Tuesday, June 29, 2010
Eat at Roy's
What’s better than eating top-grade sushi at a world-renowned fine dining establishment? Having the chance to win a free trip to Hawaii just for doing so.
This summer, Roy’s Hawaiian Fusion restaurant introduces the L.A. Ohana Tour, a rewards program that enters diners into a drawing for an all-expense-paid trip to the Big Island after visiting at least three of the five Roy’s locations in the Southern California area, including Woodland Hills, Pasadena, Downtown L.A., Anaheim and Newport Beach. The promotion continues through the 31st of August, when one lucky winner will be announced. The prize is round-trip airfare and a five-night stay at a luxury villa for two, as well as a special dinner with founding chef Roy Yamaguchi.
The purpose of the tour is to encourage diners to partake of the unique chef creations at different Roy’s locations and revel in the aloha spirit with friends and family—hence the word Ohana, which means “family” in Hawaiian culture.
After the first restaurant visit, diners will receive an L.A. Ohana Tour card, which they can bring to a second Roy’s location to redeem a complimentary chocolate souffle (with the purchase of an entrée). A different card is then handed out, which can be turned in for a $20 gift card at the third Roy’s location, whereupon diners are entered into the sweepstakes.
Some of Roy’s most noteworthy creations include the Lakanilau, a roll of Wagyu beef, snow crab, tempura asparagus, avocado, sesame miso and truffled greens, for $16.50. This roll delights with the distinct pungence of truffle oil—an ingredient that also notably agrees with the Hawaiian Big Eye Ahi Tartar, a signature appetizer combining pine nuts, garlic chipotle aioli, and “honey dashi drizzle.” Then there is the ever-popular, eye-pleasing presentation of Sunrise at Haleakala, a crunchy deep-fried roll that encases tuna, yellowtail, salmon, avocado and asparagus in a “spicy butter sauce,” for $13.50.
Although the menus are ever-changing and often based on seasons (for instance, right now there is a “Summer Fusion Prix Fixe Menu”), in the past the Newport Beach location served up an amazing roll called “Da Crunch”—the shrimp tempura and snow crab in the roll were perfectly accented with toasted Macadamian nuts and Malaysian curry aioli. And who could forget the Yellowtail Sashimi served with slices of avocado, grapefruit, and a beautiful flower garnish?
Reminding you that this is a fusion restaurant, the L.A. location currently features the exotic Grilled Albacore Flatbread, which hints at Mediterranean flavors with its pickled red onions, smoked feta and Tzatziki sauce (defined as a yogurt and cucumber dip).
Just by eating at Roy’s, you’re already a winner.
Roy’s has more than 30 locations around the world—25 in the continental U.S., six in Hawaii, one in Japan and one in Guam. Selections on the menu may vary in each restaurant.
Roy’s
800 S. Figueroa St., Los Angeles
213-488-4994
This summer, Roy’s Hawaiian Fusion restaurant introduces the L.A. Ohana Tour, a rewards program that enters diners into a drawing for an all-expense-paid trip to the Big Island after visiting at least three of the five Roy’s locations in the Southern California area, including Woodland Hills, Pasadena, Downtown L.A., Anaheim and Newport Beach. The promotion continues through the 31st of August, when one lucky winner will be announced. The prize is round-trip airfare and a five-night stay at a luxury villa for two, as well as a special dinner with founding chef Roy Yamaguchi.
The purpose of the tour is to encourage diners to partake of the unique chef creations at different Roy’s locations and revel in the aloha spirit with friends and family—hence the word Ohana, which means “family” in Hawaiian culture.
After the first restaurant visit, diners will receive an L.A. Ohana Tour card, which they can bring to a second Roy’s location to redeem a complimentary chocolate souffle (with the purchase of an entrée). A different card is then handed out, which can be turned in for a $20 gift card at the third Roy’s location, whereupon diners are entered into the sweepstakes.
Some of Roy’s most noteworthy creations include the Lakanilau, a roll of Wagyu beef, snow crab, tempura asparagus, avocado, sesame miso and truffled greens, for $16.50. This roll delights with the distinct pungence of truffle oil—an ingredient that also notably agrees with the Hawaiian Big Eye Ahi Tartar, a signature appetizer combining pine nuts, garlic chipotle aioli, and “honey dashi drizzle.” Then there is the ever-popular, eye-pleasing presentation of Sunrise at Haleakala, a crunchy deep-fried roll that encases tuna, yellowtail, salmon, avocado and asparagus in a “spicy butter sauce,” for $13.50.
Although the menus are ever-changing and often based on seasons (for instance, right now there is a “Summer Fusion Prix Fixe Menu”), in the past the Newport Beach location served up an amazing roll called “Da Crunch”—the shrimp tempura and snow crab in the roll were perfectly accented with toasted Macadamian nuts and Malaysian curry aioli. And who could forget the Yellowtail Sashimi served with slices of avocado, grapefruit, and a beautiful flower garnish?
Reminding you that this is a fusion restaurant, the L.A. location currently features the exotic Grilled Albacore Flatbread, which hints at Mediterranean flavors with its pickled red onions, smoked feta and Tzatziki sauce (defined as a yogurt and cucumber dip).
Just by eating at Roy’s, you’re already a winner.
Roy’s has more than 30 locations around the world—25 in the continental U.S., six in Hawaii, one in Japan and one in Guam. Selections on the menu may vary in each restaurant.
