Hamburger Steak Demi Sauce ($15 lunch)
“The best of both worlds” is an often-used saying that describes how the blending of unique items can be fused together to create a truly delightful experience.
Yajima-ya Japanese and Local Cuisine has not only adopted the custom, but through its extensive menu of local mainstays and traditional Japanese fare, the eatery has perfected it, providing all you need to enjoy one fantastic night or day of feasting.
At Yajima-ya Japanese and Local Cuisine, you’ll find everything that you would imagine a well-established Japanese restaurant would have, plus there is the added benefit of choosing from a menu that is full of island-style favorites, such as Mushroom Chicken, Hamburger Steak and Garlic Steak.
For dinner, feel free to create your very own special teishoku combo, a complete meal that includes a main dish, miso soup, rice and pickled vegetables.
Chicken Karaage ($12.50 lunch)
The restaurant offers so much food that you’ll never leave hungry, and with an assortment of fresh sashimi and crispy-battered fried tempura, you’ll easily put together a meal that you won’t quite find anywhere else.
Additionally, the restaurant also caters to your taste buds with various udon, soba, desserts and Hot Shizuoka Green Tea, for lunch and dinner.
NEW TAKES ON CLASSIC DISHES
Always seeking to give its diners the highest-quality food and service, Yajima-ya Japanese and Local Cuisine has taken two of its more popular dishes and spiked them with a dynamic new flair.
In the restaurant’s ever-popular Hamburger Steak Demi Sauce ($15 lunch), you’ll still get two hefty, thick and juicy patties, but it is now splashed with a reinvented demi sauce that, according to general manager Miha Fukumasa, is the best version yet. It also can be ordered with a ponzu sauce, which is a traditional Japanese condiment that can be described as a citrusy mixture of shoyu and vinegar.
The lunch, as with all meals, comes complete with miso soup, rice and pickled vegetables.
Fukumasa says that another restaurant favorite, Chicken Karaage ($12.50 lunch), has also undergone some changes that she assures will be a big hit among patrons. Before frying, the chicken is soaked in a new special in-house marinade and then dusted in a mixture of spices and starches that surely will shout home cooking.
Both dishes may be ordered during dinner service as a two-choice combo.
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