Yasuda

Chef Yasuda is an incredible sushi chef! He is intelligent, talented and entertaining. The experience was unforgettable. The sushi was some of the best I have ever tried. The price is expensive, and yes you could find similar sushi for less money, but I would still say it was worth it. I would encourage anyone who feels the price is too steep to not go, otherwise they will consider the cost over other factors which cannot be measured.

This is the best sushi experience I've had in the one year that I've been in Tokyo. We were lucky enough to get a reservation here and Chef Yasuda out on a show. He produced piece after piece of unforgettable sushi pieces while entertaining us with the story of how he helped introduce sushi to the US, and living there for a full 27 years before making his way back to Tokyo. An unforgettable dining experience.

Chef Yasuda provided a wonderful, personalized dining experience. He prepared the most delicious sushi I've ever had while explaining how the ingredients are sourced and sharing information about Japanese cuisine and his personal philosophy as a sushi chef. I hope to have an opportunity to come here again!

The best sushi I've ever had. Sushi chef Yasuda is amazing as he is funny. I was very fortunate to have the opportunity to eat at his resturant and be served the best sushi I've ever had. I will definitely be back again.

Some of the best sushi ever. There are a lot of reviews that make this place sound like the chef is arrogant or full of himself which kind of doesn't reflect the Japanese way sometimes however I feel there is a genuine way to the chef. At least he is there and doing the kitchen work himself at 60yrs old. Every piece we had tasted great and he was full of conversation and very knowledgeable on his fish and doesn't hold back anything. I'd definitely recommend this place to anyone!

Yasuda. Definitely made a name for himself and the quality of sushi is amazing. Came here on my birthday for the first time, but left with a bitter taste. He’s quite the entertainer but incredibly rude. Decided on my behalf to stop serving me since I requested for less rice when he asked. I don’t digest grains too well and since he asked, I said less rice would be nice. Consequently he took it offensively and decided to stop giving me sushi in front of everyone at the bar. Ignoring me as if I wasn’t there but still, I reserved and paid to be there?

Best nigiri sushi I have ever eaten. This is a must visit restaurant if you are in Tokyo. It was hard to stop ordering, it was so delicious. Truly one of my best eating experiences.

Great dining experence. It's and experience for your senses. On the high end of sushi pricing but certainly a high end experience. Sushi made right in front of you with details of the ingredients and process explain by master rice chef.

We arrived with anticipation and on time for our reservations. We were kindly directed to sit at the bar. Meeting Master Chef Yasuda was like meeting a celebrity. Since watching him with Bourdain, our trip to Japan was the perfect opportunity to dine at his restaurant. He greeted us with a smile and spoke English well enough to set us at ease and excited for what's to come. We looked at the menu, and we all chose the assorted sushi omakase. The drink menu wasn't huge, but Echigo bottled beer and Yebisu on draft were all I needed. Throughout dinner, the Chef kept the evening entertaining, shared some of his stories, thoughts, and experiences about his sushi journey and more. He was hilarious and encouraged asking questions, taking photos and videos. He mentioned not to wait too long to eat our courses. Each piece should be eaten right away. His skilled culinary movements were characteristic to his years of martial arts and the discipline each must have to master. Each course he presented was very delicious, with a few definite highlights! A few of the "simple" courses were a surprise how good they were. We ended the dinner with hot tea, then good-byes and photos with the chef and staff. The 5-star rating is for the overall fantastic experience and not trying to compare other sushi joints in and around Tokyo. Chef Yasuda is much more than just the culinary artistry he creates, he's lived a long, dedicated career and you can taste that not only in the food but in the type of person he's become. ごちそうさま

precovid review. i came here because of anthony bourdain's recommendation. i have been to yasuda's restaurant in nyc. but since we were in japan, we had to make reservations!! we got lucky and able to make reservation on the counter so we have front view and able to talk to chef yasuda! the way he prepared the fish and the rice was just so amazing. i didn't want the meal to end. he made jokes. made recommendations. the meal and service was great. probably one of the best omakase i had. but the only thing that turned me off was chef yasuda saying he is the best chef. i really didn't like how he was talking about other chefs. i thought that was unnecessary.

The best SUSHI in the world point blank period. The service and the way they explain everything is epic. The ambiance is so cozy feels like your at home

Outstanding. Top quality sushi from a master chef for a not-terrible omakase price. We live a few blocks from Sushi Yasuda in NYC (which we love, even though he's no longer associated with it), so we were familiar with his style and were pumped to meet the man himself. We got: Omakase: White king salmon Hamachi yellowtail Wild king salmon Squid Sea urchin Yellowtail Oyster Shrimp Sea scallop Salmon roe Sweet shrimp Scallion Eel1 Eel2 Fatty tuna roll Extra: Sardine Steelhead salmon Fatty tuna Since Yasuda NYC had been my sushi standard-bearer before I came to Tokyo, it's probably worth comparing. There were a lot of similarities -- eg the rice prep was fairly similar and probably even more amazing (this is part of Yasuda's signature style, which he has no problem telling you about). The oyster is incredible and pretty unique, as it is in NYC as well. The differences, in my amateur opinion, are mostly tied to fish freshness and added range. Similar to what I found at Sushi Dai (and mentioned in my review there), you don't get eel that's this smooth in the US, and sea urchin tastes different as well, in a way that I can't quite find the words to describe but is definitely a good thing. I don't know that I remember having sweet shrimp in the states either, and that was probably my single favorite piece here. And then there was the sardine, which really scared me when he mentioned it, but was incredible. (I felt the same way about the squid -- I mentioned at the beginning that squid typically wasn't my favorite, and with both that and the sardine, he seemed to take it as a challenge to make pieces that we would love. He succeeded.) Some of the other reviews mentioned his chattiness / cockiness, and that's certainly there (he'd sometimes tell a story in the midst of putting a piece down, leaving said piece in quasi-limbo), but he's also very friendly, engaging, and willing to answer all of your questions. Overall, this was a fantastic experience, and I'd highly recommend it.

