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
- Lunch Menu
- 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
- Lunch Menu
- Vegetarian Menu
- Keiki (Children's) Menu

Chef Partner
Adam Palffy

"My grandparents were attorneys, my father is an attorney. I was inspired to become a chef because I wanted to be different."
To you, what defines a memorable meal?
Food is obviously one aspect of a memorable meal, but I firmly believe that good food, good wine and good friends create great memories.
What was it like training under Roy Yamaguchi?
An honor! Plain and simple! Training under a master chef and innovator is a dream come true.
What music do you like to cook to?
I love to cook to Earth, Wind & Fire. It's music that makes me want to dance.
Any secret ingredients you like to use?
Well, other than the obvious butter … I like to add spice and heat to my dishes. I always keep a bottle of ghost pepper hot sauce close.
Do you support any sport teams?
Lakers and USC all the way. Fight on!
-
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 Dressin
Caesar Salad
Brioche Croutons – Parmesan Cheese
Creamy Togarashi Garlic DressingBig 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.
-
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
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 – Roasted Macadamia Nut Mahi Mahi
Roy’s Trio*
Hibachi Grilled Salmon - Misoyaki “Butterfish” - Blackened Island Ahi
Grilled Filet Mignon* & Szechuan Glazed Maine Lobster Tail
Gruyere Scalloped Potatoes – Szechuan Vegetables
MEAT & POULTRY
Braised Short Ribs of Beef
Natural Braising Sauce - Honey Mustard - Yukon Mash - Broccolini
Roasted Shoyu Half Chicken
Steamed Gai Lan – Shiitake Mushrooms – Star Anise Glaze
USDA Prime New York Strip Steak*, 14oz
Lobster Mac and Cheese – Thai Basil Wild Mushroom Cream Sauce
Grilled Filet Mignon*, 8oz
Gruyere Scalloped Potatoes – Szechuan Vegetables – Bacon BBQ Sauce
SIDES
Sauteed Mushrooms
Garlic - Shiso - Lemon
Butter Whipped Potatoes
Yukon Potatoes - Chives
Truffled Bacon Mac & Cheese
Panko Herb Crust
Asparagus
Beurre Blanc
Lump Crab Fried Rice
Garlic - Ginger - Sesame
Parmesan Fries
House made Ketchup
-
To Finish
Desserts
Pineapple Upside Down Cake *
Caramelized Pineapple Baked with Brown Sugar Pound Cake - A la Mode
Roy's Melting Hot Chocolate Souffle
Flourless Chocolate Cake with a Molten Hot Center - Raspberry Coulis - Vanilla Bean Ice Cream
Kaffir Lime Tart
Graham Cracker Crust – Whipped Cream – Crème Anglaise
-
Signature Sushi & Premium Sake
Signature Sushi
Ebi Roll
Shrimp Tempura - Coconut - Cream Cheese - Mango - Avocado - Habanero Aïoli Nitsume
Tempura-Crusted Ahi Roll*
Spicy Togarashi Miso Butter Sauce
Sunrise at Haleakala Roll*
Tuna - Yellowtail - Salmon - Avocado - Crispy Asparagus
Lobster California Roll*
Avocado - Cucumber - Tobiko
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
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 Cucumber
Junmai
TYKU Black
Junmai Ginjo
TYKU Tasting Flight
Cucumber - Silver - Coconut
-
Chef's Creations
To Start
Spicy Tuna on Crispy Rice*
Avocado – Jalapeño – Sriracha – Kabayaki
Togarashi Crisped Calamari
Thai Chili Aïoli – Ponzu Vegetables
Crispy Filet Mignon Mandu
House Made Kim Chee – Gochugaru – Finadene Dipping Sauce
Entrées
16oz Black Garlic Crusted Ribeye*
Crispy Potatoes – Shaved Truffles – Pancetta Mushroom Pan Gravy
Dynamite Crusted Hawaiian Fish*
Wasabi Mashed Potatoes – Togarashi Miso Butter
Sushi Bento Box*
Ahi Poke – Hamachi Nigiri – Shake Sashimi
Lobster California Roll – Tempura VegetablesPork Osso Bucco
Jade Pesto Risotto – Squash – Fried Parsnip – Curried Demi-Glace
Vegetarian
Vegetable Caterpillar Roll
Scallion – Cucumber – Avocado – Sesame
Hibachi Grilled Tofu “Steak”
Furikake Rice – Cucumber Sunomono – Japanese Citrus Ponzu
Vegetarian Bento Boxv
Misoyaki Glazed Tofu – Futomaki Roll – Green Salad
Tempura Vegetables -
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
Mango Mojito
Bacardi Limon - Mango Puree - Lime - Mint
Well Drinks
Enjoy a cocktail mixed with any of our well liquors.
