Think of yuzu as a fragrance first and a flavor second. The juice is bright but the soul of the fruit lives in the oils of the rind. High heat destroys that complexity so you must use it gently at the very end of cooking. A quick zest over a heavy dish like pork belly cuts through the fat with an elegance that lemon just cannot match. It does not need to be cooked down or complicated to make an impact. Let the ingredient speak for itself by adding it right before the plate leaves the pass. Treating it with restraint is the best way to honor where it comes from.