Be here. Aloha. When Denver netted a link in a first-rate restaurant chain out of Hawaii, we knew the fish was bound to be good. But this good? Roy's Cherry Creek, the sixth in chef Roy Yamaguchi's group, made a big splash when it opened this year inside the Cherry Creek Shopping Center, and it continues to make waves by offering service and food so good that few other restaurants in town can match either. And then there's the food Roy's offers, including such unusual catches as wahoo (also known as ono, it's a saltwater mackerel that's used in sushi) and monchong (also called a pomfret, it's a Pacific Ocean fish with a mellow flavor and oily texture). The kitchen even takes special care with more standard seafood, doing it in ways no one else does. The sea scallops, for example, are soy-charred, which leaves the centers soft and squishy and the flavor heightened. Tiger shrimp are sesame-encrusted and placed atop a ginger-infused plum-lime vinaigrette; swordfish are virtually steamed inside a package of nori until just cooked; and blue nose snapper gets a very light steaming and a delicate Thai-style mushroom broth. There's plenty fishy about the appetizers, too: parmesan-crispy calamari, rare ahi gently blackened around the edges, ceviche made with the freshest of white fish and scallops and enhanced with freshly diced tomatillos. Roy's is a keeper.