comscore Yoshi's rich yakiniku choices will leave you wanting more | Honolulu Star-Advertiser
The Weekly Eater

Yoshi’s rich yakiniku choices will leave you wanting more

  • 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.

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