OUR LOCAL MENUS
- To Start
- To Continue
- To Finish
- Signature Sushi & Premium Sake
- Chef's Creations
- Aloha Hour
- Bar Bites
- Cocktails
- Wines By The Glass
- Vegetarian Menu
- Keiki (Children's) Menu
- To Start
- To Continue
- To Finish
- Signature Sushi & Premium Sake
- Chef's Creations
- Aloha Hour
- Bar Bites
- Cocktails
- Wines By The Glass
- Vegetarian Menu
- Keiki (Children's) Menu
Chef Partner
Mako Segawa
"I was born and raised in Hawaii — the unique flavors of the Pacific Rim are my home."
What inspired you to become a chef?
Cooking with my dad! I used to love watching him and copying him, and that's how I got started.
Do you have any secret or favorite ingredients you like to add to your dishes?
I adore working with ingredients that I've never used. It keeps things exciting!
What music do you like to cook to?
It depends on my mood: Hawaiian music when I'm homesick, reggae music when I want something relaxing and techno when I'm preparing for a big night.
Any favorite ingredients you like to use?
I really like cooking with new ingredients! It keeps things fresh. Pun intended.
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To Start
COLD
Maui Wowie Salad
Shrimp - Feta - Butter Leaf Lettuce - Avocado - Caper Lime Vinaigrette
Wedge Salad
Heirloom Tomatoes - Red Onion - Egg - Applewood Bacon - Blue Cheese Dressing
Greens Salad
Shaved Carrot – Heirloom Tomatoes – Dean Okimoto's Creamy Herb Dressing
Caesar Salad
Brioche Croutons – Parmesan Cheese
Creamy Togarashi Garlic DressingSpicy Ahi Poke*
Sriracha Aïoli – Habenero Tobiko – Kukui Nut Tomato – Cucumber – Taro
Big Eye Tuna Poke*
Avocado – Inamona Jus – Wonton Chips
HOT
Szechuan Spiced Pork Ribs
Smoked and Glazed in Roy’s Original Mongolian Sauce
Lobster Potstickers
Spicy Togarashi Miso Butter Sauce
Lobster Bisque
Maine Lobster - Thai Aromatics - Hint of Red Curry - Coconut Milk
Canoe for Two*
Szechuan Ribs – Spicy Tuna Roll – Lobster Potstickers
Crispy Chicken Spring RollsCrispy Chicken Spring Rolls
Citrus Black Bean Dragon Sauce
Crispy Wok Fried Shrimp Tempura
Shishito Peppers – Shimeji Mushrooms – Malaysian Curry Aïoli
*Consuming raw or undercooked meat, fish or poultry may increase the risk of food borne illness.
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To Continue
FISH & SHELLFISH
Moroccan Spice Grilled Swordfish*
Edamame Farro – Baby Kale – Yuzu Soy Truffle Vinaigrette
Misoyaki “Butterfish”
Alaskan Black Cod - Baby Bok Choy - Furikake Rice
Roasted Macadamia Nut Crusted Mahi Mahi
Lobster Cream Sauce
Blackened Island Ahi*
Spicy Soy Mustard Butter Sauce
Jumbo Tiger Prawns
Garlic Shoyu Udon Noodles – Shiitake – Cilantro
Hibachi Grilled Atlantic Salmon*
Japanese Citrus Ponzu Sauce
Butter Seared Georges Bank Sea Scallops*
Creamy Coconut Black Rice – Lobster Essence
Thai Curry Grilled Swordfish*
Coconut Black Rice – Pineapple Cucumber Slaw
