** Sushi Yasuda NYC ** Pictures ** - Page 2

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Thread: ** Sushi Yasuda NYC ** Pictures **

          
   
  1. #11
    carendt242's Avatar
    carendt242 is offline Senior Member
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    Quote Originally Posted by 360cf View Post
    I hope to make a Japan trip this summer, but not sure if I will get the to get the 'real' experience being non-japanese.
    i'm as white as the web site background - the Japanese are quite friendly and welcoming, despite their clubby reputation, and while there were 1 or 2 places i could absolutely not get into, there are *plenty* of places that will take your business.

    lmk when you go and i'll give you the to-do list.

    haven't really eaten sushi in Boston - haven't been in a few years. Boston tuna is among the world's best (and is still the best example I've eaten to this day) so i don't disagree the ingredients could be spectacular.


    if you ever make it to LA, and feel like dropping $450/person, go to Urasawa (Masa's old student) - excellent rice, very good fish, extraordinary experience.


    dimisa - thanks - it's an expensive blog to keep up

    - chuck
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  2. #12
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    iLLGT2 is offline Senior Member
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    Quote Originally Posted by carendt242 View Post
    i absolutely agree do you normally sit at a table? if so, try sitting at the bar and order omakase (assuming you can eat everything.)

    for a shameless plug, check out my Sushiso Masa review from Tokyo - even makes Masa (NYC) second-tier:
    ChuckEats blog Sushiso Masa (Nishiazabu, Tokyo) - Nirvana


    ill - kuruma is amazing for the sashimi but my last visit was also a little lacking so quality is not as consistently high as i wish it was. i'm surprised though - you could rip out a workout and then eat 15 courses of sashimi - that should get you to about 50% of your necessary protein intake

    - chuck
    Chuck tell me about it.. After a ton of sashimi, a few rolls and sushi pieces I was still starving.. Not the place for me LOL!
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  3. #13
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    Quote Originally Posted by carendt242 View Post
    i'm as white as the web site background - the Japanese are quite friendly and welcoming, despite their clubby reputation, and while there were 1 or 2 places i could absolutely not get into, there are *plenty* of places that will take your business.

    lmk when you go and i'll give you the to-do list.

    haven't really eaten sushi in Boston - haven't been in a few years. Boston tuna is among the world's best (and is still the best example I've eaten to this day) so i don't disagree the ingredients could be spectacular.


    if you ever make it to LA, and feel like dropping $450/person, go to Urasawa (Masa's old student) - excellent rice, very good fish, extraordinary experience.


    dimisa - thanks - it's an expensive blog to keep up

    - chuck
    Have been to Urasawa - nothing short of spectacular. I had a foie shabu shabu dish that that was epic. IMO Urasawa > Masa

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  5. #14
    carendt242's Avatar
    carendt242 is offline Senior Member
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    Quote Originally Posted by 360cf View Post
    Have been to Urasawa - nothing short of spectacular. I had a foie shabu shabu dish that that was epic. IMO Urasawa > Masa
    i used to think that but my last 2 meals at Masa were clearly superior, based solely on the fish and rice quality. the overall experience at Urasawa is much much better.


    that shabu shabu dish now comes with a piece of A10-grade kobe - even more epic!

    - chuck
    01 996tt - GT700
    forged pistons, forged rods, clubsport intercoolers, upgraded fuel system, gen 1 fabspeed loud exhaust, sachs stg 3 clutch, 964 light-weight flywheel, b&m short shifter, motons, oz superleggera III wheels, strosek rear spoiler, lots of carbon fiber inside, custom lamborghini titanium metallic paint

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    added more pictures I found on my iphone

  7. #16
    geast is offline Junior Member
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    I can't believe my first post here will be about sushi.

    I've only eaten at Sushi Yasuda a handfull of times but it was quite amazing. Unfortunately, you just don't see that level of authenticity and quality in Chicago yet. As some people have mentioned before, it's really the rice that impressed me as that's what I judge sushi by. Most people get the temperature wrong, or it's too strong with vinegar, or too sweet or too tightly packed (which is the worst). But Yasuda always seems to get it right. Try the older guy that works on the left side of the bar...he's never steered me wrong (his name is Yoshi).

    I will have to try Masa though, I've only heard good things about that place but I'll have to start saving the $$ before trying though.

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