Eh, I really thought this place was going to blow my socks off but it just didn't. Naturally we heard about this place from a friend who visited last year and he heard about it from Anthony Bourdain like many others so we made a reservation. Props to Yasuda for having an online system that has both Japanese and English options so making a reservation is easy! I requested a reservation about two months ahead of time and they were happy to accommodate. We had a spot reserved for the sushi bar on Saturday night and got there a little early and were seated right away. I think it's more my personal taste and the people around us that I wasn't a fan of. This place just seemed very pretentious and those around us lacked personality so making conversation with others didn't go too smoothly (the girl next to us kept ignoring her boo and was snap chatting the whole experience so at least I had some entertainment). The sushi was good but honestly, nothing really stood out. Yasuda would make, present and tell us what the piece was and that was it, Pieces started to rotate towards the end and again, nothing stood out. I like a more local place and maybe some background noise, neither of which Yasuda had so for me, it was a lackluster meal that came to almost $400 USD with drinks included. It wasn't mindblowing or memorable, I just didn't care for it and I know I'm in the minority. For those who are trendy and all about labels, this place is for you.

If you are looking for a fancy type of experience, this place isn't for you. Chef Yasuda is a very tradition sushi chef. Rice is most important as do many sushi chefs in Tokyo too. He doesn't do anything fancy to the fish or do amazing instagram worthy plating but do expect GOOD sushi. Every piece was fresh and yummy. His pieces are not huge. Its perfect for one bite which many Americans are not use to this and transitional sushi. This was one of the reasons he moved back to Japan. He does not want to make another spicy tuna roll. haha Don't get me wrong, I love spicy tuna but when you are eating at a Michelin star, fine dining, etc....... please don't order spicy tuna. My experience with Chef Yasuda was very pleasant. He was real (blunt), funny, friendly and knowledgeable. Every piece was delicious. Not my favorite omakase restaurant but it was a great experience. 21 one pieces for a little over $150. $150 in San Francisco is like 8 pieces. So worth it, especially with his knowledge. FYI do not eat just the fish and not the rice because real sushi chefs, especially chef yasuda, it will be insulting. If you're full, just stop. Get sashimi somewhere else. My favorite piece of the night was the "TUNA TAIL". Never had this at a sushi restaurant before and WOW, it's amazing! As good or maybe better than some toro I had.

This place was absolutely incredible. Friends had booked prior reservations and we were (luckily) able to be added to their reservation the day of. It's a very intimate restaurant with about 15 seats around the "bar". Chef Yasuda was extremely interactive making jokes as he prepared the sushi. Literally the best sushi I've ever had in my life! The fish basically melts in your mouth. He told us that he focuses on the rice more-so than the fish so the rice was very flavorful and paired perfectly with the fish. Can't emphasize enough how amazing the food was and I HIGHLY recommend this place if your visiting Japan!

Yasuda ruined sushi for me, at least in the US. As many other reviewers, I found out about it through Anthony Bourdain's show, so that's really the only downside since most of the clientele the night I was there spoke English. I prefer to immerse myself in the culture, but it's impossible to make reservations in advance if you don't speak Japanese, since most places want you to call. It was easier at Yasuda since they accept email reservations in English. Away from the busyness of many other areas, it's fairly close to Roppongi, but I couldn't have found it without Google maps. It's a small place tucked away in a basement, and only seats 14 people, but it has a very modern and clean decor inside. I ordered the sushi assortment dinner, and the chef made sure to ask if there was anything I didn't like before making my sushi. He makes a piece at a time, and everything was wonderful. It really was the best rice I've had in my life. Service was spot on, and the food was amazing. Definitely a great experience for the price, since similar meals at Michelin star restaurants can be $300+, and this cost me less than $100.

