What’s not to love about sushi? And especially when it’s freshly made for you – and needless to say vegan!

Japanese sushi and street food brand, YO! has introduced their summer specials – and these are mainly vegan friendly and they have also introduced Green Wednesdays with a menu that consists of approximately 20 vegetarian and vegan dishes from the original menu, costing just £2.30 each – the price of a green dish… and we are hoping this will be extended if they see a good take up!!

Vegan-friendly dishes include the Asian Noodle Salad with vermicelli noodles, wakame seaweed and detoxifying spiralized veggies. Plus YO!’s take on a Summer Roll, packed with crunchy fresh veg, vermicelli noodles, pineapple and rolled with creamy avocado – the perfect energy-bursting dish for those longer summer days.
We loved the rather moreish vegan dishes we tried; the Kaiso Seaweed is far too popular with my 12 year old son, the Vegetable Yakisoba has a delicious kick to it, and we couldn’t get enough of the Inari Nigiri. We shared the Tofu Katsu Curry as well as trying the Pumpkin Katsu. 

We always find the YO! team really helpful and especially when it comes to advising on the vegan dishes. The manager of the Bluewater restaurant was amazing. Really welcoming and knows her stuff when it comes to the vegan dishes!
Founded in 1997, YO! opened in Poland Street, Soho and London got a splash of colour and a taste of Tokyo living. A second restaurant soon followed in Harvey Nichols, London and the rest is history.

YO! is now a global brand with close to 100 restaurants operating across 8 countries: most are located in the UK, with around 20 restaurants franchised overseas in France, Denmark, UAE (Dubai), KSA and Australia. In 2015 the company opened its first US location and recently added openings in Boston Seaport and Flatiron District in Manhattan.

So it is very encouraging and exciting to see them constantly grow their vegan offerings.
YO! specialises in delivering Japanese street food and sushi to guests via a ‘kaiten’ conveyor belt.
Every day, dishes are hand crafted by chefs, made with passion, from the freshest ingredients, via small plates, which are price/coloured coded.