Yuzu

“Small, intimate restaurant with incredible food and service.”

Hit List★★★★

I had some of the best shrimp heads I’ve tasted in ages — crispy and meaty to perfection. The nigiri was solid, definitely worth coming back for, and the fish bone marrow was a wild surprise — like biting into a cloud that had been marinated in pure ocean. The sushi rice was soft and pleasant, though I still think Ebisu wears the crown when it comes to nigiri rice.

Wee Khim Lee★★★

We were here many years and decided to give it a try again after hearing that it is still around. We had the chefs selection/omakase and also picked a variety of sushi (uni, hamachi, unagi, amaebi,saba). The portions were generous, in fact a little too much with a slab of fish 3X the size of the rice, but the preparation and quality was not there. The sushi was not well cut and did not taste fresh - we can frankly get better sushi from suruki or nijiya. Service was alright, seating is limited. Borderline pricey. Not recommended.

Gary Ogasawara★★★★

Sashimi is generally good quality here though I had a large bone left in my sashimi piece last time. Tempura is good ingredients with crispy coating but lacking a lot of lace. Dining room is very small with the tables very close together. Sometimes that’s fun, sometimes not. Menu specials are a good bet for fresh, unique dishes.

Florence Bourgain★★★★★

My husband is disabled and can’t use chopsticks as a result. We used to be regulars when we lived in the area. We came back after 8 years and the waitress remembered us and that my husband needed a fork to eat. They also moved tables around so that he could pass through and offered us some free aperitizers. The service is lovely and the food is outstanding and traditional. I can’t recommend enough!