I found this place a few years ago while looking for Omakase experiences in Tokyo. I've combined my experience from a trip here in October 2017 and July 2018 together. I'm by no means an Omakase connoisseur but I definitely saved my pennies and worked some overtime to enjoy an unique sushi experience at Sushi Bar Yasuda. Warning: if you're looking for an ultra traditional experience do not come here. While there are definitely many traditional elements like the meticulous artistry, polite service and the chef prepping early each day shopping at the market to make each evening's meal there are some distinct differences. The chef has a culinary background partially forged in the melting pot of America - as a result he speaks English and has an arrogance about him. I really enjoyed my meal with him as he was very open about his own life experiences and wants to share his passion of food with you. This is a rare place where you can openly ask many questions about him, sushi, life and he acts likes a bartender. Yasuda-san has a certain electric bravado to him. However, this can turn some people off - I think my advice is to understand that this place is his stage and you're here for the performance played out over many pieces of sushi. You should eat everything placed in front of you as placed. While you have time to snap a quick photo, the chef will chide you to not wait and eat it right away. On one of my visits I saw someone not eat the rice part of the nigiri sushi, only the fish part claiming they were getting full. This launched the chef off into a mini-rant about the critical balance between the rice/fish in nigiri sushi and they were hustled through the rest of their meal in an uncomfortable hurry for them. All they had to do was communicate how full they were or their preferences and there wouldn't have been as much shaming. Sushi was solid and you'll get an expert telling you what you are eating and where it was from. He also has some interesting friends so he has interesting things like he added Spanish salt to some nigiri as he had a friend in Spain he had seen recently. I had a couple dozen of nigiri, miso soup and a sushi roll. We also ordered sake and we were presented with a beautiful tray of cups to choose from. They take major credit cards no problem. The Chef loves posing for photos showing the amazing work he's done with his pipes (he's weightlifting to stay in shape) and is a really good dude. He is very unique and I think the overall experience is worth the money. He made fun of me both times I went but in a jolly nice way. My advice: Go in with thick skin, check your ego at the door, be open-minded. How to make your experience better: book many weeks in advance to secure your spot, ask thoughtful questions, eat everything placed in front of you and communicate your culinary intentions. Transport: Easiest way to get there was by taxi and they can also help call a cab for you after. I tried public transport once and made a huge mistake walking in the pouring rain. TL;DR Japanese sushi chef offers omakase experience with Japanese fish, American bravado. One-man show is like a culinary tour guide, bartender, story teller all rolled into one. Not shy to take pictures and wants you to enjoy his performance. Be open-minded and have fun with it!

Best sushi I have ever had the plaisir of trying. Omakase all the way. Located near Aoyama in Minato, I walked in the dark across a cemetery and sweated my way to a still early arrival. Cold sake, yes please!!!! So few seats, one is bound to meet a European or another American, as chef can speak English,& that is a bit rare in these parts. Fortunate me, I only made online rezo approximate 2.5 weeks ahead of time ( disclaimer: entire form is in Japanese). Sushi was meltingly fresh, briny, firm, and awesome. Bourdain was not wrong: his fighting days and stature surely helped him to stand as long as he did to serve the patrons. Thing is, chef is truly talented. Yes, Manhattanites miss him. But he is full of himself, absolutely bucking the usual humble posture and I found him very self-adulating. This was the biggest turn off for me, personally . It was unbecoming , IMO. But still , better sushi I have yet to try. Total treat. As usual in Japan, I waddled my way home. Chef has been back to Japan for quite some time now. He and wife, diligently at the helm of their small, austere basement restaurant, reside in Naka-Meguro.. Quite close to Ebisu and Daikanyama. Omakase: Uni Scallop Geoduck Octopus Red clam Bluefin tuna from Iceland Aji mackerel chu-toro . Yasuda:" I can prepare 50 cuts of tuna" Matsutake Shrimp O-toro Trout Harami - yellowtail Coho salmon Sardine Tentacle clam, miso, unfiltered sake:800¥

This is hands down the best meal I have ever had in my entire life. It was like 4 years ago so bear with me but I couldn't write yelp reviews until recently because I worked there. First off, get a reservation months in advance. I made a reservation in October for January and got wait listed. I was solo so it was easy to get in on the wait list but the space is small and very popular. The bar sits maybe 8 people? There are also two 2-seater tables. It's very intimate and it's amazing because Yasuda talks to you the whole time. I should probably get to the food soon, but this place was about the whole experience. The sushi is INCREDIBLE. Each piece tastes so fresh and delectable and is rolled perfectly with soy sauce and wasabi. I don't like the wasabi in American sushi restaurants (really just dyed horseradish) but Yasuda uses real wasabi and I loved it. Not only is the food amazing but Yasuda is THE BEST. He's so funny and entertaining and gives you cool information about each sushi piece and where it comes from. He taught me the actual right way to eat sushi with chopsticks. He's also a crazy body builder and if you ask for a picture with him (which you should) he'll flex his gigantic biceps for the camera. I've been saying for years I've never had a better meal anywhere in the world, and I am an eater. I could never go back to Tokyo without a stop here!

