In just its first year of operation, Restaurant Yuu has established itself as one of the most exciting fine dining destinations in America. Helmed by Executive Chef Yuu Shimano, the restaurant earned a coveted one Michelin star within six months of opening, a rare achievement that highlights its innovation, precision, and artistry.
Praised as Robb Report’s #1 Best New Restaurant in America for 2024, and ranked #68 on OAD’s Top Restaurants in North America, Restaurant Yuu has swiftly become a must-visit for discerning food lovers seeking an immersive and refined culinary experience.
The Chef Behind the Vision
Chef Yuu Shimano trained at the Tsuji Culinary Institute in Osaka and Lyon before embarking on a transformative eight-year journey through the kitchens of France. Most notably, he honed his craft under the guidance of legendary three-Michelin-starred Chef Guy Savoy in Paris, mastering the soul of French cuisine while fusing it with the meticulous precision of his Japanese heritage. He later brought that unique culinary perspective to New York City, where he led the kitchen at MIFUNE New York.
At Restaurant Yuu, Chef Shimano brings together these global influences to craft an evolving 13-course seasonal tasting menu that celebrates the harmony between nature, technique, and artistry. The winter 2025 menu features elevated ingredients such as Koginut Squash, Uni, Veal, Foie Gras, Lobster, Grouper, and his signature Duck en Croute.
An Unforgettable Dining Experience
The journey begins at a striking L-shaped, 19-seat tasting counter, where guests are welcomed by Chef Yuu himself. As classical and jazz music fills the air, the open kitchen is revealed—featuring state-of-the-art equipment like a custom Molteni oven, Binchotan charcoal grill, and a dedicated pastry station. With a theatrical clap, service begins—elevating fine dining into an unforgettable show.
Each course is a meticulously plated expression of the season: from Uni with fried quinoa and cashew to Kinmedai (golden eye snapper) with asari clam broth and Venison with cassis and ume. The meal peaks with Chef Yuu’s Duck en Croute—a dry-aged Hudson Valley duck wrapped in spinach, foie gras, and house-made pastry designed fresh for each service by Executive Pastry Chef Masaki.
Desserts remain true to the restaurant’s ethos: light, seasonal, and elegant. Highlights include Comice Pear with oolong and sauternes, and Amaou Strawberry with magnolia and tomato.
Wine & Sake Pairings to Elevate Every Bite
Curated by General Manager-Sommelier Akio Matsumoto, formerly of Tokyo’s three-Michelin-starred L’Effervescence, the Wine and Sake Program is as elevated as the cuisine. Diners can select between a traditional Wine & Sake Pairing or indulge in the Noble Pairing, featuring rare selections from both legacy and boutique producers.
For a more casual but still curated experience, guests can visit the adjacent eight-seat wine bar, where a shorter tasting menu showcases the most popular dishes from the main counter.
A Michelin Star Experience in NYC
With its impeccable attention to detail, masterful culinary storytelling, and welcoming yet refined ambiance, Restaurant Yuu is redefining fine dining in New York City. Chef Yuu Shimano’s visionary fusion of Japanese and French traditions ensures that every visit is as memorable as it is delicious.
