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Yasuda Sushi~reservations essential?

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We are coming from SF to NYC. I am thinking of surprising my SO with a lunch at Yasuda Sushi in combo with our trek to the MOMA. This will probably be on a Monday. Do I need reservations for lunch?

Also~I cannot get a feel for prices at Yasuda from the website. I am assuming we can order what we want by the piece or plate. Is that true?

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  1. They accept walk-ins, but that will probably not get you a seat at the bar, which is preferrable. We love sitting at the bar and especially in front of chef Yasuda, so I would try to make a reservation if I were you.

    "am assuming we can order what we want by the piece or plate. Is that true?" Yes, it is true, even if you sit in front of chef Yasuda. They have this good lunch deal (I forget which one of them, but you will see) and if you choose that and let the chef pick the pieces, you will be happy. We have done this many times, and did again in June, when we had lunch there. So good!

    5 Replies
    1. re: FoodWine

      one of my favorite sushi meals was at the bar with Yasuda. He got wasted with me and my date of the time. Great experience. Would definitely reserve Chef Yasuda if you can for the experience

      1. re: shanshan

        Hrrmph. He's never gotten wasted with me. He claims he doesn't drink (much) on the job!

        1. re: cimui

          Hah :) Only had him as my chef at bar once. Could have been a blurred memory: maybe it was just I who was wasted and he was not keeping up with me as much I as thought. For what it's worth, I was his last customer of the night and he was only serving me. He was explaining to me history of sushi, how I was eating it wrong 50% of the time, etc. And he thought my date was quite pretty..he said if I returned "we had faces he would remember" (looking at her not me..)

          1. re: shanshan

            Sounds like a fun experience!
            Luckily Yasuda is so hilarious even when he is not drunk, that you can be sure to entertained :-D

            1. re: shanshan

              He does that at lunchtime too, the weird stories that is. I don't think he was drunk at 1pm. He was telling me about about his recent vacation in Japan and how his friend took him to a Chinese area for the nightclubs/karaoke places. He mentioned how they had to purchase drinks for the women who sat with them and how ridiculously expensive the whole experience was (200-300 dollars). I was sitting there wondering if he was mocking me because my avg bill is about 200. Then I started to think that a guy making me food with hands really shouldn't make me think about where those hands might have been.

      2. IIRC, the sushi lunch prix fixe is $24 and includes soup or salad, five pieces of nigiri sushi, and two maki rolls. You choose your rolls and nigiri sushi from a list.

        1 Reply
        1. re: kathryn

          There is one, more expensive fixed price option for lunch with more sushi pieces included.
          If you order that and sit in front of the chef and tell him to choose the pieces for you, you will be a happy puppy. So will you SO.
          I think it is about $38 dollars. Sounds like a lot, but here's the thing: if you ordered those same pieces separately, you would pay at least double. (one of us once did, and essentially got the same pieces we got, but paid more than double).
          We have done this numerous times at the bar, in front of the chef: it is heavenly.

        2. On a Monday in August, you are probably okay as a walk in but I live and work a few blocks from Yasuda and have had problems with walking in a few times, so make a reservation to be sure. As for prices, they are not cheap, but I would tell you to forget about the lunch special and order what you want. You will want to try the many different types of tuna, eel and others. The lunch special gives you a choice of the more standard types of fish, and since you are in from SF, might as well go all out.

          1. they have a very popular business lunch clientele so i'd call ahead. id only go to yasuda to sit at the bar. ive found that the food at the tables can be hit or miss...something occasionally doesnt transfer well...particularly the peace passage oysters.

            as for prices, if you are at the bar, its omakase...expect to pay around $80 for 10-12 pieces to $140 for $15-18 pieces. thats been my experience.

            1. Basic tuna/salmon/yellowtail/mackerel/eel should be $4-$5. Fatty tuna/urchin maybe $8-$9, I think. Eel other than unagi somewhere in between (sorry I don't have an old fish list here to say for sure, must have discarded it).

