SUBSCRIBE TO NEWSLETTER
Stay in the loop! Subscribe to our newsletter and gain access to exclusive insights, trends, and news from the world of business and leadership. Don’t miss out!
New Year, New Yamashiro. With Yamashiro’s new Winter 2024 releasing in early December, our team is excited to present to you the best menu items that you need to try this season. The Yamashiro team’s tireless innovation and respect for guest opinions have led them to introduce new items, bring back classic favorites, and upgrade current recipes to new heights of luxury.
The Yakitori Menu
After incredibly high demand, Yamashiro is excited to bring back its well-loved Yakitori Menu, this time with a few new additions. Yakitori consists of skewered meats, most often chicken. Yamashiro’s options include Chicken and Negi (scallions), Chicken Meatball with egg yolk sauce, Tenderloin Beef with Betel leaves, Pork Belly, Chilean Sea Bass with Miso Marinade (gluten free), Jumbo Shrimp, and A5 Japanese Wagyu. Each mouthwatering option is prepared carefully in Yamashiro’s famous kitchens to deliver an exquisite experience to your taste buds.
The Steak Tartare
The unique, albeit divisive, delicacy of Steak Tartare finally comes to Yamashiro. This appetizer consists of 3 ounces of raw tenderloin mixed with yakitori sauce, which adds a sweet, savory, and smokey flavor to the raw meat. It also includes sesame seeds and sesame oil, as well as refreshing slices of Asian pear. Lastly, the starter is topped off with mild mache (a gourmet weed resembling lettuce), and, of course, a raw quail egg. This dish is definitely for the more adventurous eater who enjoys a new experience, and those with food sensitivities may want to proceed with caution.
The Lobster Truffle Gnocchi
Yamashiro’s Lobster Truffle Gnocchi is the absolute height of luxury, combining European and Japanese cuisines for the ultimate dish. Yamashiro’s purple gnocchi uses purple potatoes (also called vitelotte) to achieve a nuttier flavor in the pasta. The rich butternut squash sauce has creamy ricotta, white wine, and of course, buttery lobster. The entire gorgeous dish is topped with delicate shaved truffles, which elevate the flavors to the next level. Possible allergens in this dish include mushrooms, gluten, dairy, shellfish, and butter.
The Fish Pie
Yamashiro’s flaky fish pie is not to be skipped over. With buttery Chilean sea bass and delicious prawns, this dish expertly flavors seafood with a rich cream sauce. It also includes peas, pearl
onions, and carrots for more freshness, as well as grana Padano (a cheese similar to Parmigiano-Reggiano) and gruyere to increase the richness. This delicious filling is then baked into a pastry crust for a perfectly golden fish pie. This dish includes dairy, gluten, fish, shellfish, and allium.
A5 Steak Garlic Noodles
While Yamashiro has had Steak Garlic Noodles on its menu for quite some time, this classic is getting reimagined with its new 3 ounce A5 Japanese Wagyu. The gorgeous marbling on this wagyu makes it exceptionally tender and juicy, as it pairs perfectly with oyster sauce, soy sauce, and fish sauce. The dish also includes yakisoba noodles, and it is garnished with bean sprouts, raw garlic, and crispy garlic. This dish includes gluten, fish, garlic, and egg.
With the new menu releasing this past December, there are just a couple months left to try these delicious entreés. Be sure to visit Yamashiro to enjoy these menu items in the cool and calm Los Angeles winter.
