Named after the tart Asian citrus fruit, YUZU Kitchen and Bar is a new eatery on Kloof Street in Cape Town that marries Western and Eastern cuisine.

The decor takes its cue from the movie Kill Bill. Photo by Michael le Grange.

Conceptualised by chef Rikku Ó’Donnchü, who has worked in Michelin-starred restaurants around the world, YUZU aims to fuse a range of flavours and styles: East meets West, Tarantino meets South Africa, rock ’n’ roll meets ramen.

Ó’Donnchü has experience in a number of reputable eateries, including Thomas Keller’s The French Laundry (USA), Chez Dominique (Finland) and Merchants (England), and is also currently chef patron at Sevruga at the V&A Waterfront.

Rock ‘n Ramen pork belly ramen with a soft boiled scotch egg, udon noodles, spring onion, toasted sesame, Chinese leaf, and bean sprouts in a lemongrass broth. Photo by Michael le Grange.

“The idea…was to create a place where I could combine and share all the things I’m passionate about, and bring them together in a really interesting and laid-back space,” says Rikku.

The Kung Fu katsu chicken burger with wasabi mayo and fries. Photo by Michael le Grange.

And an interesting space it is indeed. Visitors can expect a combination of Asian and Western design elements, including samurai swords and beer taps made from former weapons (nunchucks, a bayonet and a cleaver).

The sushi bar. Photo by Michael le Grange.

Walls are adorned with Tarantino movie quotes and a bang-on-trend if-you-didn’t-Instagram-it-were-you-even-there? quote in neon blockletters.

The menu presents interesting fusion dishes, such as Danger Dumplings (sweet-and-sour spicy pork dumplings, R54), Kung Fu Katsu (crispy chicken katsu burger served with wasabi mayo and fries, R110), and That Ol’ Cow (sesame-coated Wagyu short rib with a whisky-and-molasses glaze, masala mash and grilled asparagus, R225).

Ramen lovers can choose from six different options, including tofu, chicken, pork belly, smoked duck, kingklip and Wagyu beef (R105–R155).

The ‘Not for Pussies’ chocolate fondant with lime, honeycomb, caramelised pineapple chilli salsa and yuzu sorbet. Photo by Michael le Grange.

A selection of sushi dishes is also available, from your standard maki, nigiri and sashimi (R50–R89) to the likes of uramaki (smoked duck tartar with sweet and spicy apricot-and-Szechuan mayo, R92) to beet- and gin-cured salmon rolls with lemongrass mayo and black-garlic rice (R110).

Custom-designed beer taps offer a choice of weapons. Photo by Michael le Grange.

South African cuisine also gets the nod, with the likes of the snoek maki roll (R110), Ma se Malva (R59), and the Bain’s all-day breakfast shake (Bain’s Cape Mountain Whisky, vanilla ice cream, caramel, peanut butter and banana, R72).

Find YUZU Kitchen & Bar at 75 Kloof Street (in place of the old Ocean Basket).

An apple martini. Photo by Michael le Grange.