Yauza: Asian cuisine for magical settings – opinion

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The international concept of a “culinary house” that offers customers different cuisines from around the world in one house, arrived in Israel with the Asian resto-bar Yauza which opened its doors last month. The initiative is led by businessman and culinary entrepreneur Yaki Kabir, who opened it on the lower level under the popular Italian restaurant Serafina in Tel Aviv.
Investing a staggering sum of NIS 15 million, Kabir drew inspiration from global institutes such as Novikov London, Catch New York, Annabelle London, The Arts Club and others. The lower space of the Culinary House below Serafina is now home to Yauza, a new restaurant that offers Asian fusion dishes influenced by classic cuisines like Japan, China, Thailand and Vietnam.

The Yauza is a river from Moscow, where a group of immigrants from Asia settled many years ago, bringing oriental flavors to Moscow and creating many east-west fusion dishes.

Asian fusion cuisine available at Yauza in Tel Aviv. (credit: JONATHAN BEN HAIM)

We parked our car in the new parking lot next to the restaurant, which appears to offer free parking in the evenings (at least for now).

Upon entering Serafina, the hostess verified our reservation, called downstairs to let them know we had arrived and escorted us downstairs, where another hostess typed a code into a notepad and the door to the room. magical cave opened up, revealing a space commissioned by video art projected onto huge screens, a live DJ station, and a large bar.

The decor is magical – designed by Rian Lev Ari, the concept behind the design was jazz and cabaret clubs in the 1930s, while still reminiscent of the urban chic and sexy of Asian cities today. The dark space is furnished with plush and leather sofas, black marble floors with gold detailing, and a blossoming ‘cherry tree’, handcrafted by an artist for Yauza, which dominates the center of the space. . Other adornments include Japanese swan wallpaper and authentic ancient Okina masks.

We were seated on a curvaceous sofa next to the cherry tree and surrounded by mirrors. It’s more of a late night place and we got there early so the place was always quiet and we had the attention of our waitress to all to ourselves.

The menu, she explained, is divided into sections featuring both sushi and Japanese dishes, as well as Thai, Vietnamese and Asian delicacies, most created with the idea of ​​sharing – which is the popular trend. Nowadays.

The opening dishes (58 NIS-68 NIS) include an amazing snow mushroom salad, with snow and wood mushroom, carrots, ginger chili and white soybeans, a very tasty dish that opened us up. appetite. There are a few variations of green salads, like the Japanese Caesar salad, wasabi and sesame sauce, and the hero-kale salad, seasoned like the famous Thai papaya salad.

We tried another small dish of Asian beef tartare; the meat arrived already mixed with shallots, cucumber, cilantro, chives, chili and crispy sushi sheets, along with a wrap of fried rice and grated yolk. Another option is the ever-present ceviche; here, it is made from seasonal sea fish, cherry tomatoes, herbs, pomegranate vinaigrette and bottarga (fish roe on the slate).

The next section of the menu, the middle dishes (NIS 48-NIS 68) include some of the most popular Asian dishes, such as the steamed roll – rice paper stuffed with beef and sweet sesame soy sauce, the delicious spring roll. with chicken, Asian pickles and plum sauce, and the asado bun, which the waitress recommended. We loved the steamed bun; the slowly cooked meat melted in our mouths and the seasoning was perfect. Another average dish we tried was chicken gyoza, just because I can never say no to gyoza.

The main courses here (NIS 98-NIS 165) include satay chicken served with grilled rice “fingers”. Other options are roast salmon with mashed peas; and beef tenderloin, served with goose liver and mushrooms, mashed potatoes and truffles.

The sushi menu (62 NIS-88 NIS) is not extensive but only offers special dishes such as mixed fish, grilled fish and more. We tried the hamachi nigiri, but decided not to go for the special sushi dishes this time, promising to stick to just sushi next time.

The wine and liquor list is extensive and very rich, offering many kinds of Asian drinks, including a rich menu of sake and Japanese beers, as well as a good selection of wines, beers and very tasty cocktails.

The writer was the guest of the establishment.


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