Since the opening of Chef Roy Yamaguchi’s first Roy’s restaurant in Honolulu in 1988, Roy’s has strived to combine the fresh ingredients and bold flavors of the Asian Pacific Rim with the sauces and textures of European cooking, while focusing on fresh local seafood. This is what forms Hawaiian Fusion Cuisine.

Roy Yamaguchi uses this innovative Hawaiian Fusion Cuisine to create a distinctive range of appetizers, entrées, and fish dishes. Each night, Roy’s features four specialty fishes fresh from Hawaii on the menu, as well as a selection of exclusively matched wines and tempting desserts. The daily-changing menus are delectable proof the chefs’ passion for sharing their culinary art with guests. It all culminates in an exhilarating, and flavorful, journey.

From Hawaii to Florida, every Roy’s treats guests to warm, friendly service, and the care and creativity of chefs who are personally trained by Roy Yamaguchi himself. Roy’s Scottsdale features fresh fish and entrées in unique sauces created by local executive chef Christopher George. The restaurant, which is decorated in a comfortable ambiance with a signature Asian Pacific flair, features a dining room, a Sushi bar, wood-burning stove, full-service bar and banquet room.