Home > Eating, New York City, North America > NYC Sushi: Sushi Yasuda (Oct. 2012)

NYC Sushi: Sushi Yasuda (Oct. 2012)

Author: Victor
Restaurant: Sushi Yasuda

Date: October 20, 2012

Notes:
-I finally went to Sushi Yasuda for the first time since my friend Zhou helped chase him away from the U.S. :(.
-This is one of my favorite sushi places in NYC!
-Sushi Yasuda is generally regarded as one of the top sushi restaurants, if not the top one, in NYC. (The other major contender is Masa.)

General food comments:
-The fish was fresh and delicious, and the rice was fluffy and slightly over room temperature (but I wouldn’t classify it as “warm”). In general, the sushi was amazing as usual.

One disappointing issue:
-The pace of the meal bothered me. My sushi chef was putting the nigiri on our boards WAY TOO QUICKLY. I don’t remember Chef Yasuda serving sushi that quickly when I had him in the past :(.
-There was even a period where we ate 11 pieces in what felt like five minutes. (We probably ate 20 to 25 pieces in 15 to 20 minutes!) I would have to try to quickly get my pictures in and eat the nigiri ASAP because I don’t like to leave nigiri waiting for more than a few seconds :(.
-My friend: “I have NEVER eaten sushi that quickly…”

Food:

1. Toro and scallion rolls

Right to left:
2. Bigeye tuna
3. Bluefin tuna

Right to left:
4. Alaska king salmon
5. Alaska white king salmon
6. New Zealand king salmon

Right to left:
7. Silver salmon
8. Coho salmon
9. Arctic char salmon

Right to left:
10. Rainbow trout from Idaho
11. Ocean trout

12. Squid (Ika)

13. Salmon roe

14. Cherrystone clam

15. Orange clam

Right to left:
16. Spanish mackerel (Sawara)
17. Japanese mackerel (Saba)

18. Gilt-head sea bream (Orato)

Right to left:
19. Yellowtail (Hamachi)
20. Striped jack (Shima aji)

21. Uni roll

Right to left:
22. Fresh white sea eel (Sawani)
23. Fresh dark sea eel (Anago)

Right to left:
24. Fresh white freshwater eel (Shirayaki)
25. Fresh dark freshwater eel (Unagi kuro)

26. Eel from Taiwan (I forgot what my sushi chef called it, but I remember he mentioned that it was from Taiwan.)

27. Pacific oyster

28. Rock crab roll

29. Spanish mackerel (Sawara) rolls

30. Salmon skin rolls

31. Egg custard (Tamago)

  1. No comments yet.
  1. No trackbacks yet.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: