Chef Yuu Shimano is the chef behind Restaurant Yuu, a Brooklyn restaurant featuring traditional Japanese omotenashi and high-quality French cuisine. He graduated from Tsuji Culinary Institute in Osaka, Japan, and Lyon, France and worked at Guy Savoy in Paris. He was also executive chef at Mifune, an upscale French-Japanese restaurant in Manhattan.
Snow crab from Totori Prefecture is served with Tosazu Gelee as well as a Green Asparagus espuma or foam. This recipe is best eaten cold and with a spoon to enjoy all of the components together. It is an appetizer meant to be served as a refreshing start of the meal.
This crème brûlée with a soy sauce caramel sauce was inspired from a traditional dango mochi dish from Japan.
Senior Executive Chef at Harris Millis Dining
Chef-owner of Restaurant Yuu, blending Japanese omotenashi with high-quality French cuisine and training from Osaka, Lyon, and Guy Savoy.
Executive Chef for College & University Dining
Chef-owner of Restaurant Yuu, blending Japanese omotenashi with high-quality French cuisine and training from Osaka, Lyon, and Guy Savoy.
Chef-Owner, Toro, Coppa, Verveine Cafe & Bakery & JK Food Group| Boston, MA
Chef-owner of Restaurant Yuu, blending Japanese omotenashi with high-quality French cuisine and training from Osaka, Lyon, and Guy Savoy.
