Sometimes I wish I could carry you kids around in my pocket so you could have a real bird’s eye view of my meals. Some are really sad and would make you feel like a chef extraordinaire for frying up a grilled cheese; others would have you drooling. Earlier this summer I went to San Diego and ate the best.Mexican.I.have.ever.tasted. Hoooly mackerel. After a 3 hour drive back from LA, the only words I could utter were, “El Cotixan?” Alas, I did not take any pictures.
What I did take pictures of was an incredible Hawaiian fusion meal enjoyed while overlooking the marina on my last, blissful night in town. Roy’s has locations all across the country but I like to think the one in San Diego is more authentic because of its proximity to Hawaii. And the fact that I ate the meal with a Hawaiian.
Roy’s Hawiian Fusion Cuisine, San Diego Waterfront, California. The menu at Roy’s combines Asian cuisine with a Hawaiian influence, serving up delicious, warm, homey cuisine. Roy Yamaguchi opened the first restaurant in Honolulu and now has 31 locations all over the country, and the world. I don’t usually cover giant chain restaurants, but this one was worth the write-up.
On the menu:
Wood Grilled Szechwan Spiced Baby Back Pork Ribs with Mongolian BBQ Sauce
Hawaiian Style Misoyaki Butterfish Hong Kong with Sizzling Soy Vinaigrette
Pineapple Upside-Down Cake
The Verdict: Oh hello spicy sweet delicious tender juicy beautiful meal. The ribs fell off the bone and were perfect with a sesame seed crunch. The butterfish was reminiscent of Nobu’s black cod, the shellfish platter boasted fat lobster and shrimp, and even the cocktails were rich and delicious. Everything on the table was rich but never heavy, and the view was just spectacular; a cherry on the sundae. By the time the warm made-to-order cake came, you could’ve given me a pillow at the table and I would’ve taken a nap right there, full and happy and already missing sunny California.