Price: $365.00 per person
Michelin-starred Executive Chef and Owner of Restaurant YUU, Yuu Shimano, celebrates their third anniversary with a special two-night collaboration featuring two-Michelin Starred Chef Gabriel Kreuther of the acclaimed Gabriel Kreuther restaurant.
For this exclusive multi-course tasting menu, Chef Yuu and Chef Kreuther unite their distinctive culinary voices to create a seamless dialogue between traditions. Chef Kreuther’s masterful classic French and Alsatian-inspired cuisine meets Chef Yuu’s refined French Japanese approach, resulting in an elegant dining experience that bridges cultures, techniques, and flavors.
From Chef Gabriel Kreuther
· Hokkaido Uni with Kristal Étoile caviar, Pacific Gold oyster
· Goose Foie Gras with clementine, honeycomb, and plum
· Sturgeon and Sauerkraut Tart with applewood smoke, sabayon, and Imperial Kaluga caviar
· Kinmedai with passion fruit, mango, asparagus, and magnolia
· Coturnix Quail with green garbanzo beans in whey, crouton farce of liver, chocolate, and huckleberry
· Bread service: Kougelhopf and Bretzel
From Restaurant Yuu
· Kegani Snow Crab with broccoli rabe, nanohana, and walnut mayonnaise
· Miyazaki Wagyu and Oyster Tartare with roasted eggplant and hatcho miso sauce, topped with a seasoned egg yolk
· Surf Clam and Langoustine, lightly seared with celeriac and fava beans, finished with caviar, lime juice, and lemon foam
· Abalone Risotto with Tsuyahime rice, turnip, and abalone liver, served with nori and abalone dashi crisp
· Chef Yuu’s signature Duck and Foie Gras Pie
· Strawberry and Champagne Jelly with condensed milk ice cream
About Chef Yuu Shimano
Chef Yuu Shimano, Executive Chef/Owner of Restaurant Yuu, was awarded a Michelin Star in 2023, just six months after opening. In 2024, Restaurant Yuu was named #1 Best New Restaurant in America by Robb Report and was ranked #12 on Opinionated About Dining’s 2025 Top Restaurants in North America.
His distinguished style of creative French cuisine, rooted in seasonality, blended with the precision of Japanese culinary traditions, is a hallmark of Chef Yuu’s deeply personal culinary philosophy. Chef Yuu trained at Tsuji Culinary Institute in Osaka, Japan, and Lyon, France, graduating in 2002. He spent the first 12 years of his career in France, beginning at the two-Michelin-starred La Villa des Lys at the Hotel Majestic in Cannes before becoming the Chef de Partie of Meats and Sauces at the three-Michelin-starred Restaurant Guy Savoy in Paris. In 2017, he was tapped by Tokyo Restaurant Factory to open MIFUNE New York, where he served as Executive Chef for five years and garnered a Michelin plate.
About Chef Gabriele Kruether
In June 2015, Chef Kreuther opened the eponymous restaurant, Gabriel Kreuther, fusing his classic French training and Alsatian heritage with his love of New York City to create a comfortably luxurious experience in the heart of Midtown Manhattan. Just a few of the accolades include The AAA 5 Diamond Award, 3 Stars from the NY Times, Two Michelin Stars, 2023 Forbes Travel Guide Five-Star Award Winner, Wine Spectator 2022 Grand Award Winner, and most recently, was named one of the New York Times' 100 Best Restaurants in New York City in 2023. The restaurant is a member of the prestigious Relais & Châteaux Association, as well as part of the highly selective Les Grandes Tables du Monde. Chef Kreuther published his first cookbook, Gabriel Kreuther, The Spirit of Alsace: A Cookbook, sharing his restaurant creations and interpretations of traditional Alsatian dishes in 2021.