Yona

Yona Restaurant Review:

Tiny and shiny, this drop-in/take-out/sit-down eatery from chef Mike Isabella gives classic Japanese and Korean dishes a truly modern spin. What you won’t find is trendy sushi or over-the-top teriyaki plates. What you will encounter are ramen bowls constructed with freshly made noodles, and good starters of steamed buns with oxtail and kimchi, and even a Korean/Japanese waffle topped with caviar and vegetables that looks Western and tastes anything but. Soup can finish the meal, and the selections include a miso version with pork broth filled with vegetables and a poached egg; another blends pork belly with poached squid and black beans. While all this sounds unfamiliar, just wait until you get to the desserts, with its three choices: black sesame ice cream, a Yona puff with yuzu pastry cream, and a miso-caramel panna cotta with apple sauce sorbet. Craft beers, saké and interesting cocktails pair well with the cuisine.