Investors & Licensing


European techniques, Pacific Rim cuisine, warm, from-the-heart hospitality. Together, they create the remarkable dining experience unique to Roy’s Restaurant.

The first Roy’s was opened in Honolulu, Hawaii in 1988 by namesake founder Roy Yamaguchi, a James Beard Award winner. Since those early days, we’ve proudly spread our passion around the world – there are 16 Roy’s restaurants in the continental United States, six in Hawaii, one in Japan and one in Guam.

We invite you to consider an investment or restaurant licensing agreement with Roy’s Restaurants. To discuss investing in Roy’s, please email For information on restaurant licensing, please email

Roy's Map

Award Winning Concept

  • Recognized by numerous International, National and Local publications for its high-quality food, unique dining experience and overall innovative restaurant concept
  • Local restaurants regularly awards and accolades from consumers and dining guides as top restaurants in their markets
  • Food critics praise Roy's for its exceptional food, competitive pricing and versatility as a go-to restaurant for business lunches, romantic dinners, and upscale yet affordable happy hours


  • Fuses the bold flavors of Asian cuisine with classic French Culinary techniques
  • Unique, chef-driven menu offers sushi, fresh seafood, USDA prime beef
  • Provides healthy alternatives, including gluten-free and vegetarian options


  • Hawaiian-style hospitality, welcome to our Ohana
  • Warm, intuitive service and attention that anticipates and delivers on the guests' desires
  • Aloha, welcoming spirit


  • Innovative specialty cocktails and high-quality beer and wine
  • Extensive wine list includes at least 150 bottle offerings


  • Modern, yet elegant contemporary décor
  • Features mahogany accents, bamboo fixtures and hand-painted wall artwork


  • Filled with energy generated by the signature exhibition-style kitchens
  • Vibrant refuge that is comfortable, modern and decidedly untraditional


  • Partner incentive plan creates a culture that rewards high performance and accountability
  • Private Dining Directors deliver contreacted private dining sales, which represents approximately 15% of total revenue

Pacific Rim Cuisine: A Fusion of Bold Asian Spices, European Sauces and Local Ingredients

  • The freshest fish, flown in fresh daily, with an emphasis on delicacies from the waters of the Pacific Rim
  • Chef driven menu blends classic Roy's dishes with a feature page highlighing local favorites and the Chef's own creations
    • Diverse, yet distinctive menu differentiates Roy's from the competition
    • Menu changes frequently to offer a mix of seasonal favorites and innovative new creations
  • Through its competitive pricing, diverse menu, use of exotic flavors, sauces and Asian spices, Roy's satisfies the needs of all types of fine diners


  • Fresh sushi
  • Asian-inspired salads
  • Seasonal soups
  • Innovative hot and cold appetizers

Entreés from the Sea

  • Fresh, seasonal seafood
  • Roy's classic dishes
  • Locally inspired offerings

Entreés from the Land

  • USDA Prime steaks in gernerous portions
  • Pacific Rim inspired pork, lamb and pultry dishes
Filet Mignon


  • Expansive offering of decadent desserts

Bright, Contemporary Dining Rooms

The relaxed, casual seaside vibe of the Hawaiian Islands lends itself to a pallet of neutral textures and natural elements, along with bright pops of color, derived by the colorful fish just off shore.

A Sampling of Roy's Classic Dishes:

Ebi Roll  Shrimp Tempura – Coconut – Avocado – Cream Cheese – Habanero Aioli – Nitsume – Mango

Maui Wowie  Salad Shrimp – Feta – Butter Leaf Lettuce Avocado – Caper Lime Vinaigrette

Misoyaki “Butterfish”  Alaskan Black Cod – Baby Bok Choy – Furikake Rice

Butter Seared Georges Bank Sea Scallops  Coconut Black Rice – Lobster Essence

Braised Short Ribs of Beef  Natural Braising Sauce – Honey Mustard – Yukon Mash – Broccolini

Roy’s Melting Hot Chocolate Soufflé  Flourless Chocolate Cake with a Molten Hot Center – Raspberry Coulis – Vanilla Bean Ice Cream



The mood is relaxed and easy; the perfect gathering place for a cocktail, Aloha Hour or a light dinner. The Bar Menu offers an enticing array of Roy’s cuisine – from small plates to sushi, sandwiches to signature entreés. The tropics come to life with hand-crafted signature cocktails like the Hawaiian Martini, Mai Tai and 1988, and our award winning wine lists are selectively curated to pair beautifully with our Hawaiian fusion cuisine.

