Is Sushi Yasuda just as good on Monday as it is on other days of the week?
Chef Yasuda himself is away on Mondays, and I've read that fish isn't as fresh at sushi restaurants on Mondays, but I doubt it would be the case for a restaurant of Yasuda's caliber. Does anyone have any specific experiences to share about?
204 E 43rd St, New York, NY 10017
Yasuda himself will tell you that he "ages" some of his fish and that it tastes better this way. I was very surprised to hear this but he is not the only sushi chef that ha said this to me. Some fish are better very fresh and others improve with 1-3 days of aging. The sushi will be just as good on Monday, but you should sit with Yasuda to get the full experience..
re: Octopus Prime
Very true. But keep in mind that the fish is 3-4 days old by the time it gets here from Tokyo. For the most part the rigor is already gone. Some extra aging may by appropriate for some fish. Marination too. But on delivery days, there are some things that are just better to eaten fresh. Also, there are one or two suppliers that specialize in domestic caught fish. There is great fish coming from Boston, Freeport, Montauk, North Carolina and Lousiana. There was recently a huge line caught Bluefin from Lousiana that did not go to Tsukiji, that was sold to a bunch of NYC restaurants. It was amazing.