Roy's Restaurant in downtown San Diego sits on the Marriott Marquis waterfront at 333 West Harbor Drive, the only San Diego outpost of the Hawaiian fusion chain founded by James Beard Award-winning chef Roy Yamaguchi in Honolulu in 1988. The dining room overlooks San Diego Bay near the USS Midway Museum, and the seafood-driven menu applies French technique to Pacific Rim ingredients — a culinary bridge between Hawaiian and Japanese flavor profiles distinct from the dock-to-table approach at The Fish Market on the Embarcadero. Yamaguchi, a Culinary Institute of America graduate, built the brand's signature around Misoyaki Butterfish glazed in a proprietary miso-soy marinade, and each location's Chef Partner adds locally sourced seasonal plates alongside those heritage dishes. The waterfront terrace puts diners steps from the bay in the same Harbor Drive seafood corridor as Sally's Waterfront Dining at the Sheraton. The highest-complexity plate is the teppanyaki mixed grill layering grilled Maine lobster tail, seared sea scallops, and teppanyaki shrimp over golden Yukon mashed potatoes with blue crab basil cream.