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COPYRIGHT 2001 Hiaring Company
So you're the new kid on the block and the regular guy is on vacation and the boss says, "Hey. Stop by Roy's and see if you can sell him a few cases of that oaky Chardonnay that we've got on special."
Forget it, girl. You can just take that oaky Chardonnay and... well, never mind. But you can be sure Roy Yamaguchi doesn't have any use for it.
Yamaguchi recently opened another of his Roy's Restaurants, his first in San Francisco. It's the 18th or 20th or 25th, the exact number doesn't really matter. And besides, if you pin down the number today, you find out he's opening another restaurant in Florida next week, or maybe Sydney or Paris. Who can count?
Roy Yamaguchi isn't about numbers anyway. The Japan-born, Hawaii-raised chef is about passion a passion for food and for wine that goes with the food.
"When I started with my first restaurant in Honolulu I wanted to cover all the bases-food, wine and service. Wine is an integral part of the picture. The restaurant wouldn't be complete without wine and it's very important that the wine be as good as the food, as serious as the food," Yamaguchi said during an interview in his San Francisco restaurant a few days after it opened in October.
Roy has been working with partner and wine buyer Randal Caparoso since that first opening in 1988. "We really collaborate," Roy said. "He might say,...
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