To make sushi that captures the palate, the sushi chef must find a balance between innovation and consistency.
Plenty of repeat customers at Yoshi’s Sushi & Grill on Providenciales keep going back to the restaurant for the same dishes, says owner/manager Yoshi Ono.
The spicy tuna roll is a favorite, as is the volcano roll (also Yoshi’s favorite) – snow crab rolled in rice, topped with a mixture of shrimp, avocado, scallion, fish roe and spicy mayo. But the key to running a successful sushi restaurant, Yoshi says, is a bit of experimentation and creativity – and that, too, is the biggest challenge.
Yoshi’s menu offers an array of dishes ranging from sushi to filet mignon. And gone are the days of paper menus. Instead, diners can scan their food options on an iPad menu, swiping from page to page of sushi rolls, sashimi, soups, salads, steaks and curries.
This all began, of course, with sushi. When Yoshi was 19, he got a job at a sushi restaurant just outside Tokyo. That’s where he learned the craft of creating the traditional Japanese fare that dates back to the 8th century.