Yasuda

This is wonderful sushi experience like no other. The dining area is intimate and Yasuda San is willing to share his knowledge with us. I wish I had another stomach to fit another meal in. I go back every time I am in town. I emailed weeks ahead to get seats for a party of five, the whole dining experience can be a few hours long.

Yasuda-​san sprinkles his dinner commentary with the phrase «pretty much» in the way that Emeril Lagasse says «bam» or Anthony Bourdain says «fuck.»
“Other sushi restaurants, all their eel sauce is pretty much the same.”
«New Yorkers, they pretty much like to eat quickly.»
«Other sushi chefs, their arms are pretty much flabby.»
He dropped that last one while flexing his massive fucking arms, and it’s something that Yasuda-​san can say because he has massive fucking arms. I think his biceps got so big from strangling every last atomized particle of deliciousness out of the godlike pieces of sushi he is serving up here.
You can’t help but be a little intimidated walking into the surgical-​theatre-​bright dining room and that’s not because Yasuda-​san operates like a stoic, nonverbal and vaguely menacing sushi golem like so many other grand masters — he doesn’t! It’s because THIS was the guy who established a beachhead for edomae-​style sushi bars in New York City when he launched his restaurant there in ’99. He’s OG! Over a decade later he packed up his knives, returned to Tokyo, and is working his particular brand of sorcery back on home turf.
I liked that the ingredients are sourced from wherever in the world the chef felt that they were the best rather than dogmatically culling everything from Tsukiji; this, combined with his Master Splinter-​level ability, means you get the chance to enjoy some seriously high-​quality and innovative sushi. From several varieties of ebi (cooked and raw) to Japanese amberjack to giant clam to oyster to akami to a two-​for-​one of grilled saltwater and freshwater eel, Yasuda-​san keeps everything both surprising and 100% delicious. He also served my girlfriend, a lifelong hater of sea urchin, the first piece of Santa Barbara uni that she truly enjoyed. Slow. Clap.
Five stars because on top of ALL THIS, Yasuda charges less than a lot of his contemporaries. Is it a cheap meal? By no means. But for what you get, it’s an absolute steal. Getting to watch the jovial and entertaining Incredible-​Hulk-​stuffed-​into-​the-​body-​of-​an-​aging-​sushi-​maestro work the crowd while he works his magic is a freebie.

One of the best sushi experiences of my life. My wife and I, along with four other guests, enjoyed Mr. Yasuda’s sushi and company for a little over two hours. Each piece was better than the last. The space is small but inviting and comfortable. Prices are fair, considering who is making the meal. If given the opportunity, will definitely return.

This was the best sushi I’ve ever had in my life.
Yes, the BEST.
After watching an episode of Anthony Bourdains’ Parts Unknown in Tokyo, I made a reservation for this place 3 months in advance. This place is really popular, you have to provide the date you arrive in Tokyo as well as the date you leave, so that they will be able to fit you in to their busy schedule. There are 2 seatings per nights and you can either sit at the counter or at a table. I would recommend sitting at the counter as Chef Yasuda is very entertaining. Not only he is funny, you can also watch him make sushi skilfully. Of course, go for the omakease, that is a no brainer. The restaurant is about a 15 min walk from the train station
We started off with some sake. Its really cool that the waitress will bring out a whole tray of different pretty sake glasses. There are about 3 – 4 waiters and waitresses on standby at all times, so service is amazing. They speak both Japanese and English. We sat at the sushi counter, which holds about 12 people I think. Chef Yasuda will personally prepare ALL the sushi that you eat. He asked me about what I liked and disliked and picked all the fish. I really enjoyed learning more about him as well. He really cares about the quality of his rice and fish. But what the makes sushi good, according to Chef Yasuda, is the rice. He gets his rice from a rice field near his grandmother’s and adds the perfect amount of vinegar and sugar.
I love uni and toro (fatty tuna) and he made sure I enjoyed the very best uni and toro. He also recommended we try his miso soup, which was excellent. You definitely should try this beer called Koshihikari Echigo Beer, which was delicious.
Chef Yasuda will put soy sauce on your sushi, so it is recommended to eat it as it is (and not dip it in extra soy sauce). Also, it is perfectly acceptable to use your hands to eat the sushi, just in case you are not great at using chopsticks.
This meal was totally worth it, it was a wonderful gastronomical experience. If you want to eat sushi by Chef Yasuda, go to his restaurant in Tokyo. Sushi Yasuda in New York has NOTHING to do with him anymore, it simply uses his name, that’s all.

