Of the sushi, the Shuenn is one of the restaurant’s signature rolls, featuring yellowtail, avocado, spicy tuna and salmon tartare. As with every dish here, the quality of the seafood is immediately apparent. But equally remarkable are the empowering creative counterpoints; the sesame seed glaze on this roll, for example, that sparks each bite, just enough, bold without taking over.
The quality of the seafood is immediately apparent.
The tempura cheesecake is a delightfully delicate and warm dessert reminiscent of a French pastry.
Try the Tempura Cheese Cake!
Chef Shuenn Yang skillfully offsets the black cod by an even more mysterious black seaweed, so dark, so alluring, with such a unique startle of brine and texture that you think perhaps it also harbors a secret or two from the deep.
You think it harbors a secret or two from the deep.
Fluke Szechuan, a sashimi plate, reflects the thin translucent slices of fluke emboldened by an exotic collection of spices and mushrooms. This is a dish by a confident chef, and you appreciate his talents.
This is a dish by a confident chef, and you appreciate his talents.
“It’s Asian, contemporary Asian, but takes a broadsweep approach and touches on just about every Eastern Cuisine.”
Contemporary Asian, but takes a broadsweep approach.
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