Restaurant Yuu

• Fusion of Traditional Japanese Omotenashi with High-Quality French Cuisine
  Restaurant Yuu uniquely blends the Japanese concept of “Omotenashi” (thoughtful hospitality) with refined French culinary techniques, creating a new form of French cuisine led by a Japanese chef trained in France.

• Intimate Setting with Limited Seating and Traditional Japanese Tableware
  The restaurant offers an exclusive experience with only 18 seats and a daily limit of 36 guests, enhancing the personalized service. It also features modern interiors complemented by the use of Arita ware, traditional Japanese tableware, which adds a cultural and aesthetic uniqueness to the dining experience.

• Innovative Omakase Experience with Seasonal French-Japanese Fusion Dishes and Unique Dessert Ritual
  Restaurant Yuu serves a 15-course tasting menu (with a vegetarian option) that combines seasonal French-Japanese fusion dishes. The meal concludes with a distinctive dessert called Sakura, symbolizing cherry blossom leaves, where edible pink flower petals are sprinkled onto a strawberry-topped meringue. Guests then enjoy mignardises paired with hojicha tea and receive additional pastries to take home, highlighting an extended and thoughtful dining ritual.

The most honored or signature ingredients at the Michelin-starred Restaurant Yuu in Brooklyn are:

• Duck (dry-aged duck breast and minced duck leg): Central to the signature Canard dish, paired with a black pepper cognac and foie gras reduction sauce. This ingredient showcases Chef Yuu Shimano’s mastery of classic French technique and soulful storytelling through food.

• Venison: Featured in a winter menu dish prepared with cassis sauce and beets, highlighting classic French culinary methods and local New York ingredients like beets.

• Sea urchin (uni): Used in a sea urchin gratin with Ise lobster, blending Japanese ingredients with French cooking techniques, representing the restaurant’s fusion of cultural influences.

• Ise lobster: Paired with sea urchin in a gratin dish, emphasizing the restaurant’s use of premium Japanese seafood within a French culinary framework.

• Brioche (notably an onion brioche bun): Praised for its texture and flavor, served with nori butter, it acts as a palate separator and a highlight of the bakery craftsmanship in the tasting menu.

These ingredients are significant as they reflect Chef Shimano’s philosophy of combining authentic French cuisine with Japanese influences, seasonal and local sourcing, and meticulous technique to create dishes that are both innovative and deeply rooted in tradition.

Tasting Menu

• 12-course tasting menu: $185

Signature Dishes

• Smoked surf clam with celeriac: Not specified
• Abalone risotto with nori powder: Not specified
• Signature duck and foie pastry: Not specified

Note

No specific prices are found for the signature dishes.