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YUJI
Single nightly seating, set 12-course menu only.
12-Course Kappo Omakase
Seiko Kani
Uni soba
Sashimi Course
Grilled Chilean sea bass
Fried Tilefish
Ultra‑crunchy fried tilefish
A standout fried course with a precise, crunchy texture that punctuates the progression
A seasonal progression from delicate cold bites through sashimi, hot preparations, fried fish, and a comforting rice finale -- each course a reflection of the season
Female Japanese snow crab rich in roe — seasonal delicacy when available.
Cold soba topped with sea urchin, repeatedly called a course highlight.
Impeccably sliced pristinely fresh seafood, each piece a testament to sourcing and knife skill
Sashimi (assorted)
Pristinely sliced raw seafood—delicate, fresh, and precisely cut
Tender, flavorful fish often highlighted as a menu standout
Ultra-crisp fried tilefish sourced from Japan.
Matcha Custard
Silky matcha custard served as the closing dessert course.
Seiko Kani (female snow crab)
Rich, roe‑filled crab that brings seasonal luxury to the menu
Steamed Rice with Pickled Vegetables
The comforting finale: perfectly cooked rice with house pickles and savory miso soup, grounding the entire meal
Seasonal Cold Bites
A series of delicate opening courses that set the tone -- light, precise, and bursting with seasonal flavors
Chawanmushi
Velvety steamed egg custard, often with uni or ikura for texture contrast
Japanese wagyu sukiyaki
Rich, tender wagyu prepared in sukiyaki style, often with an onsen egg dip
Matcha custard (matcha crème brûlée or tiramisu)
Silky, refined matcha‑based dessert that closes the meal with quiet elegance
Clam Dobin Mushi
Based on 96 reviews
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