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An Entity of Type : rev:Review, within Data Space : foodie-cloud.org, foodie-cloud.org associated with source document(s)

Attributes	Values
type	rev:Review
dateCreated	2016-03-26 00:00:00 (xsd:dateTime)
itemReviewed	Yu-Yu
http://www.openvoc.eu/poi#funnyReviews	4 (xsd:int)
rev:rating	5 (xsd:int)
http://www.openvoc.eu/poi#usefulReviews	9 (xsd:int)
rev:text	Met up with my friends here last night, and I was the only one who's been here for the first time. LoL Cooking is one of my many, many, hobbies and I usually do that on my day off, so I'm not the kind that eat out much; except on occasions like socializing with someone or with a bunch of people I know. Yu-Yu actually was in my mind for a long time, because the name somewhat resembled the name of my mom's Japanese Restaurant called "Yu-Na" which used to be in San Francisco during the 70s and the 80s. LoL So, here I went for the first time, and was absolutely delighted! The menu of "Kushi age" which basically means "deep fried on skewers" was so diverse, and the variety was very impressive. The only thing I sort of missed was the deep fried oysters. However, all the other stuff were there, plus more. Very creative way to make the crumbs and seasoning. The crumbs are the fine bread crumbs instead of the traditional coarse "Panko" bread crumbs used in Japanese cuisine, and it'll make a crunchier texture. Very modernized creativity, and it's always fun to see things like this. They were all deep fried just right, not to lose the flavor and texture of the breaded ingredients. One of my friend ordered a mixed sashimi (sliced raw fish) and, I tried one slice of the maguro (tuna) just to make sure I wasn't seeing things. LoL It's a very fine grade (unfrozen) Yellow Fin tuna ( It was so good, I could be wrong. I only ate 1 slice, and it may be a lower grade Big Eye tuna since they taste and look alike, unless you look at the belly fat, it's hard to tell sometimes). Either ways, you don't see them very often in Las Vegas. Usually, blue fin is the "Boss" of the maguro (tuna), but, for me, I've never had the taste for that oily flavor; hence, my choice is the "Big Eye" as #1, "Yellow Fin" as #2 and "Blue Fin" as #4, and I just hate the albacore tuna (sometimes called "Bincho" or "White Tuna" in sushi places) unless they're seared or fully cooked. Today, in a long time, I've found and got to try the "Tako Wasabi" which is a small raw octopus tentacles pickled in a wasabi plant marinate. Just out of this world! This place has a very pleasant ambiance with casual and friendly, but, professional waitresses, and definitely a place that needs to be known for Japanese Cuisine.
http://www.openvoc.eu/poi#coolReviews	12 (xsd:int)
rev:reviewer	Frisco

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