HOME > Chowhound > Manhattan >

Discussion

Shinbashi - Best Sushi In NYC?

  • 67
  • Share

OK, this is an unadulterated pitch for Shinbashi.

Mr. Nakajima, formerly of Sushiden has teamed up with Mr. Ishida at Shinbashi.

If you like old school traditional sushi and sashimi, you have to go there.

Mr. Nakajima, while trained in Tokyo (Kanda, not Ginza style), at his father's restaurant, has embraced the wide variety of sushi styles of Japan. In particular, the fish of Kyushu and Hakata style sushi with his own twists. He gets most of his fish from Hakata, but has amazing connections at Tskiji Market. I have been there with him.

Mr. Ishida is one of the hidden treasures of the NYC sushi scene. An old school master(and scratch golfer), he is even a licenced Fugu chef in Japan. He comes up with stuff I have never seen before and is particularly skilled in the kitchen.

All I can say is that these two can surpise and delight. After 30 years I am happy that someone can still find something new for me.

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. Long question for you if you will indulge me.
    If not, understood, no hard feelings.
    I am thinking of choosing Shinbashi for location and outdoor seating with another bloke who really likes sushi but really does not have knowledge of a good standard.
    I am no sushi expert or fanatic. I like it, not everyday, and have been around Tokyo for it so I know about how high it may fly.
    Also, I might be picking up the tab and I would rather not spend more money than necessary on someone who does not have appreciation for it.
    Also, I will probably not be eating too much. I had seen their menu and it seemed extensive. Are any cooked dishes good? How about noodles?
    What would you recommend to order if we sit outside not in front of Mr. Nakajima ir Ishida? Could something on the order of omakase be arranged?
    And if we do sit in front of one of them and I do not feel like much fish, is that going to be an issue? I understand if it is and I have no problem not sitting there if this ordering is not acceptable.
    I will stop running on now, hopefully, you get what I am after.
    Thanks.

    2 Replies
    1. re: dietndesire

      I think that they would do whatever you wanted. I almost never order off of the cooked food menu, but they give us something cooked every meal. I guess it is whatever is special that day. I have had the shabu shabu which was very good.

      If you eat outside or at a table, always remember that the sushi will be fine, but temperaturewise the rice and fish will not be optimial. Still good, just not perfect.

      It is a very solid restuarant so I do not think that anything would be bad.

      1. re: sushiman

        definitely second the recommendation for shinbashi. based upon sushiman's reports, i went and tried it out for my birthday a few months ago. very impressive, definitely deserves its ranking among the elite (yasuda, kuruma, 15 east). very japanese, authentic sushi - no worries about accidentally running into a spicy tuna roll here. nakajima-san is also quite friendly, informative, modest, and fluent in english. i would definitely go back--there was really nice variety of seafood, including some preparations or items that i hadn't seen before.

        tw, everybody at the sushi bar (but us) were native japanese hence the wonderfully un-adulterated cuisine and of course, extremely attentive service. they were also pretty reasonable about the corkage fee ($20) when i brought in a nice bottle of italian sparkling wine.

        -----
        Shinbashi
        7 East 48th Street, New York, NY 10017

    2. Such candor ...
      if you want to speak in "proper nouns", choice is critical ... especially if you intend to draw.

      "He comes up with stuff I have never seen before and is particularly skilled in the kitchen."
      "After 30 years I am happy that someone can still find something new for me."

      Uh, details, please.

      7 Replies
      1. re: TheDescendedLefticleOfAramis

        There are simply too many to remember. But last night we had broiled 12 year old oysters with miso, baby lobster motoyaki and clear clam soup.

        1. re: sushiman

          What do you order, all in the hands of the chef with some preferences noted?

          I realize the temp issue with sitting outside but if I am not concentrating on fish, not so big a deal to me.

          1. re: dietndesire

            I eat everything and at this point never order.

          2. re: sushiman

            what are 12-year old oysters? Are they really big? Just curious and I have no concept of how old the oysters i normally eat are nor any idea of whether 12-year old oysters is just a name, like thousand year old egg.

            Thanks!

            1. re: FattyDumplin

              Really large.

              1. re: sushiman

                ok, now i'm curious... how big? are they like the oysters you get at a chinese restaurant that are cooked with a blackbean sauce. those are easily 3+ inches with the oyster taking up most of the shell volume.

