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Sushi Yasuda

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I am taking my dad to Yasuda for lunch on Friday for a Chanukkah gift splurge. Does anyone have any recommendations/recent experiences that they would like to share? We definitely want to have the toro tasting, as my dad is a huge fan, but what else?

Thanks in advance and happy holidays!

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  1. Just make sure to get whatever the chef recommends that night. It will be incredibly fresh and delicious.

    1 Reply
    1. re: bladerobbins

      I found the oysters particularly good there.

    2. The selection of different types of eel was really interesting and different than other eel I had had elsewhere. The Russian uni was wonderful. Salmon tasting was also great when I went--particularly King salmon, with white flesh. Agree with the oyster--sushi topped with some sea salt. You can't really go wrong with anything they recommend.

      1 Reply
      1. re: kenito799

        Yes, certainly the king salmon!

      2. Try their vanilla ice cream for dessert. It is delicious. Hope you are sitting in front of Yasuda at the bar btw.

        1. Uni, uni, uni, uni...and then for dessert-uni!

          1. Request to sit at the bar in front of Chef Yasuda and have him to serve you whatever he wants. Best, and only, way to do it.

            1. In my opinion, Yusuda has the biggest quality variance between sushi bar and table of any sushi restaurant in New York. If you can sit at the bar, I highly recommend it.

              1. I'm a fan of the Tasmanian trout, in addition to many of the already-named suggestions.

                I also try to get as many mackerel variations as are being served. Ditto for the uni. Just look at that day's fish menu and pick anything with a star next to it!

                Sitting at the bar (optimally in front of Yasuda-san) is integral to the experience.

                Have fun! It's one of my favorite places.

                1 Reply
                1. re: Andrew P.

                  The Tasmanian trout is my favorite, too. I'll try anything Yasuda-san recommends, but the T.T. is the one standby (and he usually recommends mackeral and some form of eel, too).