You’re standing on the edge of the Kings’ Course in Waikoloa. The sun is dipping low, hitting the lava rocks just right, and honestly, all you want is a drink that doesn't taste like sugar water and a meal that actually feels like Hawaii. This is where Roy’s Waikoloa Bar & Grill comes in. It isn't just another resort restaurant.
It’s an institution.
Founded by the legendary Roy Yamaguchi—the first chef from Hawaii to ever win a James Beard Award—this spot basically pioneered what we now call Hawaii Regional Cuisine (HRC). Back in the late 80s and early 90s, if you were eating in a Hawaii hotel, you were probably getting imported frozen fish and standardized continental fare. Roy changed that. He looked at the local farmers, the incredible seafood in the Pacific, and the diverse ethnic flavors of the islands, then mashed them all together with classical French technique.
It worked.
The Vibe at Roy’s Waikoloa Bar & Grill
Located within the Waikoloa Beach Resort, specifically at the Kings’ Shops, this location has a specific energy. It’s a bit more relaxed than the original Honolulu flagship, but it doesn't lose that upscale edge. You’ve got the floor-to-ceiling windows looking out over the golf course and the lake. It’s airy.
One thing people often get wrong is thinking this is a "special occasion only" kind of joint. Sure, you’ll see plenty of anniversary dinners and honeymooners, but the bar area is surprisingly local and laid back. If you’re coming off a long day at Hapuna Beach, you can grab a stool, order some appetizers (pupus), and feel totally at home.
The open kitchen is the heart of the room. You can hear the fire, the clinking of pans, and the chefs calling out orders. It adds a layer of "dinner theater" that makes the wait for your food feel shorter.
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What to Actually Order (Beyond the Famous Soufflé)
Let’s talk about the food, because that’s why you’re here. Most people mention the Roy’s Waikoloa Bar & Grill classics immediately.
- The Misoyaki Butterfish. If you haven't had this, you haven't lived. It’s black cod marinated in miso, and it literally melts. It’s rich, fatty in the best way possible, and sweet.
- The Blackened Island Ahi. It’s seared perfectly on the outside, totally rare in the middle, served with a spicy soy mustard butter sauce that honestly, I could drink with a straw.
- The Szechuan Spiced Pork Ribs. These are fall-off-the-bone tender. They’re smoked and then finished with a Mongolian glaze.
But here is a pro tip: look at the nightly specials.
The chefs at the Waikoloa location have a fair amount of autonomy to use what the local Big Island fishermen bring in that day. If they have Monchong or Opah on the specials board, get it. These are deep-water Hawaiian fish that you rarely find on the mainland, and they’re handled with way more respect here than at your average tourist trap.
And yeah, the Chocolate Soufflé. You have to order it at the beginning of your meal because it takes time to bake. Is it a bit of a cliché at this point? Maybe. Is it still the best chocolate lava cake you’ll ever have? Probably.
Why HRC Matters in 2026
Hawaii Regional Cuisine isn't just a marketing slogan. It’s a movement started by twelve chefs, including Yamaguchi, Peter Merriman, and Alan Wong. The goal was to sustain the local economy. When you eat at Roy’s Waikoloa Bar & Grill, you are eating tomatoes from Kamuela and beef from nearby ranches.
The Big Island is a volcanic rock in the middle of the Pacific. Importing everything is expensive and bad for the planet. By focusing on "farm-to-table" before that was even a trendy buzzword, Roy’s helped save local agriculture.
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A Note on Reservations and Timing
Don't just show up at 6:30 PM and expect a table. This place gets packed. Use OpenTable or call ahead.
If you want the best experience without the massive bill, try the "Sunset Menu" or the Happy Hour. The bar usually has some killer deals on appetizers like the blackened ahi or the honey mustard beef short ribs.
Also, keep in mind that Waikoloa is a bit of a bubble. If you’re staying in Kona, it’s about a 30 to 40-minute drive north. The road is dark at night—it’s just miles of lava fields with very little street lighting—so keep that in mind if you’re planning on sampling the extensive wine list.
Misconceptions About the Brand
Some people think because Roy’s has locations on the mainland (like in California or Florida), it’s just a "chain."
That’s a mistake.
The Hawaii locations—especially Roy’s Waikoloa Bar & Grill—operate differently than the mainland outposts. The supply chain is different. The chefs have more freedom. The fish is fresher because it didn't have to cross an ocean in a cargo hold. It feels more "authentic" because it is literally in the environment that inspired the menu.
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What the Critics Say
While mostly beloved, some critics argue that the menu hasn't changed enough over the last thirty years. They say it’s "stuck in the 90s."
I disagree.
There is something to be said for consistency. In a world where restaurants open and close in six months, being able to go back to a place after ten years and have the exact same life-changing Butterfish is a luxury. Roy Yamaguchi isn't trying to reinvent the wheel every Tuesday; he’s trying to provide a high-level, reliable experience that celebrates Hawaiian ingredients.
Actionable Tips for Your Visit
If you are planning a trip to the Big Island and want to hit up Roy’s, here is how to do it right:
- Book for Sunset: Check the local sunset time and book your table for 30 minutes prior. The view over the golf course lake as the sky turns purple is unbeatable.
- Split the Appetizers: The "Roy’s Canoe Appetizer For Two" is the best way to try a little bit of everything (ribs, spring rolls, spicy ahi, etc.).
- The Wine List: They have a private label "Roy’s" wine, but the sommelier here is usually excellent. Ask for a pairing that cuts through the richness of the miso-heavy dishes.
- Dress Code: It’s "Resort Casual." You don't need a suit, but maybe leave the sandy flip-flops in the car. A nice pair of loafers or sandals and a collared shirt are the way to go.
- Gift Cards: If you’re a Costco member, sometimes they carry gift cards for Roy’s at a discount, though this varies by season and location. It’s worth a check.
Roy’s Waikoloa Bar & Grill remains a cornerstone of the Big Island dining scene because it refuses to lower its standards. It’s expensive, yes. It’s popular, definitely. But it delivers on the promise of a meal that tastes like the islands.
Before you head out, make sure to walk through the Kings’ Shops nearby. It’s a great way to walk off that soufflé before the drive back to your hotel. If you’re staying at the Hilton Waikoloa Village or the Marriott, it’s a very short shuttle or a decent walk away. Enjoy the meal—it's a piece of Hawaii's culinary history.