Shrimp Risotto
Truffle Miso Cream – Smoked Mushrooms – Roasted Baby Heirloom Tomatoes
MIXED PLATES
Shellfish Sampler
Lobster Tail – Seared Sea Scallop – Teppanyaki Shrimp
Lobster Red Curry Sauce – Asparagus – Creamy Jasmine RiceClassic Four*
Hibachi Grilled Atlantic Salmon – Misoyaki “Butterfish”
Blackened Island Ahi – Macadamia Nut Crusted Mahi MahiRoy’s Trio*
Hibachi Grilled Salmon - Misoyaki “Butterfish” - Blackened Island Ahi
Grilled Filet Mignon* & Butter Roasted Maine Lobster Tail
Truffle Onion Misoyaki Demi Glace – Scampi Butter Sauce
MEAT & POULTRY
Braised Short Ribs of Beef
Natural Braising Sauce - Honey Mustard - Yukon Mash - Broccolini
Asian Stuffed Chicken Breast
Coconut Black Rice – Thai Peanut Curry Sauce
Hand Carved Filet Mignon*, 8oz
Vadouvan Roasted Carrots – Truffle Onion Misoyaki Demi Glace
USDA Prime New York Strip Steak*, 14oz
Lobster Mac and Cheese – Thai Basil Wild Mushroom Cream Sauce
SIDES
Asparagus
Beurre Blanc
Butter Whipped Potatoes
Yukon Potatoes - Chives
Truffle Parmesan Fries
House made Ketchup
Sauteed Mushrooms
Garlic - Shiso - Lemon
Truffled Bacon Mac & Cheese
Panko Herb Crust
Lump Crab Fried Rice
Garlic - Ginger - Sesame
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To Finish
Dessert
Roy's Melting Hot Chocolate Souffle *
Flourless Chocolate Cake with a Molten Hot Center - Raspberry Coulis - Vanilla Bean Ice Cream
Pineapple Upside Down Cake *
Caramelized Pineapple Baked with Brown Sugar Pound Cake - A la Mode
Kaffir Lime Tart
Graham Cracker Crust - Whipped Cream - Fresh Raspberries
Dessert Cocktails
Hawaiian Coffee
Tuaca Vanilla Liqueur – Bailey’s Irish Cream
Freshly Brewed CoffeeEspresso Martini
Espresso Liqueur – SKYY Vanilla Vodka
Chilled EspressoDessert Wines
Graham's Six Grapes
Port
Warre's Otima 10 Year Tawny
Port
Nivole
Mascoto D'asti - Italy 2007
Taylor Fladgate 20 year Tawny
Port
Fonseca Late Bottled Vintage
2007
Inniskillin Vidal Ice Wine
Riesling - Niagara Peninsula Canada 2009
Cordials
Amaretto Di Saronno
Baileys
Frangelico
Gran Marnier
Kahlua
Sambuca
Tuaca
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Signature Sushi & Premium Sake
Signature Sushi
Tempura-Crusted Ahi Roll*
Spicy Togarashi Miso Butter Sauce
Auntie Lei’s Aloha Roll*
Spicy Tuna - Cucumber - Yellowtail - Salmon - Avocado Garlic Ponzu
Lakanilau Roll*
Wagyu Beef - Snow Crab - Tempura Asparagus - Avocado - Sesame Miso Truffled Greens
Sunrise at Haleakala Roll*
Tuna - Yellowtail - Salmon - Avocado - Crispy Asparagus
Lobster California Roll*
Avocado - Cucumber - Tobiko
Ebi Roll
Shrimp Tempura - Coconut - Cream Cheese - Mango - Avocado - Habanero Aïoli Nitsume
Premium Sake
“Mt Fuji Extra Dry” Eiko Fuji Honkara
Perfect for dry sake fans.
Joto Daiginjo
Rare, hand-crafted sake brewed using apple yeast
“Little Lily” Hakutsuru Sayuri Nigori
“The perfect unfiltered sake”.