A Sampling of Roy's Bar Menu:

Szechuan Spiced Pork Ribs  Smoked & Glazed in Roy’s Original Mongolian Sauce

Lobster Potstickers  Spicy Togarashi Miso Butter Sauce

Crispy Wok Fried Shrimp Tempura  Shishito Peppers Shimeji Mushrooms – Malaysian Curry Aioli

Big Eye Tuna Poke  Avocado – Inamona Jus – Wontons

Wagyu Beef Sliders  Truffle Shiitake Mushrooms & Onions – Togarashi Aioli


Throughout the year we offer an expansive variety of exclusive event designed to enhance the Roy’s experience for all our guests. For our Wine Dinner Series, we partner with exceptional winemakers such as Justin, Jordan and Caymus to showcase their finest wines, artfully paired with Roy’s Hawaiian fusion cuisine.

We also offer more than six different hands-on and demonstration-style sushi and cooking classes each year. Guided by our Chef Partner, our guests learn to make Roy’s signature sushi rolls, classic entreés and local chef creations. The event culminates in a three-course luncheon of the items prepared.

And, for our children, our Keiki Gingerbread event is a can’t miss holiday tradition. Everyone is treated to an elaborate buffet lunch after which the children each decorate a gingerbread house.



For an event their guests will rave about for years, our clients choose Roy’s for their social and business entertaining. From breakfast to all-day meetings, luncheons, dinners and cocktail receptions, each event is a unique, exclusive event. To assist in planning the perfect event, each restaurant has a professional Private Dining Director. Distinctive, custom menus provide guests an opportunity to experience the best of Roy’s Hawaiian fusion cuisine in a setting influenced by the islands. Each room feature contemporary furnishings and original Hawaiian artwork.


Roy’s Restaurant guests represent an upscale, loyal clientele. Whether joining us for Aloha Hour, dinner with family and friends, or entertaining in our private dining rooms, they come for our award-winning Hawaiian fusion cuisine, Aloha-style service and warm, welcoming atmosphere.

General Guidelines

9,000 within 1 mile; 70,000 within 5 miles

$85,000 or better within 5 miles

Concentration of upper and expense account hotels, upscale retail, office, convention center and wealthy residential base

Minimum of 30,000 cars per day



5,800-8,000 sq. ft.; one story building or footprint

130-140 exclusive parking spaces

Valet with convenient Access

+/- 1.8 acres

Easy access – “Going Home” side Building and pylon signage

220/440 volt – 3 phase 4 wire – 1200 amp
Vertical kitchen exhaust systems
3” domestic water
1758 cft @7” we-gas
4” sanitary sewer – 6” kitchen waste line
Grease trap
60 tons HVAC (minimum)

Daily 2:59-11pm


  • 52% Female / 48% Male
  • 13% 25-34; 17% 35-44; 16% 45-54; 25% 55-64; 27%65+
  • 59% of guests have HHI>$100K
  • 81% have a college degree or higher
  • 70% are empty nesters

Our core user is an affluent, high educated, empty nester couples



Trip Advisor

Creating Memorable Experiences for our Guests

“We dinned at Roy’s while on vacation in Bonita Springs. I reserved in advance and was delighted that we were seated in a romantic booth”


Brand Loyalists a Destination Restaurant

“Roy’s is one of my favorite places to eat, so when we were in Arizona and there was one at the JW Marriot, I had to eat there. As always the food was great.”

Trip Advisor

Reaching Business Diners and Travelers

“Ate at Roy’s for a business dinner while at a conference in Anaheim. The staff are very polite and accommodating. Perfect for entertaining clients.”

Open Table

Family Friendly Dining

“We were looking for a nice restaurant to meet with family and enjoy a good meal. Roy’s did not disappoint! Everyone was warm and welcoming. The waitress was amazing. We had our 12 year old daughter with us and she was treated like a queen. The food was fresh, creative and delicious. We would highly recommend to anyone in the area.”

Licensee Criteria

-A proven track record of operating in hospitality systems
-An infrastructure dedicated to the development of Roy’s
-Local knowledge and expertise in the areas of consumer preferences, real estate,
government regulations, labor, and distribution issues
-Access to adequate capital to develop entire development schedule
-Liquidity and net worth of $10,000,000 per restaurant to be developed
-Culturally aligned with Roy’s

Required Documentation and Procedures

-Completed Licensee application
-Current personal financial statement
-Prior 3 years’ tax returns or CPA audited financial statements (domestic only)
-Credit, business and personal references
-Balance sheet, P&L, cash flow statement per existing hospitality operation
-Brochure or profile of current businesses to include a biography of each proposed principle

For additional information, to request a prospectus or application, please email