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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