Sushi Yuen: Elevate Your Sushi Experience with Exquisite Omakase

Took my husband here for his bday dinner and to this day he says it's the best meal he's ever had. The presentation is phenomenal. Incredible sushi, fresh and interestingly combined with other ingredients you wouldn't usually find. Service was great, and atmosphere was unique and calming. It's exactly what you'd want for a personal meal that is prepared with craftsmanship and care. Will be coming back for sure.

AMAZING! One of the best meals we’ve ever had! Taste-wise on par with several Michelin restaurants we visited in Japan earlier this year. Great flavored dishes with Uni, Crab, caviar, etc. Excellent nigiri flavors, only gotten through clearly special preparation of the fresh fish. The finishing course lately has been a wagyu steak plate. They also have a small but great sake selection as well. In fact, our dining experience was so great, we went back again a couple weeks later despite it being an hour+ drive for us, and it was well worth the trip. Chef Ryan and his team are very talented and welcoming (they even remembered some of our dietary preferences from the previous visit). Can’t wait to go back!

Made a reservation online and got there 10 min before we started. You’ll be waiting outside till they call your name/party. You’ll then be guided to your seats. Water/tea is served to you and you’ll be waiting about 15 min for the experience to begin. I wasn’t sure how many courses as it was my birthday gift. Since it was my birthday, I did get a complimentary cheesecake in the very end with a birthday song. Food: it was a very nice experience. They say what you’re eating before serving it to you. Uni, crab, wagyu, tuna, fruits, theyll explain and show you where it’s from! It’s very interesting to know where my food is coming from. They were all delicious! 10/10 for all! Chefs: they were very nice and we interacted by talking a bit about personal life as well as the food that were being served to us. Price: it’s high but I’d recommend to try once. 2 people = $600+ (including tip) Parking: very easy! It’s in a plaza so you’ll be fine!

The food is overall salty for the price, and I know that basically omakase is made right in front of you, but here it seems to be made in advance and they just set it up, and the chef is Korean. I've been to many places, but the $70 corkage fee seems a bit expensive, and it seems too expensive for the quality. I wish they would reduce the quantity and improve the quality.

Came here for lunch a few times before the price more than doubled since the Michelin mention. Good food, good presentation, no reservations for lunch so we had to line up 30+ minutes before it opens. There are 2 seating for lunch.

A feast to the eyes and for the palate. However, the whole omakase felt a bit rushed because there was a train of people standing behind us waiting to be seated for the next appointed timeslots. Also, they said it's 10 sushi but it's really like 7 because there's an appetizer that was more like a small plate of Hawaiian poke, a miso soup side dish and a green tea ice cream dessert at the end. Other than that, good experience though.

I’ve been wanting to try Sushi Yuen for a couple years now, after a friend recommended it to me, but had always been a little late to get a reservation. Luckily, I found a spot on a Wednesday night at 5:30pm. I had walked past Sushi Yuen’s wooden door many times, and finally I would be able to go inside! 

The inside feels simple, yet refined and classy. There is a single intimate bar, seating about 10 people. There were 7 guests total during our seating time - many of which seemed to be regulars and know the chef, Chef Ryan. Chef Ryan was kind, friendly, and humble. He had a lot of knowledge of his ingredients and seasonality. “This fish is from here. This fish can only be eaten during this season. Winter is the best because the fish are bigger.” Listening to him was interesting, and I learned a lot about sushi. For reference we dined in September, so our menu was “summer going into fall.” My favorite bite of the night was the sawara - king mackerel, which Chef Ryan described as having properties more similar to tuna than mackerel. These properties definitely reflected in the taste of the sawara.. Rather than the salty brine we usually associate with mackerel, this fish was buttery, clean, and slightly sweet. As a tuna enthusiast, I really liked it. If I had the option to, I would’ve asked for another piece. Speaking of tuna, I also liked the chopped toro handroll with pickled radish. There was a freshness to it similar to that of negitoro that I really liked. I found the akami and the settoro, however, just decent in comparison to other tuna I’ve had at lower price points. It was my first time hearing of and having settoro. Chef Ryan describes it as having a leanness between that of akami and chuutoro. Chuutoro is one of my favorite pieces of sushi, but that night, I found myself thinking that even the chuutoro was a bit lean. I wonder if seasonality had something to do with this. Perhaps winter really is a better time to visit. In addition, there were some dishes that I didn’t particularly enjoy. The beltfish, to me, was a bit plain. I’m also not the biggest fan of textures like uni or botan ebi, which unfortunately made several appearances throughout the night. And although I enjoyed the hairy crab chawanmushi, I also did not enjoy the gelatinous texture of the hairy crab with vinegar sauce. On the other hand, the A5 Wagyu shabu shabu with matsutake mushroom and shellfish broth was delicious. The beef was excellent quality and melted in your mouth. Dessert was also impeccable. I believe the Crown Honeydew Melon is something of a signature for the chef - you know, those super expensive Japanese melons that people always talk about. It was delicious. The flesh of the melon tasted so ripe, sweet, and juicy. The grilled mochi served alongside it was also very good. The experience is definitely pricey, but I think it’s worth it for special occasions. Chef Ryan’s hospitality was warm and his knowledge of his craft made this an enlightening experience. Overall, even though there were some dishes that were not my favorite, there were a lot of delicious courses, and I enjoyed my time at Sushi Yuen.

My husband and I have eaten at quite a few Michelin star restaurants in CA. It is very weighted when I say that Sushi Yuen is our favorite restaurant without a Michelin star. Chef Ryan definitely deserves a Michelin star and I honestly don't know why he has not acquired one yet (although it works in my favor because not everyone knows about this gem). From service to ingredient selection and taste/smell/presentation of each course, they are impeccably balanced and detailed. We have dined here every 2-3 months for more than a year. We bring all our family, friends and clients here and they are all wowed each time. Chef Ryan's dining menu flows smoothly from start to finish, each course being delicately balanced and never overpowering in one flavor or another. His menu changes with the season and we have NEVER been disappointed in any dish he has served. Hands down, the best. Photos attached are of the current winter menu (Dec 2023).