Roy’s: The Before and After Plate

Multi award-winner Roy Yamaguchi has been a chef for nearly three decades, and with 31 restaurants around the world it is safe to assume he knows good food. I have been to Roy’s (Florida location), and had a lovely experience. I was excited to experience Roy’s where it first debuted in Hawaii.

Lucky for me, Roy’s Waikiki is the only Roy’s location with a sushi chef on island. I was able to taste the flying dragon roll. Artfully rolled, the unagi, avocado, miso butterfish, macadamia nuts, and spicy wasabi sauce was a perfect compilation. I enjoyed the roll as an appetizer, along with the edamame Roy’s generously gives to every table before the meal.

After experiencing life in New York and Hawaii, it has become evident to me, that islanders know how to properly prepare and cook fish. For my next dish, I wanted to try an item that was simple, yet signature ‘Roy. The Roy’s Original Blackened Island Ahi is the freshest fish I have tasted on the island. Spicy soy mustard and butter accompany the island ahi, which is completely original and rich in flavor.

The gluttonous approach of my meal continued with the Roy’s classic macadamia nut-crusted mahi mahi. The macadamia nuts masked the fish flavor just enough, and the lobster sauce was a delicate force that perfected the dish. The dish was completed with a whole potato cut in half, and asparagus.

For dessert, I ordered the melting hot chocolate soufflé and pineapple upside down cake. Oh my, where do I begin? The hot chocolate was very rich. It was housed in a heavy chocolate cake. After penetrating the chocolate house with my spoon, it melted the ice cream and transformed the chocolate into a fudgy texture. The pineapple upside down cake was not what I expected. I usually put pineapple upside down cake in the same bracket as fruitcake. This, of course, was until I experienced pineapple upside down cake at Roy’s. The pineapple did not have a sugary, overly sweet taste. It was freshly chopped and had a naturally raw flavor. The cake itself was light and sweet. Truthfully, it was one of those cakes that could stand alone-without frosting or fruit. Simply Amazing.

Roy’s is unique in restaurant quality. Accompanied by European influence, the aloha spirit is translated well through menu selections and hospitality. The overall experience was very inspiring. I look forward to my next dining experience at Roy’s. It is always refreshing to find fusion that is a mix of flavors, yet holds a distinct taste-all of its own.

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