TYKU PREMIUM SAKE
TYKU Coconut
Junmai Nigori
TYKU Silver
Junmai
TYKU Cumcuber
Junmai
TYKU Black
Junmai Ginjo
TYKU Tasting Flight
Cucumber - Silver - Coconut
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Chef's Creations
Start
Baby Beets & Kale Salad
Candied Pecans – Roasted Corn – Honey Mustard Miso Dressing
Crispy Karaage Calamari
Thai Basil Chili Dipping Sauce
Steamed Crab Rangoon
Lomi Lomi Tomato – Scampi Beurre Blanc
Entrées
Dynamite Hawaiian Swordfish*
Japanese Happy Rice – Togarashi Butter Sauce
Garlic Butter Seared Shrimp*
Saffron Risotto – Portuguese Sausage – Spanish Chorizo
Hanoi Seared Scallops
Jasmine Rice – Grapefruit – Asian Dill Sauce
Misoyaki Grilled Pork Chop*
Smoked Okinawan Sweet Potatoes – Mango Chili Sauce – Fig Balsamic
Dessert
Mango Chiffon Cake
Coconut Mousse – Mango Chutney
Vegetarian
Vegetable Caterpillar Roll
Scallion – Cucumber – Avocado – Sesame
Hibachi Grilled Tofu “Steak”
Furikake Rice – Cucumber Sunomono – Japanese Citrus Ponzu
Herb Grilled Vegetable Napoleon
Portobello – Baby Carrot – Asparagus – Red Bell Pepper
Baby Bok Choy – Yukon Potato Purée -
Aloha Hour
Cocktails
Hawaiian Martini
Maui Pineapple drenched in SKYY Vodka - Stoli Vani - Malibu Coconut Rum
Roy’s Island Mai Tai
1940’s classic that uses our own recipe floated with Cruzan Black Strap Rum
1988
Finlandia Grapefruit - SOHO Lychee - Patron Citronge
Well Drinks
Enjoy a cocktail mixed with any of our well liquors.
Hand-Selected Wines & Sake
Mionetto
il Prosecco | Italy
Alamos
Malbec / Argentina / 2014
Chateau St. Michelle “Mimi”
Chardonnay / Washington / 2014
Pacific Rim
Riesling | Washington
Roy’s by Bianchi
Chardonnay | California
Greystone Cellars
Merlot | California
Roy’s by Bianchi
Cabernet Sauvignon | California
Premium Wine
Joel Gott
Sauvignon Blanc / California
DeLoach Heritage Reserve
Pinot Noir / California
Wente “Southern Hills”
Cabernet Sauvignon / California
Domestic Beer
Kona Longboard Island Lager
Kona Big Wave Golden Ale
Bud Light
Michelob Ultra
Miller Lite
Bar Bites
Ebi Roll
Shrimp Tempura – Coconut – Avocado – Cream Cheese
Habanero Aïoli – Nitsume – MangoTempura Crusted Ahi Roll*
Spicy Togarashi Miso Butter Sauce
Wagyu Beef Sliders*
Truffle Shiitake Mushrooms & Onions – Togarashi Aïoli
Crispy Wok Fried Shrimp Tempura
Shishito Peppers – Shimeji Mushrooms – Malaysian Curry Aïoli
Szechuan Spiced Pork Ribs
Smoked and Glazed in Roy’s Original Mongolian Sauce
Lobster Potstickers
Spicy Togarashi Miso Butter Sauce
Lump Crab Fried Rice
Garlic – Ginger – Sesame
Parmesan Fries
Parmesan – Togarashi – Parsley – Sea Salt
Crispy Chicken Spring Rolls
Citrus Black Bean Dragon Sauce
Blistered Shishito Peppers
Togarashi - Sesame Miso Dressing
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Bar Bites
Bar Bites
Ebi Roll
Shrimp Tempura – Coconut – Avocado – Cream Cheese – Habanero Aïoli
Nitsume – MangoTempura Crusted Ahi Roll*
Spicy Togarashi Miso Butter Sauce
Wagyu Beef Sliders*
Truffle Shiitake Mushrooms & Onions – Togarashi Aïoli
Crispy Wok Fried Shrimp Tempura
Shishito Peppers – Shimeji Mushrooms – Malaysian Curry Aïoli
Szechuan Spiced Pork Ribs
Smoked and Glazed in Roy's Original Mongolian Sauce
Lobster Potstickers
Spicy Togarashi Miso Butter Sauce
Lump Crab Fried Rice
Garlic - Ginger - Sesame
Parmesan Fries
Parmesan – Togarashi – Parsley – Sea Salt
Crispy Chicken Spring Rolls
Citrus Black Bean Dragon Sauce
Blistered Shishito Peppers
Togarashi - Sesame Miso Dressing
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Cocktails
