Yuzu Miso Salmon
48-hour miso cure, charred skin, yuzu kosho butter, pickled daikon.
$34
The 70/30 Menu.
Seventy percent is the same wherever you sit with us. The other thirty belongs to the neighbourhood, and to the chef who runs that kitchen.
Core — identical at all five venues
Local — different at every venue, changes monthly
The core menu below is cooked the same way, from the same recipe and sourcing, in every Yuzu. Each venue then adds its own local chapter, written by that kitchen's head chef. Tap any menu board to enlarge it. Prices are in AUD and include GST.
The dishes we're known for
On the core menu at all five venues, cooked the same way every time.
Wagyu Tataki
Seared MB7 wagyu, ponzu jelly, crispy garlic, shiso.
$29
Yuzu Shio Ramen
Chicken & kombu broth, yuzu zest, house noodles, ajitama.
$24
Yuzu Cheesecake
Baked cheesecake, yuzu curd, sesame crumb.
$14
Local chapters Local
Each head chef writes this part of the menu for their own neighbourhood and changes it monthly. Choose a venue to see this month's board.
Pyrmont — Seafood chapter
Head chef Hana Sato
Five minutes from the Fish Market, so this chapter is whatever came off the boats that morning: oysters, market crudo, crab hand rolls and a seafood nabe for two.
North Strathfield — Chef's classics
Head chef Kenji Mori
The original George Street kitchen. This chapter is the dishes that nearly made the core menu, plus the staff meals guests kept asking about.
Epping — Bento chapter
Head chef Mina Park
Bigger tables, more families. Yuzu, wagyu, garden and kids' bento, a family sharing platter, and a pre-order takeaway box for weekday lunches.
Merrylands — Robata grill chapter
Head chef Daniel Haddad
A binchotan charcoal grill runs until late. Yakitori, wagyu skirt, miso-cumin lamb chops, and a smaller late-night ramen after 10pm, Thursday to Saturday.
Norwest — Omakase chapter
Head chef Ryo Tanaka
Express lunch sets for the business park on weekdays, boardroom platters delivered across the precinct, and a twelve-seat, twelve-course omakase on weekend nights.
Allergies or dietary needs?
Tell us when you book, or ask the floor team. Most core dishes can be adapted, and every kitchen keeps a full allergen sheet.