"Quality and Quantity is our trademark ".
After 20 plus years of culinary
artistry, Dan and Crystal opened the Yoshi Japanese Restaurant.
Yoshi serves top-quality ingredients such as extra large
sea scallops and filet mignon. The prices are very reasonable, $10.50 - $11.50, for scallop or
filet entrees'. The chicken and steak entrees are around $7.50.
The menu includes a variety of chicken, steak, seafood, vegetables,
and combination dishes. Yoshi sauces are all homemade (hot, mustard, and
ginger flavors). The shrimp sauce is awesome.
Japanese cooking is most healthy. Chinese is very greasy
and fried. Yoshi does not use Monosodium Glutamate (MSG).
Dan has years of experience as a Hibachi chef at places like Osaka
in Anderson, SC; Suntory Restaurant
in London, England; Behihana
in Torrance, CA; and Shogun in Spartanburg, SC. In 1992, Don received Behihana's National Chef of
the Year award.
Hibachi style culinary artistry remains at the center of Dan's methods.
Acrobatic knife work and oil fire polytechnics are
part of the presentation.
Dan's food is as impressive as his unique cooking style. Dan
and his son Don are both cooks at Yoshi Japanese Restaurant. Dan
and Don prepare dishes with professional expertise and artistry.
Crystal Tran has over 10 years
experience in the restaurant business, including manager and head