              Lunch special will obviously not include toro, uni, peace passage oysters, specialty eels, etc, but you can generally put together a meal with recommended fish (marked off with red marks on the fish list I mentioned before). There's an option with sashimi that only includes one roll.

              Might as well make a reservation if you're worried, I believe they are accepted for 12:00 & 1:30.

              If you order a bunch of pieces a la carte I suppose one of every 7-8 may be comped. I won't bother telling you that X number of pieces will cost $Y because that totally depends on what you're ordering. Even with "omakase" you're entitled to request the chef include/exclude according to your likes/dislikes.

              4 Replies
              1. re: JacksonH

                is it 1 in 7-8? I haven't figured out how he does it yet. i always feel like i'm paying for less than the number of pieces that I ate.

                1. re: JacksonH

                  "Lunch special will obviously not include toro, uni ... specialty eels, etc, "

                  The more expensive fixed price lunch special does include above mentioned items, among other possible specials that are in season. It also includes delicacies like scallop liver. (ooh-la-laa!) We have had this fixed price lunch several times (in front of chef Yasuda) and have been in heaven.

                  1. re: FoodWine

                    OK, I see on menupages a "Sushi-Matsu" for $36 that includes 12 pieces and a half-roll. Do they essentially allow any 12 pieces that are available that day? That would really be a steal.

                    One note about reservations at Yasuda. They will generally call you the day before to confirm. If they leave a voicemail, you need to call back in time or they will cancel your reservation. On one occassion, they didn't call to confirm or just didn't bother to leave a message and the next day just before lunchtime I had a voicemail that my reservation was cancelled.

                    1. re: JacksonH

                      Thanks, yes, I think that is it.
                      I never tried to choose my own pieces, I love letting chef Yasuda choose them. But that one time when one in our group went strictly "omakase" (outside that menu), there really was no difference in his pieces and ours.

                      They have also seem to have a "do not be late" policy: you might lose your reservation if you are.

                2. As someone from SF who always goes for lunch at Yasuda when we go to NYC:

                  1. Yes, make reservations so you can specify seats in front of Chef Yasuda. He's fun to talk to and has always been so sweet every time we've been.

                  2. If this is a special surprise, go for the omakase definitely. Yasuda always makes sure to ask about food preferences so you can't be surprised with something you can't eat (if that's an issue). For my husband and me we usually get out of there at around $260-$280 and my husband can really put sushi away. I mean, really, really away. So it will undoubtedly be less if the two of you are light to medium eaters.

                  1. If you want to have omakase, you need to reserve. For the record, I don't find too much of a difference between the quality of the fish that Yasuda-san serves and what his junior chefs serve. Omakase for me (I'm a light to mid-range eater) ranges from $70 to $110. Yasuda-san is a bit of an educator and has strong, not always commonly held opinions about how to serve his fish and sushi. I personally have grown to like him -- I kind of like stubborn, grouchy people, since I identify with them ;) -- but not everyone is into his style. His junior chefs are all very nice and mostly very quiet unless you speak Japanese.

                    If you just want to sit at a table, you'll be fine as a walk in at lunchtime. You can order by the piece or plate.

                    26 Replies
                    1. re: cimui

                      I had a sublime meal once at Sushi Yasuda and would like to return. A friend who knew the ropes invited me the first time but this time I'll take the lead. Based on the prior posts my understanding is that I should specify the reservation is for bar seating and with Yasuda-san in particular, right? And then is there any special tipping or anything that I need to be aware of? Or do I just tip normally when the bill comes? I'm thinking of ordering the "Sushi Matsu" JacksonH mentioned above. But if it's not available for whatever reason would it be acceptable to just specify an upper-bound for total meal cost and any particular likes / dislikes and let Chef Yasuda take over from there?

