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WEDNESDAY, MARCH 26, 2014
W1
The main dining room now features four large teppanyaki cooking areas with seating on three sides, surrounded by tables and private rooms for those preferring to order more traditional fare. At the same time as the renovation, the restaurant also added a new and wildly popular item to the menu: wagyu beef. For the uninitiated, it is a special breed of cattle meticulously raised in Kobe, Japan and is renowned for its flavour and tenderness. Difficult to come by, the restaurant receives fresh shipments of wagyu every week that is cooked right in front of customers.
Yokohama Teppanyaki Japanese Restaurant
On a busy Sunday night, Chef Dave is busy entertaining another group of hungry patrons. Expertly flipping a pepper grinder in his hand like a cowboy with a sixshooter, the teppanyki chef of 17 years is part entertainer, part cook. He drops a small light-pink coloured piece of meat — foie gras — on the hot iron grill and serves it with a piece of toast. The crispy bread provides a perfect complement to the liver’s rich and creamy texture, and is one of the most requested items on the menu.
140 - 12251 No. 1 Road yokohamabc.com
The delicacy is often served together with other specialties — right now Yokohama is offering a wagyu and foie gras combination that includes sockeye salmon, prawns and a salad. Finishing it off is an egg and vegetable fried rice that is made with the trimmings leftover from the steak, giving it a buttery and slightly smoky taste.
If you walk a little too quickly down No. 1 Rd. past Moncton, you might whisk by Yokohama Restaurant without even realizing it. Hiding in a little alleyway off the main street is the charming Japanese restaurant that has called Steveston its home for the past 16 years.
Other popular set courses are the lobster seafood for two that comes with miso soup, California and BC rolls, salmon, prawn, scallops, lobster and fried rice, or a chicken teriyaki combo substituting in poultry instead. There are also additional cuts of beef available besides wagyu such as classic New York steak and filet mignon.
A staple for many locals, new patrons may not realize that the restaurant underwent a big change a few years back.
New “designer” rolls have been added like a lobster roll that is served on a lotus leaf with a piece of cream cheese on top and drizzled with teriyaki sauce. And then there is a colourful mango tempura prawn roll sprinkled in shredded coconut that manages to mix savoury with sweet nicely.
About seven years ago Yokohama underwent a renovation and added teppanyaki to the dining experence.
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