A sushi standby mere steps from the hubbub of historic Telegraph Avenue, Joshu-Ya reopened in 2010 with a new bamboo-accented, dark-wood-floored design, attracting an often-overflow crowd. Owner and chef Jason Kwon ignites tradition with… Read More
Joshu-Ya Brasserie Restaurant Review:
Committed to seasonality and sustainability, chef/owner Jason Kwon ignites tradition with blazing and often quite fancy flashes of fusion. Fish so eye-poppingly fresh that you can practically feel the sea breeze on your face is the star attraction, served as generously portioned sushi and sashimi, in clever starters such as seared Hokkaido scallops with mushroom-potato purée, and in...