Jul 13 2026
Restaurants›The Original Roy's in Hawaii Kai›Roy Yamaguchi’s Ultimate Classics Plate Recipe

Roy Yamaguchi’s Ultimate Classics Plate Recipe

Inspired by The Original Roy's in Hawaii Kai
Time3h
Serves4

Enjoy all of Roy’s fan favs on one plate. Braised Beef Short Rib, Blackened Island Ahi, Misoyaki Butterfish, Seared Tiger Shrimp.

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Ingredients

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Braised Beef Short Rib

Blackened Island Ahi

Misoyaki Butterfish

Seared Tiger Shrimp

Method

Braised Beef Short Rib

  1. 1

    Prepare the Short Ribs

    Season the beef short ribs with salt and black pepper. In a large Dutch oven, heat olive oil over medium-high heat and sear the short ribs on all sides until browned. Remove and set aside.

  2. 2

    Sauté Vegetables

    In the same pot, add onion, carrots, celery, and garlic. Sauté until softened, about 5 minutes.

  3. 3

    Braise

    Add the beef broth, red wine, bay leaves, and thyme to the pot. Return the short ribs to the pot, cover, and simmer on low heat for 3 hours until tender.

Blackened Island Ahi

  1. 4

    Season the Ahi

    Coat the ahi tuna steaks with blackening seasoning on both sides.

  2. 5

    Cook the Ahi

    In a skillet, melt butter over medium-high heat. Add the tuna steaks and sear for about 2-3 minutes on each side until blackened but still rare in the center.

Misoyaki Butterfish

  1. 6

    Marinate the Butterfish

    In a bowl, mix miso paste, sugar, soy sauce, and sake. Marinate the butterfish fillets in this mixture for at least 30 minutes.

  2. 7

    Cook the Butterfish

    Preheat the oven to 400°F (200°C). Place the marinated fillets on a baking sheet and bake for 12-15 minutes until cooked through.

Seared Tiger Shrimp

  1. 8

    Sauté the Shrimp

    In a skillet, heat olive oil over medium heat. Add minced garlic and paprika, cooking for 1 minute until fragrant. Add the shrimp and cook for 3-4 minutes until pink and opaque.

  2. 9

    Finish

    Drizzle with lemon juice and sprinkle with chopped parsley before serving.

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