So going to Yasuda is less about the best sushi you can find, granted his sushi is good. It's more about the man himself. He's learned a lot of English at this point so it's pretty easy for foreigners to communicate. The large sum of his customers are foreigners. Sadly he's been ousted by the Japanese community because he does things very differently. And he doesn't seek to make a franchise or drive around in a Lamborghini with his millions. Since a young age he's wanted to be a sushi chef. Since 18 to be exact. But it's what comes before that that really defines him. The vast majority of his life he wanted to be a sushi chef but before that when he was 13 he was a huge fan of professional wrestling. He wanted to be a wrestler. He talked about some of his favorite stars and how much he liked the showmanship and the display of many skills. Endurance, athleticism, acting, comedy, etc. The reason why this is so telling is because it directly translates to who he is. He loves to tell stories and share his culture with other people. He controls the experience completely in his bar. Most ingredients come from his home town which he holds dear. Mainly he wants to bring his culture and his hometown to others. Yasuda careful crafts his sushi, the portions are pretty small, but I optimistically think it's because he wants you to try out many different sushi and hopefully not the darker side which is to get you to spend more haha. The cuts are beautiful and the quality of the fish and rice are great. The rice particularly stood out for me. That as well comes from his hometown. You'll notice that Yasuda will do most of the talking and he tries his best to interact with all his customers and give them an experience. Back to controls g the experience. He has a paint brush for the distribution of soy sauce, he Dosnt leave it to the customer and I really like that. He is the expert and as customers we should always defer to his decades of expertise. My only con really was something seemed odd about the shop. His staff act very strange. They don't look happy or maybe it's just that they look to serious. I get the inclination that he may be really tough on them. All of them speak English so it's very easy for foreigners to communicate here. But theirs an odd air to the shop it's dead quiet when he isn't talking. It's kind of counter intuitive because Yasuda loves to tall and loves to make jokes so you would think the staff would be fun smiling and simulator to him. I chose to come to Yasuda for my birthday and I happy I did. It was a great experience, he pushed me out my boundaries a little and made me try stuff I normally wouldn't. 90% of that stuff I loved. In the end it's clear who Yasuda is, and that's a showman!. He wants to entertain, and show off his skills just as a wrestler would. He's very dedicated to his craft and bringing you a good experience. He was a little hard to read but I ho early think his intentions are noble. He will push you to order more but I think it's because he wants us to experience more and open up our palettes which I'm all about. It's a little hard to do here because how pricey it is but I had some great sushi because of it, I've never tasted Eel like I have from his shop, and all 4 of the different uni's I had were delicious and unique. Yasuda is a showman this would be a great place to regular if I lived in the area but for now he is one of the few sushi chefs I will make an attempt to come see whenever I'm in town.

after 4 months, i figured i give my take on the meal. Yasuda San is well known Sushi Chef in the States as you've seen him in some of Bourdain's shows. He no longer owns the restaurant in NYC, but opened a little shop in Tokyo. I don't know if it was the time difference or going to eat it right after getting off my flight, but I was so excited and high disappointed at the same time. I guess I had so much expectations for this place. I tried the NYC one and loved it and the opportunity to have Yasuda San prepare the sushi in person was exciting. One thing I dislike was he talked way too much during the whole meal. I guess he wanted to entertain the guests, but at a certain point in time I just wish he would be quiet for a min. It was too much banter. I just wanted to enjoy my sushi. I had about 13 pieces of his sushi. There wasn't anything that was breath taking and I really have little recollection of the food to be honest. The only thing I remembered was the Manatee Shrimp. Clams was sandy. I can understand why everyone loves it, just b/c of the popularity of the Chef, NYC restaurant and most importantly english speaking restaurant. I wouldn't say it's the worst place to eat, but you might be better off trying to lock down a spot at the other Sushi Bars around town. Happy Eating ヶ月後、私は食事の私のテイクを与える考え出しました。あなたはBourdainのショーの一部で彼を見てきたよう安田サンはよくアメリカで寿司シェフが知られています。彼はもはやニューヨークのレストランを所有していませんが、東京の小さな店をオープンしました。 それは時間差または右私の飛行から取得した後、それを食べるつもりだった場合、私は知らないが、私はとても興奮と同時にがっかり高かったです。私はこの場所のために多くの期待を持っていたと思います。私はNYCの1を試してみましたが、それと安田さんは人で寿司はエキサイティングだった準備をする機会を愛しました。 私が嫌いなことの一つは、彼が全体の食事中にあまりにも多くの話をしました。私は彼がゲストを楽しませるたかったが、ある時点で、私はちょうど彼が分間静かにしてほしいと思います。それはあまりにも多くの冗談でした。私はちょうど私の寿司をお楽しみたかったです。 私は彼の寿司の約13個を持っていました。息を取って、私は本当に正直であるために、食品のほとんど記憶があったものはありませんでした。私は思い出した唯一のものは、マナティーエビでした。アサリは砂でした。 誰もがそれを愛し、なぜ私はB / Cシェフの人気、ニューヨークのレストラン、最も重要なのは英語を話すのレストランの、理解することができます。私はそれが食べるために最悪の場所だと言うではないだろうが、あなたは町の周りの他の寿司バーでのスポットをロックダウンしようとしたほうが良いかもしれません。 ハッピー食べます

What can I say, chef yasuda really lives up to his reputation about being a passionate about his craft and why he's considered a master sushi chef. His restaurant is tucked away and only has a small sign that shows the way. He serves high quality fish but what he mentioned time and time again during the omakase meal was that sushi is not the fish, but the rice. He gets his fish daily from the market and also finds time to make about 6kg of rice per dinner service. It's understandable now why he's only open 4 nights out of the week. Highly recommend this but it is a bit on the pricier side. Make reservations well in advance. Overall we had about 19 pieces, some highlights worth mentioning would be the salmon roe, otoro, lean tuna, uni, flounder, and unago. Really interesting when he served the scallion sushi to us. It surprisingly worked, he mentioned this was from the 60s but with his own twist and variation. At the end of service, he will also ask you if you would like any additional pieces. Definitely a great experience, come hungry cause you will definitely leave full.

