What makes Yama Restaurant and Sushi Bar a 14-year-old success story? For one thing, their stellar line-up of sushi items – 34 to be exact. The regular menu is also brimming with tasty dishes to try; and some are rather exotic sounding. The “Fallbrook Flower,” a dish with avocado, salmon, and scallops baked with masago sauce, then topped with masago sauce and eel sauce is a treat from the sea. Another, not so exotic item, is the “Monkeyball,” a mushroom stuffed with spicy tuna, then tempura-fried.
Bustling with eat-in and take-out customers, Yama is a family-owned business with Shizuko (Susie) Miyamoto and Hank Yamada at the helm. In the midst of a soothing Japanese d