It’s been way too long since our last visit to Sushi Yasuda. Between our busy schedule and the difficulty of getting reservations with Chef Tomura, we’ve gone nearly three months without it. Tragic, I know! But all good things come to those who wait, right? Well, in this case, we did get two new stellar pieces, not to mention, it’s Soft Shell Crab season (yay!).
So Sorry about the pics. I don’t know why they came out so terribly, but this is Torigai, in the clam family. It tastes like ultra tenderized octopus, with the sweet eel sauce brushed on. We both liked it.
The other new piece was Kisu, related to white fish. I’m normally not a fan of this group but this mellow fish had a bit more texture than most, being a very small fish. It was also very pretty but again, sorry for the picture (on the right).
This time, we made sure to make our next reservation before leaving so we’ll be back in 2 weeks.
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two weeks for a reservation? that’s intense!
the most “authentic,” deemed “best” japanese/sushi restaurant in san diego is sushi ota.. and it requires you to always get a reservation in order to eat there, unless you want to show up 30 minutes prior to opening and wait in line. but i don’t think it requires 2 weeks for a reservation!
Jessica, I’ve had plenty of soft shell crab in my day, but I’d never even heard of Torigai. It looks much better than octopus.
In any case, enjoy both, while I sit and pout, awaiting your return.
Looks interesting!
Definitely interesting. We need to work our way past rolls and into real sushi.
Pearl, you don’t need two weeks for a general reservation…but we like to sit with Chef Tomura at the sushi bar so it’s harder to get those seats.
Duo Dishes, oh most definitely….it’s a whole new world that I’m pretty sure you’ll love.