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Honolulu, HI: Yohei Sushi Restaurant

Oh my god. This is my face as I post these pictures
Now, I know this post has nothing to do with noodles, but I am also a sushi lover and could not not share this wonderful experience with the world. This was by far, the BEST SUSHI restaurant in Honolulu, in fact, I will be so bold as to say this is the BEST sushi restaurant I have ever been to period. We heard about Yohei from a friend. I must warn that this was not the easiest place to find especially when there are not a lot of other businesses around it. We did find it nice to venture out of
Waikiki and felt like we found a local secret. Yohei sushi was sooo good that we had dinner there twice. Our first night, we arrived late and didn’t have the opportunity to sit at the bar. Although the staff was very polite, we were the last guests and did feel a little rushed in our ordering and dining. In most instances, we would be hesitant to return to the restaurant for these reasons. However, the food was sooo dang good that we had to come back and make sure we got there early enough to sit at the bar. On our first night, we ordered our usual favorites: mirugai sashimi, uni sushi, toro sushi, saba and oysters on the half shell. As the sushi chef prepared our oysters, he yelled across the room and asked us if there was anything that we didn’t like to eat and of course we replied “NO! We love everything!”. Then he answered “Good, I’ll make the oysters a little different.” So when the oysters came out we were excited to see them topped with quail eggs! We knew instantly that we had a new favorite sushi place to visit in Hawaii.
Our second visit solidified that this was the best sushi restaurant we’ve been to. As we sat down at the bar, the sushi chef recognized us immediately and welcomed us back. We asked the chef for omakase which means that were leaving it all up to the sushi chef to prepare the best of the best. And so the taste journey begins….
He started us off with mirugai (longneck clam) topped with uni. The crunchiness of the mirugai and the rich creamy texture of the uni (sea urchin) danced in my mouth. Never in a million years would I have thought to pair these two flavors together. Genius.

mirugai topped with uni – He started us off with mirugai (longneck clam) topped with uni. The crunchiness of the mirugai and the rich creamy texture of the uni (sea urchin) danced in my mouth. Never in a million years would I have thought to pair these two flavors together. Genius.

Ika, Saba, fried baby scallops & fried saba cheeks – Wow, what a presentation. The fried mackerel cheeks were so tasty and a nice contrast to all the raw seafood we were about to have.

Ika from Japan topped with cod roe and quail egg. Another first…the saltiness of the cod roe really enhanced the sweetness of the squid. I love the chef’s gratuitous usage of quail eggs, it adds a rich creamy flavor to everything!

Saba (Spanish Mackerel) – Have not always been a big fan of mackerel but it’s been growing on me lately. Especially when saba tastes like this – super fresh & mildly salty

Tai belly (Red snapper belly) – More fatty than the regular tai.

Seared tuna tail

Quick marinated scallops

Tuna topped with avocado, daikon ponzu mix and nanami togarashi

Marinated Hamachi Sushi

Salmon with wasabi mayonnaise, onion and bonito flakes

Okra poached in bonito broth

Sweet natto on cucumber topped with daikon and bonito flakes

Nameko miso (Baby mushroom miso)

Oysters with quail egg

Salmon with daikon sprouts

Toro, Uni and fried bay scallop

Yohei Sushi Restaurant
1111 Dillingham Blvd
Honolulu, HI 96817
(808) 841-3773

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