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Get Ready to Bid Farewell to Sushi Yano in Just 1 Month

ShanghaiWOWeng 2019-04-05


Regarded as a romantic dating spot in Shanghai, Yongfu Lu starts from Wuyuan Lu in the North, Hunan Lu in the South and Fuxing Xi Lu at the intersection. In total, it's no longer than 500m, but it's littered with rows of villas and beautiful Chinese parasol trees lining the serene street. Undoubtedly, a picturesque sight that epitomizes Shanghai's culture and soul.

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The History of Yongfu Lu




Built in 1934, and originally known as Gushen Fu Lu, the street is rich in history and culture.



In the past, it used to house a heavily guarded British Embassy, which then became the Yongfoo Elite restaurant.



Today, Yongfu Lu houses the German Embassy and the Spanish garden, which has stood the test of time by remaining elegantly beautiful over the years.


47 Yongfu Lu



Three to four years ago, the place was occupied by numerous restaurants that are now no longer operating. Hidden in the building at 47 Yongfu Lu was Bocado, The Apartment, el Cóctel and more - all of which captured the hearts of many diners in the city.



On 5 Yongfu Lu, The Shelter closed after nine years of operation on December 31st, 2016.



Today, on 127 Yongfu Lu, a restaurant that many consider to be a pioneer of Omakase - Sushi Yano - will be saying an official goodbye too, on December 31st, 2018.



Mr Yano will be also be returning home and retiring at age 69.


Yongfu Lu - Four Years Ago

The start of a sushi dream




Engaged by Japanese royalty, consecutive visits from Tom Cruise for two years, a handshake and handroll shared with Margaret Thatcher and a visit from a shipping tycoon from Taiwan - these were just some of the highlights Mr Yano saw during his colorful culinary career.



On January 15th, 2015, a week after Mr Yano's 65th birthday and after two years and five months of searching, he finally chose his dream spot and set up Sushi Yano.

As a pioneer in the luxurious Japanese culinary concept that is Omakase in Shanghai, each dish made here is a testament to Mr Yano's efforts in honing his craft and his passion for Japanese cuisine.



The 12-seater restaurant serves a RMB 1,995 omakase set meal at night; a price that hasn't changed over the past four years of service. While there are many restaurants that average above RMB 1,000 per person, Sushi Yano remains one of the earliest restaurants to do so.



Even at 69 years old, Mr Yano still arrives at his shop 8am sharp every day to prepare ingredients and dishes by himself, and stays all the way through the night where he serves his customers.


The Last Supper

Feast for 12 at RMB 1,995 per person




Leading up to the last day on December 31st, customers have been revisiting Sushi Yano to have their last Omakase meal at the restaurant. Over the past three years, the 50sqm restaurant has seen many guests and diners create memories here.



At 6:30pm, we saw half of the 12 guests turn up for the night and Mr Yano was deeply focused on preparing the food.


Popular Beef Teppanyaki and Tuna with Raw Ginger

Imported chickpeas/ Kombu sea cucumber/ Pollock Roe with Cheese


Many first-time diners are often feel pressured to finish their meal fast lest they get into Mr Yano’s bad books, however, old guests will know he is a friendly old man who is fluent in Shanghainese.



Opening the Japanese bento box, five of the dishes here have not changed in the past three years, including the chickpeas, Kombu sea cucumber and beef teppanyaki.


Cooked Kombu/ Fresh Anglerfish Liver/ Cod Roe


The seemingly ordinary three sides impress with the cooked Kombu being sweet and fresh, the cod roe being springy and the anglerfish liver being fat and juicy. 



Juiciest in the winter, the Anglerfish is imported fresh on a daily basis and, after removing the liver, is then cleaned with Japanese sea salt to remove its fishy odor. The liver is then steamed for an hour and plated to serve.


Kombo Red Seabream Sashimi with Grapes


Curated by Mr Yano himself, the red seabream is lightly marinated and complemented with seasonal grapes to create an interestingly sweet and fresh combination.


Seasonal Sashimi Platter



The seasonal sashimi platter is prepared, marinated and grilled by Mr Yano and, with a bit of lemon juice, has an irresistibly sweet and fresh flavor.




Asking one of the diners why there is an egg yolk garnish on the sashimi, she explained that its Mr Yano’s way of keeping to traditions and how the food is originally served.


54 Years of Sushi-Making Experience



After the sashimi comes the sushi, Mr Yano’s forte. With 54 years of sushi making experience, Mr Yano uses the best of the best ingredients and a fine sushi master like him only requires three touches to create his signature sushi.



The main chef here demonstrated the art of sushi making, and the rice melts in your mouth upon tasting.




While quality ingredients can be replicated, 54 years of experience can’t - and diners should grab the opportunity to taste Mr Yano’s handmade sushi before it’s gone in a month’s time.


Delicious Handmade Tamagoyaki


The secret to this mouthwatering dish lies in how it is made. Using premium Lanhuang eggs, honey, pomelo and fresh prawns, the sweet dish is also juicy and fresh.


Cooked Japanese Spiny Lobster


An autumn and winter favorite, the Japanese Spiny Lobster soup is a national delight and a common dish served during important occasions like the new year.



Seemingly easy to cook, the dish requires a great deal of control and precision to perfect. Mr Yano personally seasons the dish with Saikyo Miso and cooks it under a small fire. The lobster is flipped no more than 10 times and plated after three minutes of cooking to ensure it retains its chewy texture and freshness.


Grilled Red Seabream seasoned with Saikyo Miso


Grilled Red Seabream Head


Seafood Chawanmushi


We were too full at this point to continue eating, but we persisted so that we could also try out the silky seafood chawanmushi filled with crab, chicken, red seabream, prawn, ginkgo, prawn and more.


Japanese Desserts: Calpis Jelly, Honey Glazed Pear, Shizuoka Honeydew


This season, many will refrain from eating cold food, which is why the Shizuoka Honeydew fell slightly short of our expectations.



After dinner, a couple next door requested a photo with Mr Yano, who invited them into his cooking area for a photo. Mr Yano even gave one of the diners his chef cap and knife as props for the photo. 




While it is always difficult to say goodbye, there is hope in finding a great spot in Shanghai for his new restaurant. As his health is not in a good condition these days, Mr Yano will be returning to Japan to recuperate and rest first.




Through his cooking, we tasted the best of Japanese traditions and its beauty, and this is what Mr Yano does best - keeping the Japanese traditions alive. 





According to an insider, Yongfu Lu will be closing down all its restaurants, and only Yongfoo Elite will be left.




As we bid goodbye to the restaurant, many fond memories still hold in this beautiful street.


Sushi Yano

Address: 127 Yongfu Lu

Tel: 021-33563337

Price: RMB 1,995 per person (reservations required)

When: Tuesday to Thursday, 17:30 - 22:30

Last Day of Operations: December 31st, 2018



 

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