OUR LOCAL MENUS
- To Start
- Signature Sushi
- Entrées & Side Dishes
- To Finish
- Chef's Creations
- Aloha Hour
- Bar Bites
- Cocktails
- Wines By The Glass
- Vegetarian Menu
- Keiki (Children's) Menu
- To Start
- Signature Sushi
- Entrées & Side Dishes
- To Finish
- Chef's Creations
- Aloha Hour
- Bar Bites
- Cocktails
- Wines By The Glass
- Vegetarian Menu
- Keiki (Children's) Menu
Chef Partner
Joey Domingo
"I'm inspired by my family and bringing together good food and great company."
What makes you happy?
Being balanced in life.
What/Who inspired you to become a chef?
My Family and world influence
Do you have a favorite ingredient or any culinary secrets to share?
Fresh ingredients
What type of music do you like to listen to in the kitchen?
Rhythm & Blues and Hip-Hop
What's your favorite food?
Chicken Adobo
What defines a memorable meal for you?
Good food and great company
What inspires you in your daily life?
The Challenge of being a great Chef/ Leader, the people around me.
What's your favorite sports team?
Sacramento Kings and L.A. Rams
What's your favorite vacation spot?
Fishing at a lake
How do you spend your days off?
Resting at home and trips with family and friends
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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
Fresh Local Greens Salad
Shaved Carrot – Heirloom Tomatoes – Dean Okimoto's Creamy Herb Dressing
Caesar Salad
Brioche Croutons – Parmesan Cheese – Creamy Togarashi Garlic Dressing
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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Signature Sushi
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 – Avocado – Tempura Asparagus
Sesame Miso – Truffled GreensSunrise at Haleakala Roll*
Tuna – Yellowtail – Salmon – Avocado – Asparagus
Lobster California Roll*
Avocado – Cucumber – Tobiko
Ebi Roll
Shrimp Tempura – Coconut – Avocado – Cream Cheese – Habanero Aïoli
Nitsume – Mango -
Entrées & Side Dishes
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 Mushrooms – Cilantro
Hibachi Grilled Atlantic Salmon*
Japanese Citrus Ponzu Sauce
Butter Seared Georges Bank Sea Scallops*
Creamy Coconut Black Rice – Lobster Essence
MEAT & POULTRY
Braised Short Ribs of Beef
Natural Braising Sauce – Honey Mustard – Yukon Mash – Broccolini
Roasted Shoyu Half Chicken
Gai Lan – Shiitake Mushrooms – Star Anise Glaze
Grilled Filet Mignon, 8oz
Gruyere Scalloped Potatoes – Szechuan Vegetables
Truffle Onion Misoyaki Demi-GlaceUSDA Prime New York Strip Steak, 14oz
Lobster Mac and Cheese – Thai Basil Wild Mushroom Cream Sauce
MIXED PLATES
Shellfish Sampler
Grilled Maine Lobster Tail – Seared Sea Scallop – Teppanyaki Shrimp
Golden Yukon Mashed Potatoes – Blue Crab Basil CreamClassic Four*
Hibachi Grilled Atlantic Salmon – Misoyaki “Butterfish”
Blackened Island Ahi – Roasted Macadamia Nut Crusted Mahi MahiRoy’s Trio*
Hibachi Grilled Atlantic Salmon – Misoyaki “Butterfish”
Blackened Island AhiGrilled Filet Mignon* & Maine Lobster Tail
Gruyere Scalloped Potatoes – Szechuan Vegetables
SIDES
Asparagus
Beurre Blanc
Butter Whipped Potatoes
Yukon Potatoes – Chives
Truffle Parmesan Fries
Sautéed 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
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
Macadamia Nut Bread Pudding
Guava Sauce – Toasted Coconut – Vanilla Ice Cream
Dessert 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
LBV - 2007
Inniskillin Vidal Ice Wine
Riesling - Niagara Peninsula Canada 2009
Specialty Coffee Drinks
Hawaiian Coffee
Tuaca Vanilla Liqueur – Bailey's Irish Cream – Fresh Brewed Coffee
Espresso Martini
Espresso Liqueur – SKYY Vanilla Vodka – Chilled Espresso
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Chef's Creations
To Start
Bangkok Scallop Roll*
Scallop – Snow Crab – Mango – Cucumber
Thai ChimichurriCrispy Karaage Calamari
Thai Basil Dipping Sauce
Entrees
Hawaiian Opah*
Sweet Corn – Shishito Peppers – Spicy Bangkok Crab Sauce
Sweet Potato PuréeBacon Wrapped Bone-In Pork Chop*
“Loaded” Mashed Potatoes – Broccolini – Guava Apple Sauce
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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
Chole
Rosé | California
Pacific Rim
Riesling | Washington
Greystone Cellars
Merlot | California
Roy’s by Bianchi Vineyards
Chardonnay | California
Alamos
Malbec | Argentina
Chateau St. Michelle “Mimi”
Chardonnay | Washington
Roy’s by Bianchi Vineyards
Cabernet Sauvignon | California
TY-KU White
Junmai Sake | Japan
Red or White Sangria
Fresh Seasonal Fruit
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
