Cuisine:

• Japanese
• Sushi bar

Sushi Yasuda Description:
If Sushi Yasuda is a shrine to raw fish, Naomichi Yasuda is the high priest. This minimal---verging on austere---restaurant for good reason captures the attention of sushi connoisseurs. More than 30 types of raw fish are offered, including several mackerel and eel selections, wild yellowtail and rich otoro (the fattiest cut of tuna; it melts on the tongue like an ethereal confection). Unlike many other sushi chefs, Yasuda sometimes likes to cook his fish. He does that just as beautifully as he prepares his sushi. A changing list of accompanying appetizers might include a tangle of a number of kinds of fresh seaweed that's more distinguished than any other seaweed salad in town. Guests can order à la carte or, better yet, let the adventurous Yasuda decide.


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