A Refreshing Burst of Flavors

For nearly a year now, Sushi YuZu has brightened Ko Olina’s blossoming dining scene with a contemporary take on Japanese fare. Known for its effort to use local and organic ingredients whenever possible, the restaurant boasts healthy, colorful and bursting flavors — just like the yuzu citrus fruit itself, which the eatery is named after.

Sushi YuZu chefs frequently find ways to put a feel-good spin on a classic recipe, and such is the case with their unique sushi rice. “Basically (for) our YuZu vinegar, which we use to make sushi rice, we’re using organic cane sugar,” explains executive sushi chef Ikunari Yamamura.

This delectable detail makes all the difference in highlighting the fresh ingredients used to make popular menu items such as Lobster Tempura Roll ($20.95). Prepared with spicy tuna sushi and topped with lobster tempura, the roll is completed with unagi sauce as well as vegenaise, the healthy alternative to mayo.

Lobster Tempura Roll also may be devoured amid a host of seafood samplings that make up Omakase Hawaii ($34.50), a preset dinner selection. In addition to appetizers including organic homemade tofu, miso soup and more, Omakase presents a diverse main course of enticing eats. Alongside Lobster Tempura Roll, the entree offers a Ko Olina Roll with ahi, hamachi and salmon; seafood dynamite featuring a California roll topped with baked fish; and fresh poke prepared with local ogo and sweet onions.

According to Yamamura, oftentimes patrons will order YuZu Cold Somen ($10.95) as a refreshing accompaniment to their meal. The somen noodles are yuzu flavored, giving them a yellow color distinct from the usual white noodles. The citrusy flavor is mirrored in a light dipping broth on the side as well, while crunchy tempura bits add texture to the dish.

With health, quality and tastiness a consideration for every bite at Sushi YuZu, diners leave the sunny eatery feeling nothing short of fresh-squeezed.

Sushi YuZu

92-1047 Olani St., Suite 1-101
678-1155
Sunday-Thursday, 4:30-10 p.m.
Friday-Saturday, 4:30 p.m.-midnight