I'm still as in love with Sushi Yasuda as the day I first tasted their sushi. I'm still getting new pieces on each visit and it's exhilarating to know such a place exists. On our 8th visit, we had tamago, the omelet, so this time, we tried the Custard, which Chef Tomura described as having shrimp and potato. The texture is still smooth like Tamago, so you will not find pieces of shrimp and potato but you will taste it, in the very tender custard.

If you like Fatty Tuna, you must try the Cheek of the Fatty Tuna, it's even fattier! You can see the marbling and it just melts away in your mouth.

On my 3rd visit, I had the Uni from California. This time, I tried the Uni from Alaska. Chef Tomura told me that it is the same species but I guess the environment makes a big difference. The Alaskan Uni is not at all briny, still creamy, but very gamey, in a fishy way. I prefer the California Uni because it was sweeter and I like some brininess.

Lon wanted to have the soft shell crab again and it was a lot smaller (like half the size) than when we had it on our third visit, but it is coming up on the end of the season. That's why you have to listen to the chefs and let them recommend what to eat.