Last week news hit local foodie blogs that Yasuda is leaving the city to move back to Tokyo and open an eight-person Sushi bar. Multiple blogs and the NY Times picked up Yasuda’s departure story.
A couple of months ago on an expense account I was asked to pick a place for a Sushi dinner. The task was simple – six people, no price range restrictions, date about a week away. After some research I picked Sushi Yasuda. Little did I know at the time that dining at Yasuda requires making reservations a month ahead of time. That week we ended up at Morimoto (check back for a future post covering my top five restaurants for more on this Iron Chef).
Fast Forward to a month later, cut a few people out of the guest list and I ended up at Yasuda with two colleagues. Even walking into Sushi Yasuda was an experience. I opened the door to enter the building and Will Ferrell was walking out! He ate two tables away from us.
Yasuda is the type of place where you gladly give up ordering privileges and hand them over to Chef Yasuda. Omakase or tasting menus of any kind are my favorite way to dine because the chef is in charge of giving you the freshest/best selections available. We relied on both our waiter and chef Yasuda to choose our meal and I was thoroughly impressed.
The best app was the cooked wild shrimp, served lightly fried with a tempura batter.
The sushi was impeccable, some of the freshest I have ever had. It was sized perfectly and we finished about 45 pieces of sushi between the three of us. The Uni, eel and yellowtail were all awesome, but the chu toro was melt in your mouth delicious and my favorite.
They did not offer freshly grated wasabi on the side. (Traditionally the chef is supposed to decide the proper amount of wasabi for each different piece of sushi).
Rating: Five/Five Stars.
It’s unfortunate Chef Yasuda is leaving us for Tokyo. I can only hope that Sushi Yasuda will continue serving traditional amazing sushi in his absence. He is leaving the restaurant under the guidance of his replacement, Mitsuru Tamura, who has trained in the craft for seven years.
Leave any of your thoughts on the new or old at Yasuda in the comments.--DBlock