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Roy's is an upscale American restaurant that specializes in Hawaiian and Japanese fusion cuisine, with a focus on sushi, seafood and steak. The chain was founded by James Beard Foundation Award Winner Roy Yamaguchi in 1988 in Honolulu, Hawaii. [3] The concept was well received among critics upon inception. [4]
The bakery's malasadas were Foodspotting's top "Hawaii food find", [18] and USA Today described the doughnuts as having become "a Hawaiian icon". [19] Sunset recognized Leonard's for making the sweet a "Hawaiian classic" that is now served at Honolulu restaurants from drive-ins to Chef Mavro, "the city's classiest restaurant". [2]
By 2011, the number of Blimpie locations had fallen to 739 stores, and revenue was down to just over $110 million. [18] In 2016, MTY Food Group Inc. struck a deal valued at more than $300-million (U.S.) to acquire Arizona-based Kahala Brands Ltd. and its 2,900 locations in 25 countries. [19]
It specializes in Hawaiian style plate lunches, such as chicken or steak teriyaki, shrimp tempura and slow-roasted pig with macaroni salad and rice.
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Shortly after World War II several well-known local restaurants opened their doors to serve "Hawaiian Food". Chefs further refined the local style and labeled it "Hawaii regional cuisine" in 1991, [3] a style of cooking that makes use of locally grown ingredients to blend all of Hawaii's historical influences together to form a new fusion cuisine.
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Farmers re-explored the idea of commercial tea farming in the 1980s. Hawaii’s local USDA office, along with University of Hawaii’s College of Tropical Agriculture, aided in research and helped to establish cultivars. Today there are approximately two dozen tea farms in Hawaii. [31] [32] Tiki bar
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