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PrintYokozuna's new menu
The Asian-inspired restaurant expands its selection.
Missy Kruse
Yokozuna has debuted a menu it plans to update every two to three weeks to take advantage of seasonal and limited availability ingredients.
The restaurant is beginning a partnership with area ranchers, such as Colpitts Pineridge Ranch, to provide locally raised beef, pork and poultry, according to a release.
Some of the new additions:
- Asian BBQ spare ribs with Asian slaw
- house-cut sweet potatoes with chili soy sauce and wasabi mayo
- tuna tartar wontons with seaweed salad
- Thai grilled fish tacos with Napa cabbage, lime avocado, cilantro, Thai peanut sauce and Asian sweet potatoes
- grilled Yakitori tuna served with wasabi cream, steamed rice and seasonal vegetables
- cashew chicken over egg noodles with spinach and mixed peppers
- soy-braised salmon with steamed rice and seasonal vegetables
- red chili tofu with soba noodles, bok choy, mushroom, fresnos, sesame oil, and scallions
- pan-seared sea scallops in a sweet chili beurre blanc with steamed rice and seasonal vegetables
