Yūgen Sushi Omakase

"A profound sense of the beauty of the universe"

Omakase · Frankfurt am Main

Our Philosophy

Omakase — a gesture of trust

At Yūgen, the experience is shaped by what cannot be rushed. Time, attention, and restraint guide every step, allowing each ingredient to reach its full expression.

There is no fixed path — only a continuous response to seasonality, to the product, and to the moment it is served.

Rooted in Edomae tradition, our approach is quiet and deliberate, where precision is not imposed, but revealed.

Seasonal Ingredients

The menu follows the rhythm of the seasons. Each ingredient is selected at its precise moment of maturity, when flavor, texture, and balance are at their peak.

What arrives at the counter is never fixed — it reflects the time, the waters, and the quiet transformation of each product.

Edomae Tradition

Every piece carries a sense of time. Techniques such as curing, aging, and marination are applied with care and restraint, allowing the essence of the fish to emerge rather than be masked.

This is not only a tradition, but a continuous dialogue between technique and ingredient.

An Intimate Experience

The experience unfolds at the counter, in close proximity. Each movement, each cut, each gesture is part of the journey.

From the warmth of the rice to the rhythm of the service, every detail is designed to create a space of focus, calm, and connection.

The Chef

Jesús María Santos

Sushi Master & Head Chef

With over a decade at the world's most distinguished sushi counters, Jesús María Santos has refined his craft from the ground up. Trained at the Tokyo Sushi Academy, his journey led him through the kitchens of Nobu in Dubai, London, and Warsaw — always driven by the pursuit of the perfect interplay between tradition and innovation.

With Yūgen, he now brings his passion project to Frankfurt: An intimate omakase experience for just ten guests, where the precision of Edo-Mae craftsmanship meets the vibrant creativity of Nikkei cuisine. Each evening at his counter is a personal journey — guided by devotion, respect for the ingredient, and an unwavering pursuit of perfection.

The Menu

Omakase

Our omakase is served across 20 to 25 courses, guided by Japanese technique and the natural rhythm of the seasons.

Subtle variations may appear within the same season, while more profound transformations emerge with each seasonal transition.

What follows is a reflection — a moment in time — of the menu.

The omakase experience is €195 per person.

Sample Menu

Kaki/Oyster

Tako/Octopus

Hotate/Scallops

Katsuo/Bonito

Chawanmushi/Egg Custard

Shiromi/White Fish

AmaEbi/Sweet Shrimp

Hamachi/Yellowtail

Masu/Trout

Saba/Mackerel

Akami/Lean Tuna

Chūtoro/Medium-Fatty Tuna

Ōtoro/Fatty Tuna

Unagi/Freshwater Eel

Misoshiru/Miso Soup

Tamago/Egg

Kanmi/Dessert

€195 per person

The menu changes seasonally. The dishes listed above are for illustration only.

Beverages

Sake & Beverages

Our beverage program follows the same philosophy. A focused selection of wines and sakes forms its foundation, evolving continuously alongside the menu.

With access to over 100 references, the list is shaped to express a contemporary perspective — bridging origins from Germany to Japan with balance and intention.