Yoshis Sushi — Restaurant in Providenciales

Shellfish allergy alert! With a shellfish allergy and a love for sushi it can be a dangerous combination when the wait staff fail to socialize this message to the prep team. It’s even worse when you notify your waitress multiple times and they are cavalier about their role and importance in such a situation.

The lack of ownership, poor communication, and utter disregard for the safety and concern of their customers is appalling on so many levels.

If this type of communication falls flat one has to wonder what else is happening behind the curtain of meal prep, service, and delivery of your order.

Do not trust this establishment for getting it right. Shellfish (lobster, crab, shrimp, etc) are not acceptable replacements for Salmon in an order especially when the customer notifies their server multiple time of their...

It’s not often that I will spend money on sushi in Provo. My excitement was dashed pretty quickly upon having my meal. I ordered miso soup, which was very dark, had too much kombu and I feel it was also infused with extra soy sauce which added to it being extremely salty and overly seaweedy. The flavours just weren’t balanced. I also ordered a asparagus tempura role which was inedible and a Philadelphia roll. The Philadelphia roll tasted as though it had some mold. Perhaps the cream cheese was going off and they threw out the bad part? The spring rolls were spring rolls , however the inside was mushy. I couldn’t differentiate the vegetables as it should be. The ladies serving me were great and the order did come quickly. But unfortunately I may not be back. A bummer as it’s really one of the only sushi...

Wanted to have a great experience but the restaurant was dirty, koi fish kept in a dirty tank. Dirty, sudsy mop water on bathroom floor. The food was actually not terrible but they charged me $40 for a Hibiki whisky sour, and it had to be the most atrocious whisky sour I’ve had. No egg whites, no foam, and they insisted on charging me 40 dollars. While the area is cute, there are much better places to spend your money and time. Including photo of the bill and sad looking whisky sour.

Note: If you can’t make a whisky sour, don’t offer one. And don’t charge 40 dollars. Edit RE their response: The price is due to the whiskey, which is clear when ordering. That doesn’t change how terrible this $40 whiskey sour was. I’ve had better sours made with toki, it’s not just about...