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DINNER MENU
Nigiri Sushi | Sashimi | Robata Grill | Yakitori and More
Sushi Appetizers
AT YUJI
We source our fish from Japan, and the most delicate, creamy sea urchin (Uni) from the southern California coast. Working with suppliers with whom we’ve built trusted relationships ensures we get first pick of the best quality fish available.
Our goal is simplicity. We want to turn people on to real sushi. At Yuji we stay true to what we do. The rest will take care of itself.
Nigiri
Sushi
Every piece of NIGIRI we serve — whether it comes from a 175-pound bluefin tuna or a one-and-half-pound snapper — is selected for us, by us. Each fish is different, but we are always looking for the highest quality, whether it is color, fat content, size, freshness and how the fish was handled. When it comes to quality fish, there is no compromise.
Chef Tasting Options
Nigiri and Sashimi Tasting
*Salmon Tasting - Sashimi
(Fresh Salmon, Salmon Belly, Smoked Salmon, and King Salmon)
*Tuna Tasting - Sashimi
(Akami, Chutoro, Otoro, and mixed tunas with green onions, pickled radish, shiso leaf
*Salmon Tasting - Nigiri
Fresh Salmon, Salmon Belly, Smoked Salmon, and King Salmon
*Tuna Tasting - Nigiri
Akami, Chutoro, Otoro, and mixed
Sashimi
Sushi
Premium Fish Selection
Indulge in a curated selection of exotic fish flown in from the Japan Tsukiji fish market
Robata Grill & Yakitori
AT YUJI
Robata in Japanese means “by the fireside,” and refers to an old traditional style of cooking. Our Chefs use a special oak wood charcoal imported from Japan called binchotan to grill such luxuri-ous items like Sea Bass and Black Cod. The binchotan, considered to be the best grade, yields a long burn to bring out the savory flavor of broiled foods.
