I started writing quickies on Sushi Yasuda because I've already posted about them so many times. Again, the quickies only feature the new fish I have not tried before. This amuse bouche of clam, seaweed, and scallions, with a light wasabi dressing, was such an interesting play of textures, tender with a snap.


Pictured on the right, is halibut, a fish I have always thought of as boring because I've always had it cooked. Halibut sashimi's subtle flavor shines through here. Angie (my dinner companion last night) and I, both loved it.


The Striped Bass is a more tendonous fish. I am more interesting in the soft, buttery ones. Look at how beautifully scored it is though.


Razor clam, which I have never had raw (several sushi restaurants serve razor clam cooked), was very enjoyable, as all the different types of clams are to me. Like Cherrystone Clam and Orange Clam, they all have that wonderful slippery, clean feel, and a gentle snap when you bite in.


Cooked shrimp, always boring to me at a sushi restaurant, did not stand out here either, except for the shrimp being larger than what most places offer.

My last piece was Squid Legs, a beautiful presentation, with a dab of the sweet sauce commonly used on eel, chewy, crunchy, sweet and salty.

Ok, so that was not as short as a quickie should be, but I guess I tried lots of new fish. Till next week, for the next installment of Sushi Yasuda Quickie.