Parmesan Fries
Parmesan - Togarashi - Parsley - Sea Salt- Housemade Ketchup
Ebi Roll
Shrimp Tempura – Coconut – Avocado – Mango
Cream Cheese – Habanero Aïoli – NitsumeSzechuan 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 AïoliBlistered Shishito Peppers
Togarashi – Sesame Miso Dressing
Sizzling Garlic Shoyu Edamame
Crispy Chicken Spring Rolls
Citrus Black Bean Dragon Sauce
Tempura-Crusted Ahi Roll*
Spicy Togarashi Miso Butter Sauce
Wagyu Beef Sliders
Truffle Shiitake Mushrooms & Onions
Togarashi Aïoli -
Bar Bites
Bar Bites
Sizzling Garlic Shoyu Edamame
Wedge Salad
Heirloom Tomatoes – Red Onion – Egg
Applewood Bacon – Blue CheeseCaesar Salad
Brioche Croutons – Parmesan Cheese
Creamy Togarashi Garlic DressingEbi Roll
Shrimp Tempura – Coconut – Avocado – Mango
Cream Cheese – Habanero Aïoli – NitsumeTempura-Crusted Ahi Roll
Spicy Togarashi Miso Butter Sauce
Lakanilau Roll
Wagyu Beef – Snow Crab – Avocado – Sesame Miso Tempura Asparagus
Truffled GreensSzechuan Spiced Pork Ribs
Smoked and Glazed in Roy's Original Mongolian Sauce
Lobster Potstickers
Spicy Togarashi Miso Butter Sauce
Crispy Chicken Spring Rolls
Citrus Black Bean Dragon Sauce
Crispy Wok Fried Shrimp Tempura
Shishito Peppers – Shimeji Mushrooms
Malaysian Curry AïoliWagyu Beef Sliders
Truffle Shiitake Mushrooms & Onions
Togarashi AïoliBlistered Shishito Peppers
Togarashi – Sesame Miso Dressing
Parmesan Truffle Fries
Togarashi – Parsley – Sea Salt
Maui Wowie Salad
Shrimp – Feta – Butter Leaf Lettuce – Avocado
Caper Lime Vinaigrette -
Cocktails
Cocktails
Roy’s Island Mai Tai
1940s classic that uses our own recipe floated
with Cruzan Black Strap RumHawaiian Martini
Maui Pineapple Drenched in SKYY Vodka – SKYY Vanilla
Malibu Coconut Rum1988
A TRIBUTE TO OUR OPENING YEAR IN HONOLULU
Deep Eddy Ruby Red Grapefruit Vodka – SOHO Lychee Orange LiqueurMango Mojito
Cruzan Citrus Rum – Mango Purée – Lime – Mint
Drunken Mule
Pau Maui Hawaiian Vodka – Muddled Hawaiian Martini Pineapples
Orgeat – Ginger BeerJalapeño Margarita
Tanteo Jalapeño Infused Tequila – Organic Agave – Fresh Lime
Island Sugar Cane Old Fashioned
Island Sugar Cane Old Fashioned
Rye Me A River
Templeton Rye - Domaine de Canton - Fresh Lemon - Honey
Maui Sunrise
Deep Eddy Ruby Red Grapefruit Vodka
Elderflower Liqueur Fresh Strawberries - OrangesUltimate Bacon Bloody Mary
Tito’s Handmade Vodka – Applewood Smoked Bacon – Celery
Togarashi Spiced RimThe Hummingbird
Elderflower Liqueur – Sparkling Wine – Club Soda – Seasonal Berries
Cool Breeze
Prairie Cucumber Organic Vodka – Coconut Water – Pineapple Juice
Fresh Lemon – Agave NectarTiki P.O.G. Punch
The Botanist Gin – Passion Fruit – Orange – Guava Juice
Handcrafted Red or White Sangria
Fresh Seasonal Fruit
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Wines By The Glass
SPARKLING
Mionetto
Il Prosecco Veneto, Italy
*ONEHOPE
California
Mumm Napa Brut Prestige
Napa Valley, California
SLIGHTLY SWEET / OFF DRY
Pacific Rim
Riesling Columbia Valley, Washington
Ruffino
Moscato, Italy
Conundrum
White Blend, California
AROMATIC WHITES
Estancia
Pinot Grigio, California
Brancott
Sauvignon Blanc, Marlborough, New Zealand
Whitehaven
Sauvignon Blanc, Marlborough, New Zealand
Duckhorn
Sauvignon Blanc, Napa Valley, California
CHARDONNAY
Franciscan
Napa Valley, California
Landmark Overlook
Sonoma/Santa Barbara, California
Wente Estate Grown
Livermore Valley, California
Roy’s by Bianchi Vineyards
California
ROSÉ
Decoy by Duckhorn
California
PINOT 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, California
MERLOT
Greystone Cellars
California
Wente “Sandstone”
Livermore Valley, California
CABERNET SAUVIGNON
Roy’s by Bianchi Vineyards
California
J. Lohr “Seven Oaks"
Paso Robles, California
The Federalist
Lodi, California
Justin
Paso Robles, California
REDS OF INTEREST
Diseno
Malbec, Mendoza, Argentina
Boneshaker
Zinfandel, Lodi, California
Paraduxx by Duckhorn
Cabernet/Zinfandel, Napa Valley, California
The Prisoner
Red Blend, Napa Valley, California
PREMIUM SAKE
TYKU White
Junmai, Japan
TYKU Coconut
Junmai Nigori, Japan
TYKU Cucumber
Junmai, Japan
TYKU Black
Junmai Ginjo, Japan
“Mt Fuji Extra Dry”
Eiko Fuji Honkara, Japan
“Little Lily”
Hakutsuru Sayuri Nigori, Japan
Joto Daiginjo
Daiginjo, Japan
Rare, hand-crafted sake brewed using apple yeast -
Vegetarian Menu
To Continue
Sizzling Garlic Shoyu Edamame
Vegetable Caterpillar Roll
Scallion – Cucumber – Avocado – Sesame
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
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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