Roy Yamaguchi takes the notion of local food, which is usually only thought of as plate lunch, and makes it fine dining. Just look at the menu posted below, a five course elegant meal, but local favorites sneak their way in only to be reborn into these gorgeous creations. Iwamoto noodles, oxtail, natto, apple bananas, they have a lovely home base in the menu below, but surprisingly, they are all new in presentation. That is what Roy is known for. Roy’s Kahana Celebrates 18 years with this Five Course meal and reservations are being taken now.
Here is what Bravo TV, home of Top Chef had to say about Roy Yamaguchi:
Today there are 37 Roy’s worldwide. He boasts the honor of being the first Hawaiian restaurateur to win the prestigious James Beard Award. Yamaguchi has appeared on IronChef, is the author of four cookbooks, and hosted the cooking show Hawaii Cooks.
From their press release:
Roy’s Kahana Bar & Grill is excited to announce that Chef Roy Yamaguchi will be here on Sunday May 2, 2010. We invite you to help us celebrate 18 years of bringing award winning Hawaiian Fusion Cuisine to Maui. Chef Roy Yamaguchi will be preparing his own five course Prix Fixe dinner for you sourced from Maui. Price will be $75 with wine pairing, tax and gratuity not included. Call 808 669 6999 for reservations.
- Maui Cattle Co. “Surf and Turf” Roll, With Caramelized Maui Onions, Kiawe Smoke Soy Sauce and Crispy Maui Onions
- Iwamoto Noodle Factory Natto Futomaki, With Tamashiro’s Tofu and Hana Herbed Fern Shoots
- Island Ahi Crudo, With Local Basil and Arugula Pesto and Pap’s Backyard Calamansi Vinaigrette
Sous Vide Haiku Farm Raised Pork Bellywith Waipoli’s Baby Water Crest Salad
Hapu’upu’u, With Maui Onion Soubise and Chardonnay Cream
Maui Cattle Co. Beef Tenderloin and Oxtail Katsu, With Local Root Vegetables
Warm Kapalua Apple Banana Tarte Tatin, Kula Lavender Mascarpone Mousse
MENU SUBJECT TO CHANGE UPON AVAILABILITY OF PRODUCTS
Roy’s Restaurants website says it best with regards to the award winning Roy’s concept
In Hawaii, there are two things of equal importance—food and the “aloha” spirit. The blending of these two dynamic principles is how Roy’s Hawaiian Fusion® Cuisine was born. European techniques and Asian cuisine meet Hawaiian hospitality to create a fine dining experience unlike any other. Where the “aloha” style of service comes straight from the heart, and where any occasion becomes an unforgettable evening.
In 1988, James Beard Award-winner Roy Yamaguchi opened the first Roy’s in Honolulu, Hawaii. Today there are over 33 Roy’s locations around the world—25 in the continental U.S., six in Hawaii, one in Japan and one in Guam. The restaurant was designed around a unique experience through spacious dining rooms, an expansive lounge and Roy’s signature exhibition kitchen in full view.
For more about Roy Yamaguchi himself this was an informative post by Dan’s Hawaii:
Roy was born in Tokyo, but frequently visited his grandparents on Maui where he enjoyed wonderful local Hawaii flavors and fresh seafood brought in by local fisherman. The influence of his Hawaii experiences remained with Roy as he earned his culinary credentials as master chef at the Culinary Institute of America in New York and La Serene and Michael’s in Los Angeles.
Roy moved to Hawaii in 1988 and opened the first Roy’s restaurant in Hawaii Kai, an affluent suburban neighborhood otherwise devoid of interesting dining. Roy used his classic European culinary techniques to create the perfect blend of fresh local foods and cross-cultural Hawaiian specialties. The flawless Hawaiian fusion cuisine, along with stunning vistas and attentive service, gained instant popularity among food critics and local residents.
While enjoying the success of his restaurant, Roy was part of a broader movement in the early 90′s spearheaded by a team of local chefs who were dedicated to promoting and supporting regional Hawaii cuisine and impacting the world dining scene. Each chef had their own style and interpretation, but the movement revolved around combining the freshest local ingredients with international flavors drawing from Asian (particularly Japanese and Chinese), European and Polynesian influences.
The result of their efforts was a sea change in dining in Hawaii. Tourists, the lifeblood of the Hawaii economy and ambassadors to the world, could enjoy truly wonderful cuisine instead of, but more likely in addition to, the obligatory ‘westernized’ luau dishes and ‘fine’ Waikiki dining dominated by frozen and canned ingredients. Hawaii locals enjoyed the trickle down effect of the newly elevated standards as even the most modest of local eateries employed a trick or two from Hawaiian regional cuisine and many new eateries offering casual meals embracing the new culinary philosophy at less than fine dining prices sprouted up in many neighborhoods.
Roy Yamaguchi also seems to be embracing technology as he keeps his twitter site @roysroy updated, and Roy’s Restaurants has a facebook. On the facebook site I noticed Maui fans are lamenting the fact that the contests and promos are only for the mainland shops. Oh well…what it does demonstrate is people love their Roy’s!
Bonnie Candle While we were eating at Roy’s at Kahana Gateway, last friday, our daughter was sending pics of her dessert, choc. soufle’ she ate at Roy’s in Baltimore the same day….we love Roy’s
Roy’s Restaurant It’s trivia time. Lei Day is coming up and one of the courses on our menu is Pork “Toro” With Pickled Ramps. Anyone know what a “Ramp” is? Click below to take a guess and you could win a seat at Roy’s Lei Day event on May 1st. A winner from each participating Roy’s location will be chosen.
Twitter: Here is some recent action at @roysroy
- Having breakfast at mollies a relais and chateau hotel in aucklandhttp://twitpic.com/1h53yg7 minutes ago via Echofon
- Also the amaranth salad with figs and tahini dressingabout 20 hours ago via Echofon
- Last lunch at qualia Nasi goreng and club sandwichhttp://twitpic.com/1gy6jwabout 20 hours ago via Echofon
- With chef Jane long pavilion qualia hilton island. Dinner was awesome last nightabout 21 hours ago via Echofon
- @RobertaMuir tsukiji and our fish auction back home should have one like ours. need to tell brooks about our experience ! cc @chefjax…about 23 hours ago via HootSuite in reply to RobertaMuir