Sushi hit the spot at Joshu-ya Brasserie in Berkeley

Quail egg shrimp boat with raw quail yolk and salmon roe, an omakase special at Joshu-ya Brassiere in Berkeley. Credit: Wanda Hennig

Quail egg shrimp boat with raw quail yolk and salmon roe, an omakase special at Joshu-ya Brassiere in Berkeley.
Owner / executive chef Jason Kwon at Joshu-ya Brassiere in Berkeley.
Ankimo ‘fois gras‘ — Seared monkfish liver, lemon vinaigrette, matcha salt and friend wanton.
Sashimi salmon and seared salmon with truffle créme and ikura (salmon roe) at Joshu-ya Brasserie in Berkeley.
Quail egg shrimp boat, another view, at Joshu-ya Brasserie in Berkeley.
Tuna tartare — a special omakase item — at Joshu-ya Brasserie in Berkeley.
Oyster Katsu — deep fried Kusshi oysters and katsu sauce — served up on the plate at Joshu-ya Brasserie in Berkeley.
Japanese garden feature at Joshu-ya Brasserie in Berkeley.
Oyster Katsu and seared monkfish liver at Joshu-ya Brasserie in Berkeley.
A favorite sushi bar for nearly three decades and now newly revamped as Joshu-ya Brasserie in Berkeley.
Crunchy and delicious.
The drinks menu includes four shochu items, this one Beniotome (sesame).
A seasonal cocktail made with sake and fresh watermelon.
Diners at the sushi bar at Joshu-ya Brasserie in Berkeley.
A sashimi sampler includes white tuna from Oregon.
Green popcorn ice cream over Crackerjacks.
Green popcorn ice cream, front, and tapioca red bean ice cream.
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Sushi hit the spot at Joshu-ya Brasserie in Berkeley

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