Having lived in Hawaii and had Roy's 1st rest. to be honest its all lost the taste and zest of the original. I was quite disappointed in the Tokyo Roppongi Hills franchise. Typical "fusion" food with a rich selection of wines. Best deal is the wine 50% off night on Mondays. After a few good glasses any pupus become delicious.
I've been a great fan of Roy's ever since they were located in Aoyama, with the grand piano and massive bar area. That was when Roy's had about 4 different outlets in Tokyo. Now they have consolidated all into this flagship Roppongi Hills gem.
I have been to Roy's all over the world (Oahu, Maui, San Francisco, Newport Beach) and I've got to say that the Tokyo restaurant has the overwhelming edge given its sublime Tokyo Tower view, open-air kitchen, overall dining atmosphere, and accommodating English speaking wait staff. There are 34 Roy's in the world (25 in the continental US, 7 in Hawaii, 1 in Guam, and its lone Tokyo branch). Roy Yamaguchi, born in Tokyo, graduated the Culinary Institute of America in New York at the age of 19, where after several years of intense training, he became a Master Chef. Often he visits the Tokyo branch from his Hawaiian base for special events and holiday appearances.
My usual favorites are wood-grilled Szechwan spiced baby back ribs, crispy crab cake with spicy sesame beurre blanc sauce, and Roy’s original Hawaiian blackened Island Ahi with spicy soy mustard butter. Paired with the right wine (fortunately, I dined with a few wine sommeliers), these are classics, and will make your heart sing. Overall, his eclectic inspired food brings fusion style cooking to a new level.
This restaurant makes for an awesome business lunch (budget around 1,500yen) or an excellent dinner for couples or intimate groups. My dinner tab for 2 runs approximately 10,000yen not including wine. Make sure you put this restaurant on your agenda before leaving Tokyo, whether it be for a meal, birthday or anniversary celebration, or just a special night out.