The One

The Peak of Spring — When Ingredients Are Expressed at Their Finest State”

The One Is Not a Menu — It Is a Moment to Be Celebrated

The One – Yuzu Omakase ゆずお任せ Spring Edition marks the highest chapter of spring at Yuzu — where the finest seasonal ingredients are selected at their perfect timing, and each dish is elevated into a performative experience.

The journey begins with delicate, refined touches: Mozuku, an Appetizer Set, and Flash Frozen Nashi — where Japanese pear is treated with liquid nitrogen, creating a misty visual effect and a crisp, refreshing sensation upon the first bite.

Ise Ebi emerges as a signature highlight — Japanese spiny lobster presented on a Mount Fuji–inspired composition, delivering natural sweetness, firm texture, and a long, elegant finish.

As the experience unfolds, the menu reveals the defining layers of spring:

Sakura Dai, Sayori, and Nodoguro showcase a harmony of lightness, richness, and precision.

Kuruma Ebi paired with caviar introduces an interactive moment — where a subtle salinity awakens the palate before the natural sweetness of the prawn unfolds.

Masaba aburi is flame-seared to release a gentle smokiness and melting richness, while Chawanmushi appears as a miniature “garden” — soft, warm, and visually poetic.

Awabi Somen follows with the refined elegance of abalone and delicate noodles, maintaining balance before the journey reaches its peak.

The crescendo is defined by Akami and Otoro — where bluefin tuna achieves its perfect balance between lean depth and rich marbling.

Otoro is paired with a “beer” crafted from dashi and yuzu, creating a striking contrast between clean and rich, cold and warm.

Uni is finished tableside with a gold spray, delivering a moment that is both luxurious and theatrical.

Zuwaigani is presented as a hidden experience — a gold-coated “chocolate” that reveals sweet, tender snow crab within.

Wagyu Omi concludes the savory courses with its melt-in-your-mouth texture and profound depth of flavor.

Unagi is presented as an edible artwork — where guests break through its surface to uncover the flavors concealed beneath.

The journey then transitions into lighter, playful expressions:

Helium Balloon brings a sense of joy and connection, Pocky introduces contrasting flavors, while Soup Cappuccino acts as a palate cleanser with its balance of airy foam and delicate broth.

 Sakura Jelly offers a cool, refined finish before concluding with Yuzu Not Yuzu — a visual illusion of citrus — and Whisky Jelly, where whisky is reimagined into a softer, more nuanced form.

The Finest Flavors & Ingredients of Spring

•  Ise Ebi: Japanese spiny lobster — naturally sweet, firm, and pristine.

• Sakura Dai & Sayori: embodying the lightness and elegance of spring.

• Nodoguro: rich and buttery, with deep oceanic character.

• Kuruma Ebi & Caviar: a contrast of salinity and sweetness.

• Masaba Aburi: lightly smoky, rich, and delicate.

• Gold-finished Uni: a luxurious tableside moment.

• Zuwaigani: a hidden experience — crisp outside, tender within.

• Wagyu Omi: the pinnacle of Japanese beef, rich and refined.

Discover The One – Yuzu Omakase ゆずお任せ

 Explore a spring omakase at its highest expression — where ingredients, technique, and emotion are woven into a true milestone experience.