Restaurant Yuu - Brooklyn, New York

Chloé Doré

Un excellent repas avec des produits de qualités et un service au petit soin digne d'un étoilé.
Je reviendrais avec grand plaisir.

Erika K

It was my second visit. I truly enjoyed the delicious food and had a good time with my friends.

My favorite is the eel and foie gras risotto. Its unique combination matched well, and I enjoyed the dish's creativity.

We also ordered the wine and sake pairing this time. The lineup was very satisfying, and the food tasted even better.

Although I visited only one month later, I noticed several menu items had already been replaced. I felt their enthusiasm for constantly pursuing evolution and offering seasonal cuisine.

I don't visit Brooklyn often, but every time I go to Restaurant Yuu, I feel it is worth the trip. Look forward to my next visit!

Slava Kramarov

I had a great time dining at this restaurant. It was named the Best New Restaurant in America by Robb Report magazine so I had to go to check it out for myself. Besides, this was my parents' anniversary so this was a perfect opportunity to take them out to a nice dinner.
The service was impeccable, and the food was great in terms of plating, presentation and flavor. The restaurant offers wine pairing and non-alcoholic pairing, and also very good selection of wines from various regions.
Oh, and I have to say that 2 cakes made by Takahashi Masaki given to us when we were leaving rhe restaurant were delicious.
I can definitely recommend this restaurant.

Kenneth N

Absolutely loved Restaurant Yuu! Went for my Mom and Dad's anniversary and the attention to detail was spectacular.

My dad who is not typically a tasting menu person, thoroughly enjoyed the meal with its' asian sensibilities, but new flavor profiles.

Favorites of the night have to be the sunchoke risotto with unagi & foie gras, the caviar supplement, the lamb, & of course the canard.

After the meal, the kitchen was gracious enough to bring my parents out a small anniversary cake and allowed us to take a photo with Chef Yuu! If you're also a big foodie, you'll see @madebymusashi and other chefs diligently at work in the open kitchen which is always a treat.

Take your loved ones here to spoil them and their taste buds!!

Ricky Yam

Firstly, this is undoubtedly the finest French-Japanese restaurant I’ve experienced. While it is on the pricier side, the sophisticated decor and unique atmosphere make it well worth it. The food is absolutely stunning, each dish a true work of art.

However, the number of courses can be overwhelming. I think reducing it to around seven or eight courses would make for a more memorable experience, as it’s difficult to fully appreciate and remember each dish when there are so many. Since I don’t take photos of my food, it can be challenging to recall every detail.

That said, a few dishes stood out, particularly the lamb steak and the first appetizer, a trio of one-bite wonders. The mille-feuille is my favorite dessert here. Thank you—I will definitely be returning.

Stephan Herard

From the opening remarks of chef yuu the entire experience was wonderful. The meal was both delicious and innovative. Highlights being the itoyori and chefs signature canard. But to pick a singular best dish is impossible. One of the absolute best spots in nyc.

Josephine Lee

I have to say, for $250pp, this is easily the best value you'll find for an upscale dinner in NYC.

Let's break down this adventure:

1) Consommé: We kicked things off with a beef and lobster consommé that was so rich, it's like they distilled the very essence of luxury and poured it into a bowl.

2) Ikura: Next up, we rode the waves of flavor with the ikura. It was like a flavor explosion in our mouths, and we were the happy victims.

3) Mussel: Then came the mussel, wrapped in a shiso leaf tempura blanket, with pickled fennel and mussel, and a zingy ume gelée. Just yum.

4) Foie Gras: The foie gras mousse was like a fluffy cloud of decadence, spiked with 12-year Yamazaki whiskey and served with honey crisp apple and red miso. It was so good, it should be illegal. Seriously, someone call the flavor police.

5) Shima-Aji: I'm not normally a mackerel fan, but I liked this striped mackerel and its sexydance of flavors, with onion and marinated olives.

6) Pissaladière: A twist on the classic flatbread. My one complaint was that the olive flavor was too strong and not well-balanced with the mackerel and onions.

7) Oyster and Wagyu Tartare: This dish was like a fancy party in our mouths. A5 Wagyu and Nisqually oyster mingled with sunchoke chip and cauliflower and oyster emulsion sauce. We felt like we were eating pure luxury on a spoon.

