Yo Yo's has been feeding the Financial District lunch crowd since 1988, a tiny takeout counter built for speed rather than seating. The format is simple: containers of chicken teriyaki and udon under $15, and pre-made unagi rolls pulled straight from the fridge for a few dollars. Weekdays bring lines out the door as office workers duck out for a fast meal.
The cooking is homemade rather than polished — rice can run a little mushy, meat occasionally dry — but the portions and prices have built a loyal following anyway. The couple running the counter are known for genuine warmth, the kind where regulars get recognized and rung up before they finish ordering. Sydney G. Walton Square, a block away, gives takeout customers somewhere to sit and eat.
The cooking is homemade rather than polished — rice can run a little mushy, meat occasionally dry — but the portions and prices have built a loyal following anyway. The couple running the counter are known for genuine warmth, the kind where regulars get recognized and rung up before they finish ordering. Sydney G. Walton Square, a block away, gives takeout customers somewhere to sit and eat.