Sushi Yasuda
- October 19, 2006
- Rated 5 of 5 by
artslover from Calgary, Alberta
The Manhattan board at chowhound has a number of debates about the best sushi restaurant in New York. This restaurant frequently appears and after dining there, we understand why.
Our reservations were for the sushi bar which sits along the far wall from the entryway. There are also tables but the entire restaurant is fairly small. The blond wood which predominates gives the room a warm glow. With the subtle lighting and relatively quiet noise level, it feels like an oasis of calm.
We sat at one end of the sushi bar near one of four sushi chefs. Before we started, the chef in front of us explained this was traditional Tokyo style and we could order one piece at a time. Everything was available but the sushi was best we were told. We started with toro, the fatty part of tuna. We each received a piece and were told to eat the entire piece at once and that no wasabi or soy sauce were needed because it was already put on for us. The toro was delicious and its flavour prominent because of the lightly flavoured rice, the small dab of wasabi and light brushing of soy sauce. After that, we just left it to the sushi chef to suggest what to have next as he had very clear opinions about the order in which to eat each of the different fish, seafood, and vegetable sushi in order to maximize the taste. Everything he claimed proved true. We experienced an amazing taste adventure. His chatter about each item and the history of his craft also provided its own entertainment.
A young man sitting next to us was surprised we got such good seats at the sushi bar without specifically asking for them because the chef in front of us was the owner, Yasuda.
We came away with a new education in sushi and a conviction that if Sushi Yasuda is not one of the best, we would be amazed.
From journal Entertainment in New York City