Chef Yuu Shimano’s autumn tasting menu celebrates Thanksgiving

Chef Yuu Shimano has composed a Thanksgiving tasting menu that captures the essence of autumn’s most luxurious ingredients, to be offered on November 26th at two seatings: six o’clock and half past eight. The evening unfolds across multiple courses, each orchestrated around the season’s finest produce, with particular attention paid to the interplay between umami and refinement.

The centrepiece is a Wagyu Pie conceived exclusively for this occasion, a dish that marries the deep, concentrated flavour of prime Japanese beef with pastry work of considerable precision. This singular creation exists nowhere else on the restaurant’s menu, designed specifically to honour the sensibility of Thanksgiving itself. The presentation, visible across the speckled plate, shows beef of exceptional colour and marbling, dressed with black truffle shards and a dark wine reduction, alongside vibrant sautéed greens and a delicate white cream.

The menu also reinstates the restaurant’s Signature Caviar Brioche, typically offered as an optional addition to regular service, but here elevated to integral status within the tasting progression. The combination speaks to Chef Shimano’s refinement: brioche’s buttered softness set against the mineral brine of caviar, each bite a study in textural contrast.

Thanksgiving Tasting Menu, November 26th, Thursday. Two seatings available at six o’clock and eight thirty. The menu is priced at three hundred sixty five dollars per person. Reservations open now.

Imagery courtesy of Restaurant Yuu (@restaurant_yuunyc).