Roy’s

Since opening the first Roy’s restaurant in Honolulu in 1988, Chef Roy Yamaguchi has built an empire of 31 restaurants spanning from Hawaii to the U.S. mainland, Japan and Guam. Locations vary, but all share the same ambition of championing Hawaiian regional cuisine while treating guests with the spirit of Aloha.

The recently opened Ka’anapali restaurant sits on a golf course right off Highway 30. Its casual and lively atmosphere is anchored by an open kitchen lead by Chef Joey Macadangdang. Dishes highlight fresh Hawaiian catch and other local ingredients in classic European sauces seasoned with bold Asian spices. Favorite appetizers include Szechuan baby back ribs, Japanese misoyaki butterfish, hibachi-grilled salmon, and shrimp and pork lumpia. For the main event, indulge in a slew of delectable entrees like the lemongrass-crusted ono, parmesan seared opakapaka with Okinawan purple potato, blackened ahi with bok choy or kiawe-grilled filet mignon. Don’t call pau (finish) until you’ve had Roy’s famous chocolate soufflé or Hawaiian s’mores, puff pastry with melted chocolate, peanut butter and sliced bananas. For more info, visit www.roysrestaurant.com.