This branch of Roy Yamaguchi's namesake chain features a 6,500-square-foot room with 20-foot vaulted ceilings, floor-to-ceiling windows, crimson walls, and a central exhibition kitchen crowded with the largest culinary staff I've ever seen. But the quality of the service and the food help to make up for the frenzied atmosphere and the overwhelming scale. Roy's Canoe Appetizer includes a few of his most popular specialties: shrimp sticks, Szechuan baby back ribs, pork-and-shrimp lumpia, island ahi poke. For entrees there are seafood options like delicate misoyaki butterfish, macademia-nut-encrusted mahimahi, or Roy's signature slow-braised char-broiled short ribs. There's also a three-course prix fixe option for $35. The wine list is outstanding, with more than 30 offerings by the glass and several bottles specially labeled for Roy's. Service is attentive and cheerful, although all the alohas get a bit silly.
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