The Shanghai EDITION in collaboration with SG Group has rebranded its modern Japanese restaurant.
Introducing YONE, a modern Japanese fusion concept with cocktails by Shingo Gokan, bartender and founder of SG Group, and chef Fumio Yonezawa of No Code, Tokyo. Click here to book.
About YONE
Perched on the 27th floor of The Shanghai EDITION hotel, YONE boasts dramatic views of the Lujiazui skyline and Huangpu River. Interiors remain unchanged from its predecessor, HIYA, designed by Neri&Hu.
The space echoes a feminine persona with cream-colored walls, light and tan wood tones, and matching banquettes with dark marble tables. It’s been favored for an intimate setting with the skyline as a backdrop.
YONE draws inspiration from rice, and the food menu and drinks list prominently highlight rice-based ingredients, featuring mirin seasonings, shari (seasoned sushi rice), rice-based shochus, and rice-washed cocktails.
The concept is collaboration between The Shanghai EDITION and award-winning bartender Shingo Gokan, founder of the SG Group, and chef consultant Fumio Yonezawa.
Modern Japanese at YONE
The contemporary Japanese menu is courtesy of culinary consultant Fumio Yonezawa, a chef whose career has taken him from fine dining at Jean-Georges in New York to establishments in Tokyo to publishing his own vegan recipe book. He’s now chef owner of No Code in Tokyo, as well as a consultant for SG Group.
Appetizers include the Seaweed Salad, a cold dish of seaweed and topped with market-fresh fish crudo, sea urchin, and flaky crabmeat with a bright and citrusy yuzu wasabi vinaigrette, and the Tuna, cut into ribbons and adorned with sea urchin and caviar, served with seaweed chips. Both are delicate starters that focus on freshness and purity of ingredients.
The Australian M5 Wagyu Tartare sees cubed beef layered with a hearty Japanese potato salad and lightly torched white miso and togarashi spice. House cut crispy chips make for an excellent contrast in texture, best used to scoop up the tartare. The Miso Marinated Australia M5 Wagyu Tataki allows the high-quality meat to shine, dressed with a citrusy truffle ponzu vinaigrette. Smoky, meaty aromas blended with a refreshing brightness.
Dishes that resemble a more snacky profile are the Foie Gras & Unagi Spring Roll with sweet sansho dipping sauce, and the steamed Black Iberian Pork Siomai, served over a bed of yuzu kosho seasoned rice and daikon ribbons.
The Australian M8 Wagyu Sirloin Steak is a veritable twist on the sukiyaki — look nothing like sukiyaki but tastes exactly like it. It’s a playful rendition, a tower of thinly sliced steak served over roasted onion and tomato with a soft-boiled egg and distinct sweet-savory sauce made with horseradish dashi. A legendary dish, Miso Marinated Atlantic Cod, steals the show with the classic umami and buttery fish combo, served over a cheesy clam risotto splashed with SG Shochu.
Perhaps the richest dish is the Crispy Black Iberian Pork Belly Cutlet, a lux version of a tonkatsu. Thick cubes of fatty belly are encased in a crispy shell, served with a homemade sweet-savory tonkatsu sauce, mustard soy mayo, and condiments. Comes with a side of lightly dressed shredded salad, daikon, beetroot, and carrots, a pairing most necessary to help with heavy dish.
For dessert, don’t miss the Hojicha Chocolate Terrine. It’s a thick disc of hojicha ganache between layers of fresh and jellied mango with a scoop of hojicha ice cream. Not too sweet and combines tropical fruit with fragrant, roasted green tea flavors.
The Cocktails
On the drinks front, Shingo Gokan lends his expertise. Shingo is bartender and founder of SG Group, which operates 50 Best listed Shanghai cocktail bars Sober Company, Speak Low, and The Odd Couple, as well as newly opened Swirl and SG Club, Tokyo.
All signature cocktails utilize SG Shochu, the group’s line of koji distilled spirits, KOME (rice-based), IMO (sweet potato), and MUGI (barley). The cocktails have been curated to pair well with food — easy sippers with generally light-bodied profiles.
There’s a toasty Genmai Highball, made with toasted brown rice and SG Shochu Mugi. There’s also the delicious Kokuto Brew, made with coconut cold brew and Kokuto De Lequio, the world’s first Awamori brown sugar liqueur, made with Awamori single-distilled Japanese liquor and brown sugar from Okinawa. It’s also produced under the SG umbrella.
Nomfluence Readers Deals
Get a complimentary cocktail (Toasted Rice Margarita or Shari Rice Gimlet) when you book the ¥688 Tasting Menu.
The tasting menu is an 8-course set. It includes an oyster and salmon starter, endive salad, miso marinated wagyu tataki, and daily soup, and mains of miso marinated Atlantic cod fish or Australian M8 wagyu sirloin steak (sukiyaki). Plus, desserts of matcha tiramisu and hojicha chocolate terrine.
Click here to book now!
YONE, The Shanghai EDITION
Address: 27/F, 199 Nanjing Dong Lu, near Jiangxi Zhong Lu 南京东路199号27楼, 近江西中路
Tel: 53689531
Hours: Daily, 11:30am-midnight
