Corporate chef Garrett Mukogawa shows off the Australian Lamb Chops ($64) at Roy’s Hawaii Kai.
For nearly 35 years, Roy’s Hawaii Kai has continued to serve up amazing cuisine and stellar wine selections, while bringing the same “buzz and vibe” to each table as the neighborhood family restaurant has done since opening in 1988.
With a comfortable, inviting setting accented by an open kitchen in the dining room, Roy’s Hawai Kai offers the “original Roy’s” experience built with outstanding culinary creations, exquisite service and an amazing view of Maunalua Bay. Chef/owner Roy Yamaguchi envisioned the restaurant as a gathering place where “everybody knows your name,” and the veteran culinary craftsman describes his food as “unique, a reflection of the many different cultures here in Hawaii.”
Hudson Valley Duck Breast ($29) This popular entrée is flanked by Okinawan sweet potato.
At Roy’s Hawaii Kai, diners can look forward to the iconic “Hawaii-inspired Euro-Asian cuisine,” as bold Asian flavors are incorporated with classic European techniques and the freshest local ingredients sourced from farms and vendors. The restaurant also features an extensive wine list, and it’s the perfect time to enjoy multiple varieties of vino in honor of National RedWine Day (Aug. 28) and National Cabernet Day (Aug. 30).
Grilled Filet and Lobster Mac and Cheese ($72)
Roy’s Hawaii Kai offers a vast array of selections by the bottle, including Ridge Three Valley, blend ($56); Obsidian Ridge, cabernet ($76), Roy’s Costa de Oro, pinot noir ($68); and Chateau Recougne, merlot ($44). These sensational wine varieties pair perfectly with some of Roy’s popular menu items, including Open-Fire Grilled Ribeye ($69), as this hearty 14-ounce cut is accented with bacon jam and kabocha purée sourced from Ahiki Acres.
Banana Sweet Bread Pudding “Panipopo” ($14)
“In all our restaurants, we strive for as much variety, flexibility and surprise in our wine lists as in our food menus, offering you the best and latest wines that we can find to match our Hawaiian Fusion cuisine,” says Roy’s Hawaii Kai restaurant manager Carmen Yung. “You will also find a strong selection of house cuvées produced by some of the world’s most respectable winemakers, specifically with our food in mind. These are quintessential ‘Roy’s wines,’ sleek, supple, intensely aromatic, fresh and buoyant on the palate.”
Open-Fire Grilled Ribeye ($69)
The Grilled Filet ($72) offers up a succulent 6-ounce cut of beef accompanied by lobster mac and cheese, fried Brussels sprouts and baby root vegetables all brought together with a zesty peppercorn demi.
Hudson Valley Duck Breast ($29) is another popular entrée that is flanked by Okinawan sweet potato. Australian Lamb Chops ($64) are cooked to perfection before being served alongside Ho Farms tomato confit and herb-roasted red potatoes.
For dessert, be sure to try the Banana Sweet Bread Pudding “Panipopo” ($14) as this sweet treat is accented with a haupia sauce and caramel.
“We find wines that complement the variety of different dishes and flavors that our restaurant offers,” says corporate chef Garrett Mukogawa. “For example, the filet mignon would pair nicely with our Obsidian Ridge cabernet that has flavors of black fruit and dried spices.
The fruit-forward profile of our very own Roy’s pinot noir would pair nicely with our Hudson Valley duck. We are very excited to introduce new dishes to our guests because they highlight the creativities of our chefs!”
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