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We have created this online press area to provide you with information about Roy's. We encourage you to use any of the resources available here.
If you are a member of the press, we invite you to add your name to our Press Contact List by clicking here. You can also find general information about Roy's in our Fact Sheet below.
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First introduced in Honolulu by James Beard award winner Chef Roy Yamaguchi, Roy's has become well known throughout the world for its Hawaiian Fusion® cuisine – featuring the freshest local ingredients, European sauces and bold Asian spices with a focus on seafood.
Roy's is all about food -- unique, beautiful to gaze upon with pleasing textures and bold flavors -- with a taste that is as good as it looks. The menu reflects the highly personal touch of Chef Roy Yamaguchi and his talented culinary team.
Four fresh fish selections from Hawaii can be found on the menu nightly, as well as a selection of exclusively matched wines and tempting desserts. Among Roy's signature culinary creations are Hibachi Grilled Salmon, Szechwan Spiced Baby Back Pork Ribs, Roy's "Original" Blackened Island Ahi, and the popular Chocolate Soufflé.
The wine list selections are globally sourced, chosen strictly by textural harmony with the restaurant’s food, genuine flavor and originality. Roy's leading wine lists have received numerous national awards for their quality, value and sensible approach to harmoniously pairing food with wine produced by some of the world's most renowned wineries. They include signature cuvees to perfectly complement Roy's unique and exciting flavors.
"Roy's famous aloha style of service" – straight from the heart with a sense of caring and individuality – is predicated on the mission of its staff to "totally please and indulge" every guest.
As guests enjoy Roy's award-winning food, they are treated to the casual elegance of spacious dining rooms, an expansive lounge area and Roy's signature exhibition kitchen. Interior design details capture the feeling that one is experiencing something very special.
1988 - Honolulu, Hawaii
Chef Roy Yamaguchi holds the distinct honor of being Hawaii's first recipient of the prestigious James Beard Award. Since he first introduced Roy's twenty years ago, he has evolved as one of most respected and celebrated chefs in the world today.
Chef Yamaguchi has published four cookbooks, with his most recent being the brilliantly illustrated Roy's Fish & Seafood (Ten Speed Press 2005). He has hosted Hawaii Public Television's Hawaii Cooks with Roy Yamaguchi for six seasons, which has been seen on PBS stations across the country. He was also featured on the Food Network series, "My Country, My Kitchen;" and Chef Michael Lomonaco's popular cooking program, "Epicurious" on the Travel Channel.
Guests can expect an average cost of dinner at Roy's to be approximately $45 a person.
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Stephanie L. Amberg
Vice President of Public Relations
(813) 282-1225
Download Roy's Fact Sheet (Adobe PDF Document)
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