The Concept
the counter is the theater
Yuzu Omakase is a thirty-seat counter in Boeung Keng Kang — six courses built on classic Japanese technique and finished with modern imagination: liquid nitrogen, oak smoke, caviar, gold.
01
The season
The menu changes with the daily catch. Uni flies in from Hokkaido — Bafun, Ensui, Murasaki — beside A5 wagyu, black truffle, Beluga caviar and fresh yuzu. The season writes the final list each morning.
02
The technique
Classic knife work comes first. Then the modern register — liquid nitrogen, oak smoke under glass, a caviar flight, a leaf of gold. Spectacle, always in service of the plate beneath it.
03
The counter
One counter, thirty seats, two wings of fifteen. Nothing passes through a kitchen door — every course is finished in front of you, at temperature, on time.
04
The chef
Head Chef Suthat Nantharat leads the counter. “Each plate is a blend of classic technique and modern imagination.” You watch that sentence happen, course after course.
“Yuzu exists to revolutionize omakase with a modern culinary twist. Two seatings a day, six courses, one counter — and the conviction that the season deserves both respect and reinvention.”
Yuzu Omakase Cambodia · ゆずお任せ