Roy Yamaguchi opened his first eponymous restaurant in Honolulu in 1988. Several dozen more followed. Two are in Los Angeles. Yamaguchi's recipe for success starts with tasty Hawaiian cuisine, heavy on the seafood. Add sleek, stylish dining rooms, cheery service, and fun, fruity cocktails. (Say what you will about chains. It's certainly a welcome breather from all the trattorias and steak places that have opened the last couple years. And the Szechwan ribs are finger lickin' good.)