Yuzu Japanese Restaurant & Bar Menu

Light, dry, effusive flowery bouquet.

Pear and fuji apple, underlying minerality.

Crisp, clean, satisfying umami imprint.

Complex layers of floral, citrus and umami.

Juicy, fruity, refreshing clean finish.

Spring floral nose, fruity and full-bodied.

Semi-fruity with unique dryness, hints of peach and plum.

Soft nose of melon, earth tones, dried fruit flavors.

Nose of melon and ginger, smooth, and gracious.

Cedar, apple, tropical citrus.

Condensed dried fruit, rich honey, chewy texture.

Tropical nose of fruits. mild, creamy.

Luscious, melon with dry and subtle ending.

White peach.

Soft, fleshy, slippery, and relaxed.

Perfect throughline of balance with a racy, mouthwatering edge.

Defined and precise, notes of lilies and irises with an airy texture.

Akashi White Oak, Blended Whisky | Akashi ‘Single Malt’ Single Malt | Akashi ‘Sherry Cask Aged’ 5 years, Single Malt

Nikka ‘Miyagikyo’ Single Malt | Nikka ‘Yoichi’ Single Malt | Nikka Taketsuru ‘Pure Malt’ Blended

Nikka Days, Blended Whisky | Nikka Coffey Grain, Blended Whisky | Nikka From The Barrel, Blended Whisky

Mars Iwai, Blended Whisky | Mars Iwai ‘Tradition’ Blended Whisky | Mars Iwai ‘Tradition’ Sherry Cask Finish Whisky

$10 | $26

$13 | $34

$6 | $16

$7 | $18

$6 | $16

$5 | $13

$5 | $13

$7 | $18

$6 | $16

$5 | $14

6 pieces of chef's selection sashimi

traffled spicy tuna, cucumber, chu toro, truffle ponzu, scallion

Citrus marinated sashimi, shrimp tempura, avocado, crispy potato, cilantro, jalapeno salsa

Assorted fish, snow crab, avocado, cucumber

Yellowtail, shrimp tempura, spicy tuna, avocado, charred scallion, serrano, ginger ponzu

snow crab, avocado, cucumber, baked langoustine w/ chili garlic aioli, nitsume

texas wagyu, shrimp tempura, asparagus, scallion, ssamjang

cucumber, tamago, avocado, foie gras torchon, nitsume, amazu

cucumber, chili garlic aioli

snow crab, avocado, cucumber, brown butter, remoulade

avocado, yuzu kosho

avocado, nitsume

avocado, brown butter, remoulade

mushroom, asparagus, amazu

cucumber, avocado, goma

Baby heirloom tomato, toasted panko, parmigiano reggiano DOP, roasted sesame dressing

cucumber, sweet vinegar, goma

tofu, wakame, scallion

roasted chili, crunchy garlic, salt

umami soy, furikake, bonito, lemon

balsamic soy glaze, bubu arare

Bluefin tuna tartare, avocado, serrano, nitsume

Ceviche, jalapeño salsa, cilantro

Ponzu, chives, kizami wasabi | Golden kaluga caviar supplement • 4/gram

Wasabi soy, onion, garlic, chives

cucumber, avocado, ginger ponzu, rice chip

jalapeno salsa, cilantro, orange ponzu

serrano, onion, tomato yuzu miso, crispy ginger

mango, aji vinaigrette

Served Texas wagyu, ginger, scallion, butter ponzu

asparagus, den miso

jalapeno salsa, yuzu miso

organic Amish chicken

texas coulette wagyu

48 hours sous vide Texas wagyu short rib, potato, soy mirin reduction, pearl onion, scallion salad

chili garlic aioli, lemon

tentsuyu, scallion, bonito

Suntory roku gin , junmai sake, aperol, carpano antica sweet vermouth.

Akashi plum whisky, kinsen plum, lemon, honey, egg white, plum bitters.

Tenjaku Japanese whisky, grand marnier orange liqueur, yuzu.

Suntory toki whisky, yuzu matcha, housemade honey syrup.

Suntory haku vodka, St. Germain elderflower liqueur, lychee.

Awayuki strawberry gin, strawberry syrup, muddled strawberry, egg white, lemon, yuzu.

Ciroc mango vodka, passion fruit, pineapple.

Blanco tequila, grand marnier orange liqueur, yuzu, honey, yuzu salt.

Strawberry calpico, strawberry syrup, yuzu juice.

Sencha with roasted rice and matcha nutty, toasty, smooth, creamy umami.

Roasted green tea stems warm smoky notes with hints of caramel.

Green tea with matcha and dried yuzu peel flavor-rich, umami delight, citrus fragrance.

Crushed barley kernels tea aromatic, lightly sweet, nutty flavor.

Buckwheat tea rich malty, nutty aroma, smooth buttery finish.