Roy's Hawaiian Fusion Cuisine

This sophisticated Hawaiian-fusion restaurant gives mainlanders an upscale taste of the islands.. In Short
Roy Yamaguchi opened his first restaurant in 1988 in Honolulu, Hawaii, blending European cooking techniques with locally produced ingredients and Asian spices. Today, his Hawaiian-fusion cuisine is served in a sophisticated atmosphere with dark woods, Asian accents and contemporary, island-inspired art. In addition to "Roy's classics" like Hawaiian-style misoyaki butterfish and the popular melting hot chocolate souffle, each location offers daily specials prepared by the local chef, all of whom are trained personally by Roy.…

Great Aloha Service and fresh seafood!!. Best , most freindly service I have had in the valley. Everyone said hello or "aloha". Whe we asked where the bathroom was, we were escorted all the way, not just someone pointing. Everytime I walked outside to smoke, someone held the door open for us. Three or our four food items were great, one was just average. I recommend the fresh tuna seared rare with a horseradish sauce. The Macadamia Nut Mahi Mahi was good, but not as flavorful as the other 3 items we had. The chocolate souffle was TO DIE FOR!!!…

Better off anywhere else, save your money.. Just awful. For $140 for two people the food was just awful, boring and prepared like a cafeteria. Even the mashed potatoes, which obviously had been sitting under a heat lamp were awful. Our waitress could have showed some genuine interest in us, maybe, if we some how caught fire but she would have still tried fitting in some totally fake suggestion for another menu item. Really do not go here if you care at all about decent food. For $140 it should have been fantastic, fun and satisfying, it wasn't.…

fix the wines. The experience was average - menu's were mixed and as a result we received a different fish dish (on their specials). The staff did not seem to bother much. Biggest disappointment is the fact that they keep the white wines WAY TOO COLD - we sent the first chardonnay's back thinking it was off - the second, more expensive chardonnay tasted exactly the same - although we thirsty for a drink, we had to leave our wines for at least 15 mins to get to a decent temperature and get the taste back. Even the staff admitted that they keep the wines too cold but no one seems to willing to change it. A real waste for wines over $ 10 a glass.…