YUJI Ramen was conceived in an effort to introduce new variations of Japanese ramen to the United States. With a background as a seafood supplier and a familiarity with the New York restaurant industry, Yuji began exploring ramen as a means of showcasing seasonal ingredients and underutilized, local seafood. His mazemen — a brothless style of ramen that excels in integrating multiple flavors and textures.
Using only the best seasonal American, Atlantic Ocean fish and local produce, Chef Daniel Lee will create a pescatarian, multi-course menu to best represent how Brooklyn and Japan intersect. Price...+ More
Students will work hands on with our chefs to make lesser known variants of sushi: temari, oshi-zushi and temaki-zushi using seasonal ingredients and the highest quality raw fish. Students will...+ More
Learn to butcher a whole, locally caught fish, hands on in our kitchen. You'll learn from our chefs the safest and best practices for breaking down a whole fish, while using every part. At the end...+ More
Explore the culinary and cultural history of ramen, through a three course, PESCATARIAN ramen tasting experience. Learn how the addition of tare (seasoning) can drastically change the way ramen...+ More
This class will give you the knowledge and confidence to take raw fish home and make sashimi yourself. We will explore several techniques used in preparing raw fish in Japanese homes. Participants...+ More
Learn the philosophies and recipes behind YUJI Ramen's mottainai style broth. Students will learn how to prepare impressive bowls of ramen at home, gain an understanding of complex broths and...+ More
If you are interested in learning more about our offerings, please fill out the request form and we will contact you to discuss details.