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| Sushi Yasuda |
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As I started to make my reservations before my NYC trip, I was told by my NYC
guide to look into Sushi Yasuda. With the amount of good sushi we have here in Los Angeles, I was hesitant, but since I trusted my guide, I went ahead and booked with the strict instruction of asking for Yasuda-San to personally make my sushi. Booked and confirmed, I was ready for some sushi!
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| Yasuda-San is on the Right |
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However, after I arrived, I was told Yasuda-San was tending to some VIPs and cannot attend to my dining companion and myself. "WTF," I thought, though I figured I'd make the best of the situation and roll with it.
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| Finger Wipes |
Finger wipes on the table and we were ready to rock and roll! Although we were given a menu, I came here for the omakase (Chef's Choice), and I'm sticking with that. Since I've forgotten a few of the fishes, here's to you another edition of a picture blog!
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| Mitzu-San |
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This is Mitzu-San, he's going to be our sushi master for this meal.
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| Scallops and Scallions |
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| Chotoro with Soy |
The chotoro was so rich and nice!
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| Shimaji |
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| Sea Bass |
This one was nice. I don't remember ever having sea bass nigiri sushi before.
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| Japanese Mackerel |
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| Amaebi (Sweet Shrimp) |
There's really nothing better than fresh amaebi nigiri sushi. The only thing that I wish I was given were fried amaebi heads. Those are truly fantastic!
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| Fatty Blue Fin Tuna Cheeks |
This one I liked better than the chotoro. It's fattier and melted in my mouth.
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| Squid Legs |
I'm used to ika (squid), but never had squid legs. I loved the texture of this piece.
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| Himo (Orange Clam) |
The himo reminded me a bit of geoduck, at least with the texture.
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| Oyster (From Washington) |
I've had raw oysters numerous of times, but never as a sushi. It paired well with the sushi rice. it's definitely worth ordering!
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| Top: New Zealand King Salmon. Bottom: Coho Canadian Salmon |
Rich. Fatty Salmon. Both versions were delicious, but I think I preferred the one from our buddies up North.
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| Duo of Eels |
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| Anago (Salt Water Eel) |
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| Sawani (Fresh Water Sea Eel) |
Normally, I'm not too keen on eel sushi, but these two were quite nice. I especially liked the sawani nigiri since it lacked the sauce which usually make the eel too sweet for my tastes.
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| Uni from Maine |
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| Uni from Santa Barbara |
No recounts needed. No West Coast bias here. The one I preferred was definitely the one from Santa Barbara. It was creamier and just overall a better version of uni served.
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| Amaebi Brain with Shiso |
This one was truly unique, borderline memorable even. The salty, brininess of the brain of the sweet shrimp was definitely noticeable. The addition of the shiso leaves were a great touch!
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| Scallion Sprouts |
This sushi reminded me of a sushi I read in the mango
Shota no Sushi. The piece was refreshing, slightly spicy, yet quite a nice a to change the palate. Especially after the shrimp brains.
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| Toro Scallion Rolls |
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Simple, no frills, yet delicious.
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| Engawa (Fluke Fin) |
Here, we have the fluke fin nigiri, or as what Mitzu-San said, the muscle of the fluke. It's definitely quite unique. It's rich, chewy, and most flavorful. Another piece that I highly recommend!
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| Knife Skills |
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| Kohada Mackerel |
At this point, the omakase ended with the engawa, but I wasn't full. So I decided to order a few more pieces. Being a fan of mackerel, I was recommended the Kohada Mackerel. Very nice, I liked this one quite a bit.
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| Arctic Char |
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I asked for the fresh fish of the day and was served Arctic Char. Closely related to the salmon and trout family, it's hard to go wrong with that combination.
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| Ikura (Salmon Roe) |
Next, I asked for my old reliable, ikura (salmon roe). It's like an old friend that's always there for you. The ikura was fresh, as the roe had a nice snap as it popped in my mouth. Fantastic!
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| Ika (Squid) |
Finally, I asked for one last piece at Mitzu-San's recommendation, and I was served ika. Instead of my usual ika with shiso, it had some shoyu instead. I liked this version quite a bit, and was a great way to end the meal. Although I thought about ordering a tamago (egg) sushi, I was quite full and ready to call it a night.
Although I was quite disappointed I wasn't able to have Yasuda-San make the sushi (and I still am, now that he's leaving for Japan), I was quite impressed with Mitzu-San and Sushi Yasuda as a whole. The fish was fresh, and there were some definite unique options served. While the meal definitely will set you back between $100-150+ depending on the amount of sushi ordered, I think it's definitely worth the cost and the accolades it has received. Although I'm able to enjoy some fantastic sushi options here in LA, NYC friends, you have a good one with Sushi Yasuda, even if he's not at the helm anymore. Thank again, NYC Guide!
Sushi Yasuda
204 East 43rd Street
NY 10017
(212) 972-1001
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