For the cost of a meal, beer and miso soup, it is not worth it and would recommend anywhere else for much less. Yasuda-san knows how to do standup comedy while making your food. This almost feels like pulling the wool over your eyes. Don't get me wrong, a lot of the items were amazing. Here is the list: Medium and fat Otoro Sea urchin Shima aji yellowtail Mini squid Sardine Mackerel Fluke tricep Octopus Geoduck Shrimp Kampache yellowtail Geoduck gizzard Sea scallop Striped snapper Orange clam New Zealand king salmon Snow crab Needle fish Swordfish Oyster White tiny sweet shrimp Sweet shrimp Salmon roe Scallion sprout We talked about Anthony Bourdain and his visit to Yasuda-san's restaurant. We also brought up another well known sushi chef, Jiro Ono. If you have heard of the movie Jiro Dreams of Sushi, Jiro is one in the same. Yasuda responded with "heh, anyone can dream about sushi. I will make it." For a sushi chef to speak ill of your competition is just poor taste. Our experience was never the same after that comment. If you want an authentic experience, I would highly recommend going elsewhere.

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 was excited about my first expensive omakase, but the experience disappointed us. Yes the fish is definitely fresh and good! The different kinds of salmon were so tasty. The tunas were great. However the price point is not justified. There are so many other sushi restaurants that serve good sushi for much cheaper. Also the pieces here are about half the size of some other places. My hubby and I spent 25272¥ for 35 pcs total. I can see how others didn't enjoy their experience either bc the chef loves to talk about himself. We chatted a bit with the other guests, but chef yasuda did most of the talking. I'm more of the hurry up and serve me my food kinda person. It was good for a one time experience, and don't get me wrong, the fish is definitely fresh... Just pricey for what it is.

An absolutely fantastic experience. If you're reading this, you can understand the difference between Sushi for western tastes and SUSHI. Without being pretentious, you must shed aside your preconceived notions about what sushi SHOULD be. This place had the best flavor, texture, and balance of any sushi I have before. I am sure that only a few places would "be above" this level, like Jiro, Mizutani, or another Michelin star treasure, however, that is comparing a 4.99 to a 4.97 on a 5.0 scale. Chef Yasuda had experience in Sushi Yasuda in Manhattan. And now he is serving sushi in his homeland. The Sushi here is less expensive than the equivalent amount in New York which is a good thing. He also had a really amazing attitude and was very engaged with us. If you're looking for the chef to shut up and feed you, go somewhere else. Again, these restaurants are about the experience of sushi. If you want to get full, there's a 7-11, Familymart, Kaitenzushi down the corner.

I've been to Sushi Bar Yasuda 4 times - the first time getting a general dinner set, and three other times I went for the omakase. While I know I should try other restaurants whenever I make the trip to Tokyo (and I do), I always find myself visiting Yasuda's because I know I'm getting a top tier experience - not just in the high quality of sushi, but also the attentive service from Yasuda himself and his desire to provide his clients with education and stories behind the sushi he lovingly serves. For omakase, Yasuda will often ask you if there are particular fish/dishes that you like. For me it's uni, so I was in heaven when I got served maybe 4 different types of uni, along with other fish and seafood he figured I'd enjoy. I'm probably a bit vague here, but everything is delicious and it's amazing watching Yasuda-san work (he's meticulous and blazingly fast) and everything comes out perfect and beautiful. And again, he provides commentary behind the sushi. Many of his patrons are likely to be non-Japanese visitors. Perhaps some like myself, have visited his NY restaurant when he was still based in the States. Others perhaps learned of Yasuda-San through word of mouth, food blogs, or watching Anthony Bourdain's many episodes covering Japan and Tokyo (apparently Tony and Yasuda are bros, and in one eps you learn that Yasuda-san practices a form of martial arts - and it shows in his stature and stance). If you're spending a week immersing yourself in Japanese culture and everyday life, this is also a nice place to take a breather to find other visitors that likely speak English (but are experienced travelers) and can share their own respective travels. I've met some interesting, worldly people from all over the world sitting next to me, and they often have some nice travel tips.

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.

Best sushi in Tokyo on my business trip. Actually enjoyed the food and experience much more than when I went to Jiro. Yasuda is truly a seasoned prize fighter and champion amongst the rookies of the Yebisu corridor. He made me feel like a long lost cousin that he hadn't seen for years. Busted out his homemade sake from one of his farms (which was amazing!) and we closed his place down. Now to the sushi, each piece was perfectly served and presented with a perfect temperature. Each one was a level of taste and a chapter in the story of delicacy. My thoughts have not gone very far from that rainy night in Tokyo with such a desire to return to greatness! I will be back.

My husband and I were lucky enough to have eaten here this past summer during our Nihon trip. We made reservations via online three months in advance, it was simple and easy. We ordered omakase and Chef Yasuda served us the most amazing sushi we've ever had. If you have mad respect for chefs and excellent food, then this is the place for you. If you are in Tokyo, don't hesitate and check this place out!

