My favorite flavor in the world is yuzu. I remember vividly the first time I tried a dish with yuzu in it -- at Nobu, naturally -- how vivid and tart it was. Since then I've made a point of seeking out restaurants that serve yuzu-flavored ANYTHING.
There are tons of great options in New York, where numerous chefs seem to be enamored of yuzu. I recently had lunch at Perry Street where I had the bluefin tuna burger with yuzu pickles, the white chocolate mousse with yuzu sorbet, and housemade yuzu-cherry soda to drink. It was a yuzu hat trick!
I wanted to know if my fellow chowhounds had any other good yuzu discoveries to share.
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