Sushi Yuen offers a lunch tasting and a dinner menu, of which I am reviewing the latter. Each of the appetizers were delicious, especially the monkfish liver salad (first picture top left) and the hairy crab chawanmushi. The rich and sweet flavors of the crab are entrapped within the egg, waiting to explode inside your mouth.
The nigiris were standard with blue fin tuna being the main star. The freshness of the fish goes beyond that of the normal sushi restaurant.
Also, if you’re an uni lover, it was served in a uni + tuna tartar hand roll and an uni and rice hand roll in abundance. Hokkaido may be known to be the best, but even the best have levels to differentiate the best of the best, and this is the best.
Surprisingly the noodle dish was especially delicious , with the oyster broth being light but flavorful.
And of course, A5 Wagyu was served, as is with every fine dining sushi restaurant.
To end it all, we’ve got a macha cake and ice cream dessert along with Japanese white strawberry and juicy melon.
Portions were fair and feature many traditional ingredients, which I find is lost in many high end sushi restaurants. Although there were some caviar and truffle in the appetizer, it wasn’t to the point where caviar and truffle becomes the entire menu.
At a fair price, you’re able to taste many of Japan’s finest ingredients and portions were most importantly decent (looking at you, Sushi Ginza Onodera)
There are more dishes but I can’t seem to post more without freezing.
by Cursed_Capybara