Japanese cuisine is known for its precision. Maki, sashimi and bento are just a few preparation that exhibit the unique Japanese aesthetic — an aesthetic that requires specific tools to create. Here are a few of the most commonly used tools and utensils in Japanese cuisine.Precise preparation earns Japanese food a reverence rarely seen in other styles of cuisine. The delicacy of simmered dishes like chanko-nabe (sumo stew), saba nitsuke (mackerel) and kinmedai nitsuke (splendid Alfonso), for example, get their delightfully light texture with the help of an otoshibuta, an ultra-lightweight wooden drop-lid.
Japanese cuisine is known for its precision. Maki, sashimi and bento are just a few preparation that exhibit the unique Japanese aesthetic — an aesthetic that requires specific tools to create. Here are a few of the most commonly used tools and utensils in Japanese cuisine.Precise preparation earns Japanese food a reverence rarely seen in other styles of cuisine. The delicacy of simmered dishes like chanko-nabe (sumo stew), saba nitsuke (mackerel) and kinmedai nitsuke (splendid Alfonso), for example, get their delightfully light texture with the help of an otoshibuta, an ultra-lightweight wooden drop-lid.
Japanese cuisine is known for its precision. Maki, sashimi and bento are just a few preparation that exhibit the unique Japanese aesthetic — an aesthetic that requires specific tools to create. Here are a few of the most commonly used tools and utensils in Japanese cuisine.Precise preparation earns Japanese food a reverence rarely seen in other styles of cuisine. The delicacy of simmered dishes like chanko-nabe (sumo stew), saba nitsuke (mackerel) and kinmedai nitsuke (splendid Alfonso), for example, get their delightfully light texture with the help of an otoshibuta, an ultra-lightweight wooden drop-lid.
Japanese cuisine is known for its precision. Maki, sashimi and bento are just a few preparation that exhibit the unique Japanese aesthetic — an aesthetic that requires specific tools to create. Here are a few of the most commonly used tools and utensils in Japanese cuisine.
Precise preparation earns Japanese food a reverence rarely seen in other styles of cuisine. The delicacy of simmered dishes like chanko-nabe (sumo stew), saba nitsuke (mackerel) and kinmedai nitsuke (splendid Alfonso), for example, get their delightfully light texture with the help of an otoshibuta, an ultra-lightweight wooden drop-lid.
Japanese cuisine is known for its precision. Maki, sashimi and bento are just a few preparation that exhibit the unique Japanese aesthetic — an aesthetic that requires specific tools to create. Here are a few of the most commonly used tools and utensils in Japanese cuisine.
Precise preparation earns Japanese food a reverence rarely seen in other styles of cuisine. The delicacy of simmered dishes like chanko-nabe (sumo stew), saba nitsuke (mackerel) and kinmedai nitsuke (splendid Alfonso), for example, get their delightfully light texture with the help of an otoshibuta, an ultra-lightweight wooden drop-lid.
Precise preparation earns Japanese food a reverence rarely seen in other styles of cuisine. The delicacy of simmered dishes like chanko-nabe (sumo stew), saba nitsuke (mackerel) and kinmedai nitsuke (splendid Alfonso), for example, get their delightfully light texture with the help of an otoshibuta, an ultra-lightweight wooden drop-lid.
Precise preparation earns Japanese food a reverence rarely seen in other styles of cuisine. The delicacy of simmered dishes like chanko-nabe (sumo stew), saba nitsuke (mackerel) and kinmedai nitsuke (splendid Alfonso), for example, get their delightfully light texture with the help of an otoshibuta, an ultra-lightweight wooden drop-lid.
