Sysco Hawaii and Anne Lee bring us the weeks finest places to eat and drink
ABOUT ROY’S KO‘OLINA
Roy Yamaguchi’s flagship restaurant is Roy’s Hawaii Kai, which opened in December 1988. In the Roy Yamaguchi Group of Restaurants, there’s also Roy’s Waikiki, Roy’s Ko Olina, Roy’s Waikoloa on the Big Island and Roy’s Kaanapali on Maui, as well as Eating House 1849 at International Marketplace in Waikiki and Poipu, Kauai; Goen Dining + Bar in Kailua; and Humble Market Kitchin in Wailea.
THE PERFECT PUPU:
Roy’s Canoe Two ($32) As for the lunch menu, popular choices include the Roy’s Canoe Two from the appetizer menu. It’s a medley of bites made up of spicy ahi maki, shrimp tempura, blackened ahi, Mongolian ribs and Chinatown chicken spring rolls.
A DELICTABLE ENTRÉE:
Ko Olina Club (16.50) Ham, Turkey, Bacon, White Cheddar, Avocado, Panini, Garlic French Fries
OLD SCHOOL:
Roy’s Style Field Trip Lunch ($26) Kalbi, Crispy Wings, Yaki Style Salmon, Pickled Vegetables, Furikake Rice
“All of our restaurants are built on creativity and creativity is extremely important,” says Yamaguchi. “We are not perfect and we strive every day to make our food better, and that is what makes all of our group of restaurants evolve.”
For the Meat Lover
CARNIVORE PLATE ($37) A Mouthwatering Savory Selection of Grilled Goodness! Featuring a Tender Braised Beef Short Rib, Two Szechuan Grilled Baby Back Ribs, and Two Kalbi Grilled Chicken Yakitori.
Current Favorite
CHEF SHINOGI’S FAVORITE Truffle Dusted Crispy Brussels Sprouts ($14.50)
Parmesan Cream
One of his favorites, which Shinogi counts as a must-try on the appetizer menu, is the truffle-dusted crispy Brussels sprouts with Parmesan cream. “(It’s) fried crisp, topped with Parmesan cream, truffle powder, prosciutto salt ‘dust,’ chopped chives and crispy garlic …,” he states.
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