Through a neon-lit archway visitors take a journey into South-East Asian down into a passage illustrated with Japanese street-scenes that opens into a dining room dominated by a 25ft back-lit hand-drawn dragon.
Ex-Nobu Head Chef Jon de Villa has designed a sharing menu of small plates ideal for all ages and suitable for all tastes. He has created a menu of Japanese and Filipino favourites with a London touch inspired by his Filipino heritage and travels across South-East Asia as well as his experience at Nobu.
Our Top Ten Dishes (it’s our job to try them all)
Grilled Broccoli with Apple & Onion Dressing, Black Pepper, Fried Shallots.
Spicy Tuna Tostada with Pickled Radish, Spring Onion, Spicy Mayo.
Soy & Buttermilk Crispy Chicken Bao with Carolina Reaper Chilli Mayo, Daikon Pickle.
3hr Slow Cooked Pig’s Ears, Honey Soy Glaze, Sesame Seeds, Pickled Radish, Chives.
Chicken Inasal; Ancho Grilled Chicken Thigh, Green Papaya Acharra Sweet Pickle.
Lechon Kawali; 12hr Braised Pork Belly, Mama Sita’s Sauce.
Sweet & Sticky Eggplant, Wok-fried with White Miso Glaze, Crunchy Shallots, Sesame.
Grilled Cauliflower, Sweetcorn, Jalepeño Dressing, Shallots, Garlic Chips, Chives.
Crispy Soft Shell Crab with Wasabi Mayo, Lettuce, Red Onion, Radish Pickle
For advance bookings (3 days or more) diners can take part in #BaoFace by providing a photo that will then appear printed on a boa served during your visit; a surprising and fun addition to any meal.
The concept of Yuu Kitchen was created by experienced restaurateurs and long-time friends from Australia, Stephen Lowe and Jon de Villa.
Publicity and Marketing Support
It was a hard choice between the 10 listed above but our team were unanimous in their love of Spicy Tuna Tostada.