Though it’s technically a chain restaurant, the Kauai branch features an innovative menu that brings fusion to a new level. Chef Roy Yamaguchi is often credited as the inventor of Pacific Rim Cuisine, which started with the simple but delectable macadamia nut-crusted ahi (still a hit with patrons). Yamaguchi has successfully launched the Roy’s brand into a successful group of restaurants. And here, the menu changes daily with specials and prix fixe menus that include wine pairings from an extensive wine list. The staff places a premium on service and that is anything but saccharine. Highlights include the Roy’s Canoe appetizer for two: shrimp sticks, spring rolls, shrimp gyoza, Szechwan pork ribs and blackened ahi. Also try, the butter-seared sea scallops with organic quinoa tabouleh, local mango avocado relish and watermelon gazpacho, and the potato and black pepper-crusted mahimahi with gratin potatoes, saffron vanilla emulsion and black truffle bernaise. Spicy edamame is used in place of bread and butter.
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