Born in Zama City, Kanagawa,Japan, to a mother who is from Okinawa prefecture. After graduating from high school, he moved to the United States to attend America’s top culinary school in New York, The Culinary Institute of America (CIA). After receiving culinary training for two years, he worked at a French restaurant in L.A. for two-and-a-half years. Then in 1988, he opened the first Roy’s in Hawaii at the age of 32.
It soon became one of the most popular restaurants in North America. He now has 29 restaurants in the United States and one restaurant in Japan in Kitanakagusuku, Okinawa Prefecture. He has won the prestigious culinary award, the James Beard Award and continues to mesmerize gourmets around the world with his remarkably creative cuisine.