8) Arctic Char: A partial dud. The ingredients were on point and the char was fresh, but they forgot to season the sauce or something because every bite was....bland. I think someone in the back forgot the salt. What should've been an easy win ended up being the culinary equivalent of crickets during an awkward silence.

9) Abalone Risotto: Creamy, dreamy perfection, with koshihikari rice, kombu dashi, bamboo shoots, and nori. It was like a warm hug from the ocean.

10) Langoustine: Langoustine is probably my favorite seafood, but it's been pretty hard to find recently. This Norwegian langoustine was perfectly complemented with crème fraîche, mussel juice, and shiso oil--simple and flavorful, the way it should be.

11) Asparagus: The only true dud. Why would you batter and fry such a beautiful, thick stalk of white asparagus? I also suspect the same person who seasoned the char seasoned this dish--as in DIDN'T season it--as it was very, very bland.

12) Housemade Bread: I don't normally go crazy for bread, but I could've eaten a whole loaf of this.

13) Monkfish or Halibut: We got both, of course. I liked the earthy halibut more, but the rich monkfish would definitely appeal to some.

14) Veal or Squab: Pick both if you can. Feast on red meat perfection.

15) Canard: The climax of the night, and like all good climaxes, this one leaves you shaking with aftershocks and radiating with afterglow. The dry-aged duck breast, accompanied by minced duck leg and drizzled with a black pepper cognac and foie gras reduction sauce, was pure poetry on a plate. And let's not forget the duck innards salad, a delightful surprise that added a crunchy contrast to the tender meat.

16) Pear and Yuzu: Tasty and refreshing, like all palate cleansers should be.

17) Matcha and Strawberry: Don't worry if you're reading this and worried that there's only one dessert listed on the menu. First, this dessert is good. It's classic Japanese flavors and nothing is too sweet.

18) (Not Listed) Petit Fours: We got a caramel macaron, a marshmallow whose flavor I forget, and an orange dark chocolate roll, along with a nice hot cup of homemade mint tea. Enjoy these in the back chairs while they clear the space for the next seating.

19) (Not Listed) Gift Bag: You'll likely get two financiers of different flavors to take home, and you'll likely cry a bit with each moist bite.

I knew Yuu was the real deal when we got their limited edition strawberry pistachio cake last Christmas, and I'm glad the rest of their cooking lives up to that potential, despite a couple of duds. Do yourself a favor. Stop waffling. Book your table and thank me later.

Mindy Koh

For Bistro Yuu dinner -
Not a michelin worthy meal. Below average incredibly salty food, so-so service, great space. Sure it was cheaper than usual at $95pp, but you can get an incredible michelin starred meal elsewhere in nyc for that.

In more detail (more critical as this is a michelin starred restaurant):
- Starting with the good - beautiful place & plates
- Greeting host was cold and unfriendly, no eye contact
- For one of the amuse, was served a chunk of foie gras instead of mousse for mine, not sure why
- Cold appetizer was disgusting, returned. Cold, super salty onion soup base + some gel + bad uni = foul taste
- Can barely hear explanation of food when served, not much care. Also, clear favouritism given to those who speak Japanese.
- No clean up of my table in between courses - other ppl’s were getting cleaned now and then, mine was left with crumbs all over which I tried to clean myself.
- Foie gras appetizer is just a huge cold chunk of foie gras. Huge excessive version of the amuse I got. Clearly no thought put into this dish.
- Mains were good, but again, very salty. The lamb on the couscous side was very dry.
- Mille feuille dessert came out basically frozen. Impossible to cut due to the thick pastry layer and frozen hard cream layer (like cold butter). Tasted better by the end of the dish, once the cream had thawed - made more sense. But by then the icecream would have completely melted.
- Throughout the meal we saw at least 3 different flies flying around, with one of the big ones actually sitting & getting stuck on the dessert. Unsanitary.

Overall, disappointed. Food which should have been the highlight was the most disappointing. I understand chef Yuu wasn’t there, hence the cheaper price, but if this is the standard at this place, will never pay full price for a meal here.