            2. re: sushiman

              I'm in this area during lunch.
              My "go-to" is Yasuda ... "with", of course.
              And being "with" always poses a challenge ...

              Do you think I can make this work for both parties?

          3. Wow, I'll have to give this a try. My favorite at this point is Aja, but you've made this place sound amazing.

            -----
            Aja
            1068 First Avenue, New York, NY 10022

            1. ohhhh we were planning to head to Sushi Yasuda for lunch this week when we're in Manhattan but now I'm curious about Shinbashi??

              Do they have a lunch menu too and would you say its worth trying?

              thanks!!

              PS: my bf is setting a budget for this trip hahaha, so no "eat anything you want" at the places like Sushi Yasuda this time, so i was trying to gauge the pricing of this place :)

              -----
              Sushi Yasuda
              204 E 43rd St, New York, NY 10017

              Shinbashi
              7 East 48th Street, New York, NY 10017

              53 Replies
              1. re: coweepooh

                They are open for lunch. I have never had it. Their website seems to be down, but you should call ask about specials.

                1. re: coweepooh

                  http://www.menupages.com/restaurants/...

                  Lunch menu.

                  The fish would be the same. It all depends on how you order.

                  1. re: sushiman

                    hey sushiman, you really seem to know your sushi. what would your top 5 places be in the city?

                    1. re: daffyduck

                      Not sushiman, but I'm guessing some combination of Masa, Kurumazushi, 15 East, Shinbashi, and Sushi Yasuda (or maybe not Yasuda?).

                      -----
                      15 East
                      15 East 15th Street, New York, NY 10003

                      Sushi Yasuda
                      204 E 43rd St, New York, NY 10017

                      Shinbashi
                      7 East 48th Street, New York, NY 10017

                      Masa
                      10 Columbus Cir, New York, NY 10019

                      1. re: hcbk0702

                        I will only vouch for three. Seki, Shinbashi and 15 East. I also love Kyo Ya and believe it or not get a good meal at Nobu 57, but I am friends with Shin Tsujimori and always call ahead to warn him I am coming. He is one of the best chefs in NYC.

                        -----
                        15 East
                        15 East 15th Street, New York, NY 10003

                        Nobu 57
                        40 West 57th Street, New York, NY 10019

                        Kyo Ya
                        94 E 7th St, New York, NY 10009

                        Shinbashi
                        7 East 48th Street, New York, NY 10017

                        1. re: sushiman

                          thanks for the reply. ive actually never been to a high quality sushi place. i usually go to st marks when im in the city (50 percent off). since im a sushi newb i was wondering, do u think i would appreciate these places? or are the differences between these places and others subtle and only someone that knows their sushi well would be able to tell? i was thinking about going to sushi yasuda as an introductionary good sushi place (i believe reading they had a cheap lunch deal). im surprised u didnt mention sushi yasuda? is that because u think the fish is not as good as these places but they excel in rice?
                          anyways thanks for replying, any feedback on what u suggest for a sushi newb would be greatly appreciated =]

                          1. re: daffyduck

                            Go to 15 East.

                            -----
                            15 East
                            15 East 15th Street, New York, NY 10003

                            1. re: daffyduck

                              You can't go wrong at the bar at either Sushi Yasuda or 15 East, but it'll set you back at least $100 per person. While you can get a general sense of the places with the cheaper prix fixe options at a table, it's a far cry from actually eating at the bar and interacting one-on-one with your sushi chef.

                              I prefer the sushi at Yasuda slightly more; while the sushi rice there is perhaps a touch sweeter than what would normally be found in the great Tokyo sushi-yas, it's possibly the best sushi rice in NYC. Yasuda himself is quite the character (and personally makes the rice every day, which is a rarity) and tends to elicit strong opinions. There are many talented sushi chefs on staff there, so if you follow your chef's recommendations and eat what's best on that particular day, you'll have a great meal. It'll completely spoil you on cheap sushi though, as you'll probably never want to touch that stuff again.

                              In addition to sushi/sashimi, 15 East devotes a large portion of their efforts to cooked dishes from their kitchen. It also happen to boast the best soba in the city (the soba chef is ex-Honmura An). I really, really like the uni soba there.

                              If you're willing to throw caution to the wind, Masa can be other-worldly. That's a recommendation of very limited utility though. Kurumazushi can be exceptional as well, but it's roughly double the cost of Yasuda.

