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Roy'sTo Open In Desert Ridge, Arizona
“Responding to the population growth in north Phoenix makes good sense for us,” says Founder and Owner Roy Yamaguchi. “Phoenix has always been one of my favorite areas of the country with its world-class golf and beautiful weather -- it is no wonder that it has grown to be one of largest cities in the country. We’re particularly excited about our location within the new Marriott Resort & Spa. We look forward to providing their guests with a quality dining experience, as well as the residents of north Phoenix.” “We see our new location as a complement to our restaurant in Scottsdale (7001 North Scottsdale Road). Our original franchise partner, Randy Schoch, has done an excellent job in building an awareness of our unique cuisine, and he has put together an excellent team under the direction of our chef partner, Christopher George. As he shifts his focus on the national expansion of his newest concept, Thaifoon, I wish him great success.” “With the opening of our Desert Ridge restaurant, we have made a strategic decision to close the Phoenix location as it proved to be too close to our current Roy’s in Scottsdale. We hope that our Phoenix loyal clientele will patronize our Scottsdale location which is very close," says Yamaguchi. According to Yamaguchi, Bob Mayo, a longtime Phoenix resident and former general manager of Roy’s Scottsdale is the managing partner for the new Desert Ridge restaurant. Roy’s was first introduced in Honolulu, Hawaii by Yamaguchi in 1988, and since that time has become well known throughout the world for its exciting and innovative cuisine, cutting-edge wine list, and “aloha” style of service. Based on childhood memories of the feelings and flavors of Hawaii, Roy created what he refers to as his “Hawaiian Fusion” cuisine – a tempting combination of exotic flavors and spices mixed with the freshest of local ingredients. “Since opening the original Roy’s, we have set out to explore new directions – freely blending the European techniques in which I was trained with familiar ingredients of Asia and the Pacific. The results are reflected in a truly contemporary style of cuisine,” says Yamaguchi. “Coupled with our “aloha” style of service – straight from the heart with a sense of caring and individuality – which is predicated on our mission to “totally please and indulge” our every guest; it is the combination of good food and quality service that inspires the hallmark Roy’s dining experience. “ Under the direction of Yamaguchi, and that of his premier protégé, Gordon Hopkins, local restaurant chef partners are encouraged to express their own creative flair once they have mastered the traditional techniques taught through their experience at Roy’s. “We offer new creations daily, guided by our chef’s sense of freedom and freshness, utilizing the best local ingredients he or she can find,” says Yamaguchi. “Because the food is the heart of each of our restaurants, our open Exhibition Kitchen is a priority within our interior design.” According to Yamaguchi, the Desert Ridge restaurant has the unique distinction of a self-contained sushi bar where the preparation of Yamaguchi Sushi will take place. A unique and daring departure from traditional sushi, this innovative creation incorporates his signature bold sauces, spices and ingredients with the expert preparation and exquisite presentation of sushi. Yamaguchi holds the distinct honor of being Hawaii's first recipient of the prestigious James Beard Award. His first restaurant in East Honolulu was dubbed the "crown jewel of Hawaii's east-west eateries" by Food & Wine, and has been the subject matter of cover stories for both Bon Appetit and Forbes magazines. Among many other distinguished accolades Roy’s has been named to the "Top 50" in Conde Nast Traveler, the "Gault-Millau Top 40" in Forbes FYI, and "Fine Dining Hall of Fame" and "Golden Chain" by Nation's Restaurant News. Among Roy’s signature culinary creations are Teriyaki Hibachi Grilled Atlantic Salmon; Szechwan Spiced BBQ Baby Back Pork Ribs; and Roy’s “Original” Blackened Island Ahi. A wide selection of artistically created desserts offered nightly includes the popular Chocolate Soufflé. The restaurant’s leading wine lists have received numerous national awards for their quality, value and sensible approach to harmoniously pairing wine with food produced by some of the world’s most renowned wineries. They include signature cuvees to perfectly compliment the restaurant’s unique and exciting flavors. As stated by Restaurant Wine in 1998, Roy’s has consistently devoted a great deal of time and energy to its wine program, making it one of the most “ambitious of its type.” Yamaguchi’s own line of sake, Y Daiginjo Saké. is also available in four varieties. Located at 5350 East Marriott Drive, the 7,500 square-foot restaurant has a seating capacity for approximately 250 patrons, which includes a lounge area, and seating at the chef’s counter. There are two private dining room seats that can seat 70 and 30. Reservations are welcomed by calling 480/419-7697. Dinner is served seven days a week, Sunday, 5 -10 p.m. and Monday through Saturday, 5 -11:00 p.m. Valet parking service is available. GREAT GUIDEBOOKSHidden Southwest SHOPPING SECRETSArizona Resale Clothing Association is the most
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The taste of Hawaii has just gotten a little easier to
enjoy. Roy’s opened in the new JW Marriott Desert Ridge Resort & Spa,
5350 East Marriott Drive.