In a bid to raise awareness and donations for Movember, YO! Sushi has partnered with the charity to offer discounts and more this month.

From encouraging everyone to join in on ‘Mate Date Monday’ to introducing their own moustache-measuring chopsticks and special ‘Guy-oza Menu’, YO! Sushi wants to encourage men (and women) to spend quality time together to talk about their mental health and break the stigma of suffering in silence this Movember.

This Movember, YO!’s staff, armed with chopstick-style rulers, will be on the hunt for hairy upper lips.

From 11 November customers will receive a special discount based on the size of their moustache. The bigger the ‘tache, the bigger the cash saving.

Anything over 5cm will receive a 10 per cent discount, 7cm and over will get 20 per cent and if diners’ moustaches reach 10cm or more they can expect a 30 per cent knocked off their bill.

YO! is also launching ‘Mate Date Monday’ to champion properly connecting with your nearest and dearest.

With recent research revealing 1 in 5 men admit to not having any close friends, YO! is trying to get men to have real conversations whilst enjoying some great food.

Movember has found that men find it easier to have real conversations when they are shoulder to shoulder, making YO!’s sushi bar style of seating an ideal environment to have these discussions.

Launching on Monday 4 November, those who visit a YO! restaurant with a friend, family member or colleague will find conversation starters and receive a tasty 25 per cent off their bill using their Mate Date code, which can be accessed via YO!’s website.

Finally, YO! is also launching a limited-edition ‘Guy-oza Menu’ across all restaurants.

For every dish of vegetable, chicken or prawn gyoza gobbled up across the month, 10 pence will be donated to Movember, meaning customers can enjoy fresh Japanese food whilst giving to a great cause.

For more information or to join YO! Sushi for a Mate Date Monday please click here.

About The Author

Rosalind Erskine

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.

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