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Chef Roy Yamaguchi opened the first of his famed restaurants in Honolulu, Hawaii in 1988.

Chef Yamaguchi is known for coining the term "Hawaiian Fusion Cuisine," an approach consisting of a mix of European sauces and Asian spices. He is also famous for developing the concept of Aloha Service - meaning straight from the heart with a sense of compassion and individuality. Soon after the first Roy's restaurant opened, Gourmet Magazine called Yamaguchi the father of modern East-West cooking.

A multi-media personality, Chef Yamaguchi has published four cookbooks including Roy's Fish and Seafood and Hawaii Cooks: Flavors from Roy's Pacific Rim Kitchen. He has also hosted six seasons of PBS-TV's Hawaii Cooks with Roy Yamaguchi, a program aired in all fifty states.

Luckily, San Diegans can enjoy Chef Yamaguchi's eccentric approach to fusion dining at Roy's in La Jolla, near Westfield's University Towne Center shopping center. Typically, some of the classic entrée creations include Hibachi-Style Grilled Salmon, Wood Grilled Szechwan Spiced Baby Back Pork Ribs, and the Roy's "Original" Hawaiian Blackened Island Ahi. For dessert, you can't miss with the Chocolate Souffle or Flourless Chocolate Cake with a hot, molten Center. Diners can expect to pay around $45 per person.

The good news for America's Finest City is that Roy's will soon be opening another restaurant downtown, directly on the Marina Boardwalk at 333 West Harbor Drive. The new 17,500 square-foot space features subtle hits of the Islands with a sophisticated champagne colored dome ceiling and reed covered walls adorned with Hawaiian art. The new Downtown Roy's in San Diego is set to open in June of 2008.

Insider tip: Adventurous diners can also dine from Roy's $35 Seasonal Prix Fixe menu, which includes four courses "inspired by the bounty of the season." Also be sure to peruse the ambitious Wine Program – with selections strictly chosen for harmonious pairing with the fusion cuisine.