Since I’ve posted about Sushi Yasuda so many times already, I’ll make this quick and just talk about the three new fish I tried this time. The Red Fish, in the same family as White fish, was not interesting to me, which isn’t surprising since I don’t appreciate White Fish in sushi form. Below is a photo of the lower beak from a Needle Fish, made more appealing because of how beautiful it is. The expert scoring helps enhance the texture as well.
The Wild Eel from Florida, cooked to order, was a lovely way to end the meal. It was so tender and something you should definitely try, when available.
If you haven’t made your way to Sushi Yasuda yet, what are you waiting for?
god, your pictures are incredible. i need some pointers;)
Thanks Mona! I’m actually a really bad photographer but I was told to use the macro setting when taking pictures of food and it does help a lot!
Sushi isn’t all that photogenic, is it? Or maybe it looks very tastey, but since I don’t do seafood, it looks more like a photo of a specimen or bait. So, to the fish eaters out there, I ask…does the sushi in the photos appear appetizing?
You don’t eat seafood? Is it for health reasons, political reasons, taste reasons, or personal reasons?
Mona is right, those are some awesome pictures.
Too bad no picture can do eel justice, its just that good. lol
We went there last week based on your recommendation. It was very good. We tried the “shirako” which is the semen of the fish – not my cup of tea, but the sushi was amazing and everyone was very nice and helpful.
I haven’t tried semen yet. What was it like?
Hi, Sara pointed me to this site… and I have the website bookmarked. I’m a huge Yasuda fan now…
Ethan, if you come to NY, definitely go try the eel at SY…they have several different types, all yummy!
Eric, glad you liked SY too….but who wouldn’t…..
that’s making me hungry…
Shirako is more accurately defined as the “milt”. It is the internal semen producing organs of the male fish. It’s kinda like fish pudding with a custardy texture and a light gamey / fishy flavor. Mine was from stripped bass and served in bonito broth and eaten with chopsticks. Like I said, I probably wouldn’t have it again unless it was the December cod (the best season for the best shirako), I still want to try that.