                      1. re: uwsgrazer

                        Okay, we went yesterday (Friday) and I've put all my anxiety to rest! I called the day before and was able to get a 1:30 p.m. reservation at the bar in front of Chef Yasuda. Fwiw, they seemed to have space available, both at time of booking and when we were dining. Based on the advice here (and when we reserved) we were sure to be punctual, and in fact arrived early. It was a good thing. While we got seated right away I was a bit surprised that they were doing "last call" by around 2:30 or so. So, my advice, if you're a slower eater and / or prefer a more leisurely pace, you may want to opt for the 12 Noon seating. As others have already reported, I can confirm that Yasuda-san is a colorful character and does make for an entertaining presence at the bar.

                        1. re: uwsgrazer

                          hooray, uwsgrazer! glad to hear you took the plunge! yasuda doesn't, as i'm sure you've discovered, have a weird tipping system; he's far too classy for that. i tip him and everyone else in the bill, when it comes. that way it is discreet and does not imply that he conditions good service on a great tip. (I don't think he does.)

                          i'm sorry this response comes late, but for future reference, I don't think most people order any sort of set menu while sitting before yasuda or anyone else at the bar. when you sit at the bar, it's pretty much implied that you're looking for omakase. the nice thing about yasuda is that if you're making a faux pas, he'll let you know. he'll correct you like a schoolmaster. =)

                          i'm so curious: what'd you think of the food?

                          1. re: cimui

                            Sitting at the bar does NOT imply omakase. It's perfectly normal to order a set meal or, even better, order a la carte. It's not even necessary to do omakase at Yasuda as he literally marks his favorites on the sushi menu. His method of omakase is rather random anyway as he will make omakase items often based on what a la carte people who are nearby,are ordering.

                            1. re: Silverjay

                              If you specify wanting to sit before a certain sushi chef and then you order a set menu, I would think that the opportunity of sitting before that particular chef would be wasted, since anyone could've put together this set meal. My impression is that the fish in set meals is NOT necessarily what is best that day, but rather based on what most diners find accessible. Maybe you can correct me on this if I'm wrong. It might be acceptible, but I don't think it makes much sense and I have personally not observed anyone doing this in front of Yasuda. [You're right about a la carte being ideal, of course, since you can talk to the chef about what is good; I was just thinking in binary between omakase and set menus, in the previous post.]

                              Why in the world do you think his omakase is based on what a la carte people nearby are ordering? I have not observed this at *all* based on my meals there. He actually often explains why he serves certain fish in the order he does (usually for the contrast in flavors or textures or so you can compare preparations).

                              1. re: cimui

                                I agree that he does very often serve you what other people around you are eating. There are 20 pieces or so that he'll give me each time and the sequence usually stays the same, but he will insert other pieces or switch the order based on the items in the tray he has out for the people around me at the bar. So in addition to the 20 items he normally gives me, I'll wind up eating 5-7 pieces of salmon on one occasion and none the next. I know that part of the reason for this is that he'll have more salmon checked off on the list some days but it really seems like he's likes to make 5-7 pieces of a given item and give one to each person. I almost always wind up trying a piece of whatever the person/people next to me order. For the most part I don't mind, I'll happily devour whatever he chooses to dish up but for eel pieces it's kind of irritating. The guy cooking the eel wont always have all of em done at the same time and he'll put the first batch next to Yasuda. This batch usually sits til the rest are done. At that point Yasuda is usually doing something else so the eel sit for a little while longer. You really notice the difference in taste between a piping hot, fresh off the grill piece of eel and one that's been sitting there for just a few minutes.

                                1. re: SomeRandomIdiot

                                  Oh dear... This is bad to hear. I had not heard such reports, before, and have not noticed him serving me fish this way. I wonder if he is getting tired of his job. =(

                                  I have noticed a 'core rotation' for me, too, though of about 8 pieces--different types of tunas--which I figure he does for almost everyone, since almost everyone likes tuna. Then he might note that he received a good shipment of, say, horse mackerel that week and asks me if I like it. (Yes) So he serves horse mackerel and follows with two other kinds of mackerel so I can compare the flavors. Etc... In general, there is a lot of back and forth. His junior chefs don't ask so many questions, but they read your face for your reaction.

