Michael C.

Good meal with no memorable courses. Everything felt pretty uninspired. The servers were slightly weird vibes. Enjoyed the ambiance of the establishment. Overall just an OK meal.

Michael Y.

Sterile and underwhelming. There was nothing wrong with Yuu, it's a solid, meticulously run restaurant. But it is pricey for what you get, dishes are reasonably creative, but not all have interesting flavors, and the pace and service is very soul-less and monotonous. The two standout dishes I had were the lobster and the abalone. Squab was too salty for me, and the amuse-bouche were a bit flavorless, not much to remember. I really enjoyed both desserts, especially one with sancho pepper to add some numbing to some foam that was very acidic and had a nice zing and exciting texture to it. Wine list is ok, but still quite limited. The glassware is Zalto and Gabriel Glas, which was a pleasure. For the experience, it's a choreographed, but slow and steady performance throughout the night. They go to every couple, show some "raw ingredient" display before the actual dish, and then they do plating for one half at a time, when a flurry of the chefs come out and make all the dishes ready for you. Then they place the dish in front of you, and push it to you as they introduce it. There's nothing wrong with it, but is it necessary to show ingredients for every dish? Also, it feels like impending doom, I was the 7th couple, when you see 6 other presentations happen, and you are inevitably next to hear the same presentation. Sitting at the end of the counter was also a bit disappointing in terms of not getting a good view of the kitchen. The seating is a bit isolated as well. You're at a large black counter, but you'll have quite a bit of spacing next to your partner. If you don't like them, that's fine, but it's hard to feel close to the special person you brought here. I also found it pretty hard to get service attention. I had to wait until course 3 to get a wine list again. I felt like a cog in a machine here, and even though there were some good dishes and the restaurant is well-run, it's lacking warmth and excitement that makes an experience memorable.

Tansy W.

This place was amazing - both for the food and the experience. The beginning is very theatrical (you will see when you get there). The food was inventive but still delicious and the service was outstanding. We constantly were attended to but not in an overbearing way. This has become one of my favorite restaurants in the city. Highly recommend!

Tony Y.

It's easy to miss the restaurant as it's located inside a plain building but you'll see a few steps of stairs leading up to the door. Once inside, it almost feels like a hotel lobby with a lot of lounge seats and two large bars. The right side bar is where you'll be eating at. The service here is attentive and intentional. Everything is done to create an experience. We opted out of the wine pairing and decided to order a bottle of sake followed by a glass of wine. Both were great recommendations by the sommelier. We skipped the caviar supplement but added the truffles. The food was presented beautifully. The whole idea is dinner and a show with the show being the kitchen. I think the food was pretty good in general although I personally prefer heavier seasoning while they're on the lighter side. My favorite dish was actually the beef tartare. Since this was the first seating, after our meal, we were moved to the lounge seats for tea and additional desserts. Overall, a great birthday experience.

Janice C.

We've been to Yuu few times and they always have the excellent food and wine selections. The new menu in Aug is amazing and delicious. Service is always great and friendly. The theatrical opening of kitchen is like watching the show of cooking in front seat. It reminds me the Japanese movie La Grande Maison Tokyo but he's in NYC. We also enjoy the comfy booth seating with petit four and tea at the end. It's always a great dinner experience at Yuu.

June S.

Chef Yuu Shimano opened his restaurant in May 2023, and received his first Michelin Star in November 2023! Yup, he really is THAT talented! They have around 18 counter seats for dining. We first visited Restaurant Yuu in March of 2024. When it was time to start cooking, they dimmed the light for a second to get everyone's attention, then they opened the curtain to reveal the beautiful kitchen and all the chefs. It was like a beginning of a theatre. The menu is 15-couse Omakase only. The first four courses were amuse bouche: Ikura, Mussel, and Foie Gras on an artistic display. Then a hot soup was delivered immediately after, so we can have them together. Next was Shima-Aji, then Pissaladière, and the seventh course was Oyster and Wagyu Tartare. Every thing thus far tasted like heaven. Every bite was exceptional! We received a surprise from Chef Yuu, their gorgeous caviar dish. A generous amount of caviar with sour cream on brioche. It was as amazing as it looks! Back to the course, number eight was Arctic Char, Abalone Risotto, Langoustine, Egg and Truffle with their homemade bread & butter. The food heaven continues, with every dish delivering amazing flavors. A couple of the courses had a choice of dishes, and we chose a different ones so that we can taste them all. We got Monkfish, Cod, Veal, and Lamb. Also, their signature dish, Canard, with loads of shaved truffles. After all the savory dishes were done, I could not pick a favorite dish, as each and every dish was so fantastic! Then two desserts to finish off the course. Pear & Yuzu, and Matcha & Strawberry. They were both incredible! Once you are done, you can move over to the lounge area, and you receive complimentary hot tea and some petit fours. And, you even gets some desserts to take home with! How amazing is this? We had such a great time, we went back for more in June. The menu was mostly different, so we got to try so many different dishes, all amazing as expected. We will be sure to return again for more incredible dishes!!!

