Restaurant Yuu is located between Williamsburg and Greenpoint in Brooklyn with a classic dining style at a beautiful black stone chef's tasting counter.

Chef/Owner Yuu Shimano trained at Tsuji Culinary Institute in both Osaka, Japan and Lyon France. He graduated in 2002. His first 12 years of his career was in France where he began at two-Michelin-starred La Villa des Lys at the Hotel Majestic in Cannes before becoming the Chef de Partie of Meats and Sauces at three-Michelin-starred Restaurant Guy Savoy in Paris. In 2017 he was tapped by Tokyo Restaurant Factory to open MIFUNE New York where he served as Executive Chef for 5 years and garnered a Michelin plate.

Their Pastry Chef Masaki Takahashi previously worked at two-Michelin-starred Narisawa in Tokyo. Chef de Cuisine Shuji Furukawa previously worked as Executive Chef at The Gallery by Odo. Sommelier Akio Matsumoto worked at the three-Michelin-starred L'Effervescence in Tokyo.

Their French 18 Course Omakase Menu focuses on traditional and classical French cuisine that they modernized creating new flavor profiles to impress guests. The 18 courses are served through 22 different dishes, as some of them like Trout (a smoked trout tartlet with fennel cream, finished with smoked trout roe) and Octopus (a bite-sized octopus fritter made from simmered octopus and shrimp croute and served with red) is the first course.

Three dishes that are the chef/owner's favorite is his signature Duck and Foie Gras Pie, a house made pie filled with duck breast and duck thigh, spinach, and foie gras, served with a black pepper cognac and duck jus sauce; Ayu, a young Japanese ayu fish wrapped in a shiso leaf then fried, served with shutou sauce made of fermented bonito cooked in soy sauce, and egg yolk; as well as the main dessert Plum, a miniature soufflé served in plumb compote with almond ice cream.

Their tasting menu is seasonal and will change every 3 months with the next menu launching at the end of July. The Duck and Foie Gras Pie is their signature dish so it will remain on the menu.

Their digestif offerings after the meal is a coffee and tea service paired with four mignardise: Pistachio Macaron, Chocolate Grand Marnier Muscadine, Kiwi and Tarragon Pate de Fruite, and Lemon Cream Tart. Their sommelier Akio Matsumoto can recommend a bespoke digestif of sake or fortified wine based on their preference of a dry or sweet after dinner drink.