Very disappointed. The chef simply talks too much, often very arrogantly about how good he is and his sushi are, and his sushi is in fact, no more than «Mediocre» and overpriced. That makes his «over performance somewhat pathetic». If you are foreigner visiting Japan and want to experience real sushi, go to a place where sushi chef talks little and works hard. That is what Japanese craftsmanship culture is all about.

Honestly… Sushi Yasuda (no longer affiliated with Yasuda) is better in NYC (than Tokyo)! The shari (rice) was mounded way too large for the neta (fish topping). Some of the tuna might have aged a bit too long (there was a lingering undesirable scent). There were a couple truly tasty items… the salmon roe was quite good as was the anago (sea eel). But overall, average sushi (at an extraordinary price). You can find better quality (and value) in Tokyo.

I first tried Yasuda when he was in New York (he’s since separated himself from the restaurant, ask he will explain what happened). My first meal with him made such a lasting impression on me that I went back any chance I could until I heard he left. When I was planning my trip to Tokyo I knew I had to find him.
After eating at a few traditional (high end) sushi places in Japan, it’s clear that Yasuda’s place is different. There’s a different vibe, and it’s not just the fellow tourists sitting next you, most of whom are either from New York or have watched the Anthony Bourdain episode. Yasuda has a different point of view on sushi than many of the traditionalists in Japan and it comes through in his food and conversation. There is a light heartedness in the meal that you don’t get from other sushi restaurants. You feel relaxed and comfortable eating great fish and listening to Yasuda’s many stories. There is a familiarity to the meal, but with that you lose out on the traditional experience of Japanese sushi. The meal is amazing, but not the «best» you can get in Tokyo.
Yasuda is fully aware of the endless list of great sushi restaurants to eat in Tokyo (and you should be too). As a result, he has priced his menu at around $ 120-​$ 150/​omakase currently (one year ago it was $ 90-​$ 110), which is very competitive considering high end sushi in Tokyo can cost $ 200-​$ 400/​person.
I would definitely recommend going to Yasuda, but not if it’s the only sushi you will be having in Japan. If you have the luxury to eat at more than one, add this to the list and try a few. They’re all interestingly different in the subtlest ways. Sushi in Japan isn’t just Yasuda or Jiro, which is why Japan is the greatest food nation in the world.
P. S. it’s not the easiest place to get to so do yourself a favor and take a cab.

Yasuda is currently #2 on my running list of best restaurants ever experienced.
Yasuda-​san and his staff are very communicative over email and were able to squeeze us in last minute for dinner, but we would be at the table instead of the counter. This isn’t that big of deal since the restaurant is very small and has only one four-​top table. If you get table seats, you won’t miss a single thing. The only difference would be that your nigiri comes from the server instead of from Yasuda-​san placing it on your plate.
With that said, we asked to be placed on the waiting list for two of the nine counter seats. Thankfully, we were able to get counter seats last minute.
We arrived precisely on time for our reservation. No one was in the restaurant yet. It is a brightly lit, all white, simple sushi bar set up that is immaculately clean and minimalist in design.
Yasuda-​san was preparing items and immediately started talking to us, which had me flustered as I am a big fan of his and was stammering.
«What is your favorite sushi?» is Yasuda-san’s first question to us.
I answered truthfully, «I have no favorite, I like anything.»
«Oh, really? No favorite?»
I just barked out «Gizzard Shad» to make it clear that I like unusual things.
«Ah, okay. And do you like sea urchin?»
«Of course!»
«Do you like clam?»
«Oh yes.»
«Do you like _​_​_​_​?»
«Yes.»
“Okay, just checking because some people come in here and say they like everything, but they really don’t.“
Without missing a beat, Yasuda-​san served us our first series of nigiri exploring silvery fish like Gizzard Shad and Mackerel thanks to my initial response. No one else had arrived yet.
Slowly, the rest of the sushi bar and table was filled up. Yasuda-​san would serve me and my wife different nigiri than the rest of the patrons as we were one step ahead having an earlier start.
Throughout the night, nigiri would be served sort of in flights and with a theme: tuna, sea urchin, salmon, eel, scallop/​clam, shrimp, and so on. Each piece was explained in detail. Yasuda-​san is very talkative and has a great sense of humor. When the place would quiet down, I would just continue to ask him just about every question I’ve ever had regarding sushi.
He was more than excited to share his encyclopedic knowledge of sushi with me. His answers were detailed and enthusiastic. For instance, I asked why mackerel is almost always pickled as sushi whether the menu states it or not. He responded that is part in due to a weaker raw taste for some species, but mainly it is to kill a parasite common to the fish.
After having his freshly grilled fresh and salt water eel nigiri that was grilled right in front us, Yasuda-​san illuminated why eel nigiri always tastes identical all around the world. It’s because it is pre-​cooked from farmed eel probably in China and just shipped like that. Once it is to be served, sushi restaurants simply microwave them or place them on a grill or panini press. This makes a lot of sense and since then, I’ve seen this done at a sushi restaurant right in front of me. Yasuda’s freshly grilled eel had nothing in common with what sushi lovers would equate to this pre-​made eel.
We spent 2 hours and 45 minutes here and tried an insane amount of nigiri. Honestly, Yasuda-​san just asked us if we were still hungry and just kept making sushi until we cried uncle.
Highlights including seven types of sea urchin sampled in a flight including a very «black» uni from Russia that was mind-​blowingly exquisite. He did a raw oyster nigiri — why don’t more places do this?! King salmon was insane — had never tried that before. He did a nigiri with just his favorite microgreen scallions, which was really tasty. Grilled mushroom nigiri was novel. He did his own preparation of salmon roe which involves non-​brined roe and sea salt sprinkle. Every salmon roe or caviar you’ve probably experienced is already brined to bring out the fish egg flavor, which is pretty dull without it. Tamago as a dessert of sorts was beautiful like excellent flan.
In simpler terms, Yasuda-​san was able to get my wife to eat things like egg and mushrooms and even a nigiri of whole baby sardines lumped in a swirl. Only n/​naka in Los Angeles has accomplished such a feat.
Total bill was $ 300 (37,000 Yen) for two people doing the omakase (chef’s choice) plus two carafes of excellent sake and green tea. That is a really good deal considering the quality of sushi and the intimate, educational experience.
Highly recommended in every way.

