Palate-pleasing Plates

Cover Story

January 23, 2022

Story By: Kyle Galdeira | Photos by: LAWRENCE TABUDLO

Chef Darryl Shinogi (left) and general manager Taisei Lee present Roy’s Ko Olina’s myriad options for a memorable meal.

From the moment one walks through the doors of Roy’s Ko Olina, diners feel a warm sense of aloha as the skilled staff welcomes guests and creates a memorable experience that has made the restaurant a go-to special celebration destination.

Whether it’s a chef greeting guests on the way to their table, or the service team providing personalized recommendations to fine-tune an order, the Roy’s Ko Olina team provides a well-rounded experience that goes beyond just a meal.

Local Smoked Beef Brisket ($30) with pork belly baked beans and housemade cornbread

“The cuisine tastes just as good as it sounded when the server explained it; the wine list is world class with selections from over 20 regions, selected to be exciting and food friendly,” says Roy’s Ko Olina general manager Taisei Lee. “Guests leave with a feeling that they were cared for. Part of the reason we are one of the few large restaurants that survived the last few unpredictable years is our personal connections with the community.”

Caraccioli Brut Rosé 2014 ($99 if you mention Dining Out ; $145 regularly)

Roy’s Ko Olina executive chef Darryl Shinogi describes the menu as featuring a wide variety of items infused with a local, Euro-Asian flair as strong, bold flavors meet European preparation techniques.

“Roy’s is known for its fresh local ingredients, bold Asian spices and European-based sauces,” Lee explains. “Over the years, executive chefs have re-created the dishes that made Roy’s Hawaii successful, also adding their own influence to each location’s menu, showcasing global inspiration. How many restaurants can you find Hamachi Crudo, Smoked Beef Brisket and a Plantation Paella on one menu? Much of the influence derives from our island culture, the Pacific melting pot, with favorites like Fresh Sashimi Platter and Misoyaki Butterfish.”

Three-Course Keiki Meal ($16), shown with Local Beef Shortrib with Mash

The restaurant overlooks the world-class Ko Olina Golf Course’s iconic 18th green, as some prefer to watch players finish their rounds on the course’s home stretch. Roy’s Ko Olina features an outdoor dining lanai as well as expansive 180-degree views of Makakilo and the surrounding golf course from the climate-controlled dining room.

“Guests can expect a world-class view and genuine ‘aloha’ service,” Lee says. “Guests rave that our location has a different feel than other restaurants.

“We encourage our staff to be the best version of their professional selves — no robot servers here at Roy’s Ko Olina!”

Go on a culinary adventure with the Roy’s Style Field Trip Lunch ($32), which includes hibachi salmon, crisp chicken wings, local short rib kalbi, furikake steamed rice and Kahumana organic baby greens. Also, during lunch service, be sure to try Local Smoked Beef Brisket ($30) with pork belly baked beans and housemade cornbread.

Roy’s Style Field Trip Lunch ($32)

On Monday, Feb. 14, Roy’s Ko Olina is offering a special Valentine’s Day prix fixe menu starting with Spiced Hot-Iron Seared Japanese Bluefin followed by a second course of soup and sandwich featuring Cognac-laced Big Island Maine Lobster Bisque and Maine Lobster Bao Bun. Before enjoying the evening’s dessert of Strawberry & Big Island Mousse Tart, guests may select from an array of alluring entrées, including Sweet Butter Poached Tristan Lobsters ($98) or Pan-Roasted Chilean Sea Bass ($96).

If readers mention “Dining Out Rosé,” as part of a special February promotion, guests can enjoy a bottle of Caraccioli Brut Rosé 2014 from Santa Lucia Highlands for just $99 (regularly priced at $145). The sparkling wine, as Lee explains, is “perfect for the month of love,” and it comes from a small winery with relatively low production but high quality.

Roy’s Ko Olina also offers a tasty Three-Course Keiki Meal ($16) available during lunch, Aloha Hour or dinner. It kicks off with a Keiki Quesadilla along with fruit and veggies and ranch dressing; up next is a choice of Local Beef Shortrib with Mash, Fresh Teriyaki Grilled Salmon with furikake rice and local vegetables, Teriyaki Chicken with furikake rice and local vegetables, or Rigatoni Pasta with a choice of sauce; and wraps up with a housemade ice cream cookie sandwich.

Private Dining Awaits

As another special inside scoop for Dining Out readers, stay tuned as Roy’s Ko Olina opens its~“Top of Roy’s” private dining room later this year. Located upstairs, with elevator access, it is a fully private event venue with its own kitchen, restrooms and bar that can accommodate a party of up to 50. This new space will be ideal for birthdays, wedding receptions, anniversaries or business functions, and main dining room and lanai buyouts are also available. Contact pdkoolina@royshawaii.com for more information.

92-1220 Ali'inui Dr, Kapolei, HI 96707

Hawaii's Best
Hawaii's Best