Dine in / Pick up - YUKI japanese home dining
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Dine in / pick up

Terrace/Pickup

  • EDAMAME

    • 125g 25 Lei

    SOYBEANS BOILED WITH NATURAL SALT

    Edamame and beer are a standard combination for dinner at homes and bistros (izakaya). The Japanese appreciate soybeans for being a high-protein and a low-calorie healthy food. We boil them with Romanian natural rock salt, which we love to use in our cooking for its deep umami taste.

     

     

  • ASAZUKE

    • Lei 30

    PICKLED VEGETABLES IN SEASON

     

    We lightly pickle the vegetables with salt, dashi and ginger. Tip: Please try it with a few drops of soy sauce and/or shichi-mi (seven spices), a standard Japanese condiment on the table.

  • KIMPIRA

    • 170g 35 Lei

    ROOT VEGGIES SAUTÉED IN SPICY & SWEET SAUCE​

    A Japanese’s soul dish, reminding of home and mom’s cooking. “Kimpira” comes from a legendary Japanese folklore hero, because of energizing properties of the dish. We lightly pan-fry root vegetables with soy sauce, chilly pepper, mirin and a bit of honey

  • NASU AGE-BITASHI

    • 170g 35 Lei

    EGGPLANT LIGHTLY FRIED AND BOILED IN DASHI​

    Experience umami! Traditionally, age-bitashi means lightly deep-frying vegetables and bathing them in dashi soup stock. At Yuki, we deep-fry eggplants, known to enrich umami (mouth-watering taste) and to give dish a beautiful purple color.

  • TOFU AGE-DASHI

    • 250g 40 Lei

    Tofu lightly fried and topped with homemade tempura sauce

  • NASU AGE-DASHI

    • 150g 35 Lei

    EGGPLANT LIGHTLY FRIED AND FLAVOURED WITH HOMEMADE TEMPURA SAUCE

  • WAFU SALAD

    • 200g 35 Lei

    MIXED SALAD JAPANESE STYLE, WITH SEAWEEDS

    We recommend adding OBORO TOFU to have a healthy tofu salad. Tip: Please try it with our homemade wafu (Japanese style) dressing.

     

  • OBANZAI TASTING PLATTER

    • Lei 50

    SAMPLE PLATTER OF OUR HOMEMADE VEGETIRIAN APPERTISERS

  • HIJIKI SALAD

    • 170g 35 Lei

    HIJIKI SEAWEE, CUCUMBERS AND CHERRY TOMATO, MARINATED WITH HOMEMADE SESAME-VINEGAR DRESSING​

  • GYOZA

    • 120g 35 Lei

    Dumplings with veeggies & chicken, pan-fried & steamed

  • IKA TATSUTA-AGE

    • 160g 55 Lei

    CALAMARI FRITTER, MARINATED WITH GINGER-SOY SAUCE

    The fresh, whole calamari is treated with great care. We first let the calamari rest in our original ginger-soy sauce for several hours, then we fry them crispy. We recommend adding refreshing lemon squeeze for a rounder taste!

  • SHAKE SAIKYO-YAKI

    • 200g 80 Lei

    GRILLED SALMON KYOTO STYLE

    Saikyo means “capital in the West” that is Kyoto, the place of origin for this recipe. We choose particularly fatty salmon, marinate it in original miso sauce for about half a day and broil it on our special griller.

  • SHAKE TERIYAKI

    • 200g 80 Lei

    SALMON BROILED WITH TERIYAKI SAUCE

    We’re pleased to share with you the secret of enhancing the umami taste in fish; we simply cook the fresh salmon slowly on a special Japanese griller, with our homemade, semi-sweet teriyaki sauce. We recommend enjoying it with steamed rice.

  • SHAKE BUTTER-SHOYU YAKI

    • 200g 80 Lei

    SALMON GRILLED WITH SOY SAUCE AND BUTTER

    In Japan’s modern cooking, this combination of butter-shoyu became one of our favorites. While salmon and butter are known as a perfect match in many cuisines, what we add to this combination is soy sauce (shoyu). We invite you to discover richness in simplicity.

  • SHAKE SHIO-KOJI YAKI

    • 200g 80 Lei

    SALMON BROILED AFTER MARINATED WITH SHIO-KOJI

    Shio-koji is a traditional Japanese condiment that is a paste made of malted and fermented rice with salt. It is known for being very rich in enzymes and a true enhancer of the umami taste in food. We marinate fatty salmon with shio-koji and broil it on our special Japanese griller. Enjoy the subtle yet beautiful flavor of Japanese cuisine!

  • SHAKE KATSU

    • 200g 85 Lei

    SALMON SCHNITZEL JAPANESE STYLE, SERVED WITH TONKATSU SAUCE

  • MAGURO TATSUTA-AGE

    • 150g 60 Lei

    TUNA FLITTER JAPANESE STYLE, PRE-MARINATED WITH HOMEMADE GINGER-SOY SAUCE

  • TORI TERIYAKI

    • 250g 40 Lei

    CHICKEN GRILLED WITH HOMEMADE TERIYAKI SAUCE

    We introduce you our original sauce, commonly used for yakitori (skewered chicken), the most popular dish in taverns (izakaya) in Japan. We gently flavor the chicken with soy sauce sweetened with honey and mirin (sweet sake), then we broil it until the surface is sligly burnt and crunchy.

