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Roy Yamaguchi

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ENTERTAINMENT
December 6, 1987 | COLMAN ANDREWS
385 North is no more. The big, contemporary-style restaurant on N. La Cienega Boulevard, which opened with great fanfare in February of 1984, has turned into Rosalie's--a Southern California branch (or rather reinterpretation) of the popular San Francisco restaurant of the same name. Rosalie's will be operated by Bill Belloli, with Rick O'Connell (who is a woman) as executive chef, both of whom serve the same functions at the Bay Area original.
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FOOD
December 10, 2003 | David Shaw, Times Staff Writer
It was 1981, and Los Angeles was just beginning to feel the first tremors in the epic seismic jolt that would shake the city to its gastronomic core. Michael's had been open less than two years, and Trumps, St. Estephe, La Toque and City Restaurant were only a year old. But the best dinner I had here that year was at a motel -- in Burbank. And the best dinner I had here the next year was at a hotel -- near the airport.
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FOOD
August 13, 2003 | Charles Perry, Times Staff Writer
In 1987, when Roy Yamaguchi was one of L.A.'s youngest top chefs, his ambitious restaurant 385 North ran into trouble and had to close. I asked him what he was planning to do next, expecting to hear about some new concept fusing, oh, Japanese and New Southwestern cuisines. Instead he replied, in a surprisingly determined tone, "I'm going to Hawaii." He might as well have said he was going to take over Hawaii. The next year he opened Roy's in east Honolulu-- and it was almost immediately acclaimed as the best restaurant in the islands.
FOOD
August 13, 2003 | Charles Perry, Times Staff Writer
In 1987, when Roy Yamaguchi was one of L.A.'s youngest top chefs, his ambitious restaurant 385 North ran into trouble and had to close. I asked him what he was planning to do next, expecting to hear about some new concept fusing, oh, Japanese and New Southwestern cuisines. Instead he replied, in a surprisingly determined tone, "I'm going to Hawaii." He might as well have said he was going to take over Hawaii. The next year he opened Roy's in east Honolulu-- and it was almost immediately acclaimed as the best restaurant in the islands.
ENTERTAINMENT
May 27, 1999 | ANGELA PETTERA, SPECIAL TO THE TIMES
Roy Returns, Almost: Roy Yamaguchi, chef and owner of 14 Roy's restaurants worldwide, is credited with creating Pacific Rim cooking here in L.A. in the mid-'80s at his La Cienega Boulevard restaurant, 385 North. Thereafter, he moved to Hawaii where he opened his first Roy's, the nucleus of the chain. He plans to open his 15th in Newport Beach in July. The Fashion Island location will be the first Roy's in California, and you might wonder how it is that Yamaguchi has not opened in L.A.
FOOD
December 10, 2003 | David Shaw, Times Staff Writer
It was 1981, and Los Angeles was just beginning to feel the first tremors in the epic seismic jolt that would shake the city to its gastronomic core. Michael's had been open less than two years, and Trumps, St. Estephe, La Toque and City Restaurant were only a year old. But the best dinner I had here that year was at a motel -- in Burbank. And the best dinner I had here the next year was at a hotel -- near the airport.
ENTERTAINMENT
August 26, 1999 | MAX JACOBSON, SPECIAL TO THE TIMES
Welcome to Roy's, home of a red-hot bar scene, inventive Pacific Rim cuisine and Muzak in the valet lot in Newport Beach. If you go to Hawaii much, you've probably heard of chef Roy Yamaguchi. He pioneered Pacific Rim cookery at his L.A. restaurant, 385 North, in the mid-'80s. It proved ahead of his time over here, so he closed it and shrewdly moved to Hawaii, where he quickly established himself as the Aloha State's celebrity chef.
FOOD
June 20, 2001
"I was just at the opening of a Roy's restaurant (from chef Roy Yamaguchi) in Atlanta, and I got to try their 'Y' Sake. They have a few different kinds of sake, but this one was unbelievably wine-like ....It blew me away. It is rockin' stuff."
