Quite the fusion.

Roy's Hawaiian Fusion cuisine shouldn't utilize the cultural term, "Hawaiian" in their title; instead, they should promote what they're actually serving. Roy's Extremely California-Influenced Cuisine with hints of asian flavor. Obviously their initial marketers strategically scratched this jumble of words due to its lengthy and somewhat degrading title, yet one of these days, tourists are going to realize that white clothed tables and flaming heat lamps are not attributes factored into this culture.

Please don't perceive this introductory paragraph as a negative connotation for this restaurant however. The overall experience I received left me quite satisfied even with the amplified prices. I simply want to make it clear that the food I consumed wasn't what an authentic Hawaiian restaurant would have served.
Roy's isn't the Mom and Pop Shop that one would consider a "dive", yet it should not immediately be written off as the average chain restaurant. Though they harbor several locations in eight states across the nation, Roy's experienced chefs and staff offer diversity by putting their own personal spin on the menu. There is no precise formula to what is expected from these restaurants, yet the optimal form of dining presented never is questionable.

Under the observation of head chef Ron Plater(Anaheim, CA),  selecting sushi from their  Yamaguchi Sushi® & Sashimi, was a tad difficult[I already heavily struggle with decisions when it comes to embarking on a culinary adventure- I don't want to take a wrong turn.] Luckily, I was pleasantly awarded with the most outstanding sushi I have had to date. Read that phrase again. Speaking from a pescatarian, this is quite the confident statement.

For $10.95, I chose the Ekolu Tuna Roll [Spicy Tuna Roll Topped with Maguro & Furikake Seared Albacore] These were not meager pieces of sushi drowned by a thick layer of white rice. In fact, the spicy tuna, smooth and lusciously prepared was beautifully complimented by the silky albacore and maguro topping. Authentically asian inspired, these rolls were quite the palette pleaser to wake up my tastebuds.
*I personally recommend pairing sushi with an excess of fresh ginger; I recently discovered the flexibility of this ingredient and the sharp flavor it adds to really transform a dish.   

To follow my sushi, I finally made an objective decision on which fish to  pack on my culinary adventure for the evening. Purposefully chosen for its high-quality unique recipes of fish, I was in Pescatarian heaven at Roy's. Every option sounded better than the previous listing, but my final decision is showcased above.
*In a previous posting, I delved into permissing alterations at restaurants. Sure many believe "the chef knows best" and, "it's rude to change the intended taste of a dish", yet how can our palettes mature if we let others teach us what is "right or wrong"? You must be curious to possess a cultured and adventurous palette and channel your inner chef instincts. I'm not saying to completely accessorize a meal to the point of not being able to recognize the original item you selected; just have a little fun with your food.

Sweet Corn & Blue Crab Crusted Barramundi   Sun-Dried Tomato Wild Mushroom Anisette Cream   28.95

This was the initial product. Barramundi is similar in consistency and texture to Tilapia. With a flaky exterior, the fish soaked up the mild flavors of the broth.
Instead of the cream, I asked for steamed vegetables, and to substitute the Heirloom Tomato Caprese Relish & Fig Vincotto from another dish into mine. Don't be afraid to substitute if a side dish catches your eye! The rich earthy taste of the sun-dried tomato was paired well with the wild mushrooms. I'm a stucker for unique vegetable combinations, so the overall dish left me stuffed in a pleasant way.
Though Roy's may appear on the pricey side, if you have the chance to enjoy their cuisine, my native California instincts forecast a grand experience.

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