Take a Bite

All about the beef at Yoshi

February 25th, 2015
PHOTOS BY NADINE KAM / nkam@staradvertiser.comCrazy Rib Eye Yoshi Style is one of the highlights of Japanese B.B.Q. Restaurant Yoshi, Japan wagyu shot through with its streaks of monounsaturated (bad cholesterol-reducing) fat.

PHOTOS BY NADINE KAM / nkam@staradvertiser.com

Crazy Rib Eye Yoshi Style is one of the highlights of Japanese B.B.Q. Restaurant Yoshi, Japan wagyu shot through with its streaks of monounsaturated (bad cholesterol-reducing) fat.

The new year is already shaping up to be like the last with the trending of the Japanese restaurant, with multiple new entries around town.

Restaurants out of Japan tend to be backed by quality, but the trend is toward more specialization and transparency in sourcing in response to equally growing sophistification of diners.

With guidance from knowledgeable staffers formerly from Hiroshi, another lauded yakiniku house, the Japanese B.B.Q. Yoshi experience manages to be both delicious and educational. You’ll want to pay close attention to grasp differences between various cuts of ribeye, outside skirt steak ($16) and inside skirt steak ($14), knuckles ($38) and more. It all adds up to a carnivore's paradise.

Typical of Japanese-style yakiniku, the meat portions that arrive at Yoshi are quite small, and cook down to little nothings that leave you wanting more. But my near iron-clad stomach from years of professional eating did not prepare me for this much richness. If you don’t normally eat rich food, you may not want to overindulge on your first visit.

The star of the menu is superb A5-grade Japan wagyu, Crazy Rib Eye Yoshi ($32), with its candy-stripe streaks of red meat and white fat. Connoisseurs consider A5 wagyu the best in the world, and Yoshi showcases it beautifully. Have some patience. Trying the other cuts before graduating to this beef will be enlightening. A visit here is not about stuffing your face, but ultimately about appreciation.

p align="left">If you're a fan of cow tongue, nodotomo is the tenderest part closest to the throat.

If you're a fan of cow tongue, nodotomo is the tenderest part closest to the throat.

A Grade ribeye yakisuki is grilled then slathered with a mixture of yamaimo and egg to increase the silkiness quotient.

A Grade ribeye yakisuki is grilled then slathered with a mixture of yamaimo and egg to increase the silkiness quotient.

p align="left">Anchang nakaochi kalbi, left, and skirt steak.

Anchang nakaochi kalbi, left, and skirt steak.

p align="left">Rib steak.

Rib steak.

Flap meat yukke was delicious.

Flap meat yukke was delicious.

p align="left">Yoshi's chicken wings.

Yoshi's chicken wings.

Yes you will find such things as shrimp, pork and Jidori chicken on the menu, but very little salads or sides. Here, it's all about meat.

Yes you will find such things as shrimp—shown here after being sautéed in butter in this pot on the grill—pork and Jidori chicken on the menu, but very little salads or sides. Here, it's all about meat.

p align="left">Pork jowl was served with wasabi.

Pork jowl was served with wasabi.

The restaurant is at 1316 Young St., open 5:30 to 11 p.m. daily except Wednesdays. Call (808) 784-0067.

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Nadine Kam is Style Editor and staff restaurant critic at the Honolulu Star-Advertiser; her coverage is in print on Wednesdays and Thursdays. Contact her via email at nkam@staradvertiser.com and follow her on Twitter, Instagram and Rebel Mouse.

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One Response to “All about the beef at Yoshi”

  1. oiwi808:

    So is it RIJO or YOSHI? Poorly written article.


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