Japanese-French Fusion.

Let’s eat together and share the delight

© RESTAURANT YUGO 2017. All Rights Reserved.

A sublime combination of flavour unfolds to excite the palate

About Us

Come in and discover delights to intoxicate the senses. Restaurant Yugo invites you to experience the joy of coming together and sharing the finest fusion of delicacies and flavours. Exceptional taste mingles with warm camaraderie to create a meal to be remembered long afterwards. It excites us take the sublime flavours of Japan and merge them with the sophistication of French cuisine to create a harmonious symphony of taste and flavour. Let us enjoy the blend of sous-vide cooked endives with yuzu, sashimi with truffle oil, confit octopus and green tomato salsa. Let us be enticed by a warm relationship of flavours. Let us drink to the friendships, the esprit du corps, the way we mix together. And let us breathe deeply the smoky florals of a rich glass of Bourdeaux, sip iced Sake, and raise cold glasses of Asahi.

We will laugh together, share stories together and enjoy our experiences together.


  • Sashimi 18

    Daily fresh Variety of Fish Tartar, Tataki and Sashimi Served with Rice

  • House Bento 16

    Chef’s Choice of Small Dishes Served with Rice

  • Carbonara Udon 13

    Bacon, Mushroom, Parmesan Cheese, and Poached Egg with Udon

  • Risotto 14

    Confit Tomato Risotto Served with Tiger Prawn

  • Pressed Aburi 12

    Pressed Sushi with Chef's Choice of Assorted Flame Seared Fish

  • Pasta 14

    Pasta Cooked with Assorted Wild Mushrooms, served with Aburi Beef, Topped with Ricotta

  • Tempura Soba 13

    Seasonal Vegetable Tempura with Soba Noodle Salad

  • Chef’s Daily Soup 5

  • Add Soup to Meal 3

  • House Sake (hot) 4 /4oz.

  • Shiso 5 /1oz.


  • Fish Miso Soup 6

    With Daily Deluxe Seafood

  • Co&Ca 8

    Corn Tempura and Panko Cauliflower Served with Sour Cream and Confit Tomato Sauce

  • Jumbo Tiger Prawn Tempura (2pcs) 10

    Served with Sea Salt and Truffle Mayo

  • Chicken Wings 10

    In Soy Mirin Glaze and Japanese Sansho Pepper Served with Grilled Shishito Peppers

  • Salm on Gravlax Chazuke 12

    Matcha & Fish Broth Over Cooked Rice, Topped with Orange Gel, Ume & Maple Syrup Sauce

  • Confit Octopus 16

    Tender Octopus Served with Polenta, Watercress Tempura Corn and Pickled Ginger Roots

  • Beets Salad 15

    Roasted, Dehydrated & Deep Fried Beets, Bacon, Goat Cheese, Truffle Oil

  • Spicy Fish Tartar 17

    Served on Crispy Rice Cake, Avocado, Quail Egg and Unagi Sauce

  • King Salmon Gratiné (5pcs ) 18

    Avocado, Tempura Flakes and Tam ago Rolled in Soy Paper Topped with spicy Salmon Tartar Served with Chipotle sauce

  • Scallop Ceviche 14

    Hokkaido Scallops with Cherry Tomato, Red Onion Cucumber and Greens

  • Appetizer Sashimi (8pcs ) 16

    4 Kinds of Daily Fresh Fish Sliced with Ponzu Sauce and Truffle Oil

  • Salmon Gravlax Salad 12

    Served with Orange Dressing, Thinly Sliced Fennel, Greens Served with Toasted Sliced Almonds

  • Grilled Fish Kama 15

    Served with Green Salad


  • Aburi King Salmon (3pcs) 17

    With Black Truffle                                                                  Toro   (3pcs)       21

  • Madai (3pcs) 15

  • Shima Aji (3pcs) 16

  • Uni (3pcs) 16

  • Omakase (6pcs) 30

Aburi Oishi Sushi

  • Unagi 16

  • Hamachi 18


  • Gindara 25

    Grilled Black Cod Marinated in Maple Syrup and Soy Sauce Served with Fried Soba Noodles, Pea Sprouts, and Parmesan Foam

