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| - I've been here seven times since the end of March. I'm obsessed. I'm obsessed with the flavors, innovation, quality, prices, and hospitality. Every experience has been spectacular! When I try to explain exactly what "Modern Japanese" means, it's never the same description because I can't quite put it into words. My best explanation is a photo paired with a detailed caption. I usually don't need to say anything else. The presentation and methodical usage of ingredients elevates itself from other Japanese and fusion establishments and has become a category of its own. So, what is Yonaka? A place that will intrigue your tastebuds and incite conversation of excitement and surprise.
I've had the pleasure to try many dishes during my multiple visits. I wish I could write about all of them! I really enjoy the items that involve sashimi or other raw seafood and feature a wonderful balance of sweet and savory elements and textures. The dishes truly heighten the different flavors of the sea creatures and such an experience than your typical sashimi. The menu is impressive and ever-changing. Simply the list of ingredients will intrigue you and the best part is they keep some of it a surprise (although they are happy to share the details).
Sake Orenji ($11): Scottish Salmon sashimi, orange supreme, yuzu tobiko, lemon and orange oil, maldon, and micro arugula. The sauce is their take on Ponzu and it is delicious. This is a great example of the sweet and savory balance. I've had this dish during every visit and the salmon is always so succulent.
Nana Iro ($13): Hamachi sashimi, grapefruit supreme, avocado, golden cherry tomato, pickled fennel, dehydrated fennel, and chili sauce. I'm already a big fan of raw yellowtail, but I really dig this combination of flavors. Highlights: the non-tart grapefruit and dehydrated fennel.
Tea Brined Ribs ($10; HH $7): Pork ribs, citrus-honey-tea glaze, sesame seeds, topped with negi. These ribs are on-point. Flavorful and the meat falls right off the bone! I love the fresh negi with every bite.
Tate Ichigo ($13): Hokkaido sea scallops, fresh strawberry, negi, apricot and strawberry relish, hibiscus salt, Thai chili, negi oil, and strawberry sauce. I love the soft texture of the raw scallops with the sweet and juicy strawberry slices. You get just a little bit of heat at the end as well.
Mango Cotta ($8): Mango panna cotta filled with mango purée, pistachio butter, crumbled pistachio, mango ice cream, and mango tuile. One of my favorite desserts, ever! The panna cotta has the perfect consistency and even with the purée, it isn't too sweet. The pistachio marries well with the mango and all the textures make it fun.
Although these are my favorites, I've enjoyed mostly everything. I really like the Foie Gras Nigiri, Yoshoku, Avocado Nigiri, and Crudo as well (to name a few), however, I'm not a big fan of the Tsutsumi, Buko Jam, or Tuna Tataki. The Specials Menu ensures that you don't tire of dishes and also highlight seasonal ingredients. The Happy Hour Menu (Daily 5PM-6:30PM, M-Th 10:30PM-12:00AM, F-Su 11PM-2AM) also features items not available on the Regular Menu like the delicious Hana Wings.
Helpful notes: Bring a couple friends and share several dishes since most are perfect for 3-4 people. Most importantly, this is not a place to dine and dash. As I'm sure you've seen the photos, the dishes are intricate and obviously take time to prepare. Heed the warnings and don't visit while in a hurry! I usually allot two hours and it's given me enough time to really enjoy the meal and my company. Reservations can be made via OpenTable or phone. Happy Hour is offered at the bar and booth area only and not available for reservation. The bar is a great place to sit to watch the chefs at work! It's mesmerizing. This isn't your typical sushi bar, so orders are placed with your server. Also, I haven't tried the Omakase since I was fortunate to visit with seasoned patrons, however, it's a great way to try their popular dishes and not worry about what to order. Lastly, this is a place to leave your preconceptions at the door. Don't let the ingredients or combinations intimidate you and just go for it.
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