This highly regarded restaurant did not disappoint. We ordered crispy Brussel sprouts (lemon chili, mint and puffed rice), karaage (fried chicken, jalapeno, basil and onion), crunchy calamari (spinach, mango, cashews, candied ginger, and jalapeno vinaigrette) and tea brined ribs (citrus-honey-tea glaze and sesame seeds). A complimentary plate of Asian pear, apples and lemon oil between courses proved to be refreshing while a pair of white chocolate ganaches concluded the meal. Each dish was skillfully prepared using the freshest of ingredients and beautifully plated with commensurate service. A shoutout is extended to the Brussel sprouts and calamari for being the best in class. Yonaka is included as one of the 50 Essential Restaurants in the 2016 edition of Eating Las Vegas.