                                  I don't disbelieve what you say and it may be that around the corner, his other guests are eating exactly what I'm eating -- but I have not noticed it. I will pay close attention to see if this is happening next time!!

                                  1. re: cimui

                                    I didn't mean to imply that it was something bad, I'm eating a majority of the items he has checked off anyway. I'm leaving it up to him to give me what he thinks I'd like or should try so why should it matter if it's the same things as the people around me.

                                    You should definitely pay attention to what he's doing. I find it almost as enjoyable as eating there, especially when he's putting together a large order for a table. Watching him prep and place 60-70 pieces on a platter in about 10 minutes is just amazing.

                                    1. re: cimui

                                      You said that it's pretty much "implied" that when you sit at the counter that you are ordering omakase. No idea if you meant this as a standard practice or for Yasuda especially, but either way, it's patently incorrect. Even in the context of Japanese dining, it's not accurate. Most people order a la carte unless they are regulars.

                                      Regarding Yasuda, his omakase is not some kind of Jedi mind reading. Not that you meant that, but these threads somehow morph into an unreasonable translation and assumption of what omakase means. My experience; I've visited several times and always reserve in front of Yausda- just because. I order a la carte based of his markings on the menu. The others around me at the counter often order omakase and I see that Yasuda pretty much wings it. He'll often tack on what I order to the omakase customers because it's obviously convenient to make that way. Omakase just means, in context, "chef's choice". One shouldn't get caught up in other esoteric interpretations. Yasuda himself, I've seen, fucks up and sometimes double delivers similar items or rather obviously, makes his omakase up as he goes along. Omakase is about fulfilling an order, not satisfying a customer's particular need. Sorry, this is the reality. This is why he may ask you what you like or dislike.

                                      1. re: Silverjay

                                        I agree with Silverjay that ordering a la carte at the sushi bar is likely to be better than omakase, provided that you know the fish. Of course it will be harder for people who don't have Japanese food or sushi often, and omakase removes the hassles for those diners trying to figure out what fish to order when they haven't even heard of half of the menu. That's why normally I will suggest omakase for visitors or first timers to sushi restaurants. Veterans are better off going a la carte (like at Kanoyama, which is substantially better than the set menu)

                                        Yasuda is never my first choice as he makes a lot of compromises to churn more businesses or to make the meal time shorter for each person (e.g. making the similar pieces several time in one omakase; restricted time for sushi bar dining). I know there are lots of fans here for Yasuda, but for me who grow up eating traditional sushi, I found his practices to be not as professional as most people think.

                                        1. re: kobetobiko

                                          Kobetobiko, it is good to see you on this board! There was a long period when I didn't see your posts and was worried we'd lost you.

                                          I plead no contest as between a la carte and omakase at the bar. :) I am curious to hear what you think of ordering a set meal after you've specified a sushi chef, though. Does it make sense to try and sit before a specific chef in that case?

                                          It makes me a bit sad to hear about Yasuda being so cookie cutter. You've seen all of these posts about solo dining in Manhattan, I'm sure... Yasuda is where I almost always go when I have to dine out alone because I do feel like I've gotten such personalized service in the past. He asks a lot of questions and remembers from visit to visit that I don't like certain kinds of fish (salmon, surf clam), which impresses me! The time limit has never bothered me since I don't generally like to linger at the bar after I've eaten, especially if I'm dining alone. (When dining with others, I enjoy lingering across the street over drinks much more.)

                                          To both you and Silverjay: I don't like the semi-cultish mystique that surrounds Yasuda (or other untouchable institutions like Shopsins, Katz, EMP), either, and I like to think that I am not just another swirly-glassed, googly-eyed member of the fan base. I appreciate your takes as always, but I think I need to try and see if this is happening to me for myself. It's not that I think Yasuda can do no wrong. But if he has been "cheating" with personalizing my meals in the past, he is a good actor, since I have been going for three years and not noticed. [In fact, when I've had omakase there with my SO, who is a picky eater, Yasuda has made us completely different meals.] Who knows? Maybe I throw off his timing because I eat slowly.

