Yuzu Omakase opened in Bến Thành as a deliberate contrast: a dark, quiet room where the brightest things are the yuzu tree — and the fish under the chef's knife.
The format is strict omakase: two seatings a day, every seat at the wood, every course decided by the kitchen. Nothing is published in advance — the menu is the evening.
The house's signature move is brightness: yuzu zest, yuzu juice, yuzu kosho — citrus woven through the courses to lift the richest fish.