Sushi Yasuda

"This celebrated sushi spot is one of the city’s finest. Chef Naomichi Yasuda opened the place in 1999 and was known for creating a detail-oriented, quite traditional, and personalized sushi experience; he left in 2011, but his namesake restaurant has maintained the same level of quality since and boasts a Michelin star." - Eater Staff

"There are three simple rules for having a mind-blowing eating experience at Sushi Yasuda: 1. Sit at the sushi counter. 2. Order the omakase. 3. Sit back and enjoy. If you want to complicate things and add a fourth rule, we’d recommend closing your eyes while you chew. You’ll look like an idiot, but you don’t want anything distracting you from this fish. Yasuda is known for having some of the best sushi in the city, so we came in expecting a lot, and it still blew us away. The rice is excellent - slightly warm with just the right amount of vinegar. And we think it goes without saying that the fish was perfect, but we’ll say it anyway - the fish was perfect. When you sit down, you’ll be handed two things: a short menu that features a few kitchen dishes and drinks, and a sheet featuring the day’s sushi choices. The sheet will likely have fish on there that you’ve never heard of before, unless you majored in marine biology. No worries. Just say “I’ll have the omakase,” and the chef will serve you about 20 pieces of the best fish they have that day. Depending on what you get served, it will cost somewhere between $100-130 per person before drinks. And it’s worth every penny. If you’re not that adventurous or are saving up for a special occasion (although you should really save up for this special occasion), you can also order a la carte. But be warned that although the a la carte menu doesn’t look that pricey, the pieces of sushi are pretty small, and it will take quite a few to fill you up. After our 24-piece omakase meal, some of us could have kept going for another 10 pieces or so. While the fish was fantastic, the overall experience isn't perfect. The service was very rushed. We were seated at 9:30, and we were finished, paid, and standing outside by 10:35. That’s a quick window in which to eat 20+ pieces of sushi, and especially quick if you consider what that means you’re spending per hour. The chef served the pieces two at a time, which pressured us into eating the first one quickly so we could get to the second before the fish warmed up and the rice cooled down. It just goes to show that if the fish is good enough, people will gladly eat dinner two blocks east of Grand Central. Food Rundown Scallop This was so good that we asked for an additional piece when our omakase was over. We had no idea that scallop could taste this good. King Salmon Anything preceded by the word “King” should be delicious, and this is. This is another one that we ordered an extra piece of. Eel Yasuda has multiple types of eel, and they’re all excellent. Try both the sea eel and freshwater eel, and don’t expect them to be coated in the BBQ sauce they use at takeout sushi places. Roe Possibly the best roe we’ve ever eaten. It tastes like they soak the eggs in butter before they serve them. Uni Absolutely excellent. If you don’t like Uni, this could make you a convert. Tuna Of course the tuna here is great. We just hope bluefin doesn’t go extinct before our children get to taste it." - Sweatshorts

"Sushi Yasuda is one of New York’s oldest omakase haunts, regarded as a bastion for fine fish. Here, one can sit at a table or at the bar, and order a la carte, the chef’s choice omakase (MP), or the omakase 15 ($170). Pro tip: The best seats in the house are at the far end of the sushi bar." - Eater Staff

"This sushi favorite has one star. Omakase runs roughly $150 to $250 per person. Gratuities are now accepted here, following a longtime service-included policy." - Eater Staff

"There is a spartan aura to this sushiya, where honey-toned wood and bamboo slats are by far the warmest decorative feature. They require confirmation and punctuality, but to culinary diehards, this is just the cost of admission.The counter is where the action happens. An experience here depends entirely on the itamae in front of you, as their signature style will guide your meal. For the most part, their omakase lives up to the hype by ignoring new trends and sticking to classically assembled sushi. Each item is handled with care, highlighting their robust flavor. Imagine the likes of cherrystone clam, bluefin tuna and sayori with shiso. Nigiri, like Maine and Japanese uni tastings, showcase the subtle differences in these flavorful bites." - Michelin Inspector