Yu-en is the first Omakase restaurant specializing in aged sushi in Hong Kong, with a dry-ager on display that showcases the process of top-quality wild tuna from prestigious locations like Ōma, Aomori.
Executive chef and owner Takeshi has over 25 years of Japanese culinary experience and has previously worked in Sendai, Japan and Bern, Switzerland. Chef Takeshi has developed an original two-stage aging technique, merging Hyoten Jukusei, freezing point aging with wet aging that intensifies the unique characters and umami in the fish, and dry aging that further concentrates the essence, resulting in fish with a stronger flavour and unparalleled complexity. Think of 60 days aged Otoro that has naturally developed nutty and buttery tastes with wood-smoked aroma, and softened tendons that melt in your mouth. Or 14 days aged Mikandai, sea bream from Ehime prefecture that feeds on Mikan and becomes Chenpi-like after aging.
Guests are seated at a counter table made of the heartwood of 100 year old Yoshino-hinoki, Japanese cypress from Nara prefecture, that creates scents of nature and a warm ambience in the restaurant.
The drinks menu ranges from the most premium sake Jyuyondai to Japanese Koshu wine. The selection is constantly changing with surprise, consisting of mainly seasonal and limited sake carefully chosen by two in-house sake sommelier.