Nagoya's favorite crispy wings, a centuries-old Japanese rice dish originally made with green tea, and a visit to the Tsukiji fish market (the largest in the world) are a few of the influences behind YO! Sushi's new menu.
The revitalized lineup will roll out to the popular Japanese restaurant brand's U.S. locations in New Jersey, New York and Florida — Tampa included — beginning May 3. Straight from the streets of Tokyo, the dishes are inspired by YO! Sushi group executive chef Mike Lewis's recent tasting adventure in Japan.
While sushi is at the heart of the brand, whose "kaiten" sushi bar concept came to the U.K. in 1997, the menu now features 90-plus items. It's a mix of contemporary and classic Japanese small plates that showcase Tokyo's vibrant food culture.
Among the new sushi and sashimi offerings: the Fish No Chip Roll (a riff on traditional fish and chips), Ama Ebi Sushi (raw Atlantic sweet shrimp, wasabi, nori, rice), and Spider Roll (soft-shell crab tempura, pickled ginger, yuzu tobiko, sweet chili sauce).
Plus, YO! Sushi's hot dishes highlight Teba No Karaage, fried chicken wings served with lime, garlic ginger and sake soy sauce marinade; maguro katsu, which includes a special blend of tuna, onion and mayo with wasabi; grilled salmon teriyaki; clam miso soup that showcases clams in a shiro miso with enoki mushrooms, wakame, spring onion and shichimi; and a version of the chazuke rice dish with nori, sesame paste and way more.