Sushi Yasuda is hands down, the best sushi experience I have ever had. It’s probable that this is because I have yet to visit Japan, but this does not devalue my opinion as Mikee, who visits Tokyo frequently, makes the same claim.

The restaurant is notoriously strict with reservations. Not only do you have to call and hope that after the 10^th busy tone, you’ll get through, but you must also confirm the day before AND rock up exactly on time. If you’re more than 10 minutes late, you can say goodbye to the best sushi of your life.

We could not believe our luck that we got the grand master Yasuda himself. So our only option was to take the Omakase menu ”“ the sushi chef’s best picks for the day and they keep on coming, one at a time until you’re either full or broke.

Yasuda told us that today; he would not serve us sashimi, only sushi, because that was the best. I could sit here and give you a detailed account on how each piece of sushi literally melted in my mouth, but I won’t. I’ll just tell you the interesting part ”“ the sushi eating tips I learned from Mr. Yasuda.

• Make sure you eat fresh Mackerel in early October, this is when the fish is at its best and believe me it is ”“ one of the most memorable pieces we ate.
• Good sushi is not only about the freshness of fish. Although this is very important, the sushi that stands out has the perfect balance of rice, red and white vinegar, Japanese sea salt and sugar. Making sushi rice, he says is a science.
• Generally, if a restaurant is serving spicy tuna or salmon, they are using older fish – the mayonnaise and chilli is used to mask the old fish smell.
• Never mix the wasabi in your soy sauce, the flavours should ”˜meet’ each other, not be mixed into an unidentifiable sauce.
• Never put your ginger on top of the sushi, this will only mask the delicate flavour of the fish.
• You can use your thumb and index finger to pick up the sushi.
• Make sure you place the whole piece in your mouth so the flavours and textures can be enjoyed in their entirety.
• Never dip the rice part of the sushi in the soy sauce ”“ only season the fish. At Sushi Yasuda, your sushi is dipped in soy sauce for you!

Oyster & Giant Clam sushi

If you ever get the chance to eat at Sushi Yasuda and you don’t get the Omakase, please do not leave without trying my favourites: sea urchin, mackerel (only in early Oct!) and oyster. I also hear that the restaurant offers a US$25 prix fixe menu at lunchtime. If I lived in New York, this is where you’d find me.

Sushi Yasuda
204 East 43^rd St
New York, NY
http://www.sushiyasuda.com/home.html

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