                              -----
                              15 East
                              15 East 15th Street, New York, NY 10003

                              Sushi Yasuda
                              204 E 43rd St, New York, NY 10017

                              Masa
                              10 Columbus Cir, New York, NY 10019

                              1. re: hcbk0702

                                Yasuda is a level below 15 East for sushi/sashimi, many levels below for soba and cooked dishes. Sitting at the bar at 15 East is a real pleasure.

                                I do not like eating with Yasuda himself.

                                Kurumazushi can be much more than double the cost of Yasuda.

                                -----
                                15 East
                                15 East 15th Street, New York, NY 10003

                                1. re: gutsofsteel

                                  I disagree in terms of sushi, because of Yasuda's rice. Agreed in terms of sashimi.

                                  Yasuda doesn't do soba or a significant number of cooked dishes, so that comparison isn't meaningful. Eel is definitely better at Yasuda though.

                                  I'm not sure why you have to constantly mention not liking Yasuda himself. He doesn't like you, you don't like him, we get it!

                                  And yes, Kuruma can be much more than double the cost of Yasuda, but most people won't push it that far.

                                  1. re: hcbk0702

                                    I have pushed it that far many times.

                                    And I still don't like Yasuda :-)

                                    1. re: gutsofsteel

                                      Fair enough. My last meal there was in front of Hiro, not Yasuda.

                                      1. re: hcbk0702

                                        Yasuda's rice when he first opened was special, IMHO it has gone downhill. The rice at 15 East is very good, Shimuzu uses 100% red vinegar. At Shibashi, they use three vinegars, 1/3 red.

                                        And Yasuda's eel is good, but grilling eel is easy, go to Shinbashi and have Nakajima's marinated eel. It melts in you mouth. That is HARD to do.

                                        The biggest criticism of Yasuda is that he hates to cut sashimi and does it badly. That and he has a habit of rushing you through a meal. If more than one or two pieces of sushi are put in front of you at a time, I do not care how good the rice is. By the time you get to the third piece, the rice is cold and the fish is warm. Not good and he does it ALL THE TIME.

                                        Yasuda is a little contemptuous of anyone that he thinks has a lot of sushi knowledge.

                                        -----
                                        15 East
                                        15 East 15th Street, New York, NY 10003

                                        Shinbashi
                                        7 East 48th Street, New York, NY 10017

                                        1. re: sushiman

                                          Could. Not. Agree. More.

                                          Yasuda has been coasting on an old reputation for a long time.

                                          1. re: gutsofsteel

                                            i was there 2 nights ago for the 1st time in a while. sat in front of yasuda. he was friendly, did not rush us, pretty much only put 1 or 2 pieces down at a time, there was one round of more because someone at the bar asked for something specific so he made it for all the people having omakase, along with whatever else he had planned for that round)

                                            the fish was fresh, the rice was good, and the man was a delight to talk to.

                                            reminds of the old joke -Farmer is leaning against his fence when a guy in a car drives up. Guy asks the farmer for directions to the next town. He tells the farmer "I had to get out of the last town. I've been stuck there forever, I've never seen such a collection of dishonest, no good, uncaring people, in my life. What are the people in the next town like?" Farmer says "I think you'll find they're pretty much the same" and the guy drives off.

                                            A little while later another car pulls up. Driver says to the farmer "I'm so sad I have to leave the last town. I spent many happy times there. The people were loving and open, and always greeted me with open arms. What are the people in the next town like?" Farmer says "I think you'll find they're pretty much the same"

                                            1. re: thew

                                              I LOVE that story!

                                              Glad to hear you had another great meal at Yasuda.

                                          2. re: sushiman

                                            "Yasuda's rice when he first opened was special, IMHO it has gone downhill."
                                            It's still the same as ever, IMO. He still makes it daily, and his execution hasn't declined over the years.

                                            "That and he has a habit of rushing you through a meal."
                                            This is true, but the time limit on your reservation is set beforehand.

                                            "By the time you get to the third piece..."
                                            I've never had three nigiri laid down in front of me at once.

                                            "Yasuda is a little contemptuous of anyone that he thinks has a lot of sushi knowledge."
                                            Perhaps, but he was perfectly courteous to nearby people who frequent Sushi Mizutani. It seems highly dependent on the customer.

