Page 2 - Dining Out - Aug 8 2021

Restaurant Insider with Anne Lee
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ANNE LEE
speaks with
Beach House by Roy Yamaguchi general manager
BRANDON NAKACHI
and executive chef JONATHAN DONOGHUE
Photos by
ANTHONY CONSILLIO
Beach House by Roy Yamaguchi is set AL: How did you get your start in the industry? from Kailua. This gave us the opportunity to
BN: It’s hard to pinpoint how long I have been with the Roy’s family, as it’s been a while. I think I started about 17 years ago as a server in Roy’s Hawaii Kai flagship. I also worked at the Roy’s Waikiki. In August 2016, Beach House by Roy Yamaguchi opened, and I have been here ever since.
JD: I moved to Oahu in September 2019 from Boston. I worked at Ming Tsai for about eight years. I grew up working in his kitchen and the first time I came to Oahu was for Roy’s 20th anniversary celebration at KCC and featured adishwithMing.Coincidentally,Imetmywife about a year later when she was working at Ming’s Blue Ginger restaurant, and she was
right on the beach at Kuilima Cove, and
the name signifies the type of atmo- sphere you would expect from a Roy Yama- guchi restaurant.
From the organic ohia hardwood beams to the wooden tables, and comfortable lounge chairs, this location provides a warm, casual setting where locals and visitors can enjoy the award-winning cuisine created by executive chef Jonathan Donoghue.
I sat down with general manager Brandon Nakachi and chef Jonathan, as they shared in- sight on the restaurant and how its been doing since recently reopening on July 7 and what makes this restaurant truly unique.
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come to Oahu frequently, and with her grand- parents getting older, we decided to move here permanently.
AL: What makes this restaurant stand out from Roy’s other restaurants?
BN: We are mostly an oceanfront outdoor setting. It’s casual, no tablecloths, servers are dressed more casually, which is unique to the Roy’s concept. It is the merger of Roy’s high- end concept and food delivered in a much more casual and comfortable setting. When you come out to the North Shore, guests are looking for poke bowls, garlic shrimp or high- end burgers. There are not that many fine-din-
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SPECIAL SECTIONS MANAGER
Nicole Monton
Phone: 808-529-4857 diningout@staradvertiser.com
SALES MANAGER
Anne Lee
Phone: 808-347-1093 alee@staradvertiser.com
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Dining Out
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