Abura salmon

The abura salmon tasting plate features salmon, nikiri soy, chili oil and okinawan fried garlic at Yoshitomo in Benson


From left, the rainbow makimono, sundried vegan maki and stinger makimono are available at Yoshitomo. The rainbow roll features cucumber, avocado, crab, salmon, tuna and yellowtail. The vegan sundried roll includes avocado, shallot, sundried tomato, lemon and torched soy paper. The stinger roll contains crab salad, tempura shrimp, cream cheese, honey wasabi and eel sauce.


Chef and owner David Utterback prepares food at Yoshitomo.

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