  • Duck Breast 29

    Served with Wasabi Edamame Risotto, Balsamic Cippolini Onion, Panko Crusted Cauliflower, and Cranberry Sauce

  • Carbonara Udon 18

    Bacon, Mushroom, Parmesan Cheese, and Poached Egg with Udon

  • Scallops Risotto 25

    Hokkaido Scallops, Black Truffle, Mushrooms , Ikura Honey Ricotta, Bonito Flakes and Fried Leeks


  • Lychee Osmanthus 7

    Lychee Mousse , Osmanthus Jelly, Sponge Cake, Panna Cotta

  • Matcha Mille Crepes 8

    Layered Paper - Thin Handmade Matcha Crepes with Red Bean

  • Signature Homemade Ice Cream 6

    With Fresh Strawberry, Fermented Glutinous Rice


  • Gekkeikan 8/S 11/L

  • Hakutsuru 10/S 11/L

  • Karakuchi 15/S 20/L


  • Ichinokura Super Dry 36 /0.5L 68 /1L

  • Koshino Homare Seigin 45 /0.5L 88 /1L

  • Born Muroka Genshu Draft 130 /Bottle(720ml)

  • Koto Sen Nen Junmai 38 /0.5L 70 /1L

  • Otaka 48 /0.5L 90 /1L

Red Wines

  • Beaujolais-Bouchard Aine 8 /6oz. 12 /9oz. 36 /Bottle(750ml)

    Beaujolais, France

  • Meritage Reserve-Red Rooster 50 /Bottle(750ml)

    VQA, Canada

  • Pinot Noir-King Estate Acrobat 60/Bottle(750ml)

    Oregon, USA

  • Chateau De la Riviere 80 /Bottle(750ml)

    Bordeaux, France

White Wines

  • Pinot Gris-Pfaffenheim 9 /6oz. 14 /9oz. 42 /Bottle(750ml)

    Peaff Alsace, France

  • Sauvignon Blanc-Mission Hill Reserve 46 /Bottle(750ml)



  • Bailly Lapierre-Cremant 54 /Bottle(750ml)

    De Bourgogne, France


  • Asahi Super Dry 5 /(330ml)


  • Kirin Ichiban 5 /(330ml)


  • Kronenbourg 6 /(330ml)


  • Hoegaarden 6 /(330ml)


Featured Cocktail

  • Shiso(1oz) 6

    Vodka, Shiso, Ginger Ale

  • Sakura(1.5oz) 8

    Unfiltered Sake, Sakura, Ramune

  • Osmanthus(1.5oz) 8

    Tangerine Peel Infused Gin, Honey, Osmanthus, Lemon Juice

Sparking Water

  • Badoit 5/ (600ml)


Specialty menu

  • Coming soon

(All served with daily soup and salad)

  • Nigiri 17

    Chef’s choice of 7 pcs of nigiri and 4 pcs of maki

  • Sashimi 18

    Daily fresh Variety of Fish Tartar, Tataki and Sashimi Served with Rice

  • Bento Box 17

    Chef’s choice of 7 appetizer sized dishes

  • Bibimbap 14

    Marinated hamachi sashimi, vegetables, and egg yolk on rice with gochujang sauce

  • Kimchi Yaki Udon 14

    Japanese noodles sauteed with chicken and kimchi (spicy)

  • Quinoa Duck 17

    Quinoa cooked in orange juice and vegetable stock, served with duck rosee, red onion corn salsa, and orange demi sauce

  • Fazzoletti 17

    Demi-glace, mushroom, parmigiana-reggiano, and arugula with fazzoletti pasta

  • Burger 11

    Served with deep fried Japanese pumpkin, avocado, lettuce and onions

  • Hot Dog 13

    Served with apple coleslaw, creamy mustard, crispy fried shallots, pickled corn, garlic and jalapeños

Small Bites

  • Tuna Tataki 12

    Tuna, ponzu sauce, jalapenos, green onions

  • Beef Tartar 13

    Served with mustard seeds, gochujang sauce, edamame puree, jalapeños, apple, virgin oil, and chives

  • Salmon Gravlox Salad 13

    Served with orange dressing, thinly sliced fennel, orange  supreme, and toasted sliced almonds

  • Goma-ae Spinach 6

    Steamed spinach, cherry tomatoes, crispy fried lotus chips

  • Choux Brussels 11

    Brussels sprouts, green apple cubes, plain yogurt, horseradish, lime juice and zest

