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July 18, 2014, Volume 14 Number 15

Dear "Guam Food Guy" Reader,

Happy Liberation Day! This year's Liberation Parade will be starting closer to the Route 4 intersection as opposed to traditional route starting in Anigua. I don't know the exact routing but I am sure the visiting dignitaries will appreciate seeing the floats first instead of waiting for the procession to arrive from Anigua! It does get a little hot in the sun! Today's newsletter will be a shortened version as I am not feeling my best.

Ken The Guam Food Guy

Iron Chef Japan Celebrity Chefs Visit Guam

Hiroyuki Sakai, Iron Chef French and Chen Kenichi, Iron Chef Chinese, made a surprise dinner visit at Issin Japanese Restaurant in the Westin Resort Guam. Issin Teppan Chef Jesse Borja was able to get a photo of these prestigious culinary superstars whom he considers just nice guys. What an honor to serve these two!

Hamamoto Boonie Coffee - Grown on Guam

I should get around more often! I was so excited to see a bag of my friend Hisamatsu Hamamoto's Boonie Coffee on sale at PROA Restaurant's Sweet Relief Pastry Shop that I had to buy a bag of whole beans! This locally-grown product is the result of years of cultivating and working at Hamamoto Tropical Fruit World in Yona. The coffee is smooth and has a rich finish. Other products coming from this magical place are honey and coconut oil. The fresh fruit drinks there are wonderful. You can take a tour of Hamamoto Tropical Fruit World and see an amazing amount of fruit trees. For now I'm just going to enjoy my Guam grown coffee!!

Chef Roy Yamaguchi's Six Course Prix Fixe Dinner and Wine Pairing
July 10 2014
Roy's Restaurant
Hilton Guam Resort & Spa


When you hear the announcement that Celebrity Chef Roy Yamaguchi is visiting Guam and holding a dinner showcasing some of his new creations, you should not hesitate to make your reservation. I can' tell you how excellent every course served was...even the photos can't. What Roy did was very simple. He had a name for each course and then he used key ingredients to highlight his creation.

Simply put, his Hamachi Cru had uzu kosho vinaigrette, crisp garlic, and Tokyo negi.

The Shrimp and Almond Tempura had shiso and shiracha aioli.

His Grilled Saba had a boiled egg, potato, frisee , tomato, baby romaine, caesar dressing.

His Seared Salmon had dungeness crab, egg flower congee, peas and black bean vinaigrette.

The Grilled Vietnamese Essence Filet had anchovy, cilantro, kabayaki compound buttter.

How he managed to bring these elements together was pure culinary alchemy! Only Roy can do this so effortlessly!

L-R JoAnne Quijano, Mark Lim, Chef Roy Yamaguchi, Aileen Labadnoy, Ken The Food Guy, "Red" Redintor Matienzo(Hilton Rest Mgr)

Menkui Ramen: Simple is Best
Tumon Trade Center
Ground Floor
Fujita Road


When asked to recommend a good place to get ramen, the first on my list is Menkui Ramen. There are other good ramen houses on Guam, however, I appreciate the simplicity of Menkui's ramen. They don't need add-ins and extras to their ramen better. It's all about the broth and the noodles. Both are excellent at Menkui.

Chef/Owner Akira Kudo and his wife Sumiko, who handles the front of the house, have made a niche for themselves with this specialty ramen shop. If you like gyoza, Menkui's makes some of the best. I've talked about the pedigree of Menkui's Gyoza ($4.75/five pieces), and it's no secret why people who've ordered these before make it a point to re-order them on their successive visits. You can make your own dipping sauce with hot chili oil, soy sauce, vinegar, and red chili paste.

For this visit I returned to an old favorite, the Special Negi Ramen ($11.00) which is loaded with shredded Japanese green onion and specially seasoned ground pork. Zee ordered the Soy Ramen ($8) which had some chashu in it which she gave to me! I have been ordering the Chashu Ramen for the past couple of years! It's good to get back that flavorful Negi Ramen!

Ita dake masu!

Ken The Guam Food Guy

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