Yasuda Sushi Bar was the greatest experience we’ve ever had eating sushi anywhere. His preparation was incredibly professional his execution and ease in his preparation was like watching a true Master at work. The first thing that comes to mind, if there is a such thing as reincarnation Miyomoto Musashi has been reincarnated in Yasuda San the greatest sushi chef in the world today just as Miyamoto Musashi defied standard Samuria beliefs today we have Yasuda San doing the same to sushi.
Some say Yasuda San takes sushi to the next level, but in our opinion Yasuda San has brought sushi «back to basics» which Yasuda San would say himself «sushi is about the rice».
We believe that Even the first time sushi eater could eat every piece of sushi Yasuda San prepares. My husband eats sushi but in the past would only eat tuna nigiri, and occasionally squid nigiri, he ate every piece of sushi Yasuda San prepared and said the only differences was the different textures, and that the sushi rice was incredible. If we lived near Yasuda San in Tokyo we would eat here on a weekly — bi weekly basis. Like we told Yasuda San «we will never be able to eat sushi anywhere else again» so with that said we are planning our next trip to Yasada San’s Sushi bar. If you are in Tokyo we HIGHLY recommend you visit Yasuda San’s sushi bar we guarantee you will leave full and very satisfied! Yasuda San THANK YOU VERY MUCH FOR THE GREATEST SUSHI WE HAVE AND WILL EVER HAVE THE PRIVILEGE OF EATING.

FYI: Yasuda’ place is reservation only .
Also beginners I highly recommend you ask for reservation to sit at the counter Yasuda San then can engage you and explain everything.

It was a surreal experience that I can only relate to falling in love for the first time. Yasuda played a symphony with his rice and fish. He perfectly conducted the tempo and accent everything that needed to be. He was meticulous while cracking jokes and accommodating banter from all the Americans occupying his bar. I couldn’t have asked for a better time. If you’re in Tokyo for any amount of time please make it a point to attend. It’s on par with a religious experience.
Damage 400 dollars between two people and a lot of unfiltered saki on the rocks.
A must try!

