Roy’s Menu With Prices [July 2024 Updated]

Roy's Menu With Prices usamenuprices

Roy’s is a premium American restaurant chain specializing in Hawaiian and Japanese fusion cuisines. Check below for Roy’s menu and prices.

It is one of those restaurants that focuses on the arts over the natural goal of profit. It’s a given that foods will cost more too.

Offering dishes like sushi, steak, seafood, and a pinch of French here and there, turning each plate into an artistic masterpiece.

Jump to our review section for a detailed version of it. For now, let’s have a look at Roy’s menu with prices.

Roy’s Menu With Prices

Roy's Prices usamenuprices
Image Credit:- Roy’s Facebook

Starters – Cold

Wedge Salad$10.00
Fresh Local Greens Salad$11.00
Grilled Caesar Salad$8.00
Sashimi Sampler$33.00
Ahi Tuna Poke$17.00
Poke Bowl$17.00

Starters – Hot

Szechuan Spiced Pork Ribs$13.00
Lobster Bisque$13.00
Canoe For Two$29.00

Chef’s Tasting Menu

Chef’s Tasting Menu$36.00

Meat & Poultry – Main Course

Braised Short Ribs Of Beef$35.00
Hand Carved Filet Mignon – 8oz$50.50

Mixed Plates – Main Course

Grilled Filet Mignon & Butter Roasted Maine Lobster Tail$59.00

Fish & Shellfish – Main Course

Misoyaki “Butterfish”$41.00
Roasted Macadamia Nut Crusted Mahi Mahi*$42.00
Blackened Island Ahi$40.00
Jumbo Tiger Prawns$34.00
Butter Seared Georges Bank Sea Scallops$34.00
Kung Pao Calamari$15.00
Walkfire Shrimp$12.00


Sautéed Bok Choy$9.00
Parmesan Fries$7.00
Sautéed Mushrooms$9.00
Truffle Bacon Mac & Cheese$10.00


Pineapple Upside Down Cake$12.00
Roy’s Melting Hot Chocolate Soufflé$13.00
Kaffir Lime Tart$12.00

Roy’s History

Roy's Inside usamenuprices
Image Credit:- Roy’s Facebook

Roy’s was founded by Roy Yamaguchi, a James Beard Foundation Award winner, in 1988 in Honolulu, Hawaii.

He was born in Tokyo, Japan. But he was going back and forth between Maui and Hawaii since his grandparents had a tavern there.

His craze for culinary cuisines was born due to this part of his day-to-day life, blending his Japanese appetite with Hawaiian food.

He eventually decided to settle in the USA and finished his education at the Culinary Institute of America.

This was enough to inspire his dream recipes to turn into reality. His profound dishes received countless awards over his career.

Roy’s had a big role in that too. His experimental dishes were presented here first. Don’t be persuaded by the word “experiment.”

These aren’t some radioactive things; these are real dishes that defy trends and follow their own path. According to Roy’s, it’s called “fusion.”

Fusion has many meanings, but the simplest would be combining two types. His Japanese culture collided with the Americans and gave birth to dishes like misoyaki “butterfish” and EBI roll.

Roy’s eventually became a multinational brand with 21 locations in the USA and nine more in other countries. Including one in his homeland, Tokyo.

Visionary ideas require time and effort to make. These aren’t fast foods, so in some cases, you may be waiting for hours for that one plate of food.

This has become a big factor since the start of the 21st century. Fast foods increased, and acquired-taste meals like Roy’s started diminishing by the day.

In 2014, 20 continental (USA) locations were owned by Bloomin’ Brands, Inc. By the end of the year, all of them were sold off to United Ohana, LLC.

Roy’s Review

Roy's Menu usamenuprices
Image Credit:- Roy’s Facebook

We know you have tons of questions regarding Roy’s menu and prices. After all, it almost died, but did it affect the food quality? Let’s find out.

We hopped in at the San Diego location for a quick lunch. Crispy Wok Fried Shrimp Tempura was the first one to be served.

Made with Shimeji Mushrooms, Shishito Peppers, and Malaysian Curry Aïoli. Not the thing you’ll expect on a regular day.

Tempuras were bite-sized, probably hand-sliced after they were baked. Usually, these names will make you uncomfortable. In some cases, they may taste bad, but in this case, it tastes quite good.

The familiar saltiness that we all love, along with a bit of spice and a faint little bitterness, did improve the flavors.

All we can say is that it’s masterfully crafted. Next up was Lakanilau Roll. It’s a type of sushi that, surprisingly, includes both steak and seafood.

Especially the premium Wagyu beef and snow crab. These two names echo wallet damage, so be sure to check the price before placing the order.

It comes with avocado, tempura asparagus, and sesame miso truffled greens. It’s sushi, so do not expect anything cooked.

I personally avoid dishes that present raw meat on the table. So I only had one bite, and that’s it! Not for everyone, that’s for sure. I had an interesting taste.

The beef, in particular, was something else. It didn’t require a lot of chewing; that’s how premium meat tastes, I guess.

Anyway, enough of that. Let’s move on to our last meal, and it’s a dessert called Roy’s Melting Hot Chocolate Soufflé.

This is the best one on the list, at least for me. Includes a Flourless Chocolate Cake with a Molten Hot Center and a Raspberry Coulis Vanilla Bean Ice Cream on the side.

Final Thoughts

Each menu screams, “I’m the best!” That’s the impression we got in the end. It’s like too much effort was put into these dishes, which transformed them into something else.

Expensive indeed, with premium-quality ingredients that normal people wouldn’t dare serve.

Overall, we can’t seem to recommend Roy’s to our normal audience. If you are a businessman or someone who is in the upper class of society, then go on. It’s a worthwhile experience.

Otherwise, we’ll recommend sticking to local cuisines. Roy’s serves masterfully crafted dishes that only the master can crack and experience.

Still the perfect place for a big meeting or any kind of ceremony. The San Diego location was beautiful, and that’s like 30% of what you are paying for.

To know more about Roy’s, visit their official website.

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Posted by
Chandan Panda

Chandan is an up-and-coming food writer with a keen interest in diverse culinary traditions. A recent BCOM graduate, he has gained valuable hands-on experience through internships at renowned restaurants and food companies. Chandan has completed certifications in culinary arts and food safety, further enhancing his industry knowledge. With a unique perspective and a passion for storytelling, Chandan brings a fresh voice to the world of food writing, capturing the essence of dishes and the stories behind them.

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