YuZu’s Approach to SushiColumns Veg'n Out
August 4, 2013
Story By: Rasa Fournier | Photos by: Nathalie Walker
Sushi being an Island staple, vegetarians will never be left hanging no matter the garden variety of herbivore you are, even vegan or gluten-free. The new Sushi YuZu at Ko Olina has upped the ante, offering the bite-sized, rice-filled rolls in a resort setting. Adding to the already established YuZu Ala Moana, Sushi YuZu opened in June, flaunting a trendy atmosphere that includes a full bar and lanai seating.
“We’ve been very busy since we opened,” notes manager Hideki Kimukai. “Fortunately, we’ve had a lot of customers from the resort and we’ve received very good feedback.”
Today’s veggie selection includes a popular assortment of vegetable rolls: avocado, cucumber and ume shiso. But, what’s particularly enticing is a menu item unto itself, Local Avocado & Myoga Ginger ($8.95). Made from a whole avocado sliced in half, both sides are stuffed with what looks like a bounty of seafood, but rest assured, only sea plants make an appearance in this dish. Each side of the avocado is loaded with Hawaiian ogo and Japanese pink ginger or myoga. It comes with soy sauce and wasabi on the side.
Even the sushi rolls are nothing to take for granted.
“Our sushi is different from other sushi restaurants because we use our own mix to make the sushi rice, using yuzu vinegar and 100 percent organic local sugar cane” says Kimukai. “We also use the highest quality sushi rice from California, called Tamaki Gold.”
Yuzu, explains Kimukai, is a citrus fruit similar to grapefruit, but smaller.
“In Japan, we use it for everything, not just food,” he adds. “It has healthy components. Sometimes they put yuzu inside the hot springs so that it gives a nice fragrance and it has a healing factor.”
The more Kimukai touches on the traditions that Sushi YuZu is founded upon, the more luxurious and enticing the experience.
Contact Rasa Fournier at firstname.lastname@example.org
92-1047 Olani St., Suite 1-101
Sunday-Thursday, 4:30-10 p.m.
Friday-Saturday, 4:30 p.m.-midnight