A restaurant staple in Sewickley is under new ownership, has a new name and a variety of new menu items.
China Palace along Broad Street in the borough’s business district was recently acquired by Moon Township couple Karen and Melvin Liu.
Yamayoshi, which means to express joy and happiness in Japanese, offers a variety of Asian fusion cuisines while maintaining some of the classic entrees from its former self.
China Palace has been in the borough for 30 years.
Melvin Liu said it was important for them to choose a name that reflected positivity.
The couple was excited about the chance to expand into Sewickley when China Palace proprietor Doris Chen, a family friend, decided to retire last year.
“It just happened to be a good opportunity,” said Karen Liu, a University of Pittsburgh grad and retired pharmacist. “I didn’t realize how (great) the town is. It’s so nice and warm. Everyone is so welcoming here. I really do like that. They make you feel comfortable and introduce themselves. It’s a very nice town.
“We hope to continue with what China Palace had offered before. Where everyone felt like they wanted to come and enjoy a meal. For Chinese cultures, the food is very important. This is a place people think about whenever they want a get-together with their family and friends.”
The Lius also own Kiyoshi Bistro in Moon Township.
Established in 2004, it offers similar Chinese and Japanese menu options and sushi selections.
“I like the interactions with the people and of course the Asian food,” said Karen Liu about the restaurant business. “You get to know (customers). It’s nice when people come in and they recognize you.”
Familiar look and staff
Yamayoshi’s layout remained largely the same as China Palace.
There is a fully stocked cocktail and sushi bar. Dine-in, takeout and catering available.
The Lius are admittedly not the chefs of their restaurants.
Karen Liu learned the industry through restaurants in Pittsburgh, including the Sesame Inn.
Melvin Liu has experience working in restaurants in New York and other locations.
“I’ve been in many restaurants for the past 30 years,” he said. “I have an idea how to operate (them).”
They rely on skilled and experienced workers to create and serve their establishments’ food and drinks.
They also understand the value of maintaining an established friendly staff, which is one of the reasons why many of the China Palace employees remained at the restaurant.
Familiar faces include Olivia Strouse of Ambridge, who has been a hostess there for about eight years.
Patrons and staffers have had nothing but positive feedback about the changes, according to Strouse.
“Everything’s been good,” Strouse said. “We’re great to be back. It’s just a different style, a little bit more fun. People have been excited.”
The excitement comes from the new management, new menu items, new calendar year and an upcoming celebration: Chinese New Year is Jan. 29.
There are various decorations inside the restaurant, including a festive tree. Celebrations culminate with a lantern festival on Feb. 12. It is the Year of the Snake.
Menu expansion
Yamayoshi has an expanded menu compared to its predecessor.
The classics such as General Tso chicken, fried rice, lo mein and soups remain.
Some of the new items include dinosaur eggs, a sushi appetizer featuring avocado with spicy crab salad and fried tempura.
Another signature dish is the coconut shrimp — lightly battered jumbo shrimp with snow peas, carrots and lettuce in a sweet creamy coconut sauce.
Amazing chicken is also a popular dish. It features strips of chicken breast in a light batter and quickly fried with General Tso’s sauce.
Poke bowls are new. There are currently six options with a standout called the Pittsburgh bowl. It has chicken and beef teriyaki, kimchi, oshinko, cucumber, edamame, red peppers, sesame seeds and sweet onions.
One of the signature drinks is the lychee martini with vodka, Chambord, lychee syrup and fruit.
“We like people to try different things,” Melvin Liu said. “We always add new stuff and take out unpopular things. Every three or four months we’ll have some dishes to add on and some dishes taken off. We plan to have happy hours in the summertime for the bar and sushi bar areas.”