We stopped by to check out all that Yakitori Boy has to offer. The traditional Japanese style of eating is to eat in an order to best enjoy the flavor and purpose of each dish. The Chefs want your dish to be enjoyed at the best temperature, so unless otherwise specified, your selections will be served as they are prepared.
Yakitori Boy is home to our Head Sushi Chef Harumi Shinozaki. Sensei specializes in traditional preparation with Japanese authenticity, he always has some secret selections hidden up his sleeve for the seasoned sushi lovers as well as the newbies.
We started with some Edamame and Sensei’s selection Sushi Medley, consisting of Tuna Nigiri, Salmon Nigiri, Yellowtail Nigiri, and the Golden Dragon Roll (shrimp tempura combined with seaweed salad and topped with torched salmon, red tobiko, and crispy tempura flakes.) All sushi is served in half roll portions making it easier to share and order a large variety for a group. Overall the Golden Dragon roll was our favorite.
Next we tried some Yakitori skewers grilled over an open fire. Stop by on Tuesdays for special $1 Yaki Skewers. We tried the Karubi (marinated short rib), Mushroom, Chicken Scallion, and Bacon & Quail Egg. Our favorites were the Karubi and surprisingly the bacon wrapped quail egg which almost tasted like a breakfast sandwich.
All skewers are not gluten-free because they are made with house sauce, but can easily be made without sauce upon request.
From the”Japas” (Japanese tapas) Selection we tried the Beef Negimaki which is ribeye steak wrapped around scallions, served with a simmered teriyaki sauce. The dish gets its name because ‘negi’ means scallions, and ‘maki’ means roll.
For dessert we tried Strawberry Mochi Ice Cream and Green Tea Mochi Ice Cream. Mochi ice cream is a small, round dessert ball consisting of a soft, pounded sticky rice cake formed around an ice cream filling. The ice cream flavors the confection while the mochi adds sweetness and texture. This dessert is also gluten-free.