Yasuda Sushi Bar was my last meal in Japan. But what can be said that hasn’t been said already? I’ll start with something that can be overlooked at times. In Japan, there’s a ton of places that aren’t gaijin (foreigners) friendly which includes some sushi bars. A lot of places will say Japanese Only. I started feeling like No. 42 (Jackie Robinson) for a while out there. Yasuda on the other hand is totally friendly and welcomes all which makes me appreciate his Sushi Bar even more.
The sushi was top notch. He mentioned that he had an unusual amount of quality fish this particular day. Over 40 different types and a few different Toros which are my favorite. On an average day he has about 32 types. I kept going as he kept putting another nigiri in front of me and by the time I was done I had eaten 26 pieces total.
My wife had a couple glasses of her favorite beer at Yasuda which is Yebisu and I just had Ginger Ale. The total for two people Omakase plus drinks came out to 30,000 yen.
The service was excellent and they pay close attention to each customers needs. Yasuda makes sushi according to customers preferences which is nice. For anybody visiting Japan I recommend going to eat at Yasuda’s Sushi Bar.
Tips: take the Ginza line to Gaiemmae Station. Ginza line can be reached from Marunouchi line or Yamanote line. It’s about a 10 minute walk from the station.

I ate here back in July 2014 when I visited Japan.
This is by far the best sushi I’ve ever had in my life.
Bourdain was not joking when he said to come here.
Chef Yasuda was respectful, kind, and hilarious.
I wish I had pictures, but I ordered the Omakase and everything was divine.
When I visit Tokyo again, I will surely come back here.

Yasuda-​san is by far one of the most thoughtful, precise, and energetic chefs not just in the sushi world but in cooking all together! His sushi prep is incomparable and each piece is deniably incredible. His knowledge and skills come through especially in white fish such as mackerel, most people at other restaurants are not skilled enough or do not care enough to salt and then soak the white fish in vinegar. Here you can taste just how delicate the fish actually is due to Yasuda-san’s prep of the fish! Even the way he changes the texture of the squid, or how delicate the sea and freshwater eel are! If you are a uni lover he has that covered, with three different types from around the world. This restaurant along with how comedic Yasuda is has left a memorable experience and also influenced myself as a chef as well!

What can you say about what is probably the best food you’ve ever tasted in your life?
Superlatives cannot do justice to the total experience that is dining at Yusuda-​San intimate restaurant.
A simple menu is presented that has your options on it. There really are only 2 and I went with the omakase. I know I was supposed to only have 14 pieces but I did go overboard and had a couple more. Debbi had a set menu and it differed somewhat from what I had but every single piece of sushi that was placed in front of us was mind blowing. To watch his massive hands at work, be it when as they slice the fish or moulding the rice bed for it, was like watching a symphony being written.
Yasuda is the total raconteur and educator. He has lots of stories, some told with a twinkle in his eye and some more plausible than others but when he talks about his ingredients, the love he has for his profession shines through.

What an amazing place.
Tucked away in a local suburb this basement restaurant that only seats 13 people is open for 3 hours a day is one of the best experiences I’ve had dining ever.
Just google the chefs name, its prob easier to explain who he is and what his done…
Amazing food amazing ambience and a great chef that really knows his stuff — also a amazing host with endless amounts of story’s knowledge and banter!
If your in Japan don’t skip this!

I love Anthony Bourdain but had no idea this place was featured on his show. I don’t know if it would’ve made things worse or better w/​that kind of expectation. Anyhow, my bf tried making reservations only 3 days in advance and was able to score reservations for a Sat night but only at the table where you are away from the sushi bar. I didn’t have the heart to tell him that it made the experience a bit… lackluster. A huge reason the other reviewers are giving 5 stars is b/​c of the interaction w/​the chef. We were never acknowledged by the chef and in a weird way felt like an outcast. It almost felt like the popular 10 – 12 people got to sit w/​the chef and laugh and drink while my bf and I were at a table by ourselves. Now if you want good sushi and to be AWAY from the fun, then you’d probably give this 5 stars. I read on Trip Advisor that others who sat away from the bar felt the same way.
Service was fantastic. Superb. The server explained every item and my bf proclaimed that he’s never liked the egg but that this place has changed his mind completely. I also had the best squid here. I didn’t understand why one out of the 14 pieces would be a green onion (I think it was a green onion). I’m sure there’s a reason for everything but in my little mind I wish it had been another piece of fish. I agree w/​the reviewers that the rice was warmer than others and I think it really helped bring the flavor out. It was also more vinegar-​y than others I’ve had.
I guess the popularity of this place among travelers or ex-​pats made this place very… non-​Japanese. I’m sure Chef Yasuda was charming and had great stories… except we paid the same price and never got to know any of it. It all felt too contrived for my taste. I guess different strokes for different folks!

