Roy Yamaguchi is one of the 12 founders of Hawaii Regional Cuisine, a movement that encourages the use of local ingredients in mainstream restaurants and hotels. His restaurants serve eclectic, fusion cuisine that showcases traditional Hawaiian flavors in a contemporary style. Mahi mahi is a prime example. Every Roy’s restaurant has its own style. At Roy’s Beach House in Turtle Bay, it comes with Waialua asparagus and lobster-Pernod essence.
Special Dishes: Mahi Mahi
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