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.

I think I was the only person in the entire restaurant who wasn't there because of Anthony Bourdain. I had my first taste of good sushi from Yasuda-san 10 years ago, and I just had to follow him here. 25 pieces of sushi must be some sort of record, and I can clearly recall every amazing bite. Select hightlight: The squid legs are delicious! They seem so simple, but they're plump and tender, and a little sea salt goes a long way. The toro scallion roll is actually amazing. Still simple yet so savory. Yasuda-san makes the only mackerel I don't hate. So many cuts of tuna, so little time. Three different toro, all three a small slice of heaven. I don't see much salmon served by sushi chefs anymore, but I got to try three different ones! 25 pieces and a roll and I still didn't try every item he had in stock. Combine the amazing sushi with the lively chatter and the warm, educational environment and you have a winning combination every time. Yasuda-san was amazing 10 years ago, and I can't wait to see how he evolves 10 years later!

If you so badly want the Anthony Bourdain bragging rights without paying an arm and a leg for an Omakase experience in Tokyo and like to be chatty with the sushi chef, I would recommend this place. If you don't want to feel like a stepchild by sitting at a (non-counter) table, not have that "I wanna slap someone cause it's so damn good" feeling, and be (mildly) blown away by only two out of the six plates of Nigiri, then this place ain't for you. As we were leaving, it was like the chef didn't even know we were there as he didn't even say "goodbye" or "arigatōgozaimashita" or even look at us. Hurt feelings will be had if you're the sensitive variety of human being. To Anthony Bourdain - sir, you might have a badass, entertaining persona that's highly likable during travel, but your opinion on sushi is highly suspect.

we, like so many others, saw yasuda-san on an anthony bourdain show so when we were planning our inaugural trip to japan, it was somewhere we just had to reserve a spot at. it was very easy contacting the restaurant to reserve 2 seats. we corresponded via email only and they were quick to respond and extremely friendly and accommodating. when we arrived, we had a little difficulty finding the place as it is located down a flight of extremely tiny stairs in a quite cramped stairwell, plus it was raining! once you make your way into the cozy space, you immediately understand the journey you've embarked upon. a small, intimate space with 8 seats at the bar and a 4 top along the opposite wall, you are immediately greeted by a friendly lady who i believe is yasuda-san's wife. it's a simple 2 person operation here, which is perfect for a tiny space in tokyo. we were 2 of 8 people sitting at the sushi bar. our meal began with some small talk, tea, and a small palate cleanser. each piece of sushi from there just got better and better. the rice, as a true sushi lover knows, is the most important part of the nigiri and yasuda-san's is by far the best we've had. the consistency, the temperature, and the flavor were perfect. the cuts of fish that he uses is also phenomenal. you can tell right away that he is skilled and thoughtful with every movement. it's like watching a ballet. from beginning to end, from the outstanding sushi pieces to the friendly service, this meal was unique and unforgettable. i am forever changed.

Absolutely incredible. Will go here next time I'm in Tokyo, and recommend to everyone. Beautiful bar, great focus on amazing fish, delicious sake. Get the omakase and try the sake from his hometown. Have never had nigiri like this - each piece was like butter. My bar for sushi/nigiri is forever ruined since it's now so high. Chef Yasuda is hilarious and taught us a lot about fish, preparation, and more. Also took a great photo at the end with us while he flexed; he's in better shape than I am at half his age and says he's at the gym 28 days a month. (For those who commented on him being "rude" - either you didn't understand his humor or aren't a good person and he picked up on that.) Try to get the first reservation of the night. It will be less busy and he'll likely have more energy. Make a connection with him at the beginning and he'll be your closest friend the rest of the night.

The things I liked and disliked from Sushi Bar Yasuda. Let's begin with the good: 1. SUSHI RICE. Amazing and packed with flavor. As Chef Yasuda would put it, sushi IS rice and his rice is as unique as him. Very true. When you pop a nigiri in, you will automatically fill your mouth with an intensity as strong as the chef himself. 2. DIFFERENT. Not quite edomae type of sushi but not avant garde either. It's a good balance of surprises and the classics. Also, the chef will present the same type of fish in a different take. He will call it "part 1" or "part 2" (i.e. Uni part 1, Uni part 2). He will serve the nigiri in a different way, captivating your taste buds again and again. 3. CHEAP. Compare to other famous sushi bars, Yasuda priced reasonably low. The omakase is priced 8400 yen per person, compare to others that are usually 20,000 yen above. The bad: 1. The cheap price comes with a disadvantage of course. How can he do it? First, he is by himself. Meaning he has to prep, cook, serve the food all by himself. That will require speed on the chef's part, which is so fun to watch (note: the video is on normal speed, but his movements look like its on fast forward). However, speed can lead to sloppiness. His nigiris are these tiny balls of glob. Some of the pieces are falling apart or just dripping on the plate. No one cleans the plate either, meaning the taste of previous sushi affects the taste of the current sushi. 2. His omakase is comprised of 14 pieces of sushi. BEWARE. The chef just kept on serving us. He didn't warn us of the last piece. He did not ask us if we wanted extra. He just kept on serving. By the time we were full, we were on our 21st piece. When the bill came, it was more than double the amount of the omakase for each person. So, if you are on a budget, make sure to keep track of your pieces.

