" I love the fishes cause they're so delicious." - Pepperidge Farm Goldfish
The thought of Sushi Yasuda just makes me giddy. As promised, I am now a regular. Chef Mitsuru remembers me. I enter with high expectations and leave satisfied, with a childish skip to my step. Eating at Sushi Yasuda is an adventure. If you leave some or all of your meal up to your chef, you will try seafood that you've never had before.On this visit, I had some of the same fresh and expertly cut fish as last time, Blue Fin Tuna that looks like vibrant red rose petals, Spanish Mackerel that melts in your mouth, oyster with a slippery and sensual texture, reminding you that it's a known aphrodisiac. Every piece is enhanced by the sweet and creamy wasabi, with such a subtle bite that it could be eaten alone in small amounts.
The progression of excitement grows for me as I start with my familiar fish and move on to new ones. The Cherry Stone Clam had a smooth and clean feel, just a little resistance to the bite, creating a tender snap. It was beautifully scored and looked like a melon colored violin. Chef Mitsuru reminds me that it should be eaten as is because he has already put the perfect amount of wasabi and soy sauce on it.
Next, came Tazmanian Trout and White King Salmon Rolls. They were rich and fatty, complimenting the lightness of rice and seaweed, as I rolled it about my mouth. The Tazmanian trout felt like room temperature butter as I used the roof of my mouth to press it against my tongue.
I like to end my meal with a bang, 3 pieces of the chef's choice. Each one feels like a gift. Chef Mitsuru presents me with the muscle of a Fluke fin. It was like getting chicken oyster when you had only tried white meat chicken before. The flavor of the muscle is reminiscent of Fluke but seems concentrated, and the texture has a nice chewiness.
I watched as the chef squeezed fresh lemon juice and carefully placed a little sea salt on the partially cooked Giant Clam. The initial moment of taste brought me to a barbeque and then immediately took me to the sea. I wanted the flavors to linger longer as I marveled at the way it tasted like a clam coated by a bit of fire roasted swordfish.
Kibinago is like a milder flavored sardine, with tighter and firmer flesh. The metallic silver skin and peachy flesh form a unique looking striped sushi.
When I'm done, I am truly satisfied, but not overly full. The meal is an education and so it naturally paces you as you pause to interact with your chef. I leave meals here feeling like I have just spent time with a friend as Chef Mitsuru says, "See you next week."
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Stumble4 Responses to "Sushi Yasuda - 2nd Visit"
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The knife said:
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have you had raw Norwegian pink salmon? I bought some recently but did not like it. Yet I love the stuff they serve in restaurants. Are the restaurant ones cured? pickled? smoked? |
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beauzie said:
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"When the well's dry, we know the worth of water." |
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Jessica said:
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I think I've had Norwegian Salmon before, and it was probably smoked but I have no idea if it's the same kind you're referring to. |
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The knife said:
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I think I'll buy the smoked one next time and see whether it is what we had at the festival. I made some lovely steamed hilsa tonight but the photos didn't turn out well. Will try some again this week and post it. I've put a comment on the chicken casserole recipe on my site which could be a way out from the 'tabdoori' mode |