The hunt for authentic Japanese food has been a long an arduous task, but someone’s got to do it, eh? So with each restaurant I visit, I weigh up a variety of key components including, taste (obviously), price, atmosphere, and authenticity. Of all the places I’ve been to, many restaurants will tick 70% of these boxes, until I found Yuzu in Manchester which blew my checklist off the table.
You’ll find Yuzu in the middle of Chinatown in Manchester, with its traditional entrance and hiragana on the doorway「ゆず」 . I stumbled across the restaurant whilst visiting friends and using a quick search on Google, I found Yuzu at the top of the list with amazing reviews. Normally with restaurants with these levels of reviews you’d expect to pay through the nose, however Yuzu offers an amazing selection of Japanese food at affordable prices.
The restaurant isn’t huge, but it offers seating in a bench style for people eating on their own or in pairs, and also a few larger tables (which I’m assuming can be moved around) to accommodate larger groups. I pushed my luck a little bit and tried to get a table by walking in on Valentines weekend. I think our timing was just right as they were able to fit three of us on a table in the corner, however looking around it seemed the smart thing to do was to make a reservation as all the other tables were taken.
The waitress was very quick to seat us and take our drinks order and returned promptly. The usual Japanese beers were on offer, Asahi, Kirin Ichiban and Sapporo. However the Yuzu drinks menu is extensive and offers a wide selection of plum wines, spirits, and sake including the International Wine Challenge silver medal winner Ura Gasanryu Huka.
As always, the common misconception with Japanese food is that it’s all seafood. Yuzu tries to break this stigma by serving up some fantastic traditional Japanese dishes. “But Sean, why don’t they serve Sushi if they’re a Japanese restaurant?!” I hear you cry. Well, Yuzu are so humble in their preparation methods, that they say sushi should be made only by sushi masters, which they are not. (I’m not being snide here, further down this article they say this themselves!) I couldn’t agree more. I’ve tasted some fantastic sushi during my time in Japan, only to come home and taste some utter garbage sushi which is dry and flavourless. Their menu more than makes up for not having sushi. They offer some amazing udon, sashimi don and tempura dishes, but I opted for the teisyoku tonkatsu 「とんかつ」set (pork cutlet) which comes with rice, miso soup and garnish.
I don’t know if it’s because Yuzu source their ingredients from local suppliers, or they add some sort of magical seasoning to their food, but with one mouthful I was back in Osaka. The smell, the texture, everything was perfect. I tried to explain to my friends how incredible it was to find such delicious Japanese food, but they were too busy slurping their noodles.
I was able to have a quick interview with Yuzu restaurant, so that I could get a better understanding of their preparation methods and secrets behind their success. Here’s what they had to say…
– With Manchester having a lot of Japanese restaurants, what separates Yuzu from the rest?
“We make everything from scratch – gyoza, kara-age, yakitori, ebi-katsu e.t.c. I guess that very basic thing separates us from others.”
– Yuzu is listed as being “authentic Japanese” on many websites. What does an authentic Japanese restaurant mean to you?
“It kind of overlaps with the above question. What we offer is not ‘Pan-Asian’ where other Asian food are also sold as ‘Japanese’. What we offer is a traditional food that has been consumed by the people of Japan for many generations.”
– What would you say to consumers that believe the common misconception that Japanese food is all fish, and all sushi?
“The very reason we don’t do sushi is because in Japan, sushi is made by sushi meisters who trained as apprentices for ten years and finally become sushi maestros. And we don’t have those meisters. We are not going to pretend that we can make sushi because that would be an offence to the Japanese culture.”
– Your Twitter feed often has photographs posted of fresh ingredients. Do you think this gives you an edge over the local competition?
“Not really. It’s a word of mouth that brings new customers.”
– Also posted on your Twitter feed are a range of Japanese beers and sake. Are these available to customers? If so, how do you select the drinks to buy in?
“We select interesting looking, good quality sake from suppliers’ lists and sample them. If we like them, we put them on the menu. With beers, it’s quite limited in choices but we do stock Hitachino ale range now which are proving to be very popular.”
Thanks to all the staff at Yuzu for taking the time to answer my questions, and for serving up the most delicious Japanese meal I’ve had since returning from Japan.