Seared Ahi with Lilikoi-Shrimp Salsa
Posted on 07. Tue, 2010 by grace in Fish, Healthy Asian
By Roy Yamaguchi, Roy’s Restaurant
Interview with Roy Yamaguchi
Posted on 01. Sat, 2010 by admin in Interviews/Stories
Born in Tokyo, chef Roy Yamaguchi was inspired by the Hawaiian flavors his family incorporated into family meals. The creator of what he calls “Hawaiian Fusion Cuisine”, Yamaguchi, who moved to Hawaii in 1988, mingles Hawaii’s abundance of fresh, local ingredients with French and Japanese flavors to create dishes that are simultaneously vibrant and sophisticated, while hinting at the traditional. New Asian Cuisine sat At The Table with this cookbook author, television personality, and owner of the renowned, eponymous string of “Roy’s” eateries, to find out how he keeps cool and heats thing up in the kitchen (and the backyard!) to get the very most out of summer. NAC: You recently, in partnership with Anheuser-Busch, offered a special food and [...]
Roy Yamaguchi
Posted on 01. Thu, 2010 by admin in Chefs
ROY’S 6600 Kalanianaole Hwy Honolulu, HI 96825 808-396-7697 find more Roy’s at: www.roysrestaurants.com 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 [...]
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