The quietly popular izakaya has relocated from Wilkie Edge with a revamped menu that now includes donabe (claypot rice), sushi as well as appetisers like Rainbow Tartare. Alongside familiar small plates like the deep-fried Tosa Tofu and Tamago Mentaiko are Chef Anthony Yong’s more unique creations. The signature Yoppi Roll is a hefty, flavour-packed maki filled with crabmeat, avocado, and egg, topped with grilled chestnut pork, pork floss and tobiko, while the Unagi Roll adds the textural crisp with eel skin tempura.
Another standout is the Sashimi Carpaccio, featuring fresh, clean-tasting fish like akami, kanpachi and tai, drizzled with a savoury house-made sauce. There’s also the more traditional Sashimi Mori; just check with the friendly staff what’s in season. Drinks are de rigueur at any izakaya, and Yoppi offers draft Sapporo, highballs and about 100 labels of sake to quench any thirst.
