Yokai Izakaya

These rich sliders feature wagyu beef, often enhanced with truffle aioli and a bonito spiked onion jam, offering a complex and satisfying bite.

"The wagyu slider was rich and satisfying, with truffle aioli and a bonito spiked onion jam adding complexity without overpowering the beef."

Anthony G

Perfectly charred Brussels sprouts are elevated with a tangy umeboshi gastrique, chili, and togarashi for a flavorful and slightly spicy start.

"The crispy ume Brussels sprouts were a great way to start, perfectly charred with a tangy umeboshi gastrique and just the right kick of chili and togarashi."

Anthony G

Fresh and bright, these oysters are often served with a unique mignonette, horseradish, and lemon, sometimes with the restaurant's hot sauce.

"The oysters were bright and refreshing with the horseradish, lemon, and Yokai's hot sauce."

Cam

These indulgent fries are loaded with furikake, okonomiyaki sauce, bonito flakes, and kewpie mayo, creating a deep, savory flavor profile.

"Umami fries were indulgent and fun, layered with furikake, okonomiyaki sauce, bonito flakes, and kewpie mayo for deep savory flavor."

Anthony G

This skewer features incredibly tender and flavorful pork belly, often highlighted as a standout dish.

"Koji Pork belly on stick 10/10 - Best, pork belly I have had."

Jemy Joseph

Thinly sliced beef, seared rare, offering a delicate and flavorful experience.

"We also got the hamachi ceviche, beef tataki, ebi nori risotto and Tokyo steak frites. Everything was so good!"

Dory Mariana-Thérèse

A unique sushi roll featuring crispy salmon skin, well-textured rice, and balanced flavors.

"The Yokai Signature Maki was another pleasant surprise. The crispy salmon skin elevated every bite, the rice had great texture, and the flavors were well balanced."

Cam

A unique dessert combining dark chocolate olive oil cake, banana pudding sabayon, and koji caramel for a memorable sweet finish.

"The Tokyo banana cake was outstanding, combining dark chocolate olive oil cake, banana pudding sabayon, and koji caramel for a unique and memorable finale."

Anthony G