00:00Hey, what's going on, y'all?
00:01Tune up, man.
00:01105.9 KCFM.
00:03And this episode at the table being brought to you by Zero Sugar
00:06Faygo.
00:07Who wants to be weighed down with all that zero sugar, man?
00:09They got over 12 different flavors to choose from.
00:11One of my favorite, old school, red pop root beer.
00:15You like orange?
00:16Yeah.
00:17Well, she's the right Faygo.
00:18He grew up on Faygo, right?
00:19Absolutely.
00:19Hey, Zero Sugar Faygo.
00:20And this addition brings me to Yoshi.
00:23Yoshi Hibachi.
00:24The food here is incredible.
00:25We had a chance to do a live appearance here a few weeks ago.
00:28Fell in love with it, y'all.
00:29Plus the owner, Ms. Spratt, how you doing?
00:31I'm great.
00:32How are you?
00:32I'm doing awesome.
00:33So tell me, what's going on?
00:34This food is incredible.
00:35We're on Liver Noise between 7 Mile and Otter Drive.
00:39And we have hibachi.
00:41We are actually the first black-owned hibachi
00:43restaurant in the city of Detroit.
00:45Since 2018.
00:46Wow.
00:47About six, seven years, right?
00:48Yeah.
00:482018, we started off, as our chef says, with one bag of shrimp.
00:53And now we've grown to several locations.
00:56And Liver Noise is our first sit-down location.
00:58From our salmon, to our lobster, to our shrimp, to our wings, we offer a really big variety.
01:04I can see, you can see variety right here.
01:06Let's start right here.
01:07These wings look spectacular.
01:08Tell me about these.
01:09So those are our Cajun honey wings.
01:11Oh, man.
01:12Ooh.
01:12With a Cajun honey sauce.
01:15Not too spicy.
01:16More on the sweet sauce.
01:17Oh, my God.
01:18You can get that snack by yourself?
01:19You can.
01:20Or you can do it in a bowl for $10.
01:22Okay.
01:22Can I add rice to it?
01:23Yes.
01:24That's what comes with a bowl.
01:25Oh, my God.
01:26So right here, what do we have here?
01:27It looks like salmon.
01:28We have the teriyaki salmon.
01:30And we have shrimp, onions, mushrooms, broccoli, and it's on a bed of veggie fried rice.
01:35That's incredible.
01:36So what kind of sauce do people add to this?
01:38We've got our garlic butter, which all of our food is cooked in garlic butter, but some
01:42people like to have a little bit more.
01:43You know, what I noticed about your garlic butter, when you put the garlic butter in the
01:46rice, man, that keeps it nice and moist, too.
01:48Oh, absolutely.
01:49And their food, man, you can warm it up.
01:50It don't lose nothing.
01:51That's our yum-yum sauce.
01:53So it's a sweet mayo base, and then that one is actually the spicy one.
01:57It has a little kick to it.
01:58So we have a sweet version of the yum-yum sauce, which is this one.
02:02Okay.
02:03So that definitely enhances the flavors.
02:04So you have bowls, and what else do you have?
02:06We have bowls.
02:07We have sides of chicken fried rice, sides of veggie fried rice.
02:11We also have noodles.
02:12You got noodles, too?
02:13Yes.
02:13Yes.
02:13So this is actually a noodle bowl.
02:15Check it out.
02:15This is a teriyaki chicken.
02:17This bowl is $10.
02:19So all of our bowls-
02:19All this food for $10?
02:20Absolutely.
02:21Come on, now.
02:22All this food right here for $10?
02:23Yes.
02:23That's grilled chicken and yakisoba noodles.
02:26And then there's also a spring roll there, a veggie spring roll, and broccoli.
02:30That's a meal right here.
02:30$10, man.
02:31Only a Yoshi Hibachi on Livernois.
02:33Give them the address again.
02:351-9-3-6-0-Livernois.
02:37We got to go over here now.
02:38When I first came here, I ordered this right here.
02:41Lobster goes quick, don't it?
02:42It does.
02:42Man.
02:43You know, Valentine's Day, Sweetest Day, everybody.
02:45So just throw me an extra lobster tail on here.
02:46See, come on now, right?
02:47Make it romantic.
02:48Only a Yoshi, man.
02:50Y-O-S-H-I Hibachi.
02:52So lobster steak, that one actually has veggie fried rice in it, too.
02:55We also can do an upgrade for a shrimp fried rice.
02:58Incredible.
02:58And then you've got the onions, mushrooms, and broccoli with that as well.
03:02Oh, man.
03:04Mmm.
03:04You want me to get you a fork?
03:05No, I'm good.
03:06Right here.
03:06I'm good.
03:07Let's talk about the desserts and stuff, too.
03:08Look at this right here.
03:09That's a red velvet cake.
03:11Yes.
03:12That's your grandma's red velvet cake.
03:14Is grandma red velvet?
03:15Absolutely.
03:15It looks nice and moist.
03:17Yes.
03:17Woo!
03:18Get some milk with that bad boy.
03:19We have caramel brownies as well, but when I tell you, we sell out of those so fast.
03:24So get those quick.
03:25Yes.
03:26So what about catering?
03:27We do catering.
03:29We do a lot of catering.
03:31One of our biggest clients is University of Detroit Mercy, right around the corner.
03:35Yes.
03:36And, you know, those guys, they order either individual meals for the road trips or team
03:41meals for the home.
03:42Your son plays basketball for you, Adish.
03:44He does, yes.
03:44So the team going to be eating good this year, right?
03:46Absolutely.
03:47Absolutely.
03:48So check this out, Will.
03:49Man, come on.
03:50That's a strawberry swirl cheesecake.
03:52Mmm.
03:53It looks so good.
03:54Yes.
03:54It looks so good.
03:55Your dessert, you don't hold them up on the desserts either, do you?
03:57No, not at all.
03:57You've got to have some sweet with it.
03:59Man.
03:59Hey, let me tell y'all something, y'all.
04:00This is the place to come in.
04:01I'm living away.
04:02Yoshi Hibachi.
04:03You've been open how long, again?
04:04We have been open since 2018.
04:07And our first location was actually on Finkel and Hubble.
04:10I love it.
04:11I love it, man.
04:12We've got drinks too, y'all.
04:13Don't forget the Kool-Aid.
04:14Come on.
04:14Can't forget the Kool-Aid.
04:15Hey, hang out with me, y'all.
04:16Tune up, man.
04:17Next edition at the table.
04:19Hey, this edition, man, with Yoshi.
04:20Ms. Pratt, good talking to you.
04:22Likewise.
04:22Give your husband my best.
04:23I will.
04:23Thank you for being here.
04:24The place to be, y'all, is right here, man.
04:26On Living Noir Avenue of Fashion.
04:28Yoshi!
04:28Show me a shirt.
04:29Show me a shirt.
04:29Show me a shirt.
04:31Hey.
04:33See y'all next time, man.
04:34Chef Curry is the man, y'all.
04:36Chef Curry makes it happen, right?
04:37The food that tastes so good at Yoshi Hibachi on Living Noir Avenue of Fashion.
04:41This the man right here, y'all.
04:43This the man.
04:44Cost a lot of money to get this guy signed.
04:46Yeah.
04:47Yeah, yeah, yeah.
04:47He he, he he he .
04:48He.
