Chef Roy Yamaguchi has more or less perfected his own cuisine type, using European-style cooking techniques with Asian ingredients, primarily seafood, together with lots of imagination. The menu changes seasonally, but typical dishes include Hawaiian-style butterfish with a sizzling peanut lemon-shoyu vinaigrette, and hibachi-style grilled Atlantic salmon with Japanese citrus ponzu sauce. If your tastebuds want to stay on land, go for hearty fare like grilled filet mignon
with shiso Bernaise or Hawaii Kai–style braised short ribs. The crunchy golden lobster pot stickers are a Roy's classic. The three-course prix-fixe menu ($37) is a relative bargain if you happen to like that day's dishes. A vegeterian and gluten-free menu is available upon request.