Designed especially to please the Singaporean palate, Sushi Yujo’s omakase menus feature rich, luxurious ingredients and truffle galore
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If you’re looking to have a Japanese fine dining experience incorporating trending favourites in Singapore, you’d want Sushi Yujo on your checklist. The newest kid on the block for Japanese omakase, the restaurant is helmed by chef Desmond Fong, whom some diners might recognise from his time as head chef at Sushi Jin by the Les Amis Group.
Designed especially to please the Singaporean palate, Sushi Yujo’s omakase menus feature rich, luxurious ingredients and truffle galore. Although, as with omakase, some courses are subject to the availability of fresh and seasonal ingredients, Chef Fong endeavours to keep some of his signatures as mainstays, especially on the dinner menus (Hogo, Chusei, Yujo and Shinzoku).
Diners can expect the likes of A5 wagyu; occasional appearances of foie gras; thick, chunky slices of fatty tuna, flame-torched to perfection and topped generously with negitoro and truffle caviar (that being the Aburi Ootoro); and Aburi Foie Gras sandwiched between fresh scallop and sea urchin, with caviar and a gold leaf on top. The Yujo and Shinzoku menus also include dishes of fresh and sweet hairy crab, as well as Fong’s specialty, the premium Awabi abalone with housemade liver sauce, so full of umami goodness that you’ll want to wipe up the last dollop of sauce with a ball of rice.
Enjoy this decadence from your front-row seat, at the 13-seat main counter, where you can watch the chefs prepare each dish in the presence of a mesmerising, bespoke kinaesthetic flower sculpture. If you’d like a setting more conducive for conversation with your companions, Sushi Yujo also has two private rooms available for reservation.
165 Tanjong Pagar Road
Amara Hotel 02-26
Tel: +65 8877 8831