About Our Chef
Chef Yoshi, formerly of Sushi Tora in Boulder, is the owner and head chef of Sushi Yoshi, located in the Superior Market Place, neighboring Super Target and Costco. He studied authentic Japanese culinary arts for a total of ten years in Japan and is unique among Japanese chefs in his belief that each dish prepared is a direct reflection of the chef’s own heart. For example, the taste of sushi prepared simply as sushi vs. the taste of sushi made with the intention that people should enjoy eating it is completely different! "When a chef makes sushi with a sense of gaiety," Chef Yoshi insists, "the food on the plate instantaneously becomes a work of art, rather than simply something with which to fill up one’s belly." We at Sushi Yoshi are thankful to our customers, who are willing to drive all the way to our restaurant to taste our cuisine, and so we want them to enjoy their dining experience with us to the fullest, as well as to have a good time!
In order to be an authentic Japanese chef, apprentices usually study hard for at least eight to ten years under a master chef at a first-rate traditional Japanese restaurant. The following are the ranks of apprenticeship:
||Learns how to cut vegetables
||Learns how to decorate dishes
|| Learns how to cut fish
|| Face the master chef and learn the necessary skills!
||Learns deep-fry cooking techniques, such as tempura
||Learns the techniques of baking fish and meats
||Learns how to stew, and other cooking techniques. This requires a thorough understanding of the entire restaurant menu.
||Enters the master chef level, and creates the restaurant menu.
In order to study the authentic Japanese culinary arts, we begin by learning from chefs who are higher ranking than we are. Taught by tough senior chefs, yelled at and even struck by them, we gain
a sense of cooking with intuition and sensitivity. Sometimes we borrow the techniques from master
chefs, and thereby develop our own techniques. The relationship between master and student is very
strict; in fact, Oimawashi are not allowed to so much as speak to Nikata or Tateita directly! We endure
these kinds of hardships in order to achieve the ultimate goals: to master and adopt the cooking
techniques as our own.
At a traditional Japanese restaurant, apprentices have to study the traditional cuisine of that restaurant,
and the history and tradition of Japanese cuisine in general. They are also educated in the art of how to
use chopsticks formally, proper etiquette, and so on. Some first rate traditional restaurants teach
Japanese tea ceremony and flower arrangement very strictly. Learning these arts helps the apprentice
gain a sense of how to best present the food, as well as cultivating a strong mind (both tea ceremony
and flower arrangements are traditionally considered to be Zen arts in Japan.) There are many skills to
be learned, and it is impossible to master them all within a mere year or two. Rest assured that, even if
it looks the same, food prepared by a master chef will taste completely different from food that has
been prepared by one who is not.
Japanese cuisine (also called washoku) was developed inside of Japan; in this sense it is similar to French
cuisine, which was developed inside of France. These traditional cuisines have a long history, and reflect
the cultures from which they evolved. The fundamentals of washoku are grains, vegetables and seafood,
and the combination of these foods creates a wonderful blend of colors and shapes. Food is prepared so
that people may enjoy it with all five of their senses sight, sound, taste, smell and texture. The Japanese
culinary arts employ five basic cooking techniques raw, stewed, baked, deep-fried, and steamed and five
basic flavors sweet, sour, spicy, bitter and unami to produce the complicated, delicate taste of Japanese
cuisine. The five basic colors red, blue, yellow, white and black are also carefully considered, and the
food is eaten off of lacquered ware, porcelain, chinaware, and so forth, so that it is aesthetically pleasing
to both look at and to eat.
Sushi Yoshi offers kaiseki ryori on the menu. Kaiseki ryori was originally created in the Edo period (1600-
1868), and consists of an appetizer, soup, sashimi, stewed food, baked food (fish or meat), deep fried
food and sunomono seaweed and sweet vinegar salad. Kaiseki ryori is also referred to as “four seasons
cuisine,” as food from each individual season are used according to when it is prepared. In fact, we offer
a different menu for each of the twelve months of the calendar year. The menu generally consists of
three kinds per month, for a total of thirty-six different menus per year.
At Sushi Yoshi organic vegetables are used, and the chef makes all of his own sauces, such as soy sauce,
teriyaki sauce and his own original sauces to go with the various types of fish served. Neither powder
nor MSG are used in broths or soups, an all too common practice at many other sushi restaurants:
rather, they are made from scratch using bonito flakes, konbu (seaweed), and other such healthy
ingredients. We believe that our cuisine is best enjoyed when it is fresh and in season: hot food should
be eaten while still hot, cold food while still cold.
Chef Yoshi’s tempura and other fried dishes are cooked with un milled rice oil, which is much healthier
than other oils such as cano la that alter the food's natural flavors by adding fat. Sushi Yoshi offers Koshihikari rice, a short grained, water paddy grown rice. This type of rice is the best rice for sushi
because it sticks together and shapes better in the chef’s hands. When the sushi hits your mouth it
dissolves easily on the tongue, so that you may enjoy the texture and taste of the sushi in the most
delicious way possible.
11:30am - 2:00pm
5:00pm - 9:00pm
Fri & Sat
5:00pm - 10:00pm
5:00pm - 9:00pm
* In order to serve you better,
we strongly recommend making reservations for parties of 4 or more.
We appreciate your patronage. 720.304.0300
See our menu >>
Best Japanese Food Starts with Soup
~ How Chef Yoshi's Special Soup Stock is Created ~
Step 1: Place water and kelp into a sauce pan, then heat them on medium flame.
Step 2: Remove kelp when the water starts bubbling at the bottom of the pan.
Step 3: Add generous amount of katsuobushi (bonito flakes), then turn off flame.
Step 4: Let it sit for 2-3 minutes.
Step 5: Strain the content of the pan in a strainer covered with thin cloth (or paper towel) on top to remove the katsobushi pieces.
Step 6: The soup stock should be clear and golden in color. The soup is rich in vitamins and minerals.
** Chef Yoshi does not use any powdered soup base or MSG. He uses all natural ingredients with no additives.
Chef Yoshi's Famous Miso Soup
Step 1: Heat the soup stock (das hi) above in a sauce pan without bringing it to a boil.
Step 2: Stir aka mi so in using a strainer and a wire wick, so that it doesn't get lumpy.
Step 3: Take time and dissolve the mi so completely to ensure the smooth taste.
Mi so soup contains high quality protein and the rich flavor of soy beans with vitamins and minerals.