Roy's Restaurant offers fresh ingredients, assertive flavors, deliciously wrapped in a Hawaiian state of mind. The first Roy's opened in Honolulu, Hawaii in 1988. At the time, chef Roy Yamaguchi was the first chef ever to blend European cooking techniques with the fresh local ingredients found in Asia and the Pacific Rim. He calls this style of cooking Hawaiian Fusion© cuisine. Today there are now 34 Roy's Restaurants in chef Yamaguchi's Hawaiian Fusion Empire including 25 in the Continental US, 7 in Hawaii, 1 in Japan and 1 in Guam. Roy Yamaguchi's Hawaiian Fusion Cuisine blends fresh local ingredients with European sauces and bold Asian spices, always with a focus on seafood. Each evening you'll find a tantalizing range of appetizers, entrées, fresh fish dishes and desserts. And ask your server about our award-winning wine list. Noted for its diverse and intriguing selection, Roy's offers a vast range of wines from well-known and newly discovered wineries alike. In addition, Roy's offers signature cuveés, created in partnership with some of the world's most respected winemakers, specifically with our food in mind. Every night our menu features a selection of "Roy's Classics" (Roy's menu items that have been international favorites for years). Or you may choose daily specials created by our local Chef Partners, all of whom have been personally trained by Roy. You will also receive Roy's Cookbook valued at $35. Add new life to your dinner table as you infuse your cooking with flair with the help of Roy Yamaguchi, one of today's finest seafood chefs. 100 recipes including great recipes for 25 varieties of seafood including tuna, mahi-mahi, ehu, opah, sea bass, lobster, squid, scallops and more.