Escape to Paradise on a Wintry Day

Roy’s Restaurant puts Hawaii at your frost-bitten fingertips

By Stephanie Alvarez

It’s cold out, and during this time of year nothing would be better than a vacation to the tropics. Hawaii calls out to you but your empty wallet screams louder. How you wish you could feel the warm Pacific breeze on your face as the clear, sapphire blue ocean next to you gently breaks. Phantom smells of coconut and pineapple and Hawaiian barbecue make your mouth water. But not everyone can go to Hawaii, especially during the economic crisis where everything is more expensive on the islands than here on the mainland and flights cost more than an arm and a leg.
But don’t despair. There is salvation from winter’s icy grip in the form of Roy’s Restaurant in downtown San Francisco, which will give your taste buds the piece of Hawaii you crave.

Founded in 1988, Roy Yamaguchi, head chef and owner of Roy’s, opened the first restaurant in Honolulu. With a total of 37 restaurants, including 28 in the continental U.S., seven in Hawaii, one in Japan, and one in Guam, Roy’s has quickly risen to the vanguard in Hawaiian fusion cuisine.

At Roy’s your culinary experience will be one of kind with the flavors, textures and colors that will satiate your desire for a warm Hawaiian vacation. It features the finest seafood, focusing on delicacies from the oceans surrounding Hawaii including Ono, Opakapaka and Onaga. One of their featured seafood items, the Classic Roasted Macadamia Nut Crusted Yellowtail with a lobster butter sauce, is paired with a delicious Pinot Noir wine.

Another exquisite dish is its Lakanilau, a sushi plate that includes seared Kobe beef wrapped around Dynamite crab, tempura asparagus, and avocado. The Lakanilau is not overpoweringly fishy and does not contain seaweed, which gives this little-bite an amazing taste and uniqueness among typical sushi rolls. For those who do not enjoy sushi, this is a must try, for it may change your mind about sushi altogether.

Each night the menu features selections from Roy’s Classics, signature dishes that have become international favorites, as well as uniquely designed offerings created by local chef partners who have been trained under Roy Yamaguchi.

But, as we all know, the most important course is dessert and Roy’s Signature Melting Hot Chocolate Soufflé is one that cannot be missed. The moment the top of the soufflé is punctured, it’s like consuming chocolate out of a miniature volcano.

At Roy’s Restaurant, you will experience its famous “aloha” service, which comes straight from the heart and focuses on the individual. The mission of the staff and Roy’s is to “totally please and indulge” every guest that walks through its doors. Roy’s goes above and beyond expectations for special occasions, with personalized greetings and customized menus.

But Roy’s “aloha” service is not only seen in the restaurants. It can also be seen on their online reservation site. For those who become regulars, online profiles for Roy’s-lovers can be created and a mailing list is available. Those registered online with Roy’s, have access to online reservations, discounts, and much more. Registering with Roy’s is a definite plus when planning to dine at the restaurant for a special occasion such as a birthday or an anniversary.
Roy’s Restaurant can take you from the Bay Area to Hawaii in one night for about $45. With a great atmosphere, Hawaiian sophistication, food designed by a top-rated chef, and “aloha” service, Roy’s is a restaurant is the perfect place to escape to.

Sidebar: About Chef Yamaguchi
Roy Yamaguchi has published four cookbooks, his most recent being the brilliantly illustrated Roy’s “Fish & Seafood” (Ten Speed Press 2005). He is a regular guest chef on the Home Shopping Network, which features his cookware product line with the Fusion Stainless Steel Cookware as the centerpiece. He has also hosted Hawaii Public Television's Hawaii Cooks with Roy Yamaguchi for six seasons, which has been seen on PBS stations across the country. He has been featured on the Food Network series, “My Country, My Kitchen;” and Chef Michael Lomonaco’s popular cooking program, “Epicurious” on the Travel Channel.