Yanagi Sushi & Grill

About the Business

Specialties

Sushi Chef Jay Chung is the face behind YANAGI. He brings over 25 years of experience developing various kinds of fusion style Japanese food new to the Central Coast. Modifying the tastes of traditional sushi, Teppan and Tatami cooking styles, he has worked with professional chefs in each discipline to explore and develop the food to satisfy local American tastes. YANAGI is recognized for its variety, with over 200 dishes accompanied by over 30 California wines and 30 kinds of sake and beer, catering to guests in Paso Robles, San Luis Obispo, Pismo Beach and Santa Maria. Our employees make a continuous effort to provide great taste and a unique atmosphere. We look forward to continue satisfying our customers while constantly developing new and original dishes. We are continuously scouting new Teppan Chefs, developing various types of entertainment and refining our atmosphere. Customers will have a dining experience like never before, with great taste and classy environment.

History

Established in 2010.

YANAGI is recognized for its variety, with over 200 dishes accompanied by over 30 California wines and 30 kinds of sake and beer, catering to guests in Paso Robles, San Luis Obispo, Pismo Beach and Santa Maria. Our employees make a continuous effort to provide great taste and a unique atmosphere. We look forward to continue satisfying our customers while constantly developing new and original dishes. We are continuously scouting new Teppan Chefs, developing various types of entertainment and refining our atmosphere. Customers will have a dining experience like never before, with great taste and environment, combined with a touch of class. The result is an unparallel experience at YANAGI, where we take pride in treating every customer as a V.I.P.

Meet the Business Owner

Business owner information

Jurack C.

Business Owner

Sushi Chef Jay Chung is the face behind YANAGI. He brings over 25 years of experience developing various kinds of fusion style Japanese food new to the Central Coast. Modifying the tastes of traditional sushi, Teppan and Tatami cooking styles, he has worked with professional chefs in each discipline to explore and develop the food to satisfy local American tastes.