| Cuisine type | Californian | |
| Price range | $30 and under | |
| Neighborhood | Hollywood Hills |
| Cuisines | Californian, Asian, Contemporary Asian |
| Dining style | Casual Dining |
| Phone number | +1 323 466 5125 |
| Website | www.yamashirorestaurant.com |
| Dress code | Jacket Preferred |
| Payment options | AMEX, Carte Blanche, Diners Club, Discover, JCB, MasterCard, Visa |
| Location | 1999 North Sycamore Ave., Los Angeles, CA 90068 |
| Yamashiro Vegetable | $17.00 | cucumber, bell pepper, spring mix, avocado |
| Salmon & Citrus | $19.00 | sliced salmon, crab, cucumber, sesame, avocado, lemon |
| Buddha | $19.00 | shrimp tempura, cabbage, red jalapeno, cilantro, buddha sauce, soy paper |
| Malibu | $19.00 | snow crab, spicy tuna, shrimp tempura, avocado |
| Spicy Tuna & Roasted Shishito | $19.00 | snow crab, avocado, cucumber, unagi sauce |
| White Dragon | $19.00 | california roll, yuzu koshi paste, red snapper, serrano |
| Red Dragon | $19.00 | shrimp tempura, spicy tuna, avocado, spicy mayo, unagi sauce |
| Green Dragon | $20.00 | salmon, yellowtail, avocado, serrano, tosazu, white truffle oil |
| Samurai | $20.00 | spicy tuna, yellowtail, cucumber, sliced tuna, sriracha, serrano, ito togarashi |
| Ninja | $20.00 | salmon, shrimp tempura, avocado, serrano cucumber, unagi sauce, spicy mayo |
| Wagyu Beef Nigiri | $27.00 | 6 pieces wagyu beef, seared with tosazu, green onions, daikon, truffle oil |
| Snow Crab & Avocado | $20.00 | crispy rice |
| Spicy Tuna | $20.00 | crispy rice |
| Crab Hand Roll | $12.00 | yuzu marinated snow crab, soy paper, roasted garlic butter |
| Small | Chef's selection of 8 piece sashimi, 12-piece nigiri, 2 rolls |
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| Large | Chef's selection of 16-piece sashimi, 24-piece nigiri, 4 rolls |
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| Avocado Sashimi | $12.00 | avocado, sea salt, black pepper, yuzu served with garlic chips |
| Salmon Tataki & Sweet Miso | $20.00 | peruvian sweet chili, green onion, black tobiko, sweet miso, tosazu |
| Yellowtail & Serrano | $21.00 | micro greens, yuzu tobiko, truffle oil, shiso |
| Ruffle Hamachi | $22.00 | white truffle ponzu, tomato & garlic confit, micro arugula |
| Spicy Tosazu Hamachi | $22.00 | sliced hamachi topped with spicy tosazu & serrano pepper |
| Ahi Tuna |
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| King Salmon |
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| Yellowtail |
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| Toro |
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| Albacore |
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| Red Snapper |
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| Uni |
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| Scallop |
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| Shrimp |
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| Octopus |
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| Unagi |
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| Wakame & Rabe Salad | $14.00 | marinated seaweed, broccoli rabe, roasted garlic vinaigrette |
| Roasted Corn & Crab Salad | $17.00 | snow crab, corn off the cobb, roasted garlic aioli, mixed greens, heirloom cherry tomatoes, wasabi chipotle vinaigrette |
| Sashimi Salad | $22.00 | albacore, ahi, whitefish, salmon, hamachi, field greens, preserved lemon vinaigrette |
| Edamame |
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| Miso Soup | $7.00 | dashi, wakame seaweed, tofu, scallion | ||||||
| Vegetarian Spring Rolls | $12.00 | carrots, soy beans, scallions, cabbage | ||||||
| Honey Garlic Baked Chicken Wings | $16.00 | wings tossed in honey, garlic, soy, mustard, sesame seeds | ||||||
| Honey Sriracha Shrimp | $18.00 | bacon wrapped shrimp, micro herbs | ||||||
| Thai Chili Popcorn Shrimp | $18.00 | tempura shrimp tossed in sweet & spicy thai chili sauce with shiitake mushrooms & asparagus | ||||||
| Shrimp Dumplings | $18.00 | black tiger shrimp, sambal soy sauce | ||||||
| Salt & Pepper Calamari | $18.00 | lightly fried rings & tentacles | ||||||
| Shrimp Tempura | $21.00 | black tiger shrimp, spicy soy sesame sauce | ||||||
| Pan Seared Crab Cakes | $23.00 | pico de gallo, lemon, cracked pepper aioli |
| Filet Mignon & Pineapple | $12.00 | yakitori |
| Shrimp Miso | $10.00 | spicy tosazu |
| Chicken Negima | $8.00 | yakitori |
| Shiitake Mushroom & Tofu | $6.00 | yakitori |
| Wagyu Burger | $27.00 | ½ lb American wagyu beef, applewood smoked bacon, beemster cheese, beefsteak tomato, Japanese dijon, brioche bun, furikake fries |
| Koshu Braised Wagyu Short Ribs | $34.00 | slow braised boneless ribs served with truffle polenta & glazed carrots |
| Baby Back Ribs | $36.00 | pork ribs braised in duck fat, furikake fries, japanese whisky bbq |
| Seared Duck Breast | $38.00 | mustard miso duck breast, spring garlic fried rice, sautéed chinese broccoli |
| Lamb Chop | $40.00 | sake & soy marinated lamb chop, parsnip puree, napa cabbage slaw, miso chipotle sauce, served medium rare |
