"Chef Ricky Tam orders bluefin tuna and amberjack directly from Japan and dry ages fish to achieve a rich umami taste. Yuubi has a spacious seasonal patio, but diners who opt for indoor seating will get a view of the week’s shipment hanging inside the dry ager. Fun applications of produce figure into the restaurant’s uramaki — peaches are tucked inside the Scott roll alongside Ora King salmon, while pickled radish provides a fun contrast to the bluefin-packed Tuna Divide." - Zoe Baillargeon
