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Roy's
- Restaurants
- Jacksonville, FL
About this business
Blending classic techniques with adventurous Pacific Rim flavors, culinary pioneer Roy Yamaguchi created an entirely new approach to fine dining. The first Roy's opened in Honolulu in 1988 and we've spread our warm hospitality and passion for innovative and creative cuisine and beverage around the world ever since. Join us tonight in Jacksonville Beach, FL to discover the fresh ingredients and outstanding seafood, expertly prepared by our local chefs that made us famous.
Location details
2400 3rd St S, Ste 101, Jacksonville, FL, 32250, United States
Get directions| Weekday | Schedule | Status |
|---|---|---|
| Mon | 9:00 a.m. to 6:00 p.m. | |
| Tue | 9:00 a.m. to 6:00 p.m. | |
| Wed | 9:00 a.m. to 6:00 p.m. | |
| Thu | 9:00 a.m. to 6:00 p.m. | |
| Fri | 9:00 a.m. to 6:00 p.m. | |
| Sat | Closed | |
| Sun | Closed |
Great fish dishes. Fish selections were good also and service was good.
Always fantastic food and service. I’ve been going there for years and have yet to be disappointed.
worse service ever, first time and last
staff and manager were great. food was sub par. For a meal that costs that much, I wouldn't expect I would need to send it back due to being over cooked and tasteless. To not have the replacement served by the time the rest of the party is eating dessert is not what I would call a fine dining experience. The manager bent over backwards to make it right, but at that point, theres nothing she could do to make it right. with your reputation, there should be no question of how the meal comes out. you have too much competition at... read more
Love Roy’s for dining or Happy Hour. Food and service the best
excellent food excellent service, but you will pay for it. But it is worth it
The best lobster bisque I've ever tasted!! I highly recommend trying this place out!!
Frequently asked questions about Roy's
How is Roy's rated?
Roy's has a 4.2 star rating with 733 reviews.
When is Roy's open?
Roy's is closed now. It will open tomorrow at 9:00 a.m.
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