NEWS
April 18, 2002 | Angela Pettera
Keith Lord, the chef responsible for making the commissary at 20th Century Fox Studios a desirable place to eat, has taken over the vacancy at Linq restaurant on 3rd Street. He'll stick to Linq's fusion formula by incorporating flavors from Asia and North Africa into American cooking. Lord has worked under Mark Franz at Lark Creek Inn and Roy Yamaguchi at Roy's Kahana Bar and Grill in Hawaii. Linq, 8338 W. 3rd St., L.A.; (323) 655-4555.
NEWS
July 4, 1999
MUSIC Steve Reid's Bamboo Forest performs at the Hyatt Newporter. 8 tonight. 1107 Jamboree Road, Newport Beach. $30. (949) 650-5483. EVENT Witness the Revolutionary War Living History Encampment. Richard Nixon Library, 18001 Yorba Linda Blvd., Yorba Linda. (714) 993-5075. PICNIC Check out Sonic Youth and others at the This Ain't No Picnic festival. Oak Canyon Ranch. 5305 Santiago Canyon Road, Santiago Canyon. $27.50.(714) 740-2000.
ENTERTAINMENT
August 26, 1999 | MAX JACOBSON, SPECIAL TO THE TIMES
Welcome to Roy's, home of a red-hot bar scene, inventive Pacific Rim cuisine and Muzak in the valet lot in Newport Beach. If you go to Hawaii much, you've probably heard of chef Roy Yamaguchi. He pioneered Pacific Rim cookery at his L.A. restaurant, 385 North, in the mid-'80s. It proved ahead of his time over here, so he closed it and shrewdly moved to Hawaii, where he quickly established himself as the Aloha State's celebrity chef.
ENTERTAINMENT
May 27, 1999 | ANGELA PETTERA, SPECIAL TO THE TIMES
Roy Returns, Almost: Roy Yamaguchi, chef and owner of 14 Roy's restaurants worldwide, is credited with creating Pacific Rim cooking here in L.A. in the mid-'80s at his La Cienega Boulevard restaurant, 385 North. Thereafter, he moved to Hawaii where he opened his first Roy's, the nucleus of the chain. He plans to open his 15th in Newport Beach in July. The Fashion Island location will be the first Roy's in California, and you might wonder how it is that Yamaguchi has not opened in L.A.
ENTERTAINMENT
December 6, 1987 | COLMAN ANDREWS
385 North is no more. The big, contemporary-style restaurant on N. La Cienega Boulevard, which opened with great fanfare in February of 1984, has turned into Rosalie's--a Southern California branch (or rather reinterpretation) of the popular San Francisco restaurant of the same name. Rosalie's will be operated by Bill Belloli, with Rick O'Connell (who is a woman) as executive chef, both of whom serve the same functions at the Bay Area original.
MAGAZINE
April 27, 1997
Michael's. . .(Chef) Michael McCarty Michael's. . .(Chef) Ken Frank. . .(Restaurants), LA Toque. . .House of Blues. . .Fenix Michael's. . .(Chef) Catherine Dimanche. . .(Restaurants), Endless Summer. . .2424 Pico Michael's. . .(Chef) Gordon Naccarato. . .(Restaurants), Gordon's. . .Monkey Bar Michael's. . .(Chef) Martin Garcia. . .(Restaurant), The Fish Co. Michael's. . .(Chef) Sally Clarke. . .(Restaurant), Clarke's Michael's. . .(Chef) Nancy Silverton. . .(Restaurant), Spago. . .
FOOD
July 23, 1997
Well, thank goodness for Rachel Laudan and her new "The Food of Paradise: Exploring Hawaii's Culinary Heritage" (Cookbook Review, June 18). If I had read one more word about how high-toned chefs like Roy Yamaguchi or Jean-Marie Josselin have finally "created" a Hawaiian "regional cuisine," I would have screamed. Anyone who's been to Hamamura's Saimin Cafe in Lahaina or the Rainbow Drive-In or Ono Foods in Honolulu knows that Hawaiians have had their own wonderful, funky sort of local soul food for years.
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