Tag Archives: japanese restaurants columbus

Yoshi’s Japanese Restaurant

Yoshi's Exterior

Cuisine: Japanese

5776 Frantz Rd., Dublin OH 43016
614.889.1275

Click here to map it!

Yoshi’s is reputed to be a popular restaurant destination for the Japanese folks living in town, and we expected to find enjoyable food. Spoiler alert – all true.

What we didn’t expect, though, was to be so thoroughly entertained by the proceedings.

A bit of background – we’re lucky to be able to rely on a friend fluent in all things Japanese (thanks, KC) for help with evaluating what dishes we should try. As such, we walked into Yoshi’s with a good deal of knowledge of the more unusual options on their menu.

So, long story short, we ‘order like the Japanese’. Or so said the perplexed hostess, prior to asking if we’d lived in Japan.

Before that, our waitress did a double take on a few of our requested dishes, politely explained what they were, and went to some effort to verify that we actually wanted them.

While we ate, we occasionally felt 3 or 4 pairs of eyes on us, as if to suggest, ‘they ordered it, but will they really eat it?’

If this sounds intimidating, it shouldn’t. All was smiles, conducted with a good natured curiosity and genuine concern for our experience. It culminated with Yoshi himself, on the other side of the sushi bar, peppering us with questions, offering up specials and tips on ‘off the menu’ items, and showing off some of his more exotic sushi preparations.

Maybe we have an odd sense of fun, but fun it was. We left with big stupid smiles on our faces, smiles smudged with things like this:

Yoshi's onsen tamago

That, in the image above, is onsen tamago. Reminiscent of an oyster shooter, this very soft boiled egg is served chilled and topped with a little seaweed and a light dressing. We were advised to slurp it down in one go, and very much enjoyed the how the soft egg white yielded to reveal the wonderfully custardy yolk.

Yoshi's tako wasabi

The tako wasabi was one of the plates that, upon ordering, raised eyebrows among the staff. It’s a simple dish – raw octopus marinated in wasabi and salt. It was, at best, moderately chewy, and tasted mildly of the ocean. Even the kick of the wasabi was surprisingly mild. It all came together beautifully, and we loved it.

Yoshi's moro q

We also loved the moro q – strips of cucumber served with a nutty and deeply savory miso relish. It’s a great example of how two simple ingredients can sing when they’re so perfectly matched.

Yoshi's shishito shrimp tempura

Then, we took Yoshi up on his offer to taste the daily special, shishito peppers filled with a shrimp pate and tempura fried. Think green pepper but subtler, shrimp flavor but denser in texture, and a pleasant contrast between crunchy and chewy.

Yoshi's okonomiyaki

Finally, we were let in on a secret – Yoshi’s often prepares a few servings worth of okonomiyaki. It’s not on the menu, and not always available, but it is emphatically worth asking about. Okonomiyaki is a savory pancake filled with shredded cabbage and (in this case) small bits of octopus, and topped with an okonomiyaki sauce, a mild Japanese mayo, and bonito flakes. Yoshi’s version was easily the best we’ve ever tried.

Yoshi’s also offers a wide variety of noodles, including soba, udon, and ramen.

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Ba Sho

Ba Sho japanese restaurant

Cuisine: Japanese

2800 Festival Lane (near corner of 161 & Sawmill)
614.766.7733
website

Click here to map it! 

As is often the case in quality Asian restaurants in Columbus, Ba Sho shows different sides of itself to different people. Should you not be conspicuously Japanese, it tends to provide the menus that show you the items they assume you’ll prefer. Though this may be frustrating, it’s worth keeping in mind that it’s intended as a courtesy.

And, should you be Japanese, an extensive a la carte (small plate) menu also shows up. One that, until recently, was only printed in Japanese, and even now may be a bit difficult for gaijin to get their hands on.

Don’t relent. At minimum, you’ll want the option of ordering from this menu (front, and back). It’s a big part of what makes Ba Sho distinctly different from every other sushi joint in town.

For a great example of this, see their salt-grilled (shio-yaki) items. Both the salt grilled tuna collar and yellowtail collar exhibited a wonderfully crispy char on the outside that concealed the almost creamily tender flesh within. The similarly prepared and distinctly non-rubbery ika-geso (below) has become my new favorite squid dish in town.

salt grilled squid ika

Ankimo (monkfish liver with daikon, ponzu, and green onions) is considered one of the great delicacies of Japan. Since Ba Sho is only the second restaurant we’ve encountered in Columbus to carry it, we had to try it.

ankimo monkfish liver

We’re glad we did. With pleasantly mild overtones of both liver and fish, it was both firm and velvety, and was well accompanied by the tart tang of the citrusy ponzu.

The above represents the highlights of our orders from the a la carte menu, though much remains to be explored. Andrew Zimmern-style curiosity seekers may find additional interest in the natto, fermented squid, and grilled blowfish (fugu) skin.

On a visit with a Japanese-speaking friend, we were told of an off-the-menu dish well worth noting – kani zosui (crab & rice soup with egg, mushrooms, scallions, seaweed, shown below). Though it’s traditionally consumed when ill, we’d gladly partake of its deeply savory comfort-foody qualities on most any occasion.

Ba Sho kani zosui

Ba Sho has an abbreviated lunch menu featuring bento box specials, noodle dishes and katsu (fried panko crusted meat) options. Among those we’ve tried, all were perfectly fine and largely consistent with what you’d find at most Japanese restaurants in town.

Japanese restaurants in the US tend to lean towards being bright and somewhat upscale, but Ba Sho takes a more traditional route. The relatively dark, highly divided, and clean but somewhat cluttered space makes for one of the most genuinely Japanese restaurant environments we’ve seen outside of Japan. The space, plus liberal use of the a la carte menu, amounts to a short, delicious trip to the East.