| Name: | Yoshino |
| Address: | 6226 North Blackstone Avenue, Fresno, CA 93710 |
| Phone: | (209) 431-2205 |
| Fax: | (209) 431-0377 |
| Reviews: | "I donīt live there anymore but when I did, I went broke eating there every weekend with my boyfriend. Iīve since moved to Seattle and now to the S.F. Bay area and havenīt found any place I like better." |
| | - Lesa Spravka (Lesa_Spravka@phonicear.com) [June 29th 1997] |
| | "Strange but true, I am near Seattle also and still nothing like a Jon Special from Yoshino in Fresno.
" |
| | - Min (farfsg@hotmail.com) [Feb 3rd 2005] |
| | "I used to frequent the old Yoshino, that was until last Saturday night. There was a Cockroach on one of the boats at the sushi bar! I descreetly mentioned it to our waiter, and he smushed it with his thumb right in front of my wife while she was seated. That was not the worst. The worst, was that the waiter said that the manager said I would be "taken care of", and I was still charged for my dinner! There are too many other fine clean and Courteous Japanese resturants in Fresno!" |
| | - [Oct 3rd 2006] |
| Name: | Zipangu |
| Address: | 5096 N. West Avenue, Fresno, CA 93711 |
| Phone: | (559) 431-2625 |
| Opened: | Tue - Thu: 5pm - 9pm, Fri,Sat: 5pm - 11pm |
| Reviews: | "Very good !! They even had Toro and many other items available." |
| | - Tony Silva (n9911c@aol.com) [October 19th 1998] |
| | " I've been to many sushi bars around California and I tell you from my experience, you must
try Zipangu in Fresno, CA. When you first sit down at the sushi bar the first thing that you see
is the product. Most places have their seafood in the display chiller all neatly arranged on small
dishes. But Sano (Owner & Sushi Chef) piles the chiller to the top from end to end, all 12 feet of
it. So the first thing you think to yourself is "Jeez, this guy has a ton of fish and he's flauting it in my face", which is exactly what he's doing. He has the largest selection of seafood than any other sushi bar I've ever been to. My favorite is Uni (Sea Urchin) but there are other favorites that no one usually has like, monkfish livers steamed in sake, Pompono Fish, Japanese Scallops and Conch (Giant Sea Snail) to name a few. The quality of the fish meat is the finest, richest and so meaty. By far the freshest and best I have ever known. If your favorite is Tuna or Yellow Tail, one mouth full and you'll swear you just had the greatest sex in your life. That's the only way that best desrcibes it. If that isn't good enough, the sizes of pieces he cuts are very thick and large enough to gag you. My closest estimate is about 3 1/2 inches long, 1 1/4 inch wide and 1/2 inch thick. I know from experience because I work with a ruler all day. The awesome selection rolls are also wonderful but sometimes they don't stay closed because he packs them with so much goodies.
The prices are very reasonable. I am a big eater, I can eat my weight in sushi & sashimi and about
$35.00 will stuff you to the gills, not counting beverage. But keep in mind Sano is the only sushi
chef and likes it that way. He can't trust anyone else but himself. So if there are a lot of
customers, be prepared to wait for a while. Don't get discouraged, be patient. It's really worth the
wait.
North east corner or Shaw Ave. and West Ave.
Go Go Go NOW!!!
" |
| | - Phillip Rhoads (bigosushi@hotmail.com) |
| | "For all of those that believe you can only find the best sushi along California's coast are going to miss out on the best sushi available in
California. Zipangu is without a doubt the best sushi bar in operation today. Sano (owner, sushi chef) runs his operation with an iron fist
and expects nothing less than perfection from himself and his staff. Perfection is probably the best way to describe all of his dilectible
treats. From rolls to sashimi, everything that leaves the blade of his knife joins the long list of some of the most perfect sushi ever served
to be eaten. I have frequented Zipangu soooooo many times and I continue to make my pilgrimages south just to grab some of that sushi.
Oh, I might squeeze in some time to visit family. Actually, I believe my move north was due to some type of subconscious notion that I'd
go broke living in Fresno with Zipangu only 6 miles away. Plain and simple, if your a sushi lover and ever find yourself within 60 miles of
Fresno it is definitely worth the extra drive to make Zipangu one of your stops. Who knows...you might not ever leave." |
| | - Matias Smith (mcsmith85@hotmail.com) [March 23rd 2001] |
| | "I've been to many sushi bars around California and I tell you from my
experience, you must try Zipangu in Fresno, CA. When you first sit down at
the sushi bar the first thing that you see is the product. Most places have
their seafood in the display chiller all neatly arranged on small dishes.
But Sano (Owner & Sushi Chef) piles the chiller to the top from end to end,
all 12 feet of it. So the first thing you think to yourself is 'Jeez, this
guy has a ton of fish and he's flaunting it in my face', which is exactly
what he's doing. He has the largest selection of seafood than any other
sushi bar I've ever been to. My favorite is Uni (Sea Urchin) but there are
other favorites that no one usually has like, monkfish livers steamed in
sake, Pompono Fish, Japanese Scallops and Conch (Giant Sea Snail) to name a
few. The quality of the fish meat is the finest, richest and so meaty. By
far the freshest and best I have ever known. If your favorite is Tuna or
Yellow Tail, one mouth full and you'll swear you just had the greatest sex
in your life. That's the only way that best describes it. If that isn't good
enough, the sizes of pieces he cuts are very thick and large enough to gag
you. My closest estimate is about 3 1/2 inches long, 1 1/4 inch wide and 1/2
inch thick. I know from experience because I work with a ruler all day. The
awesome selection of rolls are also wonderful but sometimes they don't stay
closed because he packs them with so much goodies. The prices are very
reasonable. I am a big eater, I can eat my weight in sushi & sashimi and
about $35.00 will stuff you to the gills, not counting beverage. But keep in
mind Sano is the only sushi chef and likes it that way. He can't trust
anyone else but himself. So if there are a lot of customers, be prepared to
wait for a while. Don't get discouraged, be patient, it's really worth the
wait. He will be moving to a new location at Palm and Herndon next year and
he's flying a couple more sushi chefs straight from Japan. Currently, North
East corner of Shaw Ave. and West Ave. Go Go Go NOW!!!
" |
| | - Rhoads Phillip (Phillip.Rhoads@sbcdo.com) [February 6th 2002] |
