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
Bart Yunker
"I have always been an adventurous eater."
To you, what defines a memorable meal?
Wonderful meals always seem to involve friends and family.
What was it like training under Roy Yamaguchi?
His attention to detail is astounding. He is amazing. He taught me to make bold choices.
What inspires you in your daily life?
I have an awesome family. They motivate me and keep me going every single day.
Do you support any sport teams?
Many! I love my Lakers, LA Kings, Dodgers and USC!
What's your favorite vacation spot?
Kauai. It's inspiring in so many ways.
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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 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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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 Crab Cake - Teppanyaki Shrimp - Lobster Red Curry Sauce - Asparagus - Creamy Jasmine Rice
Classic Four*
Hibachi Grilled Atlantic Salmon – Misoyaki “Butterfish”
Blackened Island Ahi – Macadamia Nut Crusted Mahi MahiRoy’s Trio*
Hibachi Grilled Salmon - Misoyaki “Butterfish” - Roasted Macadamia Nut Crusted Mahi Mahi
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 8oz Filet Mignon*
Yukon Mash - Shiso Bearnaise
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
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 - Fresh Raspberries
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
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 Cucumber
Junmai
TYKU Black
Junmai Ginjo
TYKU Tasting Flight
Cucumber - Silver - Coconut
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Chef's Creations
To Start
Ahi Tuna Poke*
Pickled Scallions – Lotus Chips – Toasted Sesame Shoyu
Calamari “Fries”
Blood Orange – Jicama – Aji Rojo Aïoli
Soy Braised Kurobuta Pork Belly
Alae Sea Salt – Kumquat Preserves
Entrées
Maui Onion Potato Chip Crusted Hawaiian Opah*
Okinawan Sweet Potato – Orange Curry
Hawaiian Style Garlic Jumbo Prawns
Mango Bacon Fried Rice – Bok Choy
Coconut Marinated Pork Tenderloin*
Cilantro – Pickled Vegetables
Go Chu Jang Glazed Lamb Chops*
House-made Kim Chee – Sesame Grilled Asparagus
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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
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
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Bar Bites
Bar Bites
Parmesan Fries
Parmesan - Togarashi - Parsley - Sea Salt
Peppercorn Tuna Wraps
Yuzu Aïoli
Prince Edward Island Mussels
Coconut - Green Curry - Garlic - Grilled Baguette
Rock 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
Hawaiian Tuna & Salmon Poke
Inamona Jus - Heirloom Tomato - Jalapeño - Crispy Taro Chips
Ahi Tuna Sandwich
Wasabi Aïoli - Parmesan Fries
Wagyu Burger
Caramelized Onion Truffle Mushrooms - Sunny Side Up Egg - Togarashi Aioli - Fries
Kalua Pork Sliders
Crispy Onions - Lilikoi Slaw
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 -
Lunch Menu
LUNCH
To Start
Calamari "Fries"
Blood Orange – Jicama – Aji Rojo Aïoli
Ahi Tuna Poke*
Pickled Scallions – Lotus Chips – Toasted Sesame Shoyu
Szechuan Spiced Pork Ribs
Smoked and Glazed in Roy’s Original Mongolian Sauce
Lobster Potstickers
Spicy Togarashi Miso Butter Sauce
Miso Soup
Tofu – Scallion – Saikyo Miso – Shiitake Mushroom
Crispy Chicken Spring Roll
Citrus Black Bean Dragon Sauce
To Continue
Tiger Shrimp Citrus Salad
Fennel – Lemon – Boston Lettuce – White Balsamic Vinaigrette
Salmon Salad
Roasted Bell Peppers – Eggplant – Kale
Balsamic Teriyaki VinaigretteGrilled Chicken Caesar Salad
Little Gem Romaine – Furikake Croutons – Hearts of Palm
Parmesan Cheese – Creamy Togarashi Garlic DressingWagyu Burger*
Roasted Onion – Avocado – Sunny Side Up Egg – Togarashi Aïoli
Add Bacon or CheeseGrilled Mahi-Mahi Club*
Brioche – Applewood Smoked Bacon – Avocado – Mixed Green Salad
Karaage Chicken Sandwich
Nappa Cabbage – Sriracha – Ciabatta
Misoyaki “Butterfish”*
Alaskan Black Cod – Baby Bok Choy – Furikake Rice
Hibachi Grilled Atlantic Salmon*
Japanese Citrus Ponzu Sauce
Blackened Island Ahi*
Spicy Soy Mustard Butter Sauce
Roy’s Trio
Hibachi Grilled Atlantic Salmon – Misoyaki “Butterfish”
Blackened Island AhiExpress Lunch Plate
Karaage Fried Chicken
Shishito Pepper Jam
Roasted Macadamia Nut Crusted Mahi Mahi*
Lobster Cream Sauce
Hibachi Grilled Atlantic Salmon*
Japanese Citrus Ponzu Sauce
Braised Short Ribs of Beef
Natural Braising Sauce
Teppanyaki Shrimp
Red Dragon Sauce
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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