EAT at YUi
Meaning ‘only one’ in Japanese, YUi was the only dedicated Japanese ramen house in the region when we first opened our doors in 2018. Our noodles are made in-house and aged overnight to preserve the chewiness and firmness in the texture of the noodles. Local chicken is used as the base for our signature broths, which is simmered for 10 hours, to meet the suitability for all customers in the Middle East. We invite you to discover the deep flavors of Japanese cuisine and set out on an exciting culinary journey.
Shoyu broth, chashu, mizuna, sweet onion, ajitama, menma.
Shio broth, chashu, mizuna, sweet onion, ajitama, cocktail tomatoes.
Rich paitan broth, sesame-peanut paste, minced miso chicken, ajitama, bok choy, spring onion, chili oil, shredded chilli.
Rich paitan broth, chashu, ajitama, black garlic sauce, sweet onion, spring onion, mizuna, lemon slices.
100% vegetable-based miso broth, tofu chashu, mizuna, roasted eggplant, spring onion, glazed carrot, menma.
Rich paitan broth, rib-eye slices, diced spring onion, chili oil.
Thick veggie noodles, YUi special sauce, minced miso chicken, menma, scrambled eggs, pickled ginger, nori, mushroom, spring onion, chili oil.
TORI TORI DON
Diced chicken chashu, shoyu dressing, spring onion, marinated mushroom, benishoga.
CHICKEN KATSU DON
Cream-cheese filled chicken katsu, katsu sauce, karashi mayo, mizuna.
CHICKEN KATSU CURRY
Japanese & Korean curry, cream-cheese filled chicken katsu, pickled cucumber.
Shrimp tempura with sweet date shoyu sauce.
Seasonal vegetable tempura with sweet date shoyu sauce.
Rib-eye marinated in spicy Korean chili paste.
Tuna marinated in Kewpie mayo.
Sweet miso-paste eggplant.
Soft, pan-fried chicken gyoza with mixed veggies.
Deep-fried chicken gyoza with mixed veggies.
Deep-fried gyoza filled with mashed potatoes, carrot, and corn.
Marinated fried chicken thigh.
Fried chicken thigh marinated in Korean-style sweet and sour sauce.
Crispy shrimp tempura.
Crispy seasonal veggie tempura.
Steamed edamame sprinkled with sea-salt.
Spicy pickled cabbage.
Seaweed with sesame dressing.
Crunchy cucumber salad drizzled with miso mayo and sesame oil.
Traditional Japanese soup with miso paste, seaweed, and tofu.
Sweet and sour pickled radish with chili flakes.