Japanese cuisine is known for its precision. Maki, sashimi and bento are just a few preparation that exhibit the unique Japanese aesthetic — an aesthetic that requires specific tools to create. Here are a few of the most commonly used tools and utensils in Japanese cuisine.Precise preparation earns Japanese food a reverence rarely seen in other styles of cuisine. The delicacy of simmered dishes like chanko-nabe (sumo stew), saba nitsuke (mackerel) and kinmedai nitsuke (splendid Alfonso), for example, get their delightfully light texture with the help of an otoshibuta, an ultra-lightweight wooden drop-lid
Japanese cuisine is known for its precision. Maki, sashimi and bento are just a few preparation that exhibit the unique Japanese aesthetic — an aesthetic that requires specific tools to create. Here are a few of the most commonly used tools and utensils in Japanese cuisine.Precise preparation earns Japanese food a reverence rarely seen in other styles of cuisine. The delicacy of simmered dishes like chanko-nabe (sumo stew), saba nitsuke (mackerel) and kinmedai nitsuke (splendid Alfonso), for example, get their delightfully light texture with the help of an otoshibuta, an ultra-lightweight wooden drop-lid.
Japanese cuisine is known for its precision. Maki, sashimi and bento are just a few preparation that exhibit the unique Japanese aesthetic — an aesthetic that requires specific tools to create. Here are a few of the most commonly used tools and utensils in Japanese cuisine.Precise preparation earns Japanese food a reverence rarely seen in other styles of cuisine. The delicacy of simmered dishes like chanko-nabe (sumo stew), saba nitsuke (mackerel) and kinmedai nitsuke (splendid Alfonso), for example, get their delightfully light texture with the help of an otoshibuta, an ultra-lightweight wooden drop-lid.
Japanese cuisine is known for its precision. Maki, sashimi and bento are just a few preparation that exhibit the unique Japanese aesthetic — an aesthetic that requires specific tools to create. Here are a few of the most commonly used tools and utensils in Japanese cuisine.Precise preparation earns Japanese food a reverence rarely seen in other styles of cuisine. The delicacy of simmered dishes like chanko-nabe (sumo stew), saba nitsuke (mackerel) and kinmedai nitsuke (splendid Alfonso), for example, get their delightfully light texture with the help of an otoshibuta, an ultra-lightweight wooden drop-lid.(edited)
apanese cuisine is known for its precision. Maki, sashimi and bento are just a few preparation that exhibit the unique Japanese aesthetic — an aesthetic that requires specific tools to create. Here are a few of the most commonly used tools and utensils in Japanese cuisine.Precise preparation earns Japanese food a reverence rarely seen in other styles of cuisine. The delicacy of simmered dishes like chanko-nabe (sumo stew), saba nitsuke (mackerel) and kinmedai nitsuke (splendid Alfonso), for example, get their delightfully light texture with the help of an otoshibuta, an ultra-lightweight wooden drop-lid.(edited)
apanese cuisine is known for its precision. Maki, sashimi and bento are just a few preparation that exhibit the unique Japanese aesthetic — an aesthetic that requires specific tools to create. Here are a few of the most commonly used tools and utensils in Japanese cuisine.Precise preparation earns Japanese food a reverence rarely seen in other styles of cuisine. The delicacy of simmered dishes like chanko-nabe (sumo stew), saba nitsuke (mackerel) and kinmedai nitsuke (splendid Alfonso), for example, get their delightfully light texture with the help of an otoshibuta, an ultra-lightweight wooden drop-lid.(edited)
apanese cuisine is known for its precision. Maki, sashimi and bento are just a few preparation that exhibit the unique Japanese aesthetic — an aesthetic that requires specific tools to create. Here are a few of the most commonly used tools and utensils in Japanese cuisine.Precise preparation earns Japanese food a reverence rarely seen in other styles of cuisine. The delicacy of simmered dishes like chanko-nabe (sumo stew), saba nitsuke (mackerel) and kinmedai nitsuke (splendid Alfonso), for example, get their delightfully light texture with the help of an otoshibuta, an ultra-lightweight wooden drop-lid.(edited)
