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It's true that Roy Yamaguchi's dining
empire is growing faster than you can say
"dim sum," but there's a reason for that:
People love his food. Because of the way
he integrates old-fashioned Island ethnic
traditions (shiitake-miso and gingered
lime sauces, hibachi-style tuna in ponzu
sauce, potstickers, Szechuan baby back
ribs, lemongrass Island chicken) with
sophisticated European techniques, we are
willing to endure the high-decibel
environments that characerize a Roy
Yamaguchi restaurant. Yamaguchi's
allegiance to local ingredients is
unwavering, and his creative application
of traditions from around the world turns
dinner into a global journey. His Waikoloa
dining room, with large windows and lake
and golf course views, is airy and filled
with light. Open daily for lunch and
dinner; about $70 for dinner for two
without wine, less for lunch.
Click
here for Roy Yamaguchi's Chef's Signature
Recipe
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Customer
Comments
Average
Customer Review:
Number of Reviews: 9
marycran@att.net from California ,
August 16, 1999
If I've had better food, I don't know
where!
My husband and I ate here during our
honeymoon. Excellent food and atmosphere.
Very attentive waiters. Not stuffy at all,
but don't wear beach clothes. Overall a
wonderful experience!
Carolene from Los Angeles, August
20, 1999
I discovered a great wine from Santa Maria
near Santa Barbara. I find the standby
menu just as appealing as the daily
menu.... it is so hard to choose,
everything is really delicious. Now that
Roy's has opened in Southern California, I
expect to go more often.
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