In this special weekly feature, “Today” Food Editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across the world. See how much money you can save — and fun you can have — by cooking these dishes at home!
This week: Hawaiian Style Misoyaki Butterfish With Kim Chee Lime Butter Sauce, from Roy’s, in Hawaii
He must be doing something right. Since chef Roy Yamaguchi opened the first Roy's in Hawaii in 1988, he has since launched 30 others, including 21 in the continental U.S., six in Hawaii, three in Japan and one in Guam. Famed for his “Hawaiian Fusion” cooking, Yamaguchi blends European cooking techniques with the fresh ingredients, especially seafood, found in Asia and the Pacific Rim.
More about the chef
Born in Japan, Yamaguchi was inspired by family trips to Hawaii to study cooking in the United States. He then went to work in several U.S. restaurants before opening Roy’s in Honolulu in 1988. Food & Wine magazine dubbed the first Roy's "the crown jewel of Honolulu's East-West eateries" while critic Mimi Sheraton selected Roy’s as one of Conde Nast Traveler's "Top 50" in America. Gault-Millau went on to award it two "toques" (a 17/20 rating) and in a Forbes FYI, Andre Gayot ranked it amongst the nation's "Top 40." Bon Appetit and Forbes have included Roy's in cover stories and Gourmet acknowledged Yamaguchi as "the father of modern East-West cooking." The New York Times recently included Roy's in a "Choice Tables" article in which Yamaguchi was described as "the Wolfgang Puck of the Pacific" and his food as "outstanding." Yamaguchi has also received the James Beard Award for "Best Pacific Northwest Chef," Hawaii's first recipient of this prestigious, peer selected national honor.
(Please note that ingredient prices are estimates and based on national averages. Amounts listed are for one portion. Increase proportionately according to number of portions desired.)