|Yasuda-San is on the Right|
However, after I arrived, I was told Yasuda-San was tending to some VIPs and cannot attend to my dining companion and myself. "WTF," I thought, though I figured I'd make the best of the situation and roll with it.
Finger wipes on the table and we were ready to rock and roll! Although we were given a menu, I came here for the omakase (Chef's Choice), and I'm sticking with that. Since I've forgotten a few of the fishes, here's to you another edition of a picture blog!
This is Mitzu-San, he's going to be our sushi master for this meal.
|Scallops and Scallions|
|Chotoro with Soy|
The chotoro was so rich and nice!
This one was nice. I don't remember ever having sea bass nigiri sushi before.
|Amaebi (Sweet Shrimp)|
There's really nothing better than fresh amaebi nigiri sushi. The only thing that I wish I was given were fried amaebi heads. Those are truly fantastic!
|Fatty Blue Fin Tuna Cheeks|
This one I liked better than the chotoro. It's fattier and melted in my mouth.
I'm used to ika (squid), but never had squid legs. I loved the texture of this piece.
|Himo (Orange Clam)|
The himo reminded me a bit of geoduck, at least with the texture.
|Oyster (From Washington)|
I've had raw oysters numerous of times, but never as a sushi. It paired well with the sushi rice. it's definitely worth ordering!
|Top: New Zealand King Salmon. Bottom: Coho Canadian Salmon|
Rich. Fatty Salmon. Both versions were delicious, but I think I preferred the one from our buddies up North.
|Duo of Eels|
|Anago (Salt Water Eel)|
|Sawani (Fresh Water Sea Eel)|
Normally, I'm not too keen on eel sushi, but these two were quite nice. I especially liked the sawani nigiri since it lacked the sauce which usually make the eel too sweet for my tastes.
|Uni from Maine|
|Uni from Santa Barbara|
No recounts needed. No West Coast bias here. The one I preferred was definitely the one from Santa Barbara. It was creamier and just overall a better version of uni served.
|Amaebi Brain with Shiso|
This one was truly unique, borderline memorable even. The salty, brininess of the brain of the sweet shrimp was definitely noticeable. The addition of the shiso leaves were a great touch!
This sushi reminded me of a sushi I read in the mango Shota no Sushi. The piece was refreshing, slightly spicy, yet quite a nice a to change the palate. Especially after the shrimp brains.
|Toro Scallion Rolls|
Simple, no frills, yet delicious.
|Engawa (Fluke Fin)|
Here, we have the fluke fin nigiri, or as what Mitzu-San said, the muscle of the fluke. It's definitely quite unique. It's rich, chewy, and most flavorful. Another piece that I highly recommend!
At this point, the omakase ended with the engawa, but I wasn't full. So I decided to order a few more pieces. Being a fan of mackerel, I was recommended the Kohada Mackerel. Very nice, I liked this one quite a bit.
I asked for the fresh fish of the day and was served Arctic Char. Closely related to the salmon and trout family, it's hard to go wrong with that combination.
|Ikura (Salmon Roe)|
Next, I asked for my old reliable, ikura (salmon roe). It's like an old friend that's always there for you. The ikura was fresh, as the roe had a nice snap as it popped in my mouth. Fantastic!
Finally, I asked for one last piece at Mitzu-San's recommendation, and I was served ika. Instead of my usual ika with shiso, it had some shoyu instead. I liked this version quite a bit, and was a great way to end the meal. Although I thought about ordering a tamago (egg) sushi, I was quite full and ready to call it a night.
Although I was quite disappointed I wasn't able to have Yasuda-San make the sushi (and I still am, now that he's leaving for Japan), I was quite impressed with Mitzu-San and Sushi Yasuda as a whole. The fish was fresh, and there were some definite unique options served. While the meal definitely will set you back between $100-150+ depending on the amount of sushi ordered, I think it's definitely worth the cost and the accolades it has received. Although I'm able to enjoy some fantastic sushi options here in LA, NYC friends, you have a good one with Sushi Yasuda, even if he's not at the helm anymore. Thank again, NYC Guide!
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