Chef Yuu Shimano Unveils the Art of French-Japanese Fusion at Michelin-Starred Restaurant Yuu
A Q&A with Brooklyn's Culinary Innovator: Blending Cultures, Crafting Experiences
Amidst the industrial chic of Greenpoint, Brooklyn, lies a culinary gem that shines bright under the New York skyline—Restaurant Yuu, the brainchild of Executive Chef Yuu Shimano. Awarded a Michelin star for its innovative 15-course French omakase infused with Japanese nuances, Shimano's creations are a testament to his illustrious journey from the tranquil prefectures of Japan to the bustling streets of Paris, and finally, the eclectic avenues of New York. Through my lens as a food journalist and connoisseur, I delve into the heart and soul of Restaurant Yuu, where every dish narrates a story of passion, precision, and the pursuit of culinary perfection. We unwrap the layers of Shimano's gastronomic odyssey, where the fusion of cultures serves not just a meal but a mesmerizing experience.
Q. Chef Shimano, congratulations on the Michelin Star for Restaurant Yuu! How does the restaurant's unique blend of French omakase with Japanese influences reflect in both the menu and the overall dining experience?
We are a Japanese establishment creating traditional French cuisine in New York City. Our approach revolves around the deep respect for French culinary techniques, classical recipes and combining the use of locally-sourced ingredients, which is enhanced by Japanese precision and delicacies. Rather than relying solely on Japanese ingredients, we express our Japanese identity through our unique culinary philosophy. Our core value is "omotenashi," the Japanese art of hospitality. Our attention to detail ensures that every aspect of the meal is meticulously prepared to create a warm, exceptional and memorable dining experience.
Q. The interior of Restaurant Yuu, set in a former warehouse, presents a stark contrast to Greenpoint's post-industrial vibe. How did you collaborate with Blank Creations to conceptualize this space, and how does it enhance the theatrical dining experience?
We collaborated with Blank Creations to design a space in which guests feel like they are entering a new world and something they have never experienced. The kitchen has become a stage to resemble a Broadway show with a culinary spin. When the curtain rises, the experience begins.
Q. The grand open kitchen acts as a stage for your culinary art. Can you tell us more about the significance of this setup and how it contributes to the guest experience?
The open kitchen allows guests to watch the chefs prepare each dish step by step.
Q. Every course at Restaurant Yuu is served on unique plates sourced from Japanese artisans, accompanied by artisanal cutlery and glassware. How do these elements play a role in your presentation and storytelling through cuisine?
Every part of the restaurant contributes to its success, including our plates, cutlery, and glassware. These Japanese artisans are also part of our "actors." I want to convey my Japanese identity through different aspects, and by utilizing Japanese artisans, it assist me with bringing a sense of my heritage to the restaurant.
Q. The royal blue custom-designed Molteni oven is a striking feature in your kitchen. Can you share how this, along with other high-tech culinary equipment, influences your cooking techniques?
I wanted to design a modern-style kitchen and decided to customize the Molteni oven. While many people dream of owning a Ferrari, for me, the Molteni oven is my Ferrari. I treat my oven gently, like Ferrari owners treat their cars. The customized oven is designed to fit my needs and the needs of the restaurant. Also, Executive Pastry Chef Masaki uses a state-of-the-art Intsupermai dough pressing machine to create pastries, fresh bread as well as an ultra-thin pie shell for our signature Duck en Croute
Q. With the L-shaped chef’s tasting counter and the open kitchen, guests have an interactive dining experience. How important is this interaction between the culinary team and the guests in your vision for Restaurant Yuu?
The open kitchen is crucial for us to interact with guests and generates excitement with those dining at the restaurant. By observing the facial expressions of our guests, we can determine whether they are enjoying their experience. We can quickly identify if there any issues by communicating with our guests. The open kitchen is part of the restaurant's character.
Q. Considering the intricacy of your menu and the unique dining setting, how do you curate the wine and sake pairings to complement the ambiance and dishes?
Sommelier, Akio Matsumoto, is extremely talented and carefully curates the beverage parings. Since the dishes at Restaurant Yuu pairs well with French wine, a majority of our list is from the region of Champagne and Burgundy, France. Also available is sake, which is paired to match the temperature difference between the beverage and the dish.
