Spring Kaiseki Tasting Menu.

Seasonal, multi-course experience guided by Chef Atsushi.

Sample menu, items & prices are subject to change.

A trio of Japanese desserts at Yugen featuring seasonal melon, sorbet, and a creamy fruit custard in artisanal ceramic ware.

先付 — Sakizuke

Chawanmushi

Stone Crab Ankake sauce

八寸 — Hassun

Seasonal appetizers plate

お造り — Otsukuri

Chu Toro

Uni Soy Sauce

焼物 — Yakimono

Managatsuo Nitsuke

強肴— Shiizakana

Spargel

Uni Sabayon

温物— Onmono

A5 Wagyu, Gobo

Surinagashi (Burdock Purée)

寿司— Sushi

Chef’s Selection

Sushi of the Day

甘味 — Kanmi

Satsumaino pudding

Japanese musk melon

Strawberry mascarpone ice cream

Wine, sake & more

Sample menu, items & prices are subject to change.

WINE

Sparkling 

NV Canard-Duchêne

Brut- Champagne, France

Rosé

2024 Las Jaras

Rosé, ‘Superbloom’ California

White

2023 Au Bon Climat

Chardonnay, California

Red

2023 Martin Texier

Syrah, ‘Cérouan’ France

SAKE

Junmai Ginjo - Masumi ‘Shiro’ (Nagano)

ethereal, soft, dry.  pear, steamed rice, a whisper of umami

Junmai Daiginjo– Mitusake, ‘Crisp’

light notes of green apple, herbaceous aromas, crisp

Junmai – Kawatsuru, ’Crane of Paradise’(Kagawa)

dry, soft, round. pear, melon, umami with a smooth finish

COCKTAIL

Lychee-Ni-San-Chi

oka vodka, masumi ‘shiro’ junmai ginjo, lychee cordial

It’s Mint To Be

st germain elderflower liqueur, lillet blanc, hibiscus, mint, bubbles

Golden Tide

suntori toki whiskey, coconut oil, toasted coconut flakes, pandan-agave, banana, tiki bitters

BEER

Rotating Japanese Beers

By the bottle

Pairings.

Sample menu, items & prices are subject to change.

影 — KAGE 95

The quiet foundation of precision, balance, and restraint.  A sake-forward experience with subtle wine counterpoints.

Fukucho, Junmai ‘Seaside'

Hiroshima, Japan

Dewazakura, Junmai Ginjo, ‘Omachi-Jewel Brocade'

Yamagata, Japan

Iwanoi, Junmai Daiginjo Koshu, ‘7 Year Aged'

Chiba, Japan

Manatsuru, Tokubetsu Junmai Yamahai Muroka Genshu, ‘Mana 1751- True Vision'

Fukui, Japan

Kawatsuru, Junmai Ginjo, ‘Olive Yeast'

Kagawa, Japan

Heiwa, Umeshu

Wakayama, Japan

奥 — OKU 205

Inner depth, the heart of the matter.  A selection of aged and kimoto sake, and cellar-worthy wines.

Champagne Denis Salomon, Blanc de Noirs,‘Terre Amoureuse'

Champagne, France

Kikuhime, Yamahai Junmai

Ishikawa, Japan

2023 Punta Crena, Pigato,‘Vigneto ca da Rena'

Riviera Ligure di Ponente, Liguria, Italy

2017 Gramercy Cellars, Syrah,‘Red Willow Vineyard'

Columbia Valley, Washington

2023 Bret Brothers-La Soufrandière,‘Combe Des Roches'

Saint-Véran, Mâconnais, France

Kanbara, Junmai Koshu, 'Ancient Treasure'

Niigata, Japan

Supplements

Sample menu, items & prices are subject to change.

Caviar  35

Seasonally Rotated

Truffle 35

Winter Black Truffle

Caviar and Truffle 60

Now taking reservations.


Open Wednesday - Sunday

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A sommelier pouring a premium sake pairing into a crystal glass at Yugen’s intimate beverage station.
Close-up of Chef Atsushi applying a signature soy glaze to a piece of Otoro nigiri with a traditional brush.
An elaborate multi-dish Hassun course at Yugen featuring fresh oysters and seasonal Japanese appetizers.
Chef Atsushi using a silver spoon to precisely place a delicate sauce on a multi-course Kaiseki tasting dish.
A traditional Japanese "Wanmono" or lidded soup course being served at the Yugen chef's counter.
A detailed view of a seasonal Japanese custard dessert topped with edible flower petals and gold leaf.