please allow 20 minutes cooking time for hot desserts
Pineapple Upside Down Cake
Casas del Bosque (Cabernet Sauvignon) 2017
A Roy Yamaguchi exclusive from the Maipo Valley of Chile with concentrated flavors and aromas of blackberry, dark chocolate, and espresso bean. It's balanced and lively with fresh acidity. Perfect with Roy Yamaguchi's "Steak-cation."
HB Picpoul de Pinet (Picpoul Blanc) 2018
From the south of France, this white wine has an intense fruity bouquet of citrus and local fruit. Fresh in the mouth with good acidity and the unique hint of salinity. This a great with food or drinking on the beach (If you could go to the beach).
New! Carryout Cocktails
Roy Yamaguchi's Hawaiian Martini
Wines by the Bottle
Casa del Bosque, Cabernet, Exclusively For, "Roy'S Hawaii" - Chile, 2017
Roy's "30th Anniversary" Chardonnay, Santa Barbara, 2017
Riff, Pinot Grigio, Italy, 2018
Catena, Malbec, Argentina, 2017
Sycamore Lane, Merlot, California
Four over the top musubi. Truffleyaki shrimp, kabayaki glazed pork belly, ahi katsu, and curried tempura mushrooms
Off the Hook
Four fan favorite fish dishes. Blackened Ahi | Macnut Crusted Market Catch | Hibachi Grilled Salmon | Jade Pesto Steamed Island Fish
In Hawaii, there are two things of equal importance—food and the "aloha" spirit. The blending of these two dynamic principles is how Roy’s Hawaiian Fusion® Cuisine was born. European techniques and Asian cuisine meet Hawaiian hospitality to create a fine dining experience unlike any other. Where the "aloha" style of service comes straight from the heart, and where any occasion becomes an unforgettable evening. In 1988, James Beard Award-winner Roy Yamaguchi opened the first Roy's in Honolulu, Hawaii. Today there are 31 Roy's locations around the world—23 in the continental U.S., six in Hawaii, one in Japan and one in Guam. The restaurant was designed around a unique experience through spacious dining rooms, an expansive lounge and Roy’s signature exhibition kitchen in full view.