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6A Lorong Mambong
Singapore 277673

(open in Google Maps)

Monday:
Closed

Tuesday:
12:00pm - 03:00pm
06:30pm - 11:00pm

Wednesday:
12:00pm - 03:00pm
06:30pm - 11:00pm

Thursday:
12:00pm - 03:00pm
06:30pm - 11:00pm

Friday:
12:00pm - 03:00pm
06:30pm - 11:00pm

Saturday:
12:00pm - 03:00pm
06:30pm - 11:00pm

Sunday:
12:00pm - 03:00pm
06:30pm - 11:00pm

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Reviews

From the Burpple community

that should be enough for people to feel belly happy...
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These two slices of tuna belly was the best I have had in my life thus far. It was extremely flavourful, creamy and smooth. I have not been seeing Japanese cuisine in the same light ever since having this meal. Dining here was a life changing experience.
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On a side note, here are some thoughts of life. Health is wealth and it is often under unpleasant circumstances that we realise how a simple and healthy life is sufficient. It matters more than anything to be healthy.

Valentine’s Day dinner at our fave Omakase restaurant... we rarely gush about the food we eat... but time and time again, Chef Tadashi-san creates the most delightfully sublime Japanese cuisine that’s so incredibly fresh, delicate, pretty and melt-in-your-mouth good... that we gush...

Always enjoy their affordable lunch set. Pictured here is the YUZU special don ($65). Everything tasted impeccable. The lovely set lunch comes with salad, chawamushi sprinkled with yuzu bits and yuzu ice cream as desserts.

2 Likes

This is an unique dish in a Japanese Omakase but it’s one of Yuzu’s Chef Taka’s starred dishes. Not only is it tasty and flavourful the meat is so tender that it literally melts in your mouth. Super yummy.

1 Like

Often we have sukiyaki with a raw egg dip. But in Yuzu chef Taka served an item of his Omakase course - sukiyaki wagyu beef with an onsen Tamago (soft boiled egg). So after dipping in the stirred up onsen Tamago the sliced beef is fully coated with the egg unlike the raw egg version in Sukiyaki. It made the beef smooth, moist and soft. Hmmmmm really yummy! 👍👍👍

3 Likes

This seasonal fish is just right at this time of the year. Chef Taka combined the bonito with the salad very well. Hence the taste of the bonito is enhanced. Really 👍👍👍

6 Likes
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