned and are not part of the joint venture that owns the majority of the chain. Yamaguchi himself took a keen interest in this particular spot (located on prime real estate in the Waikiki Beach Walk complex). The staff was hand-picked, including executive chef Jason Peel who worked his way up through the ranks. While Peel executes the classic Roy's dishes precisely, it is in the dishes he creates that the best of this restaurant happens. He is willing to add heat and spice where appropriate---bland or boring do not apply here. The sushi rolls are striking in appearance and extravagant in flavor. Remember, subtlety is not the byword, so a mild-appearing creamy orange drizzle is likely carrying the heat of Thai chilies. Surf ‘n’ turf lovers should try a winning combo of foie gras butter-glazed flat iron steak and shutome (swordfish) au poivre. The classic pepper steak treatment on the fish rather than the beef makes for a delicious departure from the usual. Seafood is always a strong suit at Roy's---we suggest checking the special offerings of the day. A thoughtfully edited wine list guarantees you'll find something to complement your meal. If there is a weakness here, it is desserts. While you can get the melting chocolate soufflé, other choices are not as reliable. The one improvement that Roy's Waikiki could make would be to pay more attention to the end of the meal offerings.