Yoshi’s rich yakiniku choices will leave you wanting more
By Nadine Kam
Feb. 25, 2015
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KRYSTLE MARCELLUS / KMARCELLUS@STARADVERTISER.COM Scott Motoda, lead server at Japanese B.B.Q. Restaurant Yoshi, places a strip of Chuck Toro Kalbi on the grill. Servers cook many of the meats to make sure the expensive cuts are served at their optimum.
NADINE KAM / NKAM@STARADVERTISER.COM A Food First ahi poke "cupcake" topped with sesame-ginger "frosting," bubu arare and yuzu tobiko captures the savory-sweet dynamics of Off The Wall Craft.
NADINE KAM / NKAM@STARADVERTISER.COM A highlight of the Yoshi menu is flap-meat yukke, Korean-style beef tartare, with pine nuts and a raw egg.
NADINE KAM / NKAM@STARADVERTISER.COM Nodomoto beef tongue is another restaurant specialty at Yoshi's.
NADINE KAM / NKAM@STARADVERTISER.COM A5-grade Japan wagyu, Crazy Rib Eye Yoshi, is streaked with bad cholesterol-reducing monounsaturated fat.