The story
Lucky Yu brings Asian street food to Broughton Street in Edinburgh, where a tongue-in-cheek Tokyo frontage gives way to an interior of polished concrete and bare stone. The dining room balances industrial edges with soft, bordello-blush lighting that sets a tone of relaxed sophistication. Chef Duncan Adamson arrived from the rustic farm-to-table Gardener's Cottage to lead this Asian fusion kitchen, bringing a background in fresh ingredients to a menu built for sharing.
The Asian cooking style emphasizes bold flavors and communal dining, evident in the array of gyoza, bao buns, and yakitori skewers. Diners frequently order the tempura cauliflower bao bun with spicy Korean sauce and pickled beansprouts, or the sticky five-spice beef brisket bao loaded with kimchi and crispy onions. Crispy pork belly arrives topped with a crunchy chilli and peanut sauce, while a roasted aubergine glazed with pungent miso and sesame offers a rich vegetable option. Seasonal specials rotate regularly, featuring items like braised hispi cabbage with fragrant furikake seasoning.
The beverage program complements the food with a selection of natural wines, sakes, and carefully crafted cocktails. Homemade fruity sodas provide a refreshing alternative, while the scratchcard game adds a playful element for those waiting for their table. Sweet endings are limited to a single rotating option, currently showcasing a delicate miso and vanilla crème caramel finished with yuzu caramel and toasted coconut. Lucky Yu serves dinner from late afternoon through the evening, welcoming guests into a space defined by canteen-style tables and low counter seating at the bar.
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