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.  Lauded by Food & Wine Magazine, Conde Naste Traveler and the New York Times, Yamaguchi has also published three books on Pacific Rim 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.

Enjoy a three-course chef's dinner for four guests with wine pairings in a lovely tropical setting.