Yu Seafood

Steamed Whole Fish

Live-tank fish steamed to silk, finished table-side with hot oil and soy — the clearest test of any Cantonese seafood kitchen, and Yu's passes it.

Ginger and Scallion Lobster

Live Atlantic lobster wok-tossed with ginger, scallion, and a light soy glaze — the shells come out fragrant and slightly charred at the edges.

Salt and Pepper Shrimp

Crispy shell-on shrimp fried hard and tossed with garlic, chilies, and a salt-pepper crust — snackable and addictive.

Geoduck Sashimi and Hot Pot

Live geoduck served two ways — raw slices first for the clean oceanic sweetness, then the body and shell into a broth to finish.

Dungeness Crab

Live Dungeness cracked and prepared to order — steamed to keep it pure or wok-fried with black bean sauce; the steamed version shows better quality.

Scallops with XO Sauce

Seared scallops with the restaurant's house XO — dried shrimp and chili funk that amplifies rather than drowns the shellfish.

Clams in Black Bean Sauce

Manila or littleneck clams wok-fired with fermented black bean and garlic — a reliable Cantonese workhorse done competently here.

Fried Rice

Standard Cantonese egg fried rice — acceptable as a filler but not a reason to visit; the kitchen's attention is on the tanks.