"From the seductive dark color palette and the oversized flower arrangements to the ballet-like rhythm of the open kitchen, Restaurant Yuu pours on the drama, albeit in a supremely elegant way. Chef Yuu Shimano creates dishes that are classically French, but seen through the eyes of Japanese omotenashi. Diners are treated to around 20 courses that could include decadent bites like toasted brioche, made in house by pastry chef Masaki Takahashi, topped with foie gras and a delicate cut of binchotan-seared wagyu. Expect to be dazzled if the chef brings out the still-to-be-baked pastry filled with aged duck, spinach and foie gras. Peak-season Yubari melon foam spooned over vanilla ice cream with white Port jelly and a Pernod and melon ice is hauntingly fragrant. Photo: Courtesy of Restaurant Yuu" - MICHELIN Guide
