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Chefs Yuu Shimano & Bryce Shuman pop-up for GG Tokyo

Acclaimed Chefs Yuu Shimano and Bryce Shuman are teaming up to bring a French-Japanese pop-up to debut at GG Tokyo from February 21 to February 23.

Chefs Yuu Shimano & Bryce Shuman pop-up for GG Tokyo

The pop-up will consist of a collaborative five-course tasting menu that showcases each chef’s expertise by infusing French fine dining techniques into Japanese cuisine to create a menu unlike any other. 

The five-course tasting menu will be:

  • Surf Clam, with yuba and yuzu (Chef Bryce)
  • Hatchou Miso Marinated Foiegras Mousse, on mochi monaka with fig jam and tomato chips (Chef Yuu)
  • White Fish Tempura, with potato spaghetti and dashi and turnip soup (Chef Yuu)
  • Morel Custard, with morel mushrooms and Daikon Oden (Chef Bryce)
  • Live-Fire Cooked Wagyu, with Japanese sansho pepper sauce and egg sabayon over rice with truffle (Chef Yuu)
  • Dessert: 
    • Matcha Ice Cream with orange 

The experience is priced at $135 per person, with two seatings each night at 6 pm and 8:30 pm.

To accompany the courses, guests can imbibe in pairing GG Tokyo’s new cocktail menu or sake for an additional $65.

Reservations can be made via Tock.

Chef Yuu Shimano

Chef Yuu Shimano is a graduate of Tsuji Culinary Institute in both Osaka, Japan, and Lyon, France.

Chefs Yuu Shimano & Bryce Shuman pop-up for GG Tokyo

He worked in France at two Michelin-starred La Villa des Lys at the Hotel Majestic in Cannes and three-Michelin-starred Restaurant Guy Savoy in Paris before arriving in New York, where he held the title of Executive Chef at Michelin-recognized MIFUNE New York from 2017 to 2022.

This spring, he is opening Restaurant Yuu in Greenpoint, Brooklyn.

Chef Bryce Shuman

Chef Bryce Shuman is the Executive Chef at Michelin-recognized Sweetbriar and the Executive Chef at its sister restaurant GG Tokyo.

Chefs Yuu Shimano & Bryce Shuman pop-up for GG Tokyo

He was named Food & Wine Magazine’s “Best New Chef” of 2015 and worked under Chef Daniel Humm at three-Michelin-starred Eleven Madison Park for six years, rising to Executive Sous Chef before opening Michelin-starred Betony, where he received a three-star review from The New York Times.