Yoi

Veggie.

Spicy.

Pan fried house made dumplings with chicken and shiitake mushroom, spicy garlic vinegar sauce.

Crispy fried calamari and lotus root chips, lemon caper tartar dip.

Fried chicken thigh cubes battered with 10 spices and basil, volcano sauce. Spicy.

Japanese sweet potato fries, rosemary and curry aioli dip. Veggie.

Yellowtail sashimi, Japanese cucumber and tomato in a miso yuzu citrus dressing.

Organic heirloom tomato, sweet baby beets, edamame puree and miso balsamic. Veggie.

Maguro sashimi wrapped with daikon, shiso, baby sprout and tobiko.

A hearty, rich pork bone flavored creamy broth.

Sauteed with seasoned garlic oil, topped with crispy fried onion.

A combination of naturally brewed umami soy sauce.

A perfect blend of red and white miso with spicy garlic chili paste. Spicy.

In soy based seafood broth with garlic ginger sauteed fresh clams.

In clear vegetable broth with seasonal vegetables. Veggie.

Traditional shrimp or assorted vegetables and oroshi dashi dipping.

Golden organic tofu cubes soaked in soy dashi, topped with teriyaki mushroom and bonito flakes.

Waffles battered chicken strips with maple honey mustard dip.

Pork belly with kabocha pumpkin puree, spicy coleslaw, lotus root chips.

Japanese style sauteed kale with onion, shiitake mushroom and garlic wine sauce. Veggie.

Buttery black cod coated in caramelized honey ginger miso, grilled onion ad tomato, served on a sizzling hot teppan.

Handpicked manila clam sauteed in garlic ginger sauce, served on a sizzling hot teppan.

Spicy tuna and mango topped with sweet chili unagi sauce topped with shaved onion, sprouts and sesame seeds.

Salmon and avocado topped with pepper aioli, seared butterfish, shiso, onion and tobiko.

Hamachi and tuna, shiso, and sprout wrapped with peeled cucumber and ponzu sauce.

Chef's selection handroll's combo.