Roy Yamaguchi is regarded as a pioneer who mastered a distinctive style, which brought his cooking to the forefront of contemporary gastronomy. There are now 30 Roy’s, including 22 in the Continental US, 6 in Hawaii, 2 in Japan and 1 in Guam.

The first Roy’s opened in Honolulu Hawaii in 1988. At the time, chef Roy Yamaguchi was the first chef ever to blend European cooking techniques with the fresh local ingredients found in Asia and the Pacific Rim. He calls this style of cooking Hawaiian Fusion cuisine, a tempting combination of exotic flavors and spices mixed with the freshest of local ingredients, always with an emphasis on seafood.

Yamaguchi has also published two cookbooks, Roy’s Feasts from Hawaii and Hawaii Cooks: Flavors from Roy’s Pacific Rim Kitchen.