January 16, 2018
Tokyo
FEAST
This might have been my favorite meal of the entire trip, so far, because of the interaction we diners had with Chef Yasuda. I won't bother ranking each piece of sushi with Licks, and I've mentioned anything I found striking at the time. I know I'll be back here the next time I'm in Tokyo.
​
Not photographed due to my overzealousness and elation were (1) shima aji (Japanese striped jack), (2) Norwegian salmon, (3) sea bream and (4) unagi (fresh-water eel).
Sushi Bar Yasuda
Sushi Yasuda
Yasuda01
Yasuda01
Yasuda02
Yasuda03
Yasuda04
Chef Yasuda's Ten Commandments (as I surmised them)
​
1. There is no better fish, just different fish.
2. I don't eat sushi so preparing it remains exciting.
3. A vast majority of the eel consumed at Japanese restaurants is a processed fish other than eel and comes from a factory in China.
4. I don't go to Tsukiji Market early in the morning.
5. I age my tuna several days to allow some of the starch to break down to yield a better flavor and texture.
6. Sushi preparation changes every 20 years or so due to changes in refrigeration, personal taste and availability of product.
7. I don't have an assistant; I serve all the sushi myself because you can't teach style, and I want consistency for the customers.
8. No special sushi knife required.
9. Maybe 60% of the names given to sushi as captions and in books are incorrect.
10. I don't have Anthony Bourdain's contact number, so I don't reach out to him when I'm in NYC.
Omakase sushi:
Yebisu - a wonderful, light lager
​
Sea bass
​
​
Bluefin tuna
​
​
Bonito - a member of the tuna and mackerel family
King salmon
​
​
Needlefish - an odd-looking creature
​
Fluke - also called summer flounder
​
Kampachi - also called Hawaiian yellowtail, I think
King mackerel - usually "fishier" than most other sushi, but delish
Uni (sea urchin) - from Hokkaido, Japan's northern island
Horse mackerel - again, fishy by popular tastes, but excellent texture
Oyster - I don't know from where this came
​
Red clam - almost always chewy, but that's its nature
Ebi (shrimp) - cooked and delicious
​
Sweet ebi - raw and wonderful
​
Another uni from Hokkaido, silky and creamy goodness
Mackerel - I didn't catch which kind
​
Sweet ebi - Chef Yasuda gave several of us at the bar a second helping
Snow crab - cooked and sweet, I wonder if it's ever served raw
Miso soup - the best way for me to fight my cold