Cocktails
Roy’s Island Mai Tai
1940s classic that uses our own recipe floated with Cruzan Black Strap Rum
Hawaiian Martini
Maui Pineapple Drenched in SKYY Vodka SKYY Vanilla – Malibu Coconut Rum
1988
A TRIBUTE TO OUR OPENING YEAR IN HONOLULU
Deep Eddy Ruby Red Grapefruit Vodka
OHO Lychee Orange LiqueurIsland Sugar Cane Old Fashioned
Teeling Irish Whiskey – Fresh Lemon – Grilled Lemon Wheel Rosemary Sprig
Jalapeño Margarita
Tanteo Jalapeño infused Tequila - Organic Agave - Fresh Lime
Mango Mojito
ISLAND TWIST ON A CUBAN LEGEND
Cruzan Citrus Rum
Mango Purée - Lime - MintDrunken Mule
Pau Maui Vodka - Muddled Hawaiian Martini Pineapples - Oregeat Ginger Beer Served in a classic copper mug
Rye Me A River
Templeton Rye - Domaine de Canton - Fresh Lemon - Honey
Maui Sunrise
Maui Sunrise Deep Eddy Ruby Red Grapefruit Vodka
Elderflower Liqueur - Fresh Strawberries - OrangesCool Breeze
Prairie Cucumber Organic Vodka - Coconut Water
Pineapple Juice - Fresh Lemon - Monin AgaveTiki P.O.G. Punch
The Botanist Gin - Passion Fruit - Orange - Guava Juice
Hand Crafted Red or White Sangria
Fresh Seasonal Fruit
The Hummingbird
St. Germain Elderflower - Sparkling Wine - Club Soda
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Wines By The Glass
Wines By The Glass
Sparkling Wines
Mionetto Il Prosecco Veneto, Italy
Chandon Blanc de Noirs California
Pommery Brut Royal Champagne FranceSlightly Sweet / Off Dry
Pacific Rim Riesling
Columbia Valley, Washington
Estancia Pinot Grigio California
Alta Luna Pinot Grigio Trentino, Italy
Conundrum Blend CaliforniaSauvignon Blanc
Joel Gott California
Whitehaven Marlborough, New Zealand
Duckhorn Napa Valley, California
Twomey
Napa and Sonoma Counties, CaliforniaRosé
Charles & Charles
Columbia Valley, Washington
Chloe Central Coast, CaliforniaPinot Noir
DeLoach Heritage Reserve California
Lyric by Etude
Santa Barbara County, California
The Four Graces
Willamette Valley, Oregon
Belle Glos Las Alturas Vineyard
Santa Lucia Highlands, CaliforniaMerlot
Greystone Cellars California
Wente “Sandstone”
Livermore Valley, California
Swanson Cygnet
Napa Valley, CaliforniaCabernet Sauvignon
Roy’s by Bianchi Vineyards California
Wente “Southern Hills”
Livermore Valley, California
J. Lohr “Seven Oaks”
Paso Robles, California
Montes Alpha Colchagua Valley, Chile
Justin Paso Robles, California
Paraduxx by Duckhorn
Cabernet/Zinfandel Napa Valley, California
Silver Oak Alexander Valley, California
Caymus Napa Valley, CaliforniaReds Of Interest
Alamos Malbec Mendoza, Argentina
Catena Vista Flores Malbec
Mendoza, Argentina
Boneshaker Zinfandel Lodi, California
Joel Gott Zinfandel California
Trivento Golden Reserve Malbec
Mendoza, Argentina -
Vegetarian Menu
To Continue
Hibachi Grilled Tofu “Steak”
Furikake Rice – Cucumber Sunamono
Japanese Citrus PonzuHerb Grilled Vegetable Napoleon
Portobello – Baby Carrot – Asparagus Red Bell Pepper – Baby Bok Choy Yukon Potato Purée
Vegetable Caterpillar Roll
Scallion – Cucumber – Avocado – Sesame
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Keiki (Children's) Menu
Keiki's Platter
Assorted Vegetable Crudites
Housemade Ranch Dressing
Keiki Entrees
Teriyaki Grilled Salmon
Served with Steamed Rice and Vegetables
Teriyaki Chicken
Cucumber, Tomato and Rice
RJ's Favorite Pasta
Penne with Parmesan Cheese & Butter Sauce
Crispy Chicken Fingers
Cucumber, Tomato and Rice
Fork Tender Braised Short Ribs
Mashed Potatoes and Gravy
Dessert
Keiki Sundae
Fresh Fruit Cup