You probably realize now that Sushi Yasuda is a weekly ritual (see past posts) for me, and almost weekly for Lon. The biggest decision to make is how much of the meal to allot to past favorites, and how much to allot to trying new pieces. I have to have orange clam and peace passage oyster every week, I alternate a few other favorites, and I always try to get at least three new pieces. I thought they would’ve ran out of new stuff to throw at me by now but nope, not yet. Here’s the latest pieces.
Tamago, Japanese Omelet, is a little bit sweet, very light, and this one has a slight barbecued flavor on the surface. We both liked it and earnestly took a bite before taking a picture. Oops.
Archtic Char has beautifully colored flesh, usually more vibrant than salmon (which it looks similar to) , but we both find it less flavorful than salmon. Trade-offs I guess but we both prefer salmon.
I’m so mad at myself for not being able to remember the Japanese name of this Beakfish right now but here it is with it’s distinct silver line down the middle. It is one of my favorites of the white fish family, which I usually find boring and sometimes stringy. This one has a firmer flesh, yet you can still bite through quite easily.
Then Chef Tomura surprised us with some Beakfish skin, fried! Oh boy, Lon was excited. It’s like a delicate version of chicken skins.
Kanpachi, in the same family as Hamachi, yet so different. The flesh is way more firm, with a very smooth surface. I enjoyed it but I’m not sure I can really remember the flavor now.
Being regulars has it’s perks. Everyone knows your name and of course Chef Tomura gets to know your taste. Our wonderful waitress also knows that I drink tea and Lon prefers ice water. Sushi Yasuda has become a second home.
If it’s striped beakfish, isn’t the Japanese name for it ishi-dai? I could be wrong, but I’m pretty sure the last time I had it, I wrote that down.
Dr. Food, that could be the name of the fish but they had another name for the cut I had yesterday. I will find out when I go next week.
Glad you grew out of Tomoe, which isn’t nearly as good as people make it out to be, or in my case, good at all. In fact, I never went back, and this was back in 2002 when it was better than it is now. Fresh does not always mean that it’s good. You still have to try the stuff out in Seattle or better yet, Vancouver. Your friend(s) from Seattle can vouch for that. I’ll be looking forward to my first Sushi Yasuda experience this weekend.
Hi Anonymous, we had a short visit in Vancouver where we had some great crab, unfortunately too short of a visit to hit more spots but hopefully, we’ll go again some day. Let us know how your Sushi Yasuda visit goes!!