x-no-archive: yes Roy Yamaguchi's restaurants are our favorites in Hawaii. We wondered how the concept would translate to the Midwest, since fresh Hawaiian fish seems to be such an important part of the menu. Would they fly it all in or use other ingredients? Judging from a visit the other night, they do pretty well, although it's different. The do incorporate fish from other places: cod; Maine lobster. We both had the one Hawaiian fish on the menu, opakapaka. It was coated with sesame seeds, seared, and placed on a pile of great vegetables sauteed with star anise vinaigrette. Appetizers were crab cake with wasabi sauce and coconut shrimp tempura with some kind of sweet and sour sauce. Both of these could have used a little more sauce IMO. In general, we agreed that the dishes seemed more elaborate than you get at the Hawaiian Roy's restaurants. The restaurant, on State and Superior, is large but very pleasant, and casual. The kitchen is open so you can see all the cooking going on. The wine list is reasonable for that kind of (to me) touristy place. The service is cheerful and efficient. We won't go there often, but it's nice to know it's there. Naomi D.
Chicago, IL