Oakland Restaurants » Yoshi's Menu
Yoshi's
Tel: (510) 238-9200
Address: 510 Embarcadero W, Oakland CA
Cuisine: Japanese
Average Price: $$ ($11 to $30)
Hours:
Mon 11:30am-9:30pm; Tue-Fri 11:30am-11pm; Sat 12pm-11pm; Sun 12pm-9:30pm
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Carpaccio
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Kobe Beefsmoked thinly sliced with a honey apple ginger dressing and pickled wasabi flower
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Zuke Magurolightly marinated tuna with avocado, shiso and moro miso vinaigrette
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Grill
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Big Eye Maguroadd grade with shiso ratatouille, yuzu ponzu and wasabi oil
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Black Angus Beef Tri Tipkinoko mushroom confit
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Colorado Rack Of Lambgarlic mousse, fresh herb tamari oil, and caramelized balsamic veal jus
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Farmseasonal vegetables with fleur de sel and tamari balsamic oil
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Kurobuta Pork Chopmarinated in ginger, sake, sendai miso and a lemon thyme jus
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Scottish Salmongrilled on cedar plank with saikyo miso and teriyaki glaze
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Sendai Miso Chickenwith lemon caper rosemary oil and house made teriyaki glaze
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Salads
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Kaiso Saladtosaka and wakame seaweed, julienne endive with orange ponzu
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Organic Local Greenswith a sesame champagne vinaigrette
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Saikyo Miso Caesarwith organic baby romaine, shaved parmesan, and wasabi oil
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Tempura Soft Shell Crab Saladwith butter lettuce and lemon daikon soy
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Shellfish
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Asari Clams Steamedwith garlic, sake and spicy miso
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Half Dozen Beausoleil Oystersdone three ways- ume champagne, moro miso and yuzu jalapeno
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King Crab Legsthree sauces- spicy ponzu, fresh wasabi cocktail and Chile yuzu aioli
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Lobster Tail Sauteedwith saikyo miso and warm ginger ponzu
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Sides
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Sendai Miso Soup |
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Small Plates
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Duo Of Edamamegarlic sesame soy and Chile lime
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Genmai Saladseasoned brown rice with hijiki seaweed and pine nuts
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Ocean Sunomonoaji, snow crab, hirame, tako, and salmon wrapped in daikon with a rice wine vinaigrette
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Ohitashi-sanblanched organic spinach done three ways- black sesame, vinegar miso, tofu walnut puree
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Silken Tofuwith hachyo yuzu miso and shoyu dashi broth
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Tsukemono Samplerfour varieties of house made seasonal Japanese pickles
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Smoked Sashimi
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Hamachicrusted with shichimi pepper and a yuzu miso vinaigrette
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Hokkaido Scallopthinly sliced with ikura caviar, truffle oil, and spicy citron
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Tempura
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Black Figer Shrimpwith warm Chile aioli
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Mamas Agedashi Tofufried silken tofu, tempura avocado and a warm tentsuyu broth
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Monterey Baby Calamariwith yuzu kosho oil and shichimi tartar sauce
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Organic Vegetableswith grated daikon ginger and warm tentsuyu dipping sauce
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Seafood Kakiagetempura fritter with scallops and shrimp drizzled with teriyaki
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