FoodMayhem

I hope you’re not sick of me posting about Sushi Yasuda Sushi Yasuda (first time, second time). I continue to do so because I always learn something from each visit. This time, three lessons Daniel San.

First, we were informed that it was the start of soft shell crab season. It lasts for roughly three months so get your butt over to Sushi Yasuda to have the best Flash Fried Soft Shell Crab. It was the largest and meatiest soft-shell, Lon or I, have ever had.

Second lesson, I actually really like Uni (sea urchin). I’ve tried Uni at other places before and never saw the appeal. I never disliked Uni but never saw any reason to pay a premium for it. After this piece of California Uni, I was hooked! It coats your mouth like the savory equivalent of ice cream.

Lesson three was a subtle one. As I waited for Lon to arrive, I watched Chef Mitsuru put together a beautiful box of sushi to be delivered. I expressed my surprise that they provided delivery, and Chef Mitsuru told me he would not advise it because the sushi does not taste as good after sitting for several minutes. I wouldn’t order it for delivery anyway. I enjoy the tea, service, atmosphere, and seeing Chef Mitsuru too much to fore go all that pleasure. The lesson set in though when I let two pieces of my sushi sit for a while as I chat with Lon and ate other pieces. (The timing was off today completely at our fault. We had to have salad and most of the pieces served all at once because Lon was 30 minutes late to our reservation. Normally, your meal would be paced out.) Those two pieces were still good but did not have the ultra fresh factor that other pieces had.

Lessons learned, I now feel like a sushi green belt, making strong progress. See you again next week Mr. Miyagi, oh, I mean Chef Mitsuru.