                                            1. re: hcbk0702

                                              <<
                                              "By the time you get to the third piece..."
                                              I've never had three nigiri laid down in front of me at once.
                                              >>

                                              I have, and at this locale recently ... scallop (hotategai) ...
                                              muscle (kaibashira), lip fringe (himo), and variety (wata) ...
                                              as nigiri, served individually/together.

                                              1. re: TheDescendedLefticleOfAramis

                                                maybe he just doesn't like you and he wants you to leave? lol. You do come off as rather abrasive so I would not be surprised if this was the case.

                                                the funny thing is...you can walk into Sushi Yasuda, sit in front of any chef there and have a wonderful experience, receive excellent quality everything and call it a day. All you have to do is show up.

                                                To get an equivalent meal (or supposedly better) at Shinbashi though, it seems you must:

                                                a)sit in front of Mr. Nakijima only
                                                b)be Japanese
                                                c)have known him for years
                                                d)go on Thursdays

                                                don't forget to make sure to tell him that you like to eat at a slower pace so he doesn't throw it all at you at once.

                                                I had 2/4 of the above criteria covered and I couldn't do anything about the other two so I guess I will stick with Yasuda which has been FAR superior to Shinbashi on each and every occasion.

                                                How is this place the best again? Please correct me where I am wrong as I would love to know.

                                                My experience there would not even put it in the top 5 of NYC maybe not even top 10.

                                                -----
                                                Sushi Yasuda
                                                204 E 43rd St, New York, NY 10017

                                                Shinbashi
                                                7 East 48th Street, New York, NY 10017

                                                1. re: Yaxpac

                                                  Was your response meant for me?
                                                  If so, the response is so elliptical, I can't even muster a fitting emoticon.

                                2. re: daffyduck

                                  Haha, I used to frequent the same restaurant on St. Mark's, but then I had better sushi (I'm talking BETTER in this instance, not Yasuda, etc.-level) and tasted the difference and have to say that it's worth the small step up in price for better quality. Now if I go back to the 50% off sushi, it tastes like total garbage to me.

                                  Try sushi that's a step up, like from Natori or Takahachi or the other places that get mentioned as good for the money, then compare to 50% off sushi. Then once you get it, go for the high level and compare that.

                                  -----
                                  Natori
                                  58 St Marks Pl, New York, NY 10003

                                  1. re: janethepain

                                    whoops I meant Hasaki, not Takahachi

                                    -----
                                    Hasaki
                                    210 E 9th St, New York, NY 10003

                                    Takahachi
                                    145 Duane St, New York, NY 10013

                                3. re: sushiman

                                  Have you been to Sasabune? I was there last week, and was a little perplexed by the rice. It was a small squarish pillow of rice, which is fine, but it really didn't hold together very well at all.

                                  1. re: MMRuth

                                    Utterly unimpressed by Sasabune in 3 visits. I won't go back.

                                    1. re: MMRuth

                                      Is it related ot Sasabune in L.A.? If It is, it's absolutely not worth going.

                                      I must note that I've never had three pieces of nigiri in front of me at Yasuda either - nor have I felt rushed. Obviously he has his fans and then his haters like many popular places. I personally am a fan.

                                      But 15 East is damn good too. Which reminds me I need to go back, it's been too long.

                                      1. re: uwsister

                                        I have had Yasuda put many more than three in front of me. 8 maybe 10, when he is in a rush. He rushes toward the end of the night. He hates to put in any overtime.

                                        And he knows that I know better. It got so bad, that we started only to sit at a table and order piece by piece so that he could not rush us.

                                        1. re: sushiman

                                          They do the same thing at shinbashi. Went there for lunch, sat at the bar asked for specials or anything interesting I could try. Guys behind the bar just pointed at the waitress who just pointed at the menu. i order about 20 pieces. I had about 6 pieces on one plate placed in front of me, followed almost immediately by another 9 or so on two more plates. There were a few things on the menu which I ordered that they didn't have. I ask another guy behind the bar if there's any specials or interesting items not on menu, he points me to the waitress who points out the 10 items or so i haven't ordered left on the menu. I order about 5 pieces and a roll. The 5 pieces come at the same time as the roll. Good thing I like eating fast.

                                          1. re: SomeRandomIdiot

                                            Well at least it was Kanda style, not Ginza style, with fish from Kyushu in Hakata style, but with his own twists. You should have said you know Mr. Nakajima from his days back at Sushiden. They would have dialed the speed down a notch.

                                            1. re: Silverjay

                                              "You should have said you know Mr. Nakajima from his days back at Sushiden."

