For the owners and sushi chefs here, Sushi Yasuda is less a restaurant and more a calling - an institution whose mission of serving some of the best sushi in New York City demands unwavering discipline and attention to every conceivable detail, right down to the twice-daily cleaning (with unprocessed rice bran) of the tables and sushi counter, which founding chef Naomichi Yasuda, retired since early 2011, helped build by hand. The mix of Japanese short- and medium-grain rice is made in-house every morning, and there is no Kikkoman soy sauce to be found here. No, they make their own, and they advise that customers use it sparingly so as not to diminish the taste of the famously fresh fish. The sushi chefs also instruct against mixing wasabi directly into the soy sauce, encouraging you to add a small amount directly on the fish instead. The beautiful dining room of solid bamboo planks draws the Midtown business crowd (at lunch in particular), creative types from downtown, and everybody in between.
"This defiantly traditional, tranquil oasis near Grand Central Terminal
is the best restaurant out-of-towners never hear about. Don't expect
run-of-the-mill spicy tuna rolls."
-
Food & Wine"Being a somewhat stolid male, I have rarely found crying at the table to be an issue. Yet I have come to embrace my friend's point of view when I visit exceptional sushi restaurants, and particularly Sushi Yasuda, the standout shrine to sushi now in its second decade on the East Side of Manhattan."
- Eric Asimov,
The New York Times, Nov. 15, 2011
The New York Times: *** (excellent); Critics' Pick
New York magazine: *** (generally excellent); Critics' Pick
Zagat 2013: 28 food rating (extraordinary to perfection)
Time Out New York: Critics' Pick
The Village Voice: Critics' Pick
Reservations strongly suggested. Beer and sake available. Serving lunch Mon-Fri, dinner Mon-Sat. Closed Sun.
ADDRESS
204 E 43rd St,
(bet 2nd and 3rd Aves) ,
New York, NY 10017
LOCALEATS AWARDS
Top 100 Restaurant
Best Sushi in New York
WHAT WE SAY
For the owners and sushi chefs here, Sushi Yasuda is less a restaurant and more a calling - an institution whose mission of serving some of the best sushi in New York City demands unwavering discipline and attention to every conceivable detail, right down to the twice-daily cleaning (with unprocessed rice bran) of the tables and sushi counter, which founding chef Naomichi Yasuda, retired since early 2011, helped build by hand. The mix of Japanese short- and medium-grain rice is made in-house every morning, and there is no Kikkoman soy sauce to be found here. No, they make their own, and they advise that customers use it sparingly so as not to diminish the taste of the famously fresh fish. The sushi chefs also instruct against mixing wasabi directly into the soy sauce, encouraging you to add a small amount directly on the fish instead. The beautiful dining room of solid bamboo planks draws the Midtown business crowd (at lunch in particular), creative types from downtown, and everybody in between.
WHAT THEY SAY
"This defiantly traditional, tranquil oasis near Grand Central Terminal
is the best restaurant out-of-towners never hear about. Don't expect
run-of-the-mill spicy tuna rolls."
-
Food & Wine"Being a somewhat stolid male, I have rarely found crying at the table to be an issue. Yet I have come to embrace my friend's point of view when I visit exceptional sushi restaurants, and particularly Sushi Yasuda, the standout shrine to sushi now in its second decade on the East Side of Manhattan."
- Eric Asimov,
The New York Times, Nov. 15, 2011
The New York Times: *** (excellent); Critics' Pick
New York magazine: *** (generally excellent); Critics' Pick
Zagat 2013: 28 food rating (extraordinary to perfection)
Time Out New York: Critics' Pick
The Village Voice: Critics' Pick
ADDITIONAL INFO
Reservations strongly suggested. Beer and sake available. Serving lunch Mon-Fri, dinner Mon-Sat. Closed Sun.