  • Gobo Karaage 8

    Fried Japanese burdock root vegetable with choice of seasoning

  • Jumbo Prawns Tempura 10

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  • Gindara Yaki 18

    Grilled black cod marinated in maple syrup and soya sauce

  • Octopus Confit Salad 14

    Tender octopus served with polenta and watercress

  • Beef Tartar 13

    Served with mustard seeds, gochujang sauce, edamame puree, jalapeños, apple, virgin oil, and chives

From the Sushi Bar

  • Nigiri (8 pcs) 28

    Chef’s choice of 8 different daily offerings

  • Oshizushi 15

    Pressed sushi of the day

  • Five Kinds of Sashimi (10 pcs) 20

    Served with 5 different sauces

  • Maki 15

    rolled sushi of the day

From the Kitchen

  • Grilled French Chicken with Gnocchi 26

    French inspired chicken dish marinated in wine, shallots, tarragon, garlic, and lemon served with confit tomato sauce, gnocchi, and zucchini

  • Creamy Fish 27

    Served with creamy polenta and confit shallot puree, sous-vide cooked endives, and fennel apple salad with yuzu

  • Omakase 80

    6 delectable courses specially prepared by our head chef


Specialty menu

  • Staff Meal of the Day 15

    (you eat what we eat! Enjoy!!!)

  • Seasonal Vegetable Tempura 11

  • Black Octopus 21

    Confit octopus, black bean puree, and green tomato salsa

  • Seafood Ceviche 17

    Scallops, crab meat, and tender octopus, served with cherry tomatoes, cucumbers, and red onions finely diced and marinated in Japanese tangerine juice

  • Gyutan 8.5

    Grilled beef tongue in yakiniku sauce

  • Tuna Tartar 16

    Tuna tartar served on crispy rice cake and avocado with citrus dressing

  • Fried Soba Maki 13

    Shrimp tempura, red bell peppers, and yam wrapped in japanese buckwheat noodles

  • Oba To Bainiku No Yakitori 11

    Chicken and green onion skewers with house made plum sauce

  • Boston Salad with Pistachio 13

    Boston lettuce, watermelon cubes, feta cheese, and pickled red onion with house made pistachio dressing

  • Rainbow Sashimi 18

    3 kinds of daily fish sliced with ponzu and truffle oil

  • Beef Sashimi 11

    Served with crispy garlic, green onions, and sweet ginger sauce


  • Van Go Funk Junmai 14 / glass 40 / ½L

  • HouseSake Dento Junmai 13 / large 250ml

  • Hakutsuru 23 / 300ml

Plum Wine

  • Kunizakari 6 / double 40 / ½L

  • Umeshu 6 / double 40 / ½L


  • Asahi 6 / mug 18 / pitcher

  • Sapporo Draft 6 / mug 18 / pitcher

  • 33 acres 5 / 341ml

  • Kokanee 5 / 341ml


  • Lychee Lychee 6

    Soho, vodka, lychee juice

  • Ume Mojito 6

    Plum wine, shiso herb, lime, soda

  • Strawberry Knight 6

    Strawberry infused cinzano rosso, strawberry

  • Iichiko Lemon 6

    Iichiko japanese vodka, lemon, soda

  • Rosemary Gin Tonic 6

    Rosemary infused gin, lime, tonic water


  • Dan Dan 5 / single 9 / double

  • Tan Taka Tan 5 / single 9 / double 80 / 720ml

  • Iichiko 5 / single 9 / double 80 / 720ml

  • Reservations

    If you want to book a table, or if have an event or group larger than 10 people, please email us at hello@restaurantyugo.com for reservations,  buyout details and availability.

    Please note: If you are group of 2 – 4 and are unable to book a table in your chosen time slot, we do keep a portion of the room open for walk ins and our bar is first come first serve.

    Guests experience a fine balance of the most delicate fusion inspired ingredients


Our test kitchen, Kitchen by Yugo is now open at 792 Denman Street. Come in to try an artful fusion of French and Japanese cuisine. Restaurant Yugo will be opening in December/January. Watch this space for updates.




11:30am – 2:30pm

5:00pm – 10:30pm