The place is located underground in a very small neighborhood and not close to anything, so it was a bit of a trek to get here. I sat at the bar and had the omakase. He keeps feeding you until you tell him to stop and he doesn't give everyone the same piece. His assistant keeps track of which pieces and how many are given to you. The sushi pieces here are delicious, and he is very entertaining. Note that he does not associate with the NYC location anymore. He definitely works very hard to elevate each piece of fish and it shows.

Come for the sushi, stay for Chef Yasuda. Chef Yasuda made the whole experience that much more enjoyable, he explained his process, was very open to questions and super warm. Everything was clean, tasty, different from what we "think" is sushi, more minimalistic so you truly enjoy the rice and sushi. Will visit whenever in Japan!

This is a tough review to write because on the one hand the sushi was good to pretty good albeit no better or worse than the 4200¥ 11 piece omakase from the Tsukiji fish market, however the two main issues I had with this place deal with honesty and integrity which were lacking when (1) the waiter brought/charged us for a 2nd serving of sake without asking if we wanted it and (2) the sticker shock when the bill amounted to 22059¥ ($202.56) which doesn't match the 600-900¥ per piece price range for the omakase (we were served about 14 or so pieces) stated on the restaurant website or the numerous email communications with the restaurant. My expectation for this meal was in the 10000¥ range give or take, and we weren't the only ones surprised by the final bill as two other diners mentioned their sticker shock to us as they awaited a cab. The sushi chef and staff all speak pretty decent English with all ordering and so forth taking place in English, which is likely why this place attracts a English speaking clientele predominantly. The wait staff were attentive, the space was well lit, clean, modern, and comfortable, but the sushi chef is full of shtick that is repetitive and gets very old after the first few pieces are served. Overall, this is one of those places where the meal was good but not worth the price; when you charge 22059¥ ($202.56) per person, the expectations are pretty high.

Whatever you do, make sure to eat here if you find yourself in Tokyo. You won't regret it! But first, make sure you make a reservation at least a month in advance. Thankfully, you don't have to be a local to make a reservation. This place is amazing. It isn't stuffy. Yasuda San is an amazing guy with a great sense of humor and takes pride in everything that he puts in front of you. He welcomes photos, questions and asks what your dislikes are, catering the experience to you. He makes fun of the restaurants like Jiro because they are too uptight and don't care about the customer. Yasuda doesn't believe in getting you in and out quickly. In fact, the meal doesn't end until you tap out, he will keep feeding you if you are hungry. I highly recommend this place. The only "negative" is this place is popular with tourists. For example, at the bar, out of the 10 of us, everyone was from California except one of our friends who is from Japan. But who cares, the food was delicious! It was a very, very fun night that I will never forget.

My wife and I had our honeymoon in Japan, and I wasn't going give up a chance to try out Chef Yasuda's sushi. I made my counter seats reservation at Sushi Bar Yasuda at least two months in advance through their website and subsequently through emails. The location was easy to find for us. And when we finally entered and Chef Yasuda greeted us, he was talking to the guests and asking for their preference. My wife and I had the Yasuda omakase and when he asked me for my preference I told him that I'm good with everything and that he is the expert. Throughout the dining experience, Yasuda-san would talk to the guests and make jokes, making it a very fun environment. He did not exclude anyone from the conversations. During my research, I read a reviewer mentioned that he sat at the table and felt like an outcast. That is complete BS. The reviewer felt like an outcast, because he was acting like one. During my time here, there was a guy at the table who was pretty much the life of the party. So just because you do not sit at the counter, do not think that you are less important. You can get into the conversations too. Yasuda would check on the table guests here and there throughout to make sure they're doing okay. When it came down to the food, it was amazing. I can go on and on with the praise, but I won't. You need to try this for yourself. My wife who was getting tired of Japanese cuisine felt revived by the sushi she was eating. We kept saying, how are we ever going to go back to the sushi we usually eat in NYC? And as Chef Yasuda said at the end of the night. Until next time.

Sushi chef is cocky and really annoying. The food is good but way overpriced. This place is for Americans visiting Japan. We ordered the standard omakase and his attitude made us want to leave after just 10 pieces. He forced us to eat his dumb egg nigiri also. There are much better places all over Japan and the in US.