                                              That trick could backfire though!

                                              -----
                                              Sushiden
                                              19 E 49th St, New York, NY 10017

                                              1. re: Silverjay

                                                I would try that, but there was 6 people behind the bar, 2 of whom looked old enough to have served sushiman for the last 30 years. There was no other customers seated at the bar, but they were more interested in polishing their knives and rearranging the placement of the items in their immediate work area than giving me any recommendations. Maybe they were all prepping for the arrival of sushiman and all the daily specials were being saved for him.

                                              2. re: SomeRandomIdiot

                                                In every sushi bar I have ever been in, I have seen sushi served that way. It is usually when you order off of the menu one of the sushi or sashimi courses. Also, on average Americans eat faster than Japanese customers. I think that if you go to a new place you really need to let them know how you want to be served.

                                                Also, at lunch time the presumption is that you need to get done in under a hour. If not, let them know.

                                                Operative question: Did you like the fish?

                                                1. re: sushiman

                                                  I went to Shinbashi on your rec and asked for and sat with Nakajima.
                                                  It was dinner and empty and there were two of us. I was served 5 pieces
                                                  at a time. Fish was good but did not blow my mind or stand out as above the usual top level. Bad day, gaijin effect, didn't like the fact that I ordered a cooked dish beforehand,I don't know. Will not write the place off but as much as I anticipated the visit, I cannot say it fulfilled my expectation.

                                                  -----
                                                  Shinbashi
                                                  7 East 48th Street, New York, NY 10017

                                                  1. re: sushiman

                                                    I agree with DnD, the fish was good but nothing stood out. From your descriptions, I kind of expected it to be a lot better than it was.

                                                    1. re: SomeRandomIdiot

                                                      I third this about Shinbashi. But I now wait for sushiman or someone else to tell us that we cannot get his best game/stuff/fish because we are caucasian and do not know him well enough. whatever.

                                                      If i need to go there several times and butter the guy up to get his best stuff I will and I do choose to go elsewhere, where this is not the case. I know that I am not alone in my actions.

                                                      I would much prefer to sit in front of Chef Masa at 15 East. He is one of the nicest chefs around, is very engaging and loves to chat. I don't feel that I need to pass some litmus test in order to get his "top game".

                                                      Also, i have never ever had Yasuda put more than 2 pieces in front of me at a time. The animosity towards him is comical at this point.

                                                      -----
                                                      15 East
                                                      15 East 15th Street, New York, NY 10003

                                                      Shinbashi
                                                      7 East 48th Street, New York, NY 10017

                                                      1. re: Yaxpac

                                                        >If i need to go there several times and butter the guy up to get his best stuff I will and I do choose to go elsewhere, where this is not the case. I know that I am not alone in my actions.

                                                        You are certainly not alone.

                                                        1. re: Yaxpac

                                                          I'm going to agree and disagree. Agree that 15 East is probably, for a quality vs. value ratio, my favorite go-to option in the city at this point.

                                                          I will disagree with your point on Yasuda. While I think, if looking for the best fish in Manhattan, the rushed nature of the meal there can be overlooked, it certainly is not going to be my first choice on a Saturday night. A self proclaimed sushi expert, while I can appreciate the way I feel like I'm back in Tokyo at his counter, I don't think a little less arrogance would compromise the experience there.

                                                          Still, however, having not gone to Shinbashi, I'm going to take your word for it, and skip it for now

                                                          -----
                                                          15 East
                                                          15 East 15th Street, New York, NY 10003

                                                          Shinbashi
                                                          7 East 48th Street, New York, NY 10017

                                                          1. re: gwh912

                                                            I am not sure what is not understood. You are almost NEVER going to get a chef's A game on the first visit.

                                                            When Ichimura was opend it took us 3-4 visits before we started to get it from him. I hate to say it, but you have to earn it.

                                                            At 15 East, my first meal turned on a dime, based on a single comment. I was served a piece a aji and recognized it on sight as coming from Kyushu. A single off-hand comment, of "Oh, I see you get your aji from Kyushu", generated a look and a "How did you know" comment. That led to more talk, and a noticeable change in the meal.

                                                            I think that it is completely up to you to make your wished known and to establish a relationship with the Chef. If you expect to walk in and get the special meal, that is just unlikely anywhere.

                                                            And regards Yasuda, he knows me over 30 years, and it is inexcusable the way he serves a known entity sushi. Besides, his aversion to sashimi earns him big negative points. And the lack of creativity, every meal is pretty much the same. Gets boring.

                                                            -----
                                                            15 East
                                                            15 East 15th Street, New York, NY 10003

                                                            1. re: sushiman

                                                              In fact this is true of every restaurant. Of course regulars get treated differently.

                                                              1. re: sushiman

                                                                Sushiman, I find many of your comments to contradict each other quite frequently in this thread and others.

                                                                Let's remove your comments about getting the A game for repeat customers. That is well understood and as mentioned goes for just about any place, even a bar. The fact of the matter is...it should not be THAT much of a disparity.

                                                                Please explain to me this:

                                                                If I am a new customer to each place, a first timer across the board/new to NYC...how is it that Yasuda, 15 East, Seki, Gari, Ushiwakamaru, Sushiann...etc....all serve FAR superior sushi than Shinbashi on a first visit?

                                                                Do they just serve garbage to first timers and hope they return for the real deal? I find this much more inexcusable than your complaints about Yasuda (which you are in the clear minorty). In my visits (two) the sushi was so much of a downgrade to the places mentioned above (and others) that I just can't fathom they could step it up that much to compete, never mind to even be considered the best in NYC.

                                                                I am not talking about a special meal here. Just a regular meal for any Joe and Jane that walks in off the street. Shinbashi is not in the same league as some of the others I mentioned.

                                                                -----
                                                                15 East
                                                                15 East 15th Street, New York, NY 10003

                                                                Gari
                                                                370 Columbus Avenue, New York, NY 10024

                                                                Shinbashi
                                                                7 East 48th Street, New York, NY 10017

                                                        2. re: sushiman

                                                          Two more operative questions: Why the condemnation for Yasuda’s service practice and the “caveat emptor" excuse for Shinbashi? And what are the differences among Kanda, Ginza, and Hakata “styles” of sushi?

                                                          1. re: Silverjay

                                                            Kanda-all about marinationof the fish and some red vinegar in the rice. Ginza-very formal style of sushi, Tokyo/Edomae style, smaller pieces, red vinegar. Hakata-fish only from Kyushu, white vinegar, marination in between pieces of kelp.

                                                            Other styles: http://www.sushiencyclopedia.com/sush...

                                                            1. re: sushiman

                                                              Eh, this doesn’t make any sense at all. There’s no breakdown between Kanda and Ginza. They are 10-12 minutes apart on the Yamanote. There are many places that use red or white vinegar throughout. It’s the shop’s preference. And marinating in kelp is a standard practice. No such thing as Hakata “style” sushi either, but there ARE such things as Hakata style noodles... Here is an interesting blog posting by a sushi aficionado, not a phony, who elaborates on what he considers good, balanced sushi and also a bit on red vinegar sushi. He provides recommendations for sushi restaurants throughout Japan. Interestingly, for overseas, he mentions Yasuda and Seki in NYC, with a preference for the later-http://www.satonao.com/list/sushi.html ….The smallest sized nigiri I’ve had anywhere, Ginza or otherwise, was at 15 East. Masa is a nice guy and I talked with him for a while about sushi, received some free stuff (サービス), and some nice obscure cuts of tuna, but those pinky slivers are so small. Good, but small….In the end, not sure how name dropping sushi chefs or holding a 30 year grudge against Yasuda for rejecting your advances helps any of us eat better sushi. I don't really care for sashimi at a sushi restaurant anyway. And I've seen people in the U.S. abuse the system by eating only sashimi as if it is a "low carb alternative" to sushi.......Oh, and that link is amateur hour. Some mistakes, generalizations, poorly written…Overall, if this thread was an oil well, I’d suggest having it filled with mud and cement and then capped.

                                                              1. re: Silverjay

                                                                Checkmate Silverjay. It finally comes out. I've always wondered why sushiman has been bashing Yasuda over the years and posted some pretty absurd acusations against Yasuda (eg. serving 8-10 pieces of sushi at a time, that he cuts sashimi poorly, etc.). In this thread we find out that it has to do with a personal grudge and has little to do with the quality of Yasuda's sushi. Any recommendations for "alternatives" to Yasuda is simply part of the grudge and one should be cautious of such recommendations.

                                                                1. re: Porthos

                                                                  I have no personal grudge whatsoever but I agree with sushiman's assessment of Yasuda, and have said so many times.

                                                                  1. re: gutsofsteel

                                                                    I know, I've noted that over the years, you're the other consistent Yasuda detractor. To each his own. I've been to Kurumazushi many times and agree, if you want sashimi, Kurumazushi is the place to go. But for sushi, I've yet to find better than Yasuda in the US. It's my first reservation that I book whenever I'm in town. My last visit in Feburary was just as good as my first visit 7 or 8 years ago. Rumors of his rice going downhill were completely unsubstantiated.

                                                                    1. re: Porthos

                                                                      porthos - that's a good point on kuruma vs yasuda; i hadn't really thought of that specifically. i like the rice better at yasuda, but i've found the cuts of fish to be slightly better at kuruma...that said i can't justify the 2x price difference between kuruma and yasuda

                                                                      btw earlier someone was talking about price and 15 East is probably 15-20% more expensive than yasuda and as silverjay said the pieces are quite small. I do like 15 east alot though and masa is a really nice guy, i have a better rapport with him than the yasuda or the various other sushi chefs i've had at yasuda (although i've never had any issues with anyone at yasuda and they've been nothing, but nice to me)

                                                                      just to throw my two cents in the never ending debate: 1/2) yasuda / kuruma (with caveats above) 3) 15 east

                                                                      never eaten at masa, so can't compare although if it's anything like urasawa than it must be amazing (although urasawa isn't really a sushi bar)

                                                                      1. re: Lau

                                                                        Urasawa is excellent for kaiseki.

                                                                        The sushi at Urasawa is inferior to Yasuda. Easily. The rice isn't even in the same league and the fish while fresh and very high in quality, is not cut as precisely as Yasuda. The variety isn't even close. The quality of the fish itself can exceed Yasuda at times but it's also 3-4 times more expensive.

                                                                        1. re: Porthos

                                                                          that is true, i guess i was really thinking about urasawa more in the context of the whole meal which was really really good when i went although it is way expensive

                                                                      2. re: Porthos

                                                                        I like Yasuda’s sushi a lot and his character just fine. Clearly his “bedside manner” is not for everyone, which is the way Japanese counter dining can be. I personally enjoy the company of Masa or Shimizu or one of the late shift girls at the bar at Donburiya better than Yasuda-san. If you’ve got issues with him, just go there for the nigiri and not for the sashimi and Facebook buddy opportunity. Or don’t go there at all. Really, it’s the pretentious name dropping, dubious expertise, and contradictory statements in defense of one’s recommendation that I find annoying on this and other threads. Had this been a discussion on Italian or Chinese or one of the other cuisines that are better represented by poster’s on this board, we still wouldn’t have a consensus on what’s the best XXXX restaurant. But we’d be spared some of this nonsense by the natural check and balance of collective expertise. Unfortunately, the Japanese cultural dimension as well as the personal interaction involved in sushi dining offers a bit of a nebulous quality to everything. I guess this is the “caveat emptor” to reading this forum. “Shikata ga nai.”

                                                                        -----
                                                                        Shimizu
                                                                        318 W 51st St, New York, NY 10019

                                                                        1. re: Silverjay

                                                                          Yasuda-san is on Facebook? I'm totally sending him a friend request.

                                                                          1. re: Silverjay

                                                                            It's so funny to read about the Mr. Hyde persona of Yasuda's. I get to NYC once or twice a year. Each time my husband and I eat in front of Yasuda he's jolly and friendly and quite proud to show us different kinds of fish, even though he clearly has no clue we've ever been there before. I even watched him once quite patiently tolerate a newbie who specified "no white fish" and even proceeded to let a pristine scallop sit untouched. I wonder if it's because we always go at lunch, when he's fresh, or because we so clearly put ourselves in his capable hands?

                                                        3. re: uwsister

                                                          Yes, it is related to the one in L.A.

                                                    2. re: hcbk0702

                                                      I'm "with" Sushiman.
                                                      Yasuda ... businessman/itamae.
                                                      Not too much thought required here.

                                                      Shinbashi, however.

                                                      -----
                                                      Shinbashi
                                                      7 East 48th Street, New York, NY 10017

                                              3. Hi all, please pardon the interruption.

                                                We've removed a bunch of posts from this thread. While it's fine to disagree civilly with other hounds' opinions, it's not ok to engage in personal attacks of any kind. Please keep it focused on the chow.