  • TORI SHOGA SAUTE

    • 250g 40 Lei

    CHICKEN GRILLED WITH GINGER-SOY SAUCE

    Sometimes chicken only needs a bit of inspiration. We marinate tender chicken round meat with soy sauce and plenty of healthy ginger for one of the most inspiring tastes you’ve ever tried. The homemade sauce surely stimulates your appetite!

  • TORI BUTTER-SHOYU YAKI

    • 250g 40 Lei

    CHICKEN GRILLED WITH BUTTER-SOY SAUCE

    When mixed with the Japanese traditional dashi broth, chicken reveals its best taste. We grill tender chicken round meat with butter, soy sauce and our natural dashi broth, for an inspiring new dish.

  • KARA-AGE

    • 200g 40 Lei

    FRIED CHICKEN JAPANESE STYLE, MARINATED IN SOY-GINGER SAUCE

    One of the most popular home dishes in Japan, with all ages, served in Japanese taverns, too. We marinate the chicken in soy sauce mixed with ginger, garlic and grated onions, coat it in potato starch and deep-fry it crisp, at a high temperature.

  • CHICKEN CURRY RICE

    • 350g 48 Lei

    JAPANESE STYLE CURRY OVER RICE

    In the late 1800’s, Japan first tasted the British adaptation of Indian curry and has kept it as one of the beloved dishes ever since. We prepare the curry with chicken, Asian mushrooms, carrots and onions, for plenty of tastes.

  • BUTA DON

    • 360g 45 Lei

    PORK BOWL

    Stewed meat over rice is one of the most popular styles in Japanese fast foods. We thin-slice pork ribs and slowly cook them with dashi soup stock, soy sauce, ginger, onion and garlic and launch the authentic taste, 9000 km away from home. *Served with a petit obanzai of the day

  • SHOGA-YAKI

    • 180g 50 Lei

    PORK GINGER JAPANESE STYLE

    Here’s one of the most popular dishes in Japanese homes. Pork meat is sliced thinly, then pan-fried with soy sauce, plenty of ginger, a bit of honey, mirin (sweet sake) and onions.

  • BUTA PIRI

    • 200g 45 Lei

    BBQ PORK JAPANESE STYLE WITH HOMEMADE SWEET & SPICY SAUCE

  • TONKATSU

    • 250g 60 Lei

    LIGHT PORK SCHNITZEL JAPANESE STYLE

    The schnitzel entered Japan in the late 1800’s. The difference is that in Japan, meat is thicker and breadcrumb is fluffier, deep-fried at a higher temperature for light taste and crispy texture. Enjoy it with the popular tonkatsu sauce and fresh cabbage.

  • MISO KATSU

    • 180g 60 Lei

    PORK SCHNITZEL WITH TENDER LOIN, SERVED WITH HOMEMADE MISO-KATSU SAUCE

  • RAMEN TONKOTSU SHOYU

    • 580g 60 Lei

    Homemade noodles in cloudy white porc-bone-based broth, flavoured with soy sauce, topped with juicy porc belly slices, bamboo shoots, egg and seaweed

  • NIKU UDON

    • 470g 48 Lei

    UDON NOODLE SOUP WITH STEWED PORK 

    Pure harmony in a bowl. Here’s the recipe: we thin-slice pork ribs and cook them slowly with dashi soup stock, soy sauce, ginger, onion and garlic. Then, we pour the pork with all the savory meat juice over a bowl of udon noodle soup. *Served with a petit obanzai of the day

  • CURRY UDON

    • 420g 48 Lei

    UDON NOODLE SOUP WITH CURRY

    One meaning of “Nanban” is exotic, as curry was once so for Japanese. In this case for our guest, it means udon noodles in hot dashi soup stock and mildly spicy curry sauce topped with green onions, red chili pepper, to warm you up from inside. *Served with a petit obanzai of the day

  • WAKAME UDON

    • 400g 35 Lei

    UDON NOODLE SOUP WITH SOFT SEAWEED

    With its history going back to before-Christ, wakame dietary is a treasure for our health because of anti-obesity and anti-hypertension benefits. You can taste it with our homemade udon noodles, in hot dashi soup stock and soy sauce. *Served with a petit obanzai of the day

  • GOHAN

    • 140g 15 Lei

    STEAMED RICE WITH WHOLE GRAINS

    We’d say that rice is the staple of our meal, not to mention that Japanese culture itself is largely composed around rice. Here’s the recipe of our bowl: We steam white rice with whole grains like brown rice, black rice, millet and barley.

  • MISO SHIRU

    • 180g 15 Lei

    MISO SOUP

    Natural comes just natural. We make our soup stock slowly, using only natural ingredients. Then, we add vegetables in season, wakame seaweed and miso (fermented soybean paste, a healthy food the world has recently noticed). Tip: Please try the soup in the traditional way, with a bowl of rice

  • ICHIGO DAIFUKU

    • 120g 20 Lei

    Fresh whole strawberry and sweet bean paste wrapped in mochi cake

and MORE for DINE IN

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