Yuki Yama Unveils New Decor and Dishes for Summer


When Yuki Yama Sushi re-opened Friday after closing for six weeks during shoulder season, the restaurant revealed several new exciting changes — both in the decor and on the menu.

Downstairs, you’ll find brand-new, comfortable booths and all-new light fixtures as well. You also can’t miss the stunning new mural of a giant red octopus on the wall of the back dining area. The upstairs dining room also has new booth sets along the wall.

Yuki Yama Sushi MuralNow, onto the food. While most of Yuki Yama’s classic standbys still appear, the chefs have updated the menu for summer with a variety of new, creative dishes.

On the special maki menu, you’ll find a new roll called the “Oddjob,” featuring soft shell crab, cucumber, spicy sauce, topped with shiso, whitefish tartare and yuzu kosho nikiri. Yuki Yama has also brought back the “Conrollio” roll for summer, with tempura yam, carrot, greens, avocado, cilantro and grilled corn. (Already a little lost? Check out our must-read guide to decoding sushi menus!)

On a recent visit, we tried a selection of the new shareable cold plates. The kobujime hirame is a gorgeous, unique dish with konbu cured fluke, dashi compressed apples, cucumber ume sauce, purple shiso and shaved bonito. Made from the leftover cores of cucumbers used for sushi, the ume sauce helps reduce food waste.

Yuki Yama Kobujime Hirame

Kobujime Hirame

Another new seasonal dish, the summer madai features Japanese red snapper, peas and ikura (roe) served in a savory nori dashi broth. Light and flavorful, it’s sort of like a seafood summer soup.

Summer Madai

Summer Madai

The kanpachi tiradito was a knockout, made with Hawaiian kanpachi, an incredibly tender and tasty fish. It was served on top of a creamy mango jalapeno sauce, and topped with pickled fresno chile and cilantro.

Kanpachi Tiradito

Kanpachi Tiradito

Finally, the shima aji (a.k.a. trevally jack) starter has been upgraded for the summer season. Instead of avocado, it’s served on top of a roasted red pepper miso, yuzu, nikiri and topped with nasturtium and molasses pickled garlic. (Photo above.)

If you’re feeling adventurous, you’ll have to try the uni and eggs dish: The usually overwhelming sea urchin is tempered by the sous vide egg, yuzu yama imo, dashi broth and shiso greens.

Want more ideas on how to step up your sushi game? Here’s our guide to other unique dishes to try next time you stop by Yuki Yama!


About Author

Locke Hughes is a freelance journalist currently based in Park City, who used to live in NYC until the mountains called. She believes long hikes and hot yoga — as well as wine and delicious food — play an important role in a happy life. Follow her outdoors and eating adventures on Instagram @lockehughes.

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