                                          1. re: cimui

                                            Hi cimui,

                                            I have been traveling for business a lot and have half of time spending in Asia now. That's why I only get to post on CH occassionally. I still read most of the posts, just didn't have time to post my thoughts.

                                            I hope I didn't come off as offensive or rude in my previous post. I have never ordered set menu at the sushi bar as I feel that I should give the space to people who want to interact with the chefs. While I very rarely order any set sushi platters or any set meal, if I do, I will definitely sit at the table.

                                            I need to emphasize that I am not saying Chef Yasuda is a cheating or giving subpar products to his customers. All I believe is that besides being an experienced sushi chef, he is business savvy, and he knows how to handle his products and customers to make his work easier or to generate the most for his business. There are chefs who rather earn less money and provide the best possible to his customers. But that's not always possible in the competitive environment in NYC.

                                            Of course, with Chef Yasuda being a veteran, he knows who can do those "repeats" of similar types of fish, or who he should provide more personalized meals. If he thinks you are familiar with Japanese food or sushi or a regular customer, by nature he is going to be more cautious about what he picks for you for your omakase. I don't think I need to explain what happens if you act like a novice in eating sushi.

                                            1. re: kobetobiko

                                              Got it, Kobetobiko. I always appreciate your perspective and do not think you were rude at all. Thanks!

                                          2. re: kobetobiko

                                            While I kind of agree with you on how you characterize Yasuda, I find him to be pretty typical of a certain type of Japanese charming "oyaji" character that you can encounter in Japan all over the place- not just sushi, but many types of restaurants. He's kind of a goofball, slightly eccentric, talks a bit too much, and is certainly not like some of his more stoic, traditional sushi peers. And anyway, from some of those traditional types I've come out of meals feeling ripped off. I prefer Yasuda's sushi to 15 East and I prefer the clean, pleasent setting to that of Kanoyama (which is absolutely horrible). I think, in context, it's a good sushi restaurant. And to be fair to Sushi Yasuda fans, much of the cult is around the food itself, not necessarily the man.

                                            1. re: kobetobiko

                                              Kobetobiko is correct. Yasuda is way over-rated. Notice how no one mentions his sashimi. He hates cutting it and does it poorly. I just don't find him very innovative. He gets quality fish and does nothing interesting with it. He cuts them all the same. Small and thin. Which is not appropriate.

                                              He does rush you through a meal, particularly if you come in later. He will put ten pieces in front of you at once. By the time you get to the third, the rice is cold and fish warm. By the tenth the rice has started to dry out and the fish is ugly.

                                              On the plus side, his kitchen is first rate and his eel is very good, just don't buy the story about being an eel chef in Tokyo. He has been in the U.S. since he was 18.

                                  2. re: cimui

                                    The fact that you do not think it is OK to order a menu in front of the chef, does not make it a rule. And if chef Yasuda approves of it (and he clearly does), who is anyone else to contest the practise?

                                    On the contrary. People absolutely do order a menu choice in front of the chefs, and in front of chef Yasuda. Chef Yasuda has -very approvingly- commented on the menu saying it is a very good one - and then asked if we want him to choose or want to choose the pieces yourselves.
                                    And no, he does not choose less fresh or exciting pieces for menu eaters.

                                    In fact, when we have (as walk-ins, when there has not been space at the bar) had our sushi (menu) at the tables, then the pieces are not nearly as good as (the menu) pieces are at the bar.

                                    We have eaten at Yasuda, in front of chef Yasuda, for years and have done all the options; a la carte, omakase, and partly a la carte partly omakase, and the menu I mentioned in my earlier posts).

                                    When ordering the menu, with chef Yasuda choosing, we have never had too many many salmon pieces, or many this or that. We have absolutely not received lesser pieces or less interesting pieces.
                                    -And no, we are not "inexperienced sushi eaters".