Roy’s
800 S. Figueroa St., Los Angeles
213-488-4994
Wednesday, June 9, 2010
Getting Saucy at Ahi Sushi
This summer, why not take a scenic drive along the coast to Santa Barbara, if only to experience one of the best sushi restaurants this side of the country has to offer?
Ahi Sushi starts as familiar as any customary Japanese restaurant—you park your car in a small lot and then enter a smaller, nondescript dive; you’re greeted by the host, and after being seated at the sushi bar, you’re handed the dish of wasabi and ginger, and your drink is served. But then comes the menu, and you’re blown away.
The zany names aren’t the big deal; many sushi restaurants come up with funky-sounding titles that entertain as well as entice, but some of the listed ingredients that follow the names of each roll are anything but ordinary.
The Ahi Roll, for example, mixes fresh fish with mango and chives and a “cucumber/wasabi vinaigrette sauce.” In some of the other rolls you may find sesame sauce, carpaccio sauce, citrus herb vinaigrette, dijon vinaigrette and chive oil, or house chipotle sauce. Spicy aioli, overall, reigned as the most popular sauce on the menu.
Behind the bar, two busybody chefs scurry about, fetching and using the 15 or so differently colored sauces in squeeze-bottles, as they prepare one artistic dish after another for the patrons that begin to pack the tiny joint. Although it’s also a matter of having fresh fish and top-quality ingredients, it’s all the sauces here that make the grade—with the help of a searing torch that brings out the aroma of it all, ensuring that the essence of good gastronomy fills the dining room.
Ahi’s signature lobster roll is called “South Beach Grill.” Portabello mushroom, red bell pepper, eggplant, asparagus and garlic agree harmoniously with chunks of grilled lobster in this roll, which is then sprayed with white truffle oil by the chef using a small mist-bottle (no kidding). Finally, a spicy tomato soy sauce is added on the side. At $12.95, this dish puts to shame some of the far less tasty lobster rolls served at many upscale Japanese restaurants, some of which charge almost double the price.
Just when you think the South Beach Grill can’t be topped, along comes the Sunny Southern—this one has snow crab, jalapeno, cucumber and avocado, but it’s the sundried tomato oil and spicy aioli that do the trick…and it’s seared. The sundried tomato oil runs alongside the roll, but the spicy aioli sits on top of it with the snow crab and gets burned in, ensuring that the two flavors melt and merge together in creamy perfection.
The single snag in an otherwise perfect performance: the chef did not impart that the ususual sauce of papaya aioli, which according to the menu is served with the “Ono Ono” roll, was unavailable today; he simply substituted regular spicy aioli in the dish next to the green jalapeno sauce. But otherwise, the Ono Ono, with its tempura crab leg, avocado, cucumber and seared blackened salmon with cajun powder was pure bliss.
Ahi Sushi
3631 State St., Santa Barbara
805-687-6942
Ahi Sushi starts as familiar as any customary Japanese restaurant—you park your car in a small lot and then enter a smaller, nondescript dive; you’re greeted by the host, and after being seated at the sushi bar, you’re handed the dish of wasabi and ginger, and your drink is served. But then comes the menu, and you’re blown away.
The zany names aren’t the big deal; many sushi restaurants come up with funky-sounding titles that entertain as well as entice, but some of the listed ingredients that follow the names of each roll are anything but ordinary.
The Ahi Roll, for example, mixes fresh fish with mango and chives and a “cucumber/wasabi vinaigrette sauce.” In some of the other rolls you may find sesame sauce, carpaccio sauce, citrus herb vinaigrette, dijon vinaigrette and chive oil, or house chipotle sauce. Spicy aioli, overall, reigned as the most popular sauce on the menu.
Behind the bar, two busybody chefs scurry about, fetching and using the 15 or so differently colored sauces in squeeze-bottles, as they prepare one artistic dish after another for the patrons that begin to pack the tiny joint. Although it’s also a matter of having fresh fish and top-quality ingredients, it’s all the sauces here that make the grade—with the help of a searing torch that brings out the aroma of it all, ensuring that the essence of good gastronomy fills the dining room.
Ahi’s signature lobster roll is called “South Beach Grill.” Portabello mushroom, red bell pepper, eggplant, asparagus and garlic agree harmoniously with chunks of grilled lobster in this roll, which is then sprayed with white truffle oil by the chef using a small mist-bottle (no kidding). Finally, a spicy tomato soy sauce is added on the side. At $12.95, this dish puts to shame some of the far less tasty lobster rolls served at many upscale Japanese restaurants, some of which charge almost double the price.
Just when you think the South Beach Grill can’t be topped, along comes the Sunny Southern—this one has snow crab, jalapeno, cucumber and avocado, but it’s the sundried tomato oil and spicy aioli that do the trick…and it’s seared. The sundried tomato oil runs alongside the roll, but the spicy aioli sits on top of it with the snow crab and gets burned in, ensuring that the two flavors melt and merge together in creamy perfection.
The single snag in an otherwise perfect performance: the chef did not impart that the ususual sauce of papaya aioli, which according to the menu is served with the “Ono Ono” roll, was unavailable today; he simply substituted regular spicy aioli in the dish next to the green jalapeno sauce. But otherwise, the Ono Ono, with its tempura crab leg, avocado, cucumber and seared blackened salmon with cajun powder was pure bliss.
Ahi Sushi
3631 State St., Santa Barbara
805-687-6942
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