Bo B.

4.5 stars Beautiful place in the heart of Brooklyn. Excellent service. The beginning is a little like the Menu and there's some music towards the end that makes it feel like you're in the Menu too. The food overall was fantastic. I loved the uni dish and the tray of appetizers in the beginning. The dinner ended with tea and little snack bites in the couch area.

Josephine L.

So, there we were, feeling all fancy schmancy with our bonus money burning a hole in our pockets, and decided to celebrate with dinner at Restaurant Yuu. I have to say, for $250pp, this is easily the best value you'll find for an upscale dinner in NYC. First, this place is like the Willy Wonka factory of culinary delights, but instead of chocolate rivers, they've got 17 courses that'll make you do the happy dance on your chair. And if 17 courses weren't enough to bang your buck, there's the extra petit fours, homemade tea, and gift bags filled with more pastries that they give you to take home. Plus, an extra-large slice of divine cake/pastry they give you if you're celebrating a special occasion (in our case, an anniversary). 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. Each spoonful was a symphony of savory goodness that made us want to hug the chef. 2) Ikura: Next up, we rode the waves of flavor with the ikura. Picture this: salmon roe swimming in a sea of brown butter and nori emulsion, topped with crunchy cucumber and a dusting of nori powder. 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.

Nathaniel P.

TLDR: theatrical presentations of some of the best bites I've had this year with attentive and friendly service. This place surprised me. In a great way! It's an 18-seat counter with open kitchen. Loved the theatrics of the curtain revealing the kitchen and the introduction by the chef to begin our meal. Some people may call it gimmicky or unnecessary but I thought it was entertaining and different than what I've been experiencing in NYC lately. They also showcase the making of certain dishes in front of patrons. I saw an earlier review stating they thought it was an opportunity for people's germs to get on the food, but honestly you would have to actively try; the counter is quite large. I love watching the process of making the food, it's truly an experience for foodies. I felt like the meal went back and forth between kaiseki and French tasting menu and I loved it. My favorite course was the Canard. They kept calling it a "duck pie" but it was like a giant pithivier that looked like a pâté en croûte. One of my favorite bites, I think ever. Also enjoyed the smoked and charred surf clam salad with caviar, celeriac, and fava beans. Got the caviar supplement that was served on buttered and toasted brioche. Not a bite I haven't had before but if you have the extra to indulge, caviar is something I always enjoy. Service was amazingly detailed. There's always someone hanging nearby to pull out your chair or answer any question you may have. After dinner you're guided to a section of the lounge style seating behind the counter for mignardise, house-blend tea and Polaroids! Overall: Definitely one of the better dining experiences I've had.

Wendy B.

Beautiful, spacious space. Seeing all the chefs in action every step was an experience. Space was good as well. Enjoyed the dinner a lot. 3 out of 18 (?) dishes fell short but appreciate the creativity behind it The foie was liquidy, feel undercooked, not sure if it's the intention?

Benjamin A.

I was looking for a French restaurant for Christmas and finally decided to go for a Sushi. I finally found this Omakase restaurant creating food inspired from France and it was a hit! Just when you start to sit at the counter, they open the curtains similar to a theatre and you watch the chef working with the staff in front of you in the kitchen. It's just amazing. The wine selection is fantastic and varied, the food was just unbelievable and succulent, the presentation astonishing, the details unbelievable. Overall the food quality is fresh and exceptional. Each plate is making you discovering new flavors. It's an amazing surprise for this Japanese-French restaurant. I will come back as soon as I can.

Lana L.

Wow, what an incredible and memorable meal! I loved how the meal began with the opening of curtains which was very theatrical. You get to watch the chefs working throughout the entire meal. We were impressed by nearly every dish from the oyster in the first course to the king crab to the melon dessert (likely the best melon I've ever had). The chefs and staff made our meal feel special from start to end and the polaroid photo they took of us at the end of the meal was a sweet souvenir from the evening to bring home. We'll be back next year!

David H.

wonderful first experience at Yuu. the space is beautiful, I love the beautiful counter and the entertainment in the form of watching the kitchen and all of the grand presentations and tableside finishes. The service is very sharp for being so new. The food is good - high quality ingredients and techniques. The big presentations were the most impressive - the salt baked veal dish and the duck pie were standouts. For a lot of others - I visited around the time the menu had just switched over so this could've had an impact, but I felt a lot of the dishes were under seasoned. Other favorite bites of the night were the confit duck heart and gizzard with grape tart, the stuffed frog leg with sancho purée and parsley sauce, oyster and a5 miyazaki tartare, the suppon consomme with custard and binchotan mushroom, and the concord grape palate cleanser. Overall a very theatrical and fun experience, be prepared to spend 2.5+ hours for the full experience, as it's 18 or so seats and the menu progresses at the same pace for everyone - I did let them know about a time restraint and they were able to speed up the last few courses for me which was very much appreciated.