At Michelin-starred Restaurant Yuu in Brooklyn’s Greenpoint neighborhood, chef Yuu Shimano uses Japanese cooking techniques in French cuisine. Shimano and his team use theatricality and precision to serve a tasting menu that includes amuse-bouche, wagyu, salade de homarde, and more.
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LifestyleTranscript
00:00 - Two ducks today. - Nice.
00:02 - Nice.
00:03 (speaking in foreign language)
00:07 the duck for agro-pilot. (speaking in foreign language)
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01:30 (speaking in foreign language)
01:58 - Kind of art.
01:59 (speaking in foreign language)
02:04 One, two, three.
02:19 Okay, put in here.
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05:17 - This is Chef Simon, our chef at the kitchen.
05:20 His maybe the other name is Frog Chef, right?
05:24 - Yeah, Mr. Frog.
05:26 - Mr. Frog, yeah.
05:27 (speaking in foreign language)
05:31 - So I'm from Sweden originally.
05:44 I started here a couple of weeks ago,
05:46 and it's like Western food with a Japanese twist or French.
05:51 Everything is made with like a thought process
05:53 of like Japanese cooking.
05:55 You don't waste anything.
05:56 Very respectful for all the ingredients.
05:59 The amount of labor that goes into this one, two biter
06:03 is intense.
06:05 After I'm done breading them, I'm gonna put them away,
06:07 and then right before we serve them,
06:09 we're gonna deep fry them,
06:10 and then give them a quick flash in the salamander,
06:13 then it goes straight out to the guests.
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06:26 (speaking in foreign language)
06:54 - I think that this is about 20 years ago,
06:57 my experience, but very classic.
07:00 Just now, 20 years later, the classic is very new.
07:03 In New York City, nobody doing like this.
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08:19 (speaking in foreign language)
08:23 - When we open, whiskey flavor.
08:33 Hello, Vivi.
08:37 - Very nice to see you again.
08:39 - Citrus has come in.
08:41 So it's Niji.
08:42 (speaking in foreign language)
08:47 (speaking in foreign language)
08:51 - So this one is a syrup marinade.
08:57 - Bringing Japanese citrus that's grown
09:00 originally from Japan to Japanese chefs
09:03 is very, very different.
09:04 It's very nerve-wracking.
09:05 It's a very different experience.
09:07 - So it's a fight.
09:08 I want to use this one.
09:09 I want to use it.
09:10 (speaking in foreign language)
09:14 (speaking in foreign language)
09:18 - No, but we can use it from today.
09:42 (speaking in foreign language)
09:46 - Yeah, this is very French.
09:58 Super depends on.
09:59 (speaking in foreign language)
10:01 - Okay, okay, okay, fine.
10:02 (laughing)
10:03 (speaking in foreign language)
10:07 - Million people will be looking at this one.
10:11 How to cook fish.
10:13 No problem.
10:14 He's better than any chef.
10:16 - Not bad.
10:18 (laughing)
10:19 - Oh, not bad.
10:20 - Not bad.
10:21 And I'm gonna portion before the service.
10:23 During the service, I put in a pan like a pan sear
10:27 and then finishing in a bouillabaisse sauce.
10:30 (speaking in foreign language)
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11:06 - We're gonna simmer like two, three hours.
11:09 (speaking in foreign language)
11:13 - It's about to open the door.
11:22 It's now at five, so 90 minutes to go.
11:26 The soup, the associated tartar,
11:28 it's been cooking like about two hours,
11:31 so I start to strain it now.
11:35 (speaking in foreign language)
11:39 We serve a soup on top of it,
12:00 and the garnish is a white asparagus,
12:03 yamaimo, Japanese yam,
12:05 and grated matsutake mushroom on top.
12:08 (speaking in foreign language)
12:12 Okay, guys, clean up!
12:23 (upbeat music)
12:26 Okay, now we close the curtain, waiting for the customer.
12:32 We are doing the final preparation.
12:34 (speaking in foreign language)
12:38 - Broadway set.
12:45 (upbeat music)
12:48 (speaking in foreign language)
12:53 (speaking in foreign language)
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13:25 - Hi, good evening, everybody.
13:27 Thank you for coming to Restaurant U.
13:28 So please enjoy our autumn menu.
13:30 (speaking in foreign language)
13:31 Let's go!
13:32 (speaking in foreign language)
13:33 So this is wagyu from the Miyazaki, A5 wagyu.
13:37 Our signature, one kind of signature,
13:39 the brioche, homemade brioche,
13:41 is a wagyu foie gras toast.
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13:53 - Yeah, for the Japanese barbecue style,
14:00 the sauce, the sauce is no soy sauce.
14:03 The sauce is borderline French style, so homage.
14:07 Hello, thank you for coming tonight.
14:09 Wagyu plate, homemade brioche,
14:11 with wagyu from the Miyazaki, A5 rank,
14:13 with foie gras and smoked shallot puree,
14:16 and the sauce is borderline.
14:18 100%.
14:19 (speaking in foreign language)
14:23 (speaking in foreign language)
14:27 - The lobster is for the next course, lobster salad.
14:49 We cook in a cool bouillon.
14:51 After that, we're gonna break down and making a dressing
14:54 and finish up the salad.
14:56 We have a lot of parts and all the ingredients,
15:00 so we need hands for everyone.
15:02 So it's good.
15:04 We have now six chefs, so very good.
15:07 (upbeat music)
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15:17 (speaking in foreign language)
15:21 45 minutes in the oven.
15:33 (speaking in foreign language)
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15:46 Best of sandwich is a green pint.
15:52 (speaking in foreign language)
15:56 We are finishing the turtle soup on dish.
16:01 Egg custard is cooked and then garnish,
16:03 all the garnish on top, and then now finishing with the soup.
16:06 Black pepper and then matsutake mushroom from Oregon.
16:10 It's charcoal-grilled and flavor is perfect.
16:13 (speaking in foreign language)
16:17 Next dish is oyster and then sugar snoppy dish.
16:24 Oyster from the Washington state,
16:27 nice quality, it's very creamy.
16:29 And then snoppy is very sweet,
16:31 so please enjoy the contrast of the sweetness of the snoppy
16:36 and then the saltiness of the oyster.
16:39 This is the beer base.
16:41 The fish is the sea bass brandino,
16:43 and mussel and then finel, the garnish.
16:46 The beer base made from the northern garnet,
16:49 sea bass bones and then lobster, mussel juice.
16:53 (speaking in foreign language)
16:57 (laughing)
17:03 Here we go.
17:06 So 33 minutes, 40 seconds.
17:09 Yeah, very hard, not bad.
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17:28 (speaking in foreign language)
17:32 Very good.
17:55 (speaking in foreign language)
17:59 Same here, same here, everything same color.
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