Cuisine:

• Fusion
• Hawaiian
• Others
• American
• Regional

Roy's Description:
Dramatic, dark surroundings set the stage for dishes like tuna poke with inamona jus, truffle oil, avocado and cucumber, while a good selection of wines and saké encourages experimentation. The menu, which dips gratifyingly into fish, is creative and supports a range of notable dishes. For fun, try the dim sum-style canoe appetizer with four tastes of Roy's specialties, or go for the crunchy, golden lobster pot stickers with togarashi-infused miso butter sauce. The mixed plate (grilled salmon, blackened ahi and Hawaiian-style misoyaki butterfish) is a sure bet for an entrée, but we also like the Alaskan halibut with chili-kaffir lime vinaigrette. The bar area at the front of the restaurant has become a hot-spot to meet after work, in part because of the extensive selection of wines by the glass and $5 appetizers (offered Sun.-Thurs., 4:30 p.m.-6:30 p.m.).


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