Yoshi’s Restaurant is a Japanese restaurant in the Yoshi’s Jazz club San Francisco. “Using only fresh, high-quality, seasonal ingredients delicately combined with traditional spices, Chef Sho prepares each dish with his culinary philosophy: “seasonal, simple, and a bit of surprise”.
Decor, Vibe – Fancy new stylish building with modern decor and Asian accents. Dressy crowd mostly in 30’s and 40’s, with many dining before a concert.
Ginara “Black Cod” ($19) 6oz with maitake tempura and saikyo miso beurre blanc was excellent. A very light sauce, resonable price. One of the best cod’s we have had.
Kurobuta Prime Pork Rib ($23) 10oz with ginger sendai miso marinated with roast garlic jus was a large portion of pork. It was cooked well and had a unique flavor.
Buri Kama ($21) 10oz hamachi collar with sweet soy marinade and yuzu chili ponzu was an excellent classic Hamachi Kama. Deep fried and baked.
Prawns ($11) were good but too few in quantity.
Coconut Soup ($8) was a very good dessert. Balanced with the mango.
Tsukiji Sashimi Selection ($35) with 15 tiny pieces from Japan’s famous Tokyo Tsukiji fish market was delicious and had exotic fish but each was a tiny bite.
Kampachi ($15) seared kobe style beef topped with uni and tomato ponzu gelee was only fair. Sauce was too heavy.
Calamari ($11) was too spicy but it was tender. Good quantity.
Lamb ($26) was soy marinated and good but not great. At this price it is not a good bet.
Service was initially good then fell off as concert time was coming. The bill really added up as we kept ordering small plates. It reached a level were it was too much. They have a good wine and sake list with glasses from $7, bottle from $32.
We tried the $18 sake sampler and had some good tastes. The Voodoo cocktail ($11) was very weak.
Be sure to carefully choose what you order. The food is different than most Japanese restaurants, almost like a modern Japanese fusion cuisine. You can also eat more rolls or off the bar menu to minimize the damage.