apanese cuisine is known for its precision. Maki, sashimi and bento are just a few preparation that exhibit the unique Japanese aesthetic — an aesthetic that requires specific tools to create. Here are a few of the most commonly used tools and utensils in Japanese cuisine.Precise preparation earns Japanese food a reverence rarely seen in other styles of cuisine. The delicacy of simmered dishes like chanko-nabe (sumo stew), saba nitsuke (mackerel) and kinmedai nitsuke (splendid Alfonso), for example, get their delightfully light texture with the help of an otoshibuta, an ultra-lightweight wooden drop-lid.(edited)
apanese cuisine is known for its precision. Maki, sashimi and bento are just a few preparation that exhibit the unique Japanese aesthetic — an aesthetic that requires specific tools to create. Here are a few of the most commonly used tools and utensils in Japanese cuisine.Precise preparation earns Japanese food a reverence rarely seen in other styles of cuisine. The delicacy of simmered dishes like chanko-nabe (sumo stew), saba nitsuke (mackerel) and kinmedai nitsuke (splendid Alfonso), for example, get their delightfully light texture with the help of an otoshibuta, an ultra-lightweight wooden drop-lid.(edited)
apanese cuisine is known for its precision. Maki, sashimi and bento are just a few preparation that exhibit the unique Japanese aesthetic — an aesthetic that requires specific tools to create. Here are a few of the most commonly used tools and utensils in Japanese cuisine.Precise preparation earns Japanese food a reverence rarely seen in other styles of cuisine. The delicacy of simmered dishes like chanko-nabe (sumo stew), saba nitsuke (mackerel) and kinmedai nitsuke (splendid Alfonso), for example, get their delightfully light texture with the help of an otoshibuta, an ultra-lightweight wooden drop-lid.(edited)
Japanese cuisine is known for its precision. Maki, sashimi and bento are just a few preparation that exhibit the unique Japanese aesthetic — an aesthetic that requires specific tools to create. Here are a few of the most commonly used tools and utensils in Japanese cuisine.Precise preparation earns Japanese food a reverence rarely seen in other styles of cuisine. The delicacy of simmered dishes like chanko-nabe (sumo stew), saba nitsuke (mackerel) and kinmedai nitsuke (splendid Alfonso), for example, get their delightfully light texture with the help of an otoshibuta, an ultra-lightweight wooden drop-lid.(edited)
Japanese cuisine is known for its precision. Maki, sashimi and bento are just a few preparation that exhibit the unique Japanese aesthetic — an aesthetic that requires specific tools to create. Here are a few of the most commonly used tools and utensils in Japanese cuisine.Precise preparation earns Japanese food a reverence rarely seen in other styles of cuisine. The delicacy of simmered dishes like chanko-nabe (sumo stew), saba nitsuke (mackerel) and kinmedai nitsuke (splendid Alfonso), for example, get their delightfully light texture with the help of an otoshibuta, an ultra-lightweight wooden drop-lid.(edited)
Japanese cuisine is known for its precision. Maki, sashimi and bento are just a few preparation that exhibit the unique Japanese aesthetic — an aesthetic that requires specific tools to create. Here are a few of the most commonly used tools and utensils in Japanese cuisine.Precise preparation earns Japanese food a reverence rarely seen in other styles of cuisine. The delicacy of simmered dishes like chanko-nabe (sumo stew), saba nitsuke (mackerel) and kinmedai nitsuke (splendid Alfonso), for example, get their delightfully light texture with the help of an otoshibuta, an ultra-lightweight wooden drop-lid.(edited)
Let our tea sommeliers transport you to far away lands through unfolding flavour journeys, accompyanied by delicious morsels along the way. We look forward to sharing ancient tea practices and rituals steeped in tradition with you.
Our Inspiration for Creating Yugen
We take you through the fascinating journey of teas throughout Asia and the world, from its’ travels along the renowned Silk Road and so much more…
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The Yugen Restaurant and Bar Experience
Ex Vue de Monde chef Stephen Nairn brings exciting energy to the downstairs restaurant, his Asian inspired world class menu pairing with moody lighting strobed with neon red — bringing the energy of Asia to Prahran.
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Thoughtful Gifting
The best gifts are experiences that are remembered. Our gift cards can be used in the Tea Bar upstairs, or in the Restaurant downstairs, providing an excellent dilemma for the recipient.
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