We ate last night at Roy’s, a Hawaiian fusion restaurant with branches all over the United States. I’ve eaten at the flagship in Honolulu and found my meal there very excellent—I was not disappointed here either. The venue in San Francisco is relatively small, and was majorly crowded due to the Oracle convention in town, but we snagged a quiet corner table to eat in.

I started with the blackened ahi, which was superb. So rare that there was just a thin crust on the outside, and served with a bright soy mustard sauce. The sauce had a nice kick which went well with the seared fish, and fish was tender melt in your mouth fresh. Simple, small, delicious. My partner led with lobster wontons, which were also superb. Of course, I’m a sucker for anything deepfried.

For the main course, my companion had macadamia encrusted mahi mahi, which was excellent, and I had grilled ono (oh no!) with a mild curry and tender young green beans. It was fabulous. The curry was creamy and rich, with a focus on the flavor instead of pure spice, and it was a nice follow-up to the ahi.

For dessert, I had butterscotch panna cotta and the partner in crime went for the chocolate souffle. Both were excellent, not least because of my panna cotta fetish. Mmm…panna cotta.

The service was excellent, attentive without being invasive, and the dessert chef stopped by to ask us how our desserts were. The wine meu was decent, though not overwhelming, and the decor very pleasant. My only complaints, really, were that the menu didn’t source the fish, and that the towels in the handicapped bathroom were too high. If I’d been in a wheelchair, I would have been screwed for the hand drying.

Not sourcing the fish was a bummer. Eating at Roy’s is all about the seafood, and it would have been silly not to. But I had a moment of deep hesitation as I wondered where the fish came from, who caught it or raised it, and how they were treated. I tried to relax and let myself enjoy the meal, and I did. Pure excellent.