Fusing Tradition with Innovation

Founded by culinary visionary Roy Yamaguchi, Roy’s continues to push boundaries with creative Hawaiian fusion dishes and cocktails inspired by Asian flavors and classic European techniques.

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Hawaiian Fusion Lives Here

European techniques, Pacific Rim cuisine, warm, from-the-heart hospitality. Together, they create the remarkable dining experience unique to Roy’s Restaurant. The first Roy’s was opened in Honolulu, Hawaii in 1988 by James Beard Award winning master chef Roy Yamaguchi. Since those early days, we’ve proudly spread our passion for Hawaiian fusion around the world!

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Master Chef Roy Yamaguchi

Born in Tokyo, Japan, Roy Yamaguchi had his first taste of seafood while visiting his grandparents in Maui. Those fond memories of fresh seafood from Hawaii’s seaside piers would shape his entire career. After graduating from the Culinary Institute of America in New York City as a master chef at age 19, he moved to Los Angeles to serve as executive chef at La Serene. After gaining invaluable experience, he decided it was time to return to his roots. In 1988, he moved to Hawaii and opened the first Roy’s, which introduced his innovative Hawaiian fusion cuisine to the world.

“I’ve always been inspired by the bold and distinct flavors of the Pacific Rim and that’s why I’ve dedicated my life to exploring and sharing their unique beauty. Roy’s team of talented Chef Partners works to bring these flavors to life every day for our Guests, so everyone can share my inspiration.”

Roy Yamaguchi Awards & Honors

Roy has received multiple accolades for his eclectic blend of European cooking traditions and fresh ingredients from the Pacific islands:

  • James Beard “Best Pacific Northwest Chef” Award (1993)
  • California Chef of the Year (California Restaurant Writers Association)
  • Gault-Millau Top 40 (Forbes FYI)
  • Top 50 Cuisines in America (Conde Nast Traveler)
  • Fine Dining Hall of Fame (Nation’s Restaurant News)
  • John Heckathorn Dining Excellence Award (Honolulu Magazine)

He has also hosted six seasons of the television show “Hawaii Cooks with Roy Yamaguchi,” seen in more than 60 countries, and has published three cookbooks: Roy’s Fish and Seafood, Roy’s Feasts from Hawaii and Hawaii Cooks: Flavors from Roy’s Pacific Rim Kitchen.