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Reader lunch: Fred's, Sydney
24.01.2017

Beat the queues to Sydney's most sought-after table and join us for a knockout summery lunch at Fred's.

Greg Malouf returns to Dubai
24.01.2017

After spending the past 12 months writing books and doing one-off dinners the Australian chef is poised to open an exciting new restaurant in the Middle Eastern capital.

Merivale’s The Chicken Shop opens this week
24.01.2017

Ben Greeno’s long-awaited side-hustle, The Chicken Shop, is opening on Australia Day, right next to The Paddington.

Nour Sydney kicks off guest chef series
23.01.2017

Ghostboy Cantina did it with Temp Taquero in Dixon House and at Tio's. Automata did it with Auto.Lab. And now Nour, the powder-pink themed modern Lebanese eatery in Surry Hills, is joining the club with a guest chef series, too.

Our third Chinese-language edition is out now
23.01.2017

Dedicated to being the best guide to Australia, our latest Chinese-language edition includes a checklist of the country's essential new restaurants, our most beautiful beaches, and much more.

Blanca Bar & Dining to open in Bondi this week
23.01.2017

Bjorck describes the food as "European-style," but with "nice fresh Japanese flavours".

Jackalope hotel opens on the Mornington Peninsula
20.01.2017

Glamour, sophistication and luxury have arrived on the Peninsula, with a crack-team of staff assembled to make it a success.

Stokehouse, Melbourne Review
19.01.2017

An Australian dining landmark rises from the ashes: the Stokehouse is back ready to please the crowds for at least another generation to come, writes Michael Harden.

Yu-u
Japanese
  • 137 Flinders La (enter via Oliver La),
    Melbourne, VIC
  • (03) 9639 7073
  • Lunch Mon-Fri noon-2pm

    Dinner Mon-Sat 6pm-10pm

Yu-u
-37.814107,144.96328

When Yu-u opened 15 years ago, its unmarked laneway entrance and attention-averse attitude made it Melbourne's first "secret" restaurant. The capacious basement dining room is still a thrilling place to eat, whether you're at the broad bar or in a shoes-off private parlour. Simple izakaya dishes are served with easy ceremony. Sumiso-ae is an unassuming yet beguiling tumble of avocado and salmon cubes in mustard miso sauce. Fried gyoza have supple skins encasing sweet minced pork. A separate yakitori menu gives chicken the beak-to-tail treatment: the thigh is as luscious and tender as you'd expect but it's the crisp, fatty furls of chicken skin, the dense morsels of heart and crunchy cartilage that speak of Yu-u's authenticity just as eloquently as its watchful, unobtrusive staff. A couple of rookie tips: lunch is a set-menu affair and the delicious buckwheat noodles must be ordered a day ahead.


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At a glance

  • Food:
  • One Star
  • Price:
  • E & M $10-$20

    D $8

  • Feature:
  • Licensed
    Vegetarian
    Private room
  • Cards:
  • American Express
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Yoshiki Tano

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