Worth the experience and every penny! I’m very glad I was able to come here during cherry blossom week. I had to book it a month in advance. Loved being able to interact with Chef Yasuda at the bar is a treat in itself. He’s very polite and friendly with all of his customers. I even got to ask him how it was like meeting Anthony Bourdain. He also is willing to talk about his own personal life such as how he’s so buff and his past.
I got the omakase, miso soup, sake from his home town and matcha tea. For the omakase, he served us two types of mini squid, 3 types of uni (russian, californian and a japanese one) with sea salt, 2 types of unagi, scallions with sushi, Norwegian salmon, trout and salmon roe and more. Rice was well seasoned and each bite was very flavorful with the seafood cuts.
Miso soup was good and the sake was dry and smooth. Loved every drop!
All of his customers were tourists, but they all enjoyed his sushi.

Worth the trip to get here! It takes a fair amount of effort to get to Sushi Yasuda but the payoff is worth it.
I agree with other reviewers that said the sushi is not the best ever. But, for the reasonable prices, service, and sheer entertainment value, Sushi Yasuda ranks high on my list of memorable experiences.
We booked our reservations 3 months in advance via email and were requested to also re-​confirm the day of our reservation.
Having JR passes only got us to the Harajuku station which we soon found out was 2+ kilometers from Sushi Yasuda. The website directions do have a map and reference a Tokyo Metro station as being within walking distance. But after checking with a helpful building guard in Harajuku, we were advised taking a cab would be better. The cab ride from Harajuku station is only 1000¥ and a better option than walking.
Sushi Yasuda is tiny! The counter seats 8 and there are 4 additional seats in the back. Yasuda-​san is certainly a showman and great conversationalist. He speaks decent English which was greatly appreciated.
Wile you can order from the set menu, 12 pieces plus half a sushi roll or 14 pieces sushi. I’d recommend the omakase (chef special). Yasuda-​san asks each person their favorite and least favorite sushi to get an idea of your preference. And then he gets started.
Yasuda-san’s hands are like lightening! He is fast, efficient, and organized. His huge hands grab rice and slice fish much like he is doing martial arts. His timing is impeccable and movements so precise.
Some of the highlights included, Hokkaido oyster (nearly 1 ft in length), sweet creamy uni, sweet shrimp, 2 types of chu toro, and charred unagi (my favorite).
All in all an exceptional experience. One that I will never forget. For under $ 100/​pp, in my opinion visiting Sushi Yasuda at least once should be on everyone’s must do list when visiting Japan.

One of the best dining experiences I’ve ever had. It was definitely pricey but not outrageous. The sushi was great but there was no piece that was life-​changing, and I think that’s the point. Chef Yasuda offers one of the more unique dining experiences, his personality is very engaging and his knowledge of fish and food preparation is out of this world. He is a good storyteller and really tries to cater to each individual, making sure you get the type and amount of sushi you want.
Get the omakase and enjoy a relaxed meal, where you can ask questions and also chat with the other patrons (the sushi bar only sits 8). Unlike some of those other places featured in documentaries.
On our way out, Chef Yasuda made sure to tell us that there is only average sushi and bad sushi and that we had just had some average sushi. Each piece will cost about $ 5.50 — $ 6, the most expensive only reaching $ 8 or so. Chef Yasuda has developed his own technique where he selects less sought after cuts and meticulously prepares them, cutting out the sinew. His dedication to his craft is eye-​opening and I was very happy to eat some average sushi.

This is the best place to kick off your trip if you don’t speak Japanese. Chef Yasuda speaks fluent English and loves teaching people about sushi. You’ll learn here that there are only two types of sushi — normal sushi and fake sushi and that his is normal. He says there’s no special sushi.
His sushi should be the benchmark of what you should look for here. One sign a chef knows what he’s doing is the size of the nigiri. It should be bite sized and easily consumed in one bite. You can tell from looking at photos whether a spot does this or not.
I recommend the omakase here. Sit back and prepare yourself for a 2-​hour delicious education on sushi. My cost ended up being just under 200 USD. Felt cheap for a «normal» sushi experience since I’ve paid twice that much at other spots.
Because chef’s outdoor sign is in English you won’t find Japanese people here, just tourists and expats. Many tourists are from NYC because they used to eat at chef’s NYC restaurant that he ran prior to 2011.
I will say this isn’t the absolute finest sushi you can have as the spots where you pay twice as much are better but this is the best introduction to real or «normal» sushi.
The vibe is casual and fun as dictated by the chef. He bags on overly serious restaurants and says eating should be relaxing and fun.
And chef is super fun and extroverted. Great sports hit if you like heavy interaction with the chef but can’t speak Japanese. This coupled with English speaking customers makes for a lively evening of dinner and conversation.