YUJI
![YUJI](/content/images/size/w2000/2024/03/PXL_20240312_031555289.MP.jpg)
Welcome fellow food enthusiasts! Today, I'm thrilled to recount my extraordinary dining experience at Yuji, a hidden gem nestled in the heart of the Japantown that specializes in Kappo Ryouri - the japanese art of cutting and cooking, with the focus on seasonal ingredients.
![](https://ben-yu.com/content/images/2024/03/PXL_20240312_030827364.MP.jpg)
Our evening commenced with a tantalizing array of appetizers, each one a masterpiece in its own right. The Ankimo tofu, delicately crafted from monkfish liver, melted on the palate with its creamy texture, while the Eggplant with Uni offered a delightful fusion of flavors, enhanced by the richness of sea urchin. Simmered Bamboo Shoots and Wakame provided a refreshing contrast, perfectly complemented by the tangy Firefly Squid with Mustard Miso Vinegar. The Omlette with Caviar, a symphony of indulgence, left us yearning for more.
![](https://ben-yu.com/content/images/2024/03/PXL_20240312_031426212.MP-1.jpg)
![](https://ben-yu.com/content/images/2024/03/PXL_20240312_031532276.MP-1.jpg)
Next up was the Dobin Mushi, a traditional Japanese broth served in a teapot. Infused with fragrant dashi and adorned with tender morsels of seafood and mushrooms, each sip transported us to culinary bliss.
![](https://ben-yu.com/content/images/2024/03/PXL_20240312_032328230.MP.jpg)
The Sashimi dish showcased the freshest catch of the day, featuring luscious slices of Otoro, Kinmeda, and Squid. Each bite was a revelation, highlighting the purity of the ingredients and the skill of the chef.
![](https://ben-yu.com/content/images/2024/03/PXL_20240312_033134947.MP.jpg)
For our main courses, we savored the Grilled Chilean Sea Bass with Yuzu Kosho Miso Sauce, a harmonious blend of smoky flavors and citrusy notes.
![](https://ben-yu.com/content/images/2024/03/PXL_20240312_034029147.MP.jpg)
![](https://ben-yu.com/content/images/2024/03/PXL_20240312_034035530.MP-1.jpg)
The Madai Shabu Shabu, allowed us to cook tender slices of sea bream at our table with the cutest candlelit broth. Definitely the most unique dish of the night.
![](https://ben-yu.com/content/images/2024/03/PXL_20240312_034804550.MP.jpg)
![](https://ben-yu.com/content/images/2024/03/PXL_20240312_034837596.MP-1.jpg)
The Chawanmushi with Ikura was a delicate custard infused with the essence of dashi, topped with plump salmon roe that burst with briny goodness.
![](https://ben-yu.com/content/images/2024/03/PXL_20240312_035632244.MP-1.jpg)
![](https://ben-yu.com/content/images/2024/03/PXL_20240312_035642049.MP-1.jpg)
And who could forget the pièce de résistance – the A5 Wagyu Steak! Each bite of this marbled masterpiece melted in the mouth, leaving a lingering sensation of unparalleled luxury.
![](https://ben-yu.com/content/images/2024/03/PXL_20240312_040746654.MP.jpg)
![](https://ben-yu.com/content/images/2024/03/PXL_20240312_041828261.MP-1.jpg)
![](https://ben-yu.com/content/images/2024/03/PXL_20240312_042001723.MP-1.jpg)
The Deep Fried Prawns stuffed with Gingko Cake offered a delightful contrast of textures, with the crispy exterior giving way to a succulent filling. And the Crab Porridge with Truffle elevated comfort food to new heights, with the earthy aroma of truffle permeating every spoonful.
![](https://ben-yu.com/content/images/2024/03/PXL_20240312_042720277.MP.jpg)
To conclude our epicurean journey, we indulged in the Matcha Crème Brûlée, a sublime marriage of creamy custard and bitter-sweet matcha, perfectly caramelized to create a crispy topping.