| Beeler Farms Belly-On Pork Handle | $42.00 | black bean and garlic 48-hour marinade, grilled to medium, yama-hog sauce |
| Roasted Salmon | $42.00 | pan roasted salmon, sautéed fresno chile, gai lan, shimeji & shiitake mushrooms, kaffir lime leaf, sweet miso, pea shoots |
| White Miso Cod | $45.00 | white miso, sake, mirin, sugar, served with white miso cream sauce |
| Filet Mignon | $58.00 | 8 oz filet, pea shoots, yuzu beurre blanc, furikake fries, sriracha sesame aioli |
| Long-Bone Ribeye | $98.00 | 32oz ginger garlic marinated long-bone ribeye, yuzu koshu butter |
| A5 Wagyu Blind Cut Steak | $240.00 | minimum 8 oz cut of premium Japanese kobe prepared rare to medium-rare |
| American Wagyu | $75.00 | |
| Japanese A5 Kobe | $35.00 |
| Furikake Fingerling Potatoes | $12.00 | green onion, crispy garlic, furikake |
| Broccoflower | $14.00 | sautéed broccoflower, shallots, almonds, dried cranberries |
| Chile Garlic Noodles | $14.00 | yakisoba noodles, fresno chile, green onion, ginger, garlic, sesame, crispy garlic |
| Sweet Miso Udon | $16.00 | udon noodles, shiitake & enoki mushrooms, white miso, butter |
| Vegetable Fried Rice | $18.00 | seasonal vegetables, tofu, fried rice |
| Crab Fried Rice | $20.00 | snow crab, rice, seasonal vegetables |
| Miso Soup | Tofu, scallions, wakame | |
| Wakame Seaweed Salad | Marinated seaweed, shaved pineapple, macadamia nuts, sliced tear drop tomatoes and mango | |
| Farmers Market Salad | Mini crown mix, avocado, tomato, cucumber, marinated onion, enoki mushroom, goat cheese, roasted garlic croutons, shiso-champagne vinaigrette |
| Teriyaki Chicken | Glazed and baked teriyaki chicken thighs served with roasted garlic, ginger bok choy and sticky rice | |
| Asian BBQ Baby Back Ribs | 4 Hours slow braised pork baby back ribs in duck fat served with homemade BBQ sauce and grilled broccolini | |
| Specialty Sushi Boats | Chef's Selection: Sushi and Rolls | |
| Vegetable & Quinoa Platter | Corn and kale quinoa sautéed with yuzu vinaigrette, grilled asparagus, bok choy with roasted red bell peppers, broccolini, in a soy-sake sauce |
| Miso Soup | Tofu, scallions, wakame | |
| Farmers Market Salad | Mini crown mix, avocado, tomato, cucumber, marinated onion, enoki mushroom, goat cheese, roasted garlic croutons, shiso-champagne vinaigrette | |
| Sesame-Seared Salmon Sashimi | Miso-ponzu sauce, citrus-pistachio relish |
| Crispy Asian Salmon | Marinated salmon, stir fired bok choy, sugar snap peas, red bell peppers | |
| Teriyaki Chicken | Glazed and baked teriyaki chicken thighs served with roasted garlic, ginger bok choy and sticky ric | |
| Asian BBQ Baby Back Ribs | 4 Hours slow braised pork baby back ribs in duck fat served with homemade BBQ sauce and grilled broccolini | |
| Specialty Sushi Boats | Chef's Selection: Sushi and Rolls |
| Banana Crepe | House-made crepe filled with banana mousse | |
| S'Mores Fudge Brownie | Warm fudge brownie, milk chocolate, marshmallow cream, graham-cracker cookie dough ice cream | |
| Strawberry Preserve-Filled Doughnuts | Vanilla crème anglaise dipping sauce, strawberry buttermilk ice cream |
| Crab Cake | Teardrop tomato pico de gallo, preserved lemon and cracked pepper aioli | |
| Banana Leaf Pork Dumplings | Shredded pork, carrot, napa cabbage and scallions served with a spicy chili tipping sauce | |
| Farmers Market Salad | Mini crown mix, avocado, tomato, cucumber, marinated onion, enoki mushroom, goat cheese, roasted garlic croutons, shiso-champagne vinaigrette | |
| Truffle Hamachi | White truffle infused ponzu, teardrop tomato-garlic confit, micro arugula |
| Shoyu-Glazed Black Cod | Sautéed mustard greens, Maitake mushrooms, wasabi mashed potatoes in a soy daikon sauce | |
| Filet Mignon | Wasabi twice baked potato, pea shoots in a yuzu beurre blanc | |
| Asian BBQ Baby Back Ribs | 4 Hours slow braised pork baby back ribs in duck fat served with homemade BBQ sauce and grilled broccolini | |
| Specialty Sushi Boats | Chef's Selection: Sushi and Rolls |
| Banana Crepe | House-made crepe filled with banana mousse | |
| Warm Chocolate Souffle Cake | Hot chocolate sauce with vanilla ice cream | |
| Strawberry Preserve-Filled Doughnuts | Vanilla crème anglaise dipping sauce, strawberry buttermilk ice cream |
| Little Neck Clams | little neck clam broth with akadashi miso | |
| Rabe and Wakame Salad | roasted garlic mirin dressing | |
| Chicken Negima | yakitori pickled watermelon |
| Duck Breast | udon noodle, chinese broccoli, sake syrup | |
| Hamachi | pickled watermelon rind, jalapeño and ginger dressing | |
| Seared Tofu | quinoa stir-fry |
| Steamed Kaffir Cod | baby turnips, leek, shimeji mushrooms and nori butter | |
| Wagyu Ribeye | parsnip puree, snow peas, uni truffle butter | |
| Kabocha Squash Curry | brown rice with smoked okinawa potatoes |
| Green Tea Panna Cotta | ||
| Warm Chocolate Soufflé | japanese whiskey, sesame and caramel syrup |
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