About Roy's Waikiki
When Roy Yamaguchi opened in Honolulu in 1988, he did something that changed the way Hawaii understood its own culinary identity. He took the islands' exceptional ingredients — the ahi, the opakapaka, the Kona lobster, the greens from small farms on the windward coast — and applied to them the Euro-Asian technique he'd developed in Paris and Tokyo. The result was Hawaiian Fusion cuisine, a genre he essentially invented and has spent thirty-seven years refining.
Roy's Waikiki, which opened on the Beach Walk in 2007, is the most accessible expression of that vision in the neighbourhood where most people spend their time. The room has a perfect upscale island vibe — warm wood, open sight lines, the animated energy of a kitchen that's been doing this for decades and still cares. The menu navigates between Roy's most celebrated dishes and what's best at the market today, carrying a thread that connects every Roy's location without making any two of them feel identical.
The macadamia nut-crusted fish is the dish every returning visitor orders first. The preparation — a light crust that seals the fish in moisture while the macadamia adds texture and the local butter sauce adds richness — is a Roy's signature that has been refined since the original Honolulu restaurant opened. The chocolate soufflé, ordered twelve to fifteen minutes before you want it, is the defining dessert of Hawaiian Fusion dining. The canoe sampler and dragon roll provide entry points for those new to the menu and reasons for regulars to share.
With over 3,500 reviews on Yelp and a Travelers' Choice 2025 designation, Roy's Waikiki is one of Honolulu's most documented dining experiences. The service has the professionalism of an operation that has been doing high-volume, high-quality cooking for two decades without compromising the fundamentals. Live music most evenings provides an atmosphere that justifies the lanai table.
The Menu
Roy's Waikiki serves lunch and dinner seven days a week (11:30am–9:30pm). The menu is built around Roy's classic preparations alongside seasonal additions that reflect what's available locally that week. The kitchen prides itself on using the finest local ingredients — the fish is purchased daily from Honolulu harbour fishmongers, the produce sourced from O'ahu farms where possible. The wine list is extensive, well-priced for the quality level, and the sommelier team understands the Euro-Asian flavour profile they're pairing with.
Best Occasion Fit
For a birthday, Roy's delivers on every dimension: a recognisable name that promises a good evening, a menu broad enough to satisfy any table composition, and enough celebratory energy in the room to match the occasion. The live music elevates birthday dinners without any additional planning. The kitchen is experienced with birthday requests and makes them count.
For a team dinner, Roy's Waikiki offers what team dinners require: a menu with real range, a room that allows for conversation across a longer table, and an atmosphere that feels like a reward rather than just a meal. The sharing format of Roy's smaller plates allows a group to move through the menu together.