Oh my, I have waited so long to go to one of his restaurants. And let me tell you, it sure helps to have a business card to send to the kitchen. The business magr. came out, Diva, to greet us and chatted for quite a while. Really a nice gal.
Roy Yamaguchi’s – what a wonderful, friendly restaurant. Bought his book and had the chef (Jason Peel), Diva, the general mgr. (who came out to meet us and chatted for quite a while), and our servers all signed the book. This is what we all ate and it was all outstanding!
Roy’s Canoe Appetizer for two – Szechuan Baby Back Ribs, Shrimp Sticks, Crispy mini Crab Cakes, Chicken Spring Rolls, and Spicy Tuna Roll. (with pickled ginger and Kim Chee) We ordered two of these and darn near ruined our dinners.
On to Butternut Squash Bisque –
Roy’s Classic Trio – Hibachi Grilled Salmon, Roy’s Original Blackened Island Ahi & Hawaiian Style Misoyake Butterfish. Citrus Ponzu Sauce, Spicy Soy Mustard Butter, Sweet Ginger Wasabi Beurre Blanc (this was my entrée – I wanted to taste as many of his flavors as I could.)(the butterfish-right front was outstanding!)
Seared Duc Breast & Coonfit Leg – Boursin Buttered Gnochi, Pickled Grapes, Grand Marnier Beurre Noir.
AND for dessert – we ordered two of Roy’s Melting Hot Chocolate Soufflés with a scoop of ice cream in a tuille, to split-forgot to take a picture, we just dug in and lapped it al up.
After dinner we strolled over to the beach area – every Friday night the Hilton Hotel has a fireworks show and hundreds of us were sitting on the beach watching it. It was spectacular.
Home to finish the bottle of wine we couldn’t even start to finish at dinner and then to bed.
We are leaving for four days at their cabin in the mountains of Maui – so stay tuned, I’m going to be able to do some cooking, finally. They (the stores here) sell pork bellies in 1 1/2 to 2 1/2 lb. slabs – you don’t have to buy the entire belly, so I’ll ply with that.
(we are having a ball )
Roy Yamaguchi’s – what a wonderful, friendly restaurant. Bought his book and had the chef (Jason Peel), Diva, the general mgr. (who came out to meet us and chatted for quite a while), and our servers all signed the book. This is what we all ate and it was all outstanding!
Roy’s Canoe Appetizer for two – Szechuan Baby Back Ribs, Shrimp Sticks, Crispy mini Crab Cakes, Chicken Spring Rolls, and Spicy Tuna Roll. (with pickled ginger and Kim Chee) We ordered two of these and darn near ruined our dinners.
On to Butternut Squash Bisque –
Roy’s Classic Trio – Hibachi Grilled Salmon, Roy’s Original Blackened Island Ahi & Hawaiian Style Misoyake Butterfish. Citrus Ponzu Sauce, Spicy Soy Mustard Butter, Sweet Ginger Wasabi Beurre Blanc (this was my entrée – I wanted to taste as many of his flavors as I could.)(the butterfish-right front was outstanding!)
Seared Duc Breast & Coonfit Leg – Boursin Buttered Gnochi, Pickled Grapes, Grand Marnier Beurre Noir.
AND for dessert – we ordered two of Roy’s Melting Hot Chocolate Soufflés with a scoop of ice cream in a tuille, to split-forgot to take a picture, we just dug in and lapped it al up.
After dinner we strolled over to the beach area – every Friday night the Hilton Hotel has a fireworks show and hundreds of us were sitting on the beach watching it. It was spectacular.
Home to finish the bottle of wine we couldn’t even start to finish at dinner and then to bed.
We are leaving for four days at their cabin in the mountains of Maui – so stay tuned, I’m going to be able to do some cooking, finally. They (the stores here) sell pork bellies in 1 1/2 to 2 1/2 lb. slabs – you don’t have to buy the entire belly, so I’ll ply with that.
(we are having a ball )
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com