The Sydney Morning Herald logo
Advertisement
14.5/20

Yugen Dining

Updated ,first published

Sushi platter.
1 / 13Sushi platter.Supplied
The impressive bar at Yugen Dining.
2 / 13The impressive bar at Yugen Dining.Bonnie Savage
Prawn toast with Chinese doughnut and chilli amazu.
3 / 13Prawn toast with Chinese doughnut and chilli amazu.Supplied
Wood-grilled John Dory, anchovy sambal and brown butter.⁠
⁠
4 / 13Wood-grilled John Dory, anchovy sambal and brown butter.⁠ ⁠Supplied
Cocktails.
5 / 13Cocktails.Supplied
Grilled king prawn, egg noodle and lemongrass sambal.⁠
6 / 13Grilled king prawn, egg noodle and lemongrass sambal.⁠Supplied
Premium sashimi platter.
7 / 13Premium sashimi platter.Supplied
Tasmanian wild oysters.
8 / 13Tasmanian wild oysters.Bonnie Savage
Drunken poussin.
9 / 13Drunken poussin.Bonnie Savage
Chocolate delice with roasted soy parfait and yuzu sauce.
10 / 13Chocolate delice with roasted soy parfait and yuzu sauce.Bonnie Savage
Inside the moody restaurant.
11 / 13Inside the moody restaurant.Supplied
Special fried rice.
12 / 13Special fried rice.Supplied
Strawberry ice cream with charred mochi.
13 / 13Strawberry ice cream with charred mochi.Supplied
14.5/20

Yugen Dining

Contemporary$$$

A gilded fever dream of wagyu, seafood and high-gloss hospitality.

This moody subterranean lair doesn’t do subtle. It all feels very Bruce Wayne: a dramatic chandelier, towering sandstone bar and suspended golden orb that doubles as a high-wire private dining room set the tone. Happily, there’s substance beyond the glitz – a vast, playful drinks list, for one, and service so attentive it verges on telepathic.

The menu leans Japanese, with confident detours through neighbouring cuisines. Signature prawn toast reimagined with Chinese doughnut is a sprightly take on a yum cha classic. Wasabi peas tumble through kohlrabi and fennel salad: a crunchy masterstroke.

Wagyu tataki adorned with Davidson’s plum, bonito cream and quail egg is the plate to beat, and non-alcoholic cocktails feel just as special as their boozy counterparts. Osmanthus apricot mousse, doused tableside with fermented rice wine, is exactly the theatre Yugen was built for. File under: thrills that justify the splurge.

Best for: Date nights that call for the right kind of drama.

Good Food reviews are booked anonymously and paid independently. A restaurant can’t pay for a review or inclusion in the Good Food Guide.

Restaurant reviews, news and the hottest openings served to your inbox.

Sign up

Continue this series

Melbourne’s Southern Suburbs
Up next
Yugen Omakase’s six seats are much sought-after.
  • Review

Yugen Omakase

Prestige fish, precise knifework, exceptional sake.

Previously
Mouthwatering chicken with Sichuan pepper.
  • Review

Wang Wang BBQ

New player in Melbourne’s DIY grill scene.

See all stories

From our partners

Advertisement
Advertisement