Skip to main content

Japan Trip '16: Sushi Bar Yasuda

Image
By
I had to save my best dining experience in Japan for last at Sushi Bar Yasuda!  When my husband and I entered the small, intimate restaurant, we saw Chef Yasuda standing alone at the bar.  He had no facial expression (maybe he was getting into the zone?).  As everyone sat down, he was preparing our foods and began talking to us in a calm, friendly manner.  

As the night progressed, we all were having interesting conversations with Chef Yasuda from his life back in New York (he was the former owner of Sushi Yasuda), sushi making techniques (and secrets!), him getting to know a bit about his patrons, and so on. I had told him that we were from Las Vegas, NV and he made fun of how it was impossible to get great sushi to the desert.  Well, after eating my omakase meal, I would have to agree with him!


Now onto the food, if you haven't recognized him yet, Chef Naomichi Yasuda is featured in CNN's Anthony Bourdain: Parts Unknown episode in Tokyo, Japan.  If you've seen this episode, he explains that some fish improve in quality when frozen. I should have asked him if there was more to his freezing process because each piece of sushi was succulent! 


Just to name a few nigiris we had - we ate three types of Sea Urchin (Uni) from Hokkaido, Vancouver, and Russia.  They all came from different bodies of water, so their textures and levels of saltiness were slightly different.  Same with the Freshwater Eels (Unagi) and Saltwater Eels (Anago), the anago was surprisingly sweeter than the unagi.


I had Menegi (spring onion shoots) for the first time.  It may just look like grass, but it was the tastiest and crispiest greens I've ever had!  Too bad this certain kind of spring onions cannot be exported (I forgot the reason Chef Yasuda told us). We also had Alaskan King Crab, Oyster, Amaebi (sweet shrimp), Hamachi (yellowtail) and baby Squid (as seen above).

Posing with our "guns" with Chef Yasuda

If you want to eat at this wonderful restaurant, I recommend reserving at least 3 months in advance by going to their website, filling out a form, and they will contact you back. After eating here you don't want to eat sushi anywhere else for a long time!


Sushi Bar Yasuda
4-2-6 Minamiaoyama | Minamiaoyama 426 Floor B1F, Minato 107-0062, Tokyo Prefecture
+81 3-6447-0232

See also:
Part 2 of my Japan trip '16
Part 1 of my Japan trip '16
Labels:

Popular posts from this blog

Dirt Dog

By
If you are a hot dog fiend, I highly suggest checking out Dirt Dog ! They specialize in gourmet bacon-wrapped hot dogs.  They're originally from LA, recently opened shop here in Las Vegas and planning to open another location on The Strip: Interior Waiting in line 👍 Menu #DirtyChiliFries- topped with their house-made beef chili #FilthyFries- Guacamole, chipotle aioli, cheddar and cotija cheese The fries with Dirty Corn (can't leave without trying one)- Mexican crema, cotija cheese, chili powder, cilantro, and bacon bits From left to right- #DirtyChiliDog, #TheGreenDog, and #TheVeggieDog.  There are 3 types of buns to choose from: traditional, Lobster (their most popular), and Portuguese (get this if you like your bread semi-sweet). Views- Their hot dogs are topped with onions, green and red bell peppers, and bacon bits Our lavish meal Glorious! Time to eat Beer, a perfect companion to hot dogs Had to make...
Read more

Herbs & Rye

By Unknown
After driving pass by  Herbs & Rye  for many years I finally went in to see what all the hype was about this place.  They serve classic cocktails that were popular during the Prohibition Era and before that time like the Gothic Age (unknown-1865) and Golden Age (1865-1900): Here's an example of of some of the drinks: I loved all the drinks they made, wasn't disappointed with any of them: Herbs & Rye also serves Italian food like  flatbreads , pasta, and  they're known for the steaks they cook, I'll try some next time!  I only had the appetite to drink: I really enjoyed my time here especially the atmosphere of a " speakeasy feel".  They get busy during the weekends so if you plan to dine in, make a reservation !
Read more

Hana Hou

By Unknown
During the last week of May, Bronsen and I went to Hawaii (my third trip) for vacation / family time / to eat! From my experience so far from eating Hawaiian local food, it consist an influential mix of traditional Hawaiian, Chinese, Japanese, Korean, Filipino, Polynesian, Portuguese, and American foods. If you're fond of any those ethnic foods like me, its like food heaven in Hawaii! We flew on our favorite airline, Hawaiian Airlines . Bronsen was hoping to get a nice meal than a snack because he always has a big appetite. His wish came true, the complimentary meal came with pasta with vegetables and vinegar dressing: and a big brownie!: Hawaiian Airlines going green: One night I was craving for saimin (ramen) noodles and spam musubi , a popular Hawaiian snack simply made with a block of rice, topped with a slice of spam, and wrapped in dried seaweed. Unfortunately, you can't see the noodles, its covered by the pork. I think there was more meat than the noodles! Hawa...
Read more