By James Hill

During a recent visit to Yoshi Japanese Restaurant in Vancouver, Washington, I had a pleasant conversation with the owner, Nakao Yoshihiro, concerning his plans for the future. Unfortunately, he intends to sell the restaurant due to health issues surrounding his recovery from a stroke he suffered four years ago and a second one he experienced this year. He feels it is unfair to his many loyal customers to remain open indefinitely if he is no longer physically capable of running the restaurant at the same high standard they have come to expect for the last fourteen years.

I visited Yoshi restaurant because my family and I ate there before Yoshihiro-san became ill, and we all remembered the excellent quality of the food, service and atmosphere in the small comfortable restaurant.
He has tried his best to keep the restaurant going, but the demands of running a restaurant - even a small one - are great, and the strain is beginning to have an effect on the business. Yoshihiro-san remains friendly and upbeat, but he has tired and is ready to move on to what will, hopefully, be a less challenging phase of his life.
The restaurant has “good bones,” but is in need of some updating. With that said, it remains a comfortable and relaxing place to eat and is a favorite gathering place in the Vancouver area. The main reason for this is that Yoshihiro is an outstanding sushi chef who has a profound knowledge of fish and sushi. He is something of a sushi historian, and many have wished that he would write a book on the subject (perhaps that would be a worthy goal for him after he no longer faces the daily grind of operating a restaurant).
Yoshihiro, aged 57, is a native of Tottori-ken and has many friends in the Vancouver community. Despite his health problems, Yoshihiro looks and acts ten-years younger than he is, and is a pleasant and personable man who it is fun to be around. He first trained as a sushi chef 28-years ago at Horiyama Japanese Restaurant, a high-end establishment in Los Angeles. He says it takes at least two years to be confident with a sushi knife and learn the cuts associated with preparing sushi. He said that Kurata-san in Lake Oswego is the best sushi chef in the Portland area. I’ve spoken to many who agree with him.
Lunch and dinners are priced well; maybe a little too well. I was served miso soup that was tasty and not too salty, and had lots of seaweed and tofu. I also enjoyed a delicious a Japanese potato salad. The sushi was well prepared and tasted as good as it looked. Tea is served also at no cost. I also got to try the chicken teriyaki bento, and I ate all the chicken and the fresh garden salad - I was stuffed.
My server’s name was Keiko Okayama very polite person who was a good, intelligent conversationalist and very wise in a down-to-earth, worldly way.

Other items on the menu included Age Dashi Tofu at $4.00; Ika No Karaage (Fried Squid) for $7.00; Lunch specials are pretty awesomely priced at $5.00 teriyaki bento box, for example; Dinners are well priced with Tonyaku at $9.00 and Chicken Tempura Combo for only $12.00; Sushi Deluxe is $18.00 and Chef’s Choice Sashimi can be had for $16.50. A great selection of rolls and futomaki as well as nigiri sushi is available and averages $3.50. Desserts include Green Tea, Mochi, and Tempura Ice cream.
Yoshi Japanese Restaurant o located in Vancouver, WA at 330 NE Chkalov Dr. Suite C (there is plenty of free parking available). The telephone number is 360) 604-0252. And though the restaurant does show some expected wear and tear, it is well worth visiting.

(Yoshihiro-san is selling the restaurant for $12,000. Although I suppose some might disagree, I believe the restaurant has a fine location and there is no competition because it is the only Japanese restaurant in the area. With new furniture, a new paint job, and some fresh greenery, this 30-plus seat restaurant is a great opportunity for someone wanting to get into the restaurant business.)