PO‘IPU — Kaua‘i’s “Roy’s” (Roy’s Po‘ipu Bar and Grill) pays homage to culinary island darling Roy Yamaguchi, with flair and, of course, flavor. The signature Hawaiian fusion gastronomic talent that epitomizes Roy’s cuisine translates well its successfully-branded chain at the
PO‘IPU — Kaua‘i’s “Roy’s” (Roy’s Po‘ipu Bar and Grill) pays homage to culinary island darling Roy Yamaguchi, with flair and, of course, flavor.
The signature Hawaiian fusion gastronomic talent that epitomizes Roy’s cuisine translates well its successfully-branded chain at the still-local-style Po‘ipu branch, where staff is all smiles and aloha, epitomized by its at-ease ambiance and eager-to-please approach to restaurant professionalism.
Manager Jason Pohlman said the staff takes a lot of pride in their work, encompassing “aloha spirit, teamwork” and an ability to “have fun.”
“We also teach that a person is always going to remember how you make them feel and to always try your best to make guests feel welcome and not like they’re just a number,” he said.
Pohlman, who got his start in the hospitality industry with the Quality Inn Hotel when he was just 10 years old, said he’s been hooked ever since.
“At 10 I took care of a group with my father and a month later they sent me $100. I said to myself, ‘I can make people happy through food and service.’ From that time on I’ve never stopped.”
It’s been a long time from the Quality Inn, but he has since worked on O‘ahu at Nick’s Fishmarket in Honolulu, the Kahala Mandarin Hotel, Yum Yum Tree Kahala Mall and CPK Kahala, and, of course, Po‘ipu’s Roy’s.
What makes Roy’s different from all the other restaurants in which he’s worked? “We treat everyone like ‘ohana, “ he said, noting, “the staff strives to make all our guests happy.”
And who wouldn’t be happy with a flight of Duckhorn wine (pardux, pinot noir and merlot) coupled with a savory sampling of appetizers, as found in the Roy’s canoe appetizer for two (shrimp sticks, spring rolls, shrimp gyoza, Szechwan pork ribs and blackened ahi)?
Not just for tourists, Pohlman is proud that locals come back again and again to the restaurant as well.
“We have great people who work here and they give respect to all people,” he said.
Besides its customer service, also refreshing is what the restaurant does to its seafood, perhaps for which it is best known.
Whether it’s the butter-seared sea scallops with organic quinoa tabouleh, local mango-avocado relish and watermelon gazpacho or the potato and black-pepper-crusted mahimahi with gratin potatoes, saffron vanilla emulsion and black truffle béarnaise, it’s easy to see that Executive Chef Matt Dela Cruz and Sous Chefs Vance Matsumoto and Reno Rodriguez are constantly striving to come up with succulent ways to keep it interesting.
“We change the menu every day,” Pohlman said, noting there are between three and four changes to the daily roundup.
Dela Cruz, Kaua‘i-born and raised, gets his inspiration from being raised on the island, combined with his training from Kaua‘i Community College and growing up in the Roy’s system.
“He is the true driver of our success,” Pohlman said. “Words can’t describe the passion he puts into creating our menu every day.”
Long-standing menu standards are the macadamia-nut-crusted mahimahi with lobster sauce and the chocolate soufflé with vanilla ice cream and raspberry sauce, the latter of which Pohlman said is “the best way to finish your dinner-rich, sweet and a perfect end to a great night.”
The two dishes boast the most longevity and loyalty to the Roy’s brand, he added, noting, “they’ve been in Roy’s restaurants for 22 years and they are the dishes that help define Roy’s Hawaiian-fusion cuisine.”
Other personal favorites for Pohlman are the honey-mustard-braised beef short ribs with gratin potatoes, lomilomi tomatoes and veal natural sauce.
“To me, this is home-grown comfort food,” he said. “It’s very tender and soft and the flavors of the dish are planned out perfectly to blend with each other.”
And what are the perfect cocktails to precede such luscious cuisine?
Either the Roy’s spiked cream soda (Stoli Vanilla, hints of orange juice, Bailey’s, Orgeat almond syrup and ginger ale) made by staffer Rory Morris, the Jesse’s onaga (blend of Crown Royal, apple schnapps, amaretto, cranberry and pineapple juice) made by staffer Jesse Goo, or the Roy’s ginger fusion,” (fresh cucumber, ginger ale, Skyy Infusion ginger vodka and Elixir G ginger syrup), a collaboration invented by the entire staff.
North Shore-ians unwilling to drive all the way to Po‘ipu to taste the Yamaguchi-inspired inventive treats for themselves will get a chance in August, with the opening of Tavern in Princeville. Pohlman said the venue will feature “local favorites and French classics.”
Those interested in trying Roy’s coupled with giving back to the community will have the chance to do so July 24, with an upcoming philanthropic function benefiting the Kaua‘i Food Bank.
The limited-seating event will begin at 6:30 p.m. and will include a four-course, wine-paired dinner to raise money for the Kaua‘i Food Bank.
“The dinner will be free,” Pohlman said. “All you have to do is write a check out with a donation to the Kaua‘i Food Bank. 100 percent of the proceeds will go to help fight hunger on Kaua‘i.”
A predetermined donation amount has not been set, he added.
Open daily 5:30 p.m. to 9:30 p.m.
2360 Kiahuna Plantation Dr. Po‘ipu
www.roysrestaurant.com
Those interested in making reservations for the 6:30 p.m., July24 Kaua‘i Food Bank effort can call the restaurant at 742-5000 forreservations.
