grilled ebi (shrimp) closeup

Yaki Tender – Neapolitan Japanese Cuisine in Chiaia, Napoli

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Yaki Tender is a small restaurant with very limited seating in Chiaia, one of the more upscale areas of Napoli. The restaurant is hidden in  a small side street and caters to the trendy crowd. Among the many other sushi restaurants in the area the focus is Neapolitan Japanese cuisine. During a week day one might be able to get a table without reservation, but on the weekend one needs to call Yaki Tender in advance.

Just some snacks

As I walked by on a very busy night, I was only able to get a tiny seat close to the door. As I was on my way home, I opted to just some small snacks, skipping a full meal for another occasion. Most strikingly the menu offered no sashimi and no traditional sushi options. Instead all dishes were advertised as unique Neapolitan Japanese crossover with special twists. So I tried the king sake (salmon) maki plate, which was surprisingly amazing. The fish was marinated in a special creamy sauce that added just the right amount of spiciness to the dish. I also tried the grilled ebi (shrimp), which was advertised as locally sourced. As with most shrimps from this region, the taste and texture was excellent. Although I was really surprised by the things I tried, nothing else from the menu spoke to me at this night.

Sushi Guide Verdict

Yaki Tender is surely unique among the many Japanese restaurants in Napoli. Although the atmosphere is very modern and trendy, it still felt a little cold and distant, which is why I would not necessarily recommend this restaurant. The main selling point are the menu options, which are limited but surprisingly different from usual suspects at sushi restaurants. The taste and quality of the dishes was very good and seemed superior to the average alternatives around. The drink menu has limited options, but would be sufficient for a pleasant dinner. The service staff was friendly but a little distant, leaving room for improvement.

Menu Options
Food Quality
Drink Variety

Review date: February 21, 2018

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