Cuisine:

• Others
• American
• Hawaiian
• Regional
• Fusion

Roy's Description:
Nearly 20 years ago, Roy Yamaguchi and some like-minded pioneering chefs in Hawaii redefined cooking in the islands, emphasizing local seafood and the exotic flavors of the Pacific Rim. Yamaguchi's Hawaiian Fusion cuisine has now spread to nearly three dozen locations around the world, including this outpost in Woodland Hills. Part of the appeal of Roy's is that each restaurant not only features the namesake chef's classics, but also allows the local chef---Tom Voss in this case---to create his or her own items, too. So a visit here can start with Yamaguchi's signature Szechwan grilled St. Louis pork ribs---stacked like Lincoln logs, with nicely spiced meat falling off the bone---and move on to his Hawaiian-style ahi poke---tuna tartare with avocado and white truffle jus---before delving into newer creations. Like Voss' "dynamite" tilapia, crusted with wild mushroom, spinach and crab, sauced with a spicy sesame-rayu beurre blanc---perhaps a future Roy's classic. And carnivores can't go wrong with the chili-marinated bone-in rib-eye, 14 ounces of tender beef shot through with a five spice barbecue sauce. The wine list offers a variety of choices well matched to the exotic flavors of the menu. You'll have to commit early to dessert as the melting-hot dark chocolate soufflé and the pineapple upside-down cake require some time to prepare.


Be the first one to rate and write a review for this Roy's restaurant!