204 E. 43rd Street
Best sushi I've had in a coon's age. My dear pal Cranky Dave Kaplan was kind enough to take me to dinner here and the freshness and variety of fish served was unparalleled. The sushi is simply prepared, thinly sliced over perfectly cooked rice and very little wasabi. No 'fancy' rolls with 18 ingredients are found on the menu here. It's all about fish quality. The chef ships in fish from around the world for a constantly changing selection that may include 4 or 5 kinds of toro (fatty tuna), several types of hamachi (yellow tail), unagi (eel) from Chile, or suprisingly tasty mackrel from Spain.
The final bite of our meal was uni (sea urchin), and is the piece de resistance to beat, with a creamy, sweet and briny taste all in one. Totally mind-blowing.
It took about a month planning to get a reservation, but well worth it. Best partaken of on someone else's dime.
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No kidding. Best sushi in town.
only wish i WAS on someone else's dime. a fortune, but worth it to know that the art of sushi is still alive and well. the last thing we had on our spectacular lunch with yasuda himself was a uni cone, which just burst in the mouth like the freshest sea water you've ever tasted. grilled abalone was no joke, either.
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