Sushi Yasuda report
Strolled in late one night by myself and sat at the bar. My chef was the fourth down line, Yasuda being the first (the chefs appeared to be arranged according to experience/mastery).
I basically had this chef to myself and he was quite amiable. I ordered omakase and assured the chef that I love everything - no limitations. At several points he asked whether I wanted to keep going, and keep going I did. The final tally was 32 pieces of sushi (no repeats), two Sapporo beers, and a divine green tea mochi for dessert. With tax and tip the bill came to just over $200 and was worth every penny. Everything was exquisite. One particularly memorable piece was not even fish but rather a tasty and refreshing "scallion sprout" sushi. Nor was this meal the gluttonous indulgence that it may appear as the sushi is classically sized and really just a small bite each.
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re: sam1
The last time I visited Ushi Wakamaru and Shimizu, for example, I ordered omakase and by the end of the feast the chefs (in both cases the owners, I believe) pulled out the stops and offered me some funky delicious creations - I like to think of it as their home stash or private stock of deliciousness. Not so at Yasuda, where in my experience the chefs stick with classic - albeit sublime - sushi. Does chef Yasuda - who I have not had before - deviate at all from the classics? And what, supposedly, does he do that is different/better than his very well trained staff? People are always saying on this board, "sit in front of Yasuda". Why?
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