Seafood. Roy's Hawaiian-Asian-fusion cuisine is, in a word, sumptuous. From scallops to mahi mahi to a divine chocolate fudge explosion for dessert, Roy's offers surprising combinations from its open kitchen while the wine list is impeccably tailored to complement the cuisine (or try the Earth-Wind-Fire-Air Sake sampler). Close to Market St. in SOMA and popular at lunch with a Financial District crowd, Roy's has a dark wood dining room with touches of Hawaii and a staff that really exudes a warm, Island hospitality.
In the mood for something fresh, delicious, and unexpected? Chef Roy Yamaguchi’s Hawaiian Fusion Cuisine is all that and more. At Roy’s, the arresting tastes of Hawaii and Asia are fused with classic European technique to give the freshest seafood in town flavor you simply won’t find anywhere else.
Every evening boasts a tantalizing range of appetizers, entrées, fresh fish dishes and desserts to be explored either a’la carte or with one of Roy’s seasonal prix fixe menus. Try some of “Roy’s Classics” – menu items that have been international favorites for years – or try daily specials created by San Francisco’s Chef Ty Mahler, who was personally trained by Roy.
And be sure to ask your server about the award-winning wine list. Roy’s offers a vast range of wines from well-known and newly discovered wineries alike. In addition, Roy’s features signature cuveés, created in partnership with some of the world’s most respected vintners, specifically with the unique tastes of Hawaiian Fusion Cuisine in mind.