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I like the idea of a crudo,carpaccio bar - raw fish with Italian condiments can be pretty great stuff. Olive oil, pomegranate seeds, yuzu, soy, sea salt, sesame seeds, etc. - Il Grano does it very well. Culina at the Four Seasons does it too. I've had it in Italy at Assunta Madre.
Nice departure from sushi.
I've done it for dinner parties - always goes over well and it's pretty simple stuff. Chicks dig it.
But I don't know if that's what this is. J.L. - a trusted source when it comes to such things - will reveal all.
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yinyangdi
May 8, 2012 07:36 PM
I haven't been to Yojisan (yet!) but this is the second Japanse/Italian fusion restaurant between Chef Yoji Tajima andGiacomino Drago, the first being SHU Sushi House Unico in Beverly Glen/Bel Air.
http://www.shusushi.com/aboutus.htm
http://www.yojisan.com/about.htm›3 Replies-
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re: Thor123
I have been to the restaurant in the Beverly Glen Center a few times, and while there are a few "fusion" dishes of various varieties, I always enjoyed my meals and never considered it a sushi/Mexican fusion restaurant (which I don't think I would have patronized). Nor did I consider it too Italian, although there was at least one dish with cheese which I don't ever plan to order in a Japanese restaurant. In any event, I thought it served perfectly tasty LA-style sushi and other Japanese food. But that's just an opinion, and I haven't been there in a long time.
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