Roy’s Anaheim blends island flavors with global technique, offering everything from refined seafood and steaks to vibrant sushi and aloha-hour favorites.
From Maui Roots to Hawaiian-Fusion
Roy Yamaguchi’s career-defining Hawaiian-fusion cuisine was born of childhood memories and dogged determination. As a child, Roy worked for his grandfather, who owned a general store and tavern in Wailuku, a blue-collar town in central Maui. As Roy would tell it, a lot of his cooking is based on his childhood memories of the hearty, rich and intensely flavorful dishes that epitomize Hawaiian comfort food.
Roy graduated from the Culinary Institute of America in New York in 1976 before training in French cuisine at such prestigious Beverly Hills restaurants as L’Escoffier and L’Ermitage. It was during his stints at these renowned restaurants that the concept that is now Roy’s began to percolate. In 1988, Yamaguchi combined his passion for French gastronomy with his love for Asian cuisines to open his first restaurant in Honolulu’s Hawaii Kai neighborhood. It was met with great fanfare, and over time, Roy Yamaguchi was named the founder of Hawaiian-fusion cuisine.
Signature Dishes and Chef Pascua’s Touch
One taste of Roy’s signature Braised Short Ribs of Beef tells the tale of Roy’s culinary journey. This dish has its base in a family recipe for spoon-tender beef stew, but is heavily influenced by the stylings of his French culinary idols Paul Bocuse and Roger Vergé. Beefy Short Ribs are braised until falling apart, seared on a flat top and served with their natural braising liquid alongside honey mustard yukon mashed potatoes. Today, and for the past 30 years, this dish has remained a guest favorite.
But, other signature dishes appear more refined and elegant, like Roy’s Misoyaki “Butterfish.” The Butterfish is marinated for 48 hours before being seared on the grill, yielding fish that is soft and luxurious. The sweet underpinning of the marinade is offset by sizzling soy vinaigrette and lomi lomi tomatoes. The result is a spectacularly intricate dish with complex flavors.
Roy’s Island Ahi is another that speaks to the fusion of Roy’s Japanese heritage and his love for french cooking. Fresh Ahi Tuna is blackened and seared rare – very Asian, but offered with spicy soy mustard butter sauce – very French. The resulting dish is spicy, buttery and all around delicious!
Today at Roy’s Anaheim, Chef Michael Pascua carries on Roy’s traditions, while adding a few twists of his own. Take, for example, his Paniolo Porterhouse, which has become a guest favorite. Chef starts with a 20 oz. Porterhouse Steak, seared to perfection, and serves this with lobster butter, bourbon hot honey mash and broccolini. It’s a hearty dish with a nod to The Big Island’s Paniolo culture.
But, one might argue, Chef Pascua’s true culinary genius comes across in his sushi and sashimi preparations. His Hamachi Carpaccio, features fresh Hamachi, citrus ponzu, sesame oil, arugula, kukui nut and jalapeno, and has become a standout on the menu. And his Wailuku Maki Roll with cucumber, salmon, snow crab, avocado and habanero aioli is another not-to-be-missed item.
Lunch, Aloha Hour, and Dinner at Roy’s Anaheim
Roy’s Anaheim is open daily at noon serving a diverse lunch menu with perhaps the best burger in town! Other favorites include our Ahi Tuna Bahn Mi and Hawaiian-Style Lobster Roll. And now for a limited time, stop by for our two-course prix fixe lunch menu for just $35, or three courses for $45.
Aloha hour is another great reason to visit Roy’s Anaheim. Offered from noon – 6pm daily, you’ll find a host of bar bites specially priced. Roy’s signature Hawaiian Martini is just $10 and select wines by the glass, Kona Beers and cocktails are all specially priced.
Dinner is served from 4pm daily. For information on current specials or to reserve your table, visit us at https://www.roysrestaurant.com/locations/anaheim/
Dining and Cooking