Hand-Selected Wines & Sake
Ozeki Junmai
Junmai Sake
Mionetto
il Prosecco | Italy
Bonterra
Sauvignon Blanc / California / 2014
Alamos
Malbec / Argentina / 2014
Chateau St. Michelle “Mimi”
Chardonnay / Washington / 2014
Pacific Rim
Riesling | Washington
Roy’s by Bianchi
Chardonnay | California
TY-KU Silver
Junmai Sake | Japan
Greystone Cellars
Merlot | California
Roy’s by Bianchi
Cabernet Sauvignon | California
Craft Beer
Kona Longboard Island Lager
Sapporo
Michelob Ultra
Miller Lite
Lagunitas IPA
Bar Bites
Szechuan Spiced Pork Ribs
Smoked and Glazed in Roy's Original Mongolian Sauce
Lobster Potstickers
Spicy Togarashi Miso Butter Sauce
Wagyu Beef Sliders*
Truffle Shiitake Mushrooms & Onions
Togarashi AïoliCrispy Wok Fried Shrimp Tempura
Shishito Peppers – Shimeji Mushrooms
Malaysian Curry AïoliLump Crab Fried Rice *
Garlic - Ginger - Sesame
Blistered Shishito Peppers
Togarashi – Sesame Miso Dressing
Parmesan Fries
Parmesan - Togarashi - Parsley - Sea Salt- Housemade Ketchup
Wagyu Burger *
Caramelized Onion Truffle Mushrooms - Sunny Side Up Egg Togarashi Aioli - Fries
Sushi
Ebi Roll
Shrimp Tempura - Coconut - Cream Cheese - Mango - Avocado
Habanero Aïoli NitsumeTempura-Crusted Ahi Roll*
Spicy Togarashi Miso Butter Sauce
Lobster California Roll*
Avocado - Cucumber - Tobiko
Auntie Lei’s Aloha Roll*
Spicy Tuna - Cucumber - Yellowtail - Salmon
Avocado Garlic PonzuLakanilau Roll*
Wagyu Beef - Snow Crab - Tempura Asparagus - Avocado
Sesame Miso Truffled Greens*Consuming raw or undercooked meat, fish or poultry may increase the risk of foodborne illness.
-
Bar Bites
Bar Bites
Szechuan Spiced Pork Ribs
Smoked and Glazed in Roy’s Original Mongolian Sauce
Lobster Potstickers
Spicy Togarashi Miso Butter Sauce
Wagyu Beef Sliders*
Truffle Shiitake Mushrooms & Onions
Togarashi AïoliCrispy Wok Fried Shrimp Tempura
Shishito Peppers – Shimeji Mushrooms – Malaysian Curry Aïoli
Lump Crab Fried Rice
Garlic – Ginger – Sesame
Blistered Shishito Peppers
Togarashi – Sesame Miso Dressing
Parmesan Fries
Togarashi – Parsley – Sea Salt
Wagyu Burger*
Caramelized Onion Truffle Mushrooms
Sunny Side Up Egg – Togarashi AïoliEbi Roll
Shrimp Tempura – Coconut – Avocado – Cream Cheese
Habanero Aïoli – Nitsume – MangoTempura-Crusted Ahi Roll*
Spicy Togarashi Miso Butter Sauce
Lobster California Roll*
Avocado – Cucumber – Tobiko
Auntie Lei’s Aloha Roll*
Spicy Tuna – Cucumber – Yellowtail
Salmon – Avocado – Garlic PonzuLakanilau Roll*
Wagyu Beef – Snow Crab – Tempura Asparagus – Avocodo
Sesame Miso – Truffle Greens -
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
-
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 -
Lunch Menu
LUNCH
To Start
Fresh Local Greens Salad
Shaved Carrot – Heirloom Tomatoes – Dean Okimoto's Creamy Herb Dressing
Ebi Roll
Shrimp Tempura – Coconut – Avocado – Cream Cheese
Habanero Aïoli – Nitsume – MangoBig Eye Tuna Poke*
Avocado – Inamona Jus – Wonton Chips
Edamame
Hot – Salty – Sweet – Togarashi – Sea Salt
Miso Soup
Tofu – Scallion – Saikyo Miso – Shiitake Mushroom
Szechuan Spiced Pork Ribs
Smoked and Glazed in Roy’s Original Mongolian Sauce
Lobster Potstickers
Spicy Togarashi Miso Butter Sauce
Crispy Chicken Spring Roll
Citrus Black Bean Dragon Sauce
To Continue
Wagyu Burger*
Caramelized Onions & Truffle Mushrooms – Togarashi Aïoli
Fried Egg – French FriesKaraage Chicken Sandwich
Applewood Smoked Bacon – Avocado – Butter Lettuce
Toban Djan – Shishito Jam – French FriesGrilled Mongolian Chicken Salad
Crispy Wontons – Candied Pecans – Cabbage
Sesame Shoyu DressingMaui Wowie Salad
Shrimp – Feta – Butter Leaf Lettuce – Avocado
Caper Lime VinaigretteSeared Ahi Salad*
Edamame – Pineapple – Avocado – Red Onion
Chili Orange VinaigretteHibachi Grilled Salmon*
Cucumber Sunomono – White Rice – Japanese Citrus Ponzu
Wagyu Beef 'Loco Moco'
Pineapple Fried Rice – Egg – Lomi Tomatoes – Demi Glace
Roy's Lunch Plate
Served with green salad, soup, pineapple fried rice and fresh baked cookies.
Teriyaki Tofu
Lomi Lomi Tomatoes – Japanese Citrus Ponzu
Karaage Fried Chicken
Shishito Pepper Jam
Teppanyaki Shrimp
Red Dragon Sauce
Roasted Macadamia Nut Crusted Mahi Mahi*
Lobster Cream Sauce
Braised Short Ribs of Beef
Natural Braising Sauce – Honey Mustard
*Consuming raw or undercooked meat, fish or poultry may increase the risk of foodborne illness.
-
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
-
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