We returned to Yutori for dinner at their new restaurant and bar. The ambiance was warm and cozy — not too big, yet not too small; romantic yet with a buzz.
Our server, Delene, started us out by helping us select a dry sake and a sweet sake to split, as their selection has something for every palate, to be sure. The Azumaichi and Kuromatsu Senjo were both delicious.
Most dishes are shareable. For starters, we had the Nikkei Ceviche and Wagyu Nori Crisp (my personal favorite.) The ceviche is a uniquely elegant form of poke, served with taro chips. The Wagyu Nori Crisp is shaped like nigiri sushi, but has a flavor unique to wagyu versus raw fish. This is a must!
We each ordered our own Chawanmushi, as they are not shareable. It is another unique dish not found at many Japanese restaurants, as it requires more prep time to be done correctly. If you like miso soup, try the Chawanmushi.
Our mains included the Eggplant, Bone-In Tonkatsu, and Cauliflower Katsu, with Matsutake Gohan. All excellent. I believe what sets these dishes apart from the norm is the chef-inspired house-made ingredients to each dish. From the soba crunch and whipped goma tofu (Eggplant,) the hacho miso and pickled mustard (Bone-In Tonkatsu,) and Japanese curry mole (Cauliflower Katsu,) these make these dishes deliciously elegant and unlike what you would typically enjoy at any other Japanese restaurant.
For dessert, we shared the Sudachi Key Lime Tarte and Hojicha Earl Grey Tiramisu. Again, both had elegant twists to these two popular picks.
Our servers were attentive and helpful all evening. Executive Chef Jerome Ito could be seen visiting with guests, as well.