Q. After the meal, guests move to a parlor area for digestifs and mignardises. Can you discuss how this transition from the dining area to the parlor area enhances the overall culinary journey at Restaurant Yuu?
This is part of our "omotenashi." We want our guests to relax like a guest in our home and enjoy the rest of their night after dinner service ends. Some restaurants rush customers out after their meal to prepare for the following guests; however, we believe that is not good hospitality.
Q. With such a dynamic and thoughtful approach to dining, what new innovations or experiences can guests anticipate in the future at Restaurant Yuu?
We constantly change our menu by developing new dishes based on seasonal ingredients. Both French and Japanese cuisines have a strong seasonal culture and each of the four seasons inspire new menu items.
Q. Chef Shimano, if you were to describe your culinary philosophy as a design element in Restaurant Yuu, what would it be and why?
My culinary philosophy is French and my design elements are Japanese.
Q. Inspiration Behind the Scene: "Can you share a personal story or a defining moment that inspired any aspect of Restaurant Yuu's design or culinary approach?
When I was the Executive Chef at Mifune, Chef César Ramirez (of Chef’s Table at Brooklyn Fare) visited the restaurant and mentioned that he was a Mexican descendant, focusing on French cuisine while incorporating Japanese ingredients in New York City. Ramirez told me that if he can be successful, I can be successful too; he inspired me to share my story through developing Restaurant Yuu.
Q. As we conclude, could you give us a hint about any upcoming seasonal changes or special events that patrons of Restaurant Yuu can look forward to in the near future?
In the future, there will be more choices for patrons to participate in choosing their own fish and dessert courses to create a more dynamic menu. Additionally, we are planning to launch a vegetarian menu in the middle of March as we want to accommodate an array of customers.
As the curtain falls on our enlightening conversation with Chef Yuu Shimano, it's clear that Restaurant Yuu is more than a dining venue; it's a sanctuary where artistry and gastronomy converge in a symphony of flavors. Shimano's dedication to showcasing seasonal produce, his homage to French and Japanese culinary traditions, and his visionary approach to dining have not only garnered Michelin recognition but also promise a future where every visit to Restaurant Yuu unveils a new dimension of taste. As we anticipate the evolution of Shimano's menu and the introduction of vegetarian options, it's evident that the journey with Restaurant Yuu is an ongoing narrative of innovation and excellence. From my vantage point as a storyteller of the culinary arts, Chef Shimano's Restaurant Yuu stands as a beacon of inspiration, inviting us all to reimagine the boundaries of fine dining.
Wagyu Oyster Tartare Recipe by Chef Yuu Shimano
Ingredients for Tartare
80g Wagyu beef 50g Oysters 30g Eggplant 10g Shallots 10g Pine nuts 10g Chives
5g Dijon mustard
10g Red miso
8g Capers
Small amount of Tabasco Small amount of Salt
Directions for Tartare
1. Sear the eggplant for 1 minute on each side or until the skin is charred on the outside.
2. Peel the skin off the eggplant and chop it into smaller pieces
3. Chop the shallots, pine nuts, chives, and capers
4. Cut the wagyu beef and oyster into smaller pieces
5. Mix the wagyu, oyster, eggplants, shallots, pine nuts, chives, capers, red miso together
6. Add tabasco and salt, adjusting the flavor to your liking
Ingredients for Cauliflower Puree
200g Cauliflower 200g Milk
Directions for Cauliflower Puree
1. Cut the cauliflower into smaller pieces
2. Put cauliflower and milk in a pot
3. Cook it down slowly for 30 minutes
4. Mix it in the blender for 30 second
Ingredients for Oyster Sauce
150g Cauliflower puree 120g Fresh oyster 150g Heavy cream 60g Milk
Directions for Oyster Sauce
1. Blend the cauliflower puree, fresh oyster, heavy cream, and milk inside a blender for 30 seconds or until it becomes smooth.
Ingredients for Parsley Oil
100g Fresh parsley 100g Grapeseed oil
Directions for Parsley Oil
1. Put the grapeseed oil in a pot and heat it up until it reaches 70°C.
2. Put the fresh parsley and grapeseed oil inside a blender, and mix in a blender for 5 minutes
3. Strain the oil
4. Cool the oil down by insulating it with an ice bowl
Final Stage
1. Plate the tartare on the bottom
2. Top the tartare with oyster sauce
3. Finish with parsley oil
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