Yuzu (YOO-zoo):
1) A traditional Japanese citrus, used almost exclusively for its aromatic rind. Yuzu has an aroma that's distinct from lemons, limes, or any other Western citrus fruit.
2) Offers inventive food and an extensive collection of sake and Japanese microbrews in sophisticated yet comfortable surroundings.

   At Yuzu, we embrace fusion but reject confusion. Our cuisine takes from both the Japanese and French traditions; we offer a broad selection of flavors that work together to create synergy on the palate. Whether it's a creative tartare or sashimi enjoyed with one of our specially designed sake flights, or a light starter like unagi tempura salad paired with one of our microbrews, the gustatory experience we offer will delight.

Mikiko Ando, Executive Chef, is from Hokkaido and has been with Yuzu since first opening.

   Owner Chef Andy Matsuda has decades of experience in his field. After high school, he joined the most prestigious sushi chef organization "Yosei-kai" and returned home to Kobe, Japan to expand the family's restaurant business. Chef Matsuda has worked extensively in some of the finest sushi bars and hotels in Los Angeles, Aspen, and New York.

   In 2002, Chef Matsuda established the Sushi Chef Institute in Los Angeles and is an approved Master Sushi Chef instructor by the state of California. He teaches his passion to aspiring and professional chefs from around the world.