                                    Why do I hear this comment so often on Chow, the comment that people with different experiences and/or opinions, are "less experienced' this or that? Or less refined this or that eaters?
                                    Here we are not even talking about taste so much, but more about varying experiences. So all I can say is that our experience has never been what you are saying here, cmui. Maybe we are lucky?

                                    Yasuda also often offers you choices (even when you order the menu) -and there is a lot of interaction between the customers and him, however they order. Only if the customer is not talkative, there is less interaction.

                                    As I wrote before, he has actually served the exactly same pieces to someone who has ordered the omakase than to people eating the menu. I actually thought that was really unfair -at least the omakase eater should have received something "extra" or more pieces, since he paid more than double.

                                    1. re: FoodWine

                                      P.S. I would think that if a sushi restaurant does not want the customers to order from any fixed price menu at the bar, they would not put those menus in front of the patrons who sit there. That would be a very clear, "subtle" hint.
                                      Or, they could even say, when people make the reservation at the bar, that "the bar for is a la carte or omakase only".

                                      1. re: FoodWine

                                        By the way, I never mentioned anything about restaurants not wanting you to order fixed price menu at the bar. Why would they? As long as you order something and pay, I don't think they care where you order it.

                                      2. re: FoodWine

                                        Hi FoodWine,

                                        I think you have completely misunderstood my statement. When I said I never ordered set menu at the bar, I was just saying that's my practice. Never did I say it's a rule or it's something that others need to follow. That's just me not wanting to take up the sushi bar place when I order set menu. I have seen many customers ordering from the menu (at Kanoyama, 15 East, you name it) and a lot of them may do a mix or chef's suggested items + menu items.

                                        I also never said anything about less experienced or Yasuda not being interactive. Where did you get that?

                                        As a Japanese, I have been eating sushi all my life, so perhaps I am just more picky on the details, or may be I am just a picky eater in general. But if there is anything that you don't agree, I certainly wasn't directing anything to you (in fact, my whole post was responding to my good friend cimiu). I mean no harm.

                                        1. re: kobetobiko

                                          Kobetobiko, I did not refer to you.

                                          1. re: kobetobiko

                                            Kobetobiko, my post was mostly a response to cmui (re: cmui), to several of cmui's posts, including where he /she asks your opinion about people ordering a fixed price menu while sitting at the bar.

                                            But my comment about experience was indeed a reaction to your post, when you said:

                                            "If he thinks you are familiar with Japanese food or sushi or a regular customer, by nature he is going to be more cautious about what he picks for you for your omakase. I don't think I need to explain what happens if you act like a novice in eating sushi."
                                            -That part of my response was for you - and then, in connection to that I was just pondering, in general , why this kind of a thing (inexperience, etc.) is referred to so often on different food posts.

                                            I know you were responding to cmui, but on the other hand, cmui had been posting about this before you came along, so in my mind, it was a part of the general discussion. And the whole board, thread, is public and general and people respond to all posts here, regardless of if some posters seem more familiar with each other or not. I did, however, mean no harm either.

                                            By the way, it makes me sad to think that a sushi chef would choose less exciting pieces for someone they deem a novice... I understand if / when a chef asks the patron what they do not like, but deciding, based on someone's perceived novelty... that is not really right, if you ask me. Actually it is disrespectful toward a patron. I mean: that person ("novice") might miss a wonderful, transporting experience, only based on what a chef has decided, based on his prejudices...?

                                            Kobetobiko, I felt you were quite diplomatic about what you wrote about ordering a set menu at the bar. That part of my post was directed at cmui, who seemed to indicate that it is not ok to do it.

                                            I got a bit frustrated because I felt that cmui seemed to dismiss or ignore my many experiences in front of Yasuda (and other sushi chefs), an experience that has shown that ordering certain menus in front of the chef can be (at least) as rewarding as ordering omakase. I had tried to explain, twice, that we have been served pieces that you definitely never get when you order the same menu sitting at a table (and that the sushi is not as good at a table anyway), and that I have compared the pieces we got with someone who did order omakase -and paid for omakase.
                                            Actually, years ago, when I still thought that the bar is for a la carte or omakase eaters only, I was the one that got the short end of the stick when I sometimes ordered omakase. I got the same pieces as the fixed pirce menu eaters, in two different sushi restaurants, so after the second time winding up paying double compared to my fellow diners, I wised up.

                                            As it comes to eating sushi, I am sure that I am nowhere near as sophisticated as you, Kobetobiko, and I actually "heard" what you said about Yasuda. So I came back to Chow today thinking that, if you don not mind, I would ask which other sushi restaurants you like in New York? Which sushi restaurants would you send family members and friends to in New York?
                                            Best regards F/W

                                            1. re: FoodWine

                                              >>I got a bit frustrated because I felt that cmui seemed to dismiss or ignore my many experiences in front of Yasuda (and other sushi chefs), an experience that has shown that ordering certain menus in front of the chef can be (at least) as rewarding as ordering omakase.

                                              FoodWine, I certainly didn't intend to dismiss your experiences, so my apologies if you felt as though I were. I didn't respond to you earlier, because it didn't seem as though you were responding to points that I had actually made and it can be frustrating for all parties involved to talk past one another. (I honestly wasn't even sure you had meant to direct your post at me.) I'm glad you've had good experiences at Yasuda doing a set menu. I have to admit I'm now seriously contemplating trying this given that it's so much less expensive!

                                              1. re: cimui

                                                Thanks, cmui.

                                                I was pretty stunned when I noticed the relation between that menu and omasake the first time. The first time I thought it was a fluke and I forgot it. Then, when it happened again, I was really surprised, but realized that there might be a pattern. Maybe it is important to note that this has happened during lunch hours, I do not know if the same applies during dinner.

                                                If you do check this out, I would be happy to hear if you had the same experience.

                                        2. re: cimui

                                          cimui, it was very good! It was the first visit for my SO, who loved it. I also enjoyed it a lot, though maybe I let my expectations get a bit blown out of proportion as more and more time passed from my original visit. The uni and peace passage oyster were definitely a big hit!

                                          1. re: uwsgrazer

                                            Oh uwsG, sorry I keep taking forever to respond to you. I've been stumbling upon your posts long after the date stamp indicates you posted. I'm really glad you enjoyed your meal, though!! It's been forever since I've had peace passage oysters. I really am going to have to go back, soon, to try those (and to spy on Yasuda's methodology...).

                                  3. We are hoping to be in NYC in late September, and Yasuda Sushi is on the list of possible stops. It sounds like it is fairly easy to get a reservation at the bar with Yasuda-san, but just to avoid disappointment, how far in advance do you think we need to call for the reservation to be sure to get a seat at the bar? Is it harder to get reservations for dinner at the bar vs. lunch? We have a great deal of flexibility, we will probably be around for a week, so are there certain days when it is easier to get those coveted seats?

                                    5 Replies
                                    1. re: moh

                                      I'd reserve two weeks in advance if you want to play it safe. I have approximately no scheduling foresight, so usually reserve only one week in advance and don't often run into problems (probably since I eat relatively late). It's harder to get reservations at dinner than at lunch and like at most NYC restaurants, probably, Thursdays and Fridays are more difficult to reserve than other weekdays. Yasuda-san doesn't work on Saturday and Sunday.

                                      1. re: cimui

                                        Thanks so much for the info Cimui! You rock!

                                        1. re: moh

                                          The pleasure is all mine, moh.

                                          [BTW, in case you're still on the hunt, then, Zabar's has beurre d'Echire for something like $7 a container.]

                                          1. re: cimui

                                            ooh, that is pretty cheap! But it would be hard to bring back, I'll just keep paying a little extra here in Montreal for the butter.

                                            If you are super busy Cimui, no biggie, but if you would like meet for a bite or a coffee, please feel free to email me...

                                            1. re: moh

                                              Not if you bring it back in your belly. ;)

                                              I'd be thrilled to meet up for a mini Chowdown. Let me e-mail you tonight...