Hello Foodie Friends,

I recently attended a media/blogger luncheon for the newly reopened Yoko San, now under new ownership/management, in Downtown Boca. The event was organized by Yoko San’s PR firm, Transmedia Group and guests were escorted to the small room to the left of the entrance where we each took a seat around the two hibachi tables. Soon after the guests had arrived, Corey Simpson, Yoko San’s new owner was introduced. Corey, an affable gentleman from the Island of Jamaica, is a new restaurateur, who had started out as an investor in Yoko San who took over full time operations when the restaurant reopened the end of January under new management. One could easily tell that Corey’s main objective is to ensure that each and every guest that visits Yoko San has an exceptional experience.

Our first course was miso soup followed by salad with ginger dressing; not surprising, pretty traditional and served at just about every hibachi restaurant. I’m torn between yearning for a fresh new take on the traditional Japanese soup and salad- something completely unique from what every other restaurant of this kind serves and the feeling of keeping with tradition; knowing that people have come to expect and count on these staples when they come to a place like this. What’s your take on this? Are you a traditionalist or someone who prefers more modern twists?

 

Next, a couple of trays of sushi (spicy tuna roll and CA roll) were brought out. To me, they were pretty standard, nothing that really delivered a WOW factor. They do have quite an impressive list of sushi rolls on the menu however, so I will have to come back and try some of the more exotic offerings.

Finally the Hibachi Chefs came out and […]