Roy's Restaurant

Frommer's Review

Created in Hawaii in 1988 by chef Roy Yamaguchi, this small chain made its Orlando debut in 2001. The restaurant has an island theme and, unlike the nearby Samba Room , an atmosphere that allows for intimate conversation. The large main dining area has a large open exhibition kitchen, offering quite a show for those seated at the surrounding counter. The emphasis is on fresh seafood (though other items are offered as well), prepared with a variety of sauces and imaginatively garnished and presented with an Asian-style flair. Menus change weekly (classic dishes remain a constant), but entrees might include Hawaiian Island blackened ahi with spicy soy mustard butter; roasted macadamia nut-crusted mahimahi with a lobster butter sauce; and Hibachi-style grilled salmon with Japanese vegetables and citrus ponzu sauce. Roy's also has a reasonably deep wine list.

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