The sushi chefs at Yoko’s Japanese Cuisine artistically roll arrangements of eel, spicy tuna, and thick-sliced salmon for diners to prod with discerning chopsticks. The menu reads like a voracious mariner's Christmas list with its plethora of ocean-fresh goodies, such as traditional california rolls ($3.75), tied together with delicate ribbons of seaweed. King Kong specialty rolls ($7.95) swat away hunger as if it were a pesky airplane, daring tongues to scale a towering combination of hamachi, salmon, and crab to reach a pinnacle of spicy squid. The deep-fried Dangerous roll ($7.95) lives life on the plate’s edge with a bold assortment of fish, avocado, and scallions, and the spicy scallop salad creeps down the slopes of the crab- and unagi-packed Volcano roll ($7.95). Diners need not scan the ocean’s vast horizon to find vegetarian or cooked options, as herbivore-friendly shiitake mushroom rolls ($2.95) and grilled chicken-teriyaki entrees ($8.95) placate taste buds of all persuasions in the restaurant’s low-key dining room.