Yubune

The char siu potato salad is an immediate point of interest. One diner described a lively mix of creamy potato, wholegrain mustard, fried onions and char siu coated in a sweet-and-savoury sauce. Another noted the range of potato salads and said they had two that caught their eye served together. If you find it hard to choose, it may be worth asking about trying a combination.

Fish dishes on the menu include yellowtail carpaccio, sashimi assortments and namerō, a finely chopped fish dish. One diner recalled a tartare-style namerō combining avocado and fish with crab, whitebait and cucumber. There are also smaller plates such as a salad of water eggplant and nagaimo (Japanese mountain yam), and a chive omelette topped with whitebait—options to mix in among the vegetables and eggs.

Sweet ingredients feature in some of the more unusual dishes, too. One diner enjoyed fig tempura with salt and mascarpone, describing the pairing of soft, ripe fruit and cheese. The macarons are another distinctive option, reportedly filled with the ingredients of a quiche. The same diner also recalled hearing the owner talk about the attention given to texture.

For a more substantial finish, there is beef-bone ramen. A diner who ordered it found the broth sweet and savoury without being too heavy, the thin noodles pleasantly firm, and the bowl served with roast beef. Those visiting for pasta have also recommended the peperoncino; other options listed include a Bolognese made with wagyu beef tendon and squid-ink pasta.

Yubune has counter seating and welcomes solo diners. Some guests have enjoyed red and white wines by the glass, while others have asked the owner for advice when choosing an unusual shochu. The restaurant is listed as cash-only, so come prepared.