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About Yugenn
YUGENN is bringing a bold new energy to South End— where contemporary Japanese dining meets sensory experience. With a refined, feminine touch and a curated vibe, YUGENN is your next must-visit destination. From cutting-edge sushi to unexpected Modern Asian-inspired creations, this is where culinary artistry meets cocktail culture.
Dress Code:
We encourage guests to dress in elevated casual or smart attire that reflects the intimate and refined nature of the dining experience. While formalwear is not required, we kindly ask that guests refrain from overly casual clothing such as gym wear, flip-flops, or excessively distressed attire.
Meet The Chefs
Chef Marcos
Executive Chef Marcos, a California native, brings more than 17 years of culinary expertise shaped by his travels across the country and collaborations with esteemed chefs. With a strong foundation in Japanese cuisine, he masterfully weaves global flavors into innovative, harmonious dishes that captivate the palate. His creativity and passion shine through in every plate he presents.
Beyond the kitchen, Chef Marcos is an avid bodybuilder, outdoor enthusiast, and dedicated food explorer, constantly seeking new experiences that fuel and inspire his culinary vision.
Chef Boi
Chef Boi, is a Laotian-American chef born in New Orleans in 1987 and raised in Charlotte, North Carolina from the age of four. Growing up in a close-knit neighborhood, he was shaped by family and community. In high school, Chef Boi discovered a passion for the arts, especially drawing and dancing even as he faced academic challenges that led him to leave school before graduating.
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. Chef Boi’s culinary career 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, Steven rose quickly, earning a sous chef position just two years into his training.
Now with over a decade of experience in the kitchen, Chef Boi continues to refine his craft. His work reflects a deep commitment to growth, storytelling through food, and living with both ambition and gratitude.