I came to Japan for the first time and, while I wanted to experience the culture and see the sites, my real goals were clear: have incredible sushi, have a good Kobe steak, and have my first Kaiseki dinner. Like many Americans who come here, I had seen his fascinating story on Anthony Bourdain and was excited to dine at his (semi)new restaurant in Tokyo. Chef Yasuda has a very easy to navigate website with both Japanese and English sections. I made a reservation request and Chef Yasuda emailed me back and said he had no openings that night, but helped me get a table reservation for another night. Luckily two weeks later he emailed me that a pair of counter seats had opened and I snagged it up! The restaurant is very small: A counter seating 10 and two tables (each table seats two). It is clean, simple modern design, but no frills. There is no music or art work on the walls: just you, the Chef, 13 other customers, and two wait staff to handle seating/bills/drinks. This is not a place to play on your phone or be loud and obnoxious. This is a place to talk with the other patrons, talk with the Chef, and have your mind blown by good sushi. For those who have some negative reviews I can understand their point that where you sit dictates your experience: -If you wish to just quietly eat and keep to yourself: eat at a table. You will have very minimal interaction with Chef Yasuda aside from when he tells you what your next sushi plate is. -If you wish to really interact with the Chef and feel a part of the experience: eat at the counter, ideally the seats closest towards the front door (If you are on the counter edge near the kitchen, a shy person may get left out of the conversation as well). Chef Yasuda is a blast! While masterfully making his sushi, he constantly chats and interacts with the customers. He jokes a lot and keeps you entertained throughout the meal. His hands work with such graceful speed as he makes each serving by hand and has no assistance. He does all the rice and food prep himself. My jaw dropped when I watched him grab the grill plate cooking unagi with his bear hands (back story: he is an insanely fit man in his late 50s and used to street fight using his Karate training during his younger days while living in New York). Now on to the food....So here is the conundrum of eating at Chef Yasuda's: Have some of the best sushi of your life, but after this everything else is just "OK" or "good." He even offered few sushi dishes that I normally was not a huge fan of (like sea urchin) but they were absolutely delicious here. Try everything he has to offer! We at for 2 hours and spent $150 per person (including two small carafes of sake) and were absolutely stuffed. This is a shockingly good deal. Jiro May dream of Sushi, but I still dream of eating at Yasuda's again!!

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!!

This place wasn't my cup of tea, but my husband LOVED it. Maybe he had too many sakes. Or maybe it's because he hates seafood, especially sashimi. So, if you're like him, then maybe you'll love this place! I tended not to like it because the sushi wasn't memorable and frankly, all of the sushi felt like it was made very sloppy instead of with care for the ingredients. But, if you don't care about that stuff then you're fine. Do come for the entertaining show/chat/discussion with Yasuda at the bar area. There are two small tables to the side of the restaurant, but those are no fun. You really should try for a bar seat and join the conversation with everyone and Yasuda. Also note, the majority of the visitors to the restaurant are from San Francisco. When we went it was an interesting discussion with the other visitors on what they're doing during their trip/stay and also talking to Yasuda about the other places we went to eat at and what he thought of it (such as enjoying Katsukura restaurant at the Takashimaya mall!). We started with the 14-piece meal, but afterwards just started one-offs from the menu list. Yasuda will basically keep feeding you until you're full/done/ready to go. Even if that means 40 pcs. No problem! I have to admit that the show is really Yasuda and waiting to hear what he's going to say. He's pretty full of himself and doesn't flinch at bad talking other chefs for not being creative. He is open to saying he doesn't have any "friends" and that he doesn't care to. You can see why the local chefs dislike him now. He's definitely not traditional and doesn't mind to make up his own stories and rules. I'd come back again to chat, but the food here isn't at the top of my "must haves". On the plus side, reservations for this place was super easy to do online and the process was very smooth/easy through email to confirm the reservation and menu/set we wanted. I booked about 3 weeks in advance and was able to get a Saturday 7pm reservation.

This was the not your typical sushi bar. There's no crazy Thai, Korean, Vietnamese or any non Japanese person yelling gibberish at you when you come in. This is what sushi should be. A very intimate experience with the chef. Yasuda-san takes care of you through this magic journey called sushi. He prepares the sushi right in front of your eyes, telling you the background of the fish and explaining his craft to you while you enjoy his creations. These sushi pieces are his babies and the TLC and pride he puts in them really shows. The explanations he gives while eating the sushi makes it taste that much better. I can honestly say this place is by far the best sushi I have ever had. My only regret is not being able to try all of his sushi. We had: Fluke Bluefin tuna Yellowtail Salmon Mackerel Toro Red clam Squid Red prawn Salmon roe Sea urchin Some sort of onion sushi Tomago Eel And the chef's special Toro and scallion roll. Everything was amazing. Make a reservation. This is totally worth it

It's ok. Good experience for non Japanese speakers and it makes for a fun night out. He's charming, teaches you about the food and is a great way to spend a few hours. Don't go if you want the best sushi. It's just ok. If you live in a big city or near the ocean you likely have better sushi at home. In Tokyo there is better sushi most everywhere. Def go but make sure you know what you're getting.

I was so excited to eat at Yasuda on my trip to Japan. My friends and I decided that we would really treat ourselves for one of our meals, and this was our pick. We made reservations a couple months in advance to secure ourselves a seat. Since this was our first meal upon arriving, we were all super eager to get here and see what Japan had to offer. Unfortunately, we were sorely disappointed. Since I don't want to make this review 10 pages long rating all the nigiri we ate, I'll just list the highlights and the lowlights of the night. My personal favorite nigiris were the uni and the oyster. They were both sweet and briny without being overly fishy. My least favorites by far were the octopus, the sardine, and the chive nigiri. I'm sure Chef Yasuda knows his way around fish, but the octopus he served us was just short of swimming. I've never spat out anything while eating in a restaurant before, but the piece of octopus nigiri I received was entirely inