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$75  + Tip/Tax
Mon, 2/23
5:15 PM & 7:45 PM
South End

Yugenn

Day 2: 5-Course Inventive Omakase Tasting Series

Opened just this past October in the South End, this contemporary Japanese dining experience jumped onto Charlotte Observer’s List of “Most Anticipated Restaurant Openings” as well as its List of “25 Best in ’25.” Executive Chef Marcos Reyes brings more than 17 years of culinary expertise shaped by his travels across the country and years working alongside Michelin-starred and world-renowned chefs. His culinary philosophy is deeply influenced by Asian traditions, expressed through a creative lens that celebrates art, culture, and innovation. At Yugenn, he offers everything from cutting-edge sushi to unexpected modern Asian-inspired creations. The latter includes dishes like chashu miso carbonara, crispy skin salmon with kapoon curry, charred corn, buttered leeks, mint oil, and lime air, and seared scallop with yuzu Hollandaise, pickled daikon, and herb oil. Desserts hold their own as well, with coconut mango sorbet, pandan tiramisu with Vietnamese coffee, and chocolate mousse with miso caramel. If you love Japanese food as much as we do—and we suspect you do—we’ll keep an eye out for you at what promises to be a very special event indeed.

About the Host:

Chef Boi

Executive Chef

Chef Boi (and yes, Chef is his first name!), is a Laotian-American chef born in New Orleans in 1987 and raised in Charlotte from the age of four. His professional journey began with a full-time role at Starbucks in Charlotte Douglas Airport, where he supported his family while working to find his path. His culinary career then took off at Chopstix in Mooresville, where he trained under Chef Khoa Nguyen, a mentor who ignited his passion for sushi. Through dedication, hands-on experience, and self-study, he rose quickly, earning a sous chef position just two years into his training.

The Lineup

Courses #4 & #5 will be individually plated; courses #1, #2 & #3 will be served family-style. This menu will be Peanut Free.

  1. Medai Crudo

    bluenose snapper, leche de tigre, pickled red onion

  2. South End Roll

    english cucumber, avocado, seared ora king salmon, spicy mayo, tsume, furikake

  3. Lobster Fried Rice

    dashi butter, roasted garlic, shiitake mushroom, egg, puffed forbidden rice

  4. Crispy Skin Salmon

    kapoon curry, charred corn, buttered leek, mint oil, lime air

  5. Orange Sorbet

    coconut based sorbet, raspberry coulis, toasted coconut

Yugenn

255 W Bland St, Suite 200

Charlotte, NC 28203

More Event Info

Dietary Restrictions Accommodation Policy:

Due to the large-format nature of this event, all accommodation requests must be Added To Your Profile, or Emailed To Us no later than 72 hours before the event. Requests submitted after this date will not be accommodated. Additionally, Yugenn will only be accommodating certain dietary restrictions/food allergies, and they are unable to make menu adjustments based on distaste for specific ingredients/flavor profiles.

See below for guidance on whether or not they will be accommodating your restriction. Or, if your restriction is not represented below, Contact Us prior to booking tickets for guidance.

  • Vegetarians: This menu is vegetarian.

  • Pescatarians: Will be accommodated.

  • Gluten: There is Gluten in Course 2, Course 3, Course 4. Substitutions will not be provided.

  • Dairy:
    • Butter: Butter is in Course 3, Course 4. Substitutions will not be provided
    • Milk/Cream: Milk/Cream is in Course 2, Course 4. Substitutions will not be provided

  • Shellfish: There is Lobster in Course 3. Substitutions will be provided.

  • Fish: There is White Fish in Course 1, Salmon in Course 2 and Salmon and Fish Sauce (Has Shellfish Ingredients) in Course 4. Substitutions will be provided.

  • Eggs: There are Eggs in Course 3. Substitutions will be provided.

  • Peanuts: This menu is peanut-free.

  • Tree Nuts: There is Coconut in Course 4 and Coconut in Course 5. Substitutions will not be provided.

  • Alliums: There is Garlic (Raw) and Red Onion (Raw) in Course 1, Scallion (Raw), Garlic (Cooked) and Shallot (Cooked) in Course 3 and Scallion (Raw), Garlic (Cooked), Shallot (Cooked) and Leek in Course 4. Substitutions will not be provided.

  • Mushrooms: There is Shiitake in Course 3. Substitutions will be provided.

Handicap Accessibility:

This restaurant is handicap accessible. If applicable however, Contact Us with your needs to ensure proper accommodations.

Have Additional Questions?

Check out Event FAQs or Contact Us for assistance.