Yoshoku to revamp menu with hefty bentosChew On This Digest
June 21, 2015
Story By: Jackie Perreira | Photos by: Anthony Consillio
The term yoshoku translates to a fusion of Japanese food and western dishes, which is exactly what you can expect to find at takeout restaurant Yoshoku, located at 4561 Salt Lake Blvd. If you’ve been there already, you are familiar with the eatery’s assembly line-style order system. However, next month Yoshoku is changing its menu to offer bentos exclusively, to prioritize quality over quantity and bring the freshest and most authentic Japanese bento flavors to local palates.
There will now be 10 different bento choices, divided into two sizes: 4 pounds (feeds three to four people) and 2 pounds (feeds one to two people). Each box is filled to the brim with a variety of Japanese specialty entrees mixed with western flavors, such as garlic shrimp, croquette, fried oysters and chicken katsu.
The shop’s 4-pound Chicken Combo ($23) comes with chicken prepared in three savory ways. First, there is comforting chicken katsu topped with a layer of melted cheese. There also is furikake chicken and nanban chicken, which is marinated in a sweet sake sauce that was concocted by head chef Tomoya Ito.
Yoshoku Special ($25 special from July 1, regularly $49; 4 pounds) is a 4-pound option that includes tender lobster topped with Ito’s homemade tartar sauce, nanban chicken and a 1/2 pound of steak. Think surf-and-turf done Japanese style.
Yoshoku Special and Chicken Combo both will be available in 2-pound options as well.
Ito is a Japanese native and has worked in an array of professional kitchens, including Nobu and the Hyatt Regency Japan. With the new menu, he intends to provide an authentic Japanese bento experience. Part of this authenticity includes cooking with only Japanese spices and oils to develop all of the sauces and marinades.
Another trademark of a true Japanese bento is utilizing bold colors. This is evident in Yoshoku’s bentos, which are vibrant in both sight and taste.
On the side, rice topped with furikake, wedge fries and potato mac salad, which has crunchy granola mixed in with it (don’t knock it till you’ve tried it), provide a lovely backdrop to the more vibrant sides, like yakisoba topped with bright green onions and vivid ginger, homemade mint-colored pickles and bold green salad.
The new menu will be available July 1, and from then until July 3 every bento will be 25 percent off (excluding Yoshoku Special).
4561 Salt Lake Blvd.
11 a.m.-8 p.m. daily, except for Sunday when Yoshoku closes at 7 p.m.