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6363 Topanga Canyon Blvd. (Victory Ave.) Send to Phone
818-888-4801 | Make Restaurant Reservations | Menu
This Roy's outpost features all the signature dishes, as well as fresh creations from the local chef. Check out our review of chef Roy Yamaguchi's cookbook, Roy's Fish and Seafood.

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Roy's Restaurant Review

: Nearly 20 years ago, Roy Yamaguchi and some like-minded pioneering chefs in Hawaii redefined cooking on the islands, emphasizing local seafood and the exotic flavors of the Pacific Rim. Yamaguchi's Hawaiian fusion cuisine has now spread to nearly three dozen locations around the world, including this outpost in Woodland Hills. Part of the appeal of Roy's is that each restaurant not only features the namesake chef's classics, but also allows the local chef --- Jason Moffitt in this case --- to create his or her own items, too. So a visit here can start with Yamaguchi's signature Szechwan grilled St. Louis pork ribs --- stacked like Lincoln logs, with nicely spiced meat falling off the bone --- and move on to his Hawaiian-style ahi poke --- raw tuna with avocado and white truffle jus --- before delving into newer creations. Moffitt's original concepts include a moist, dense Hawaiian opakapaka with wild mushroom farro risotto and red wine butter sauce. And carnivores can't go wrong with the New Zealand lamb chops topped with poached plums and a ruby port reduction. The wine list offers a variety of choices well matched to the exotic flavors of the menu. You'll have to commit early to dessert as the melting-hot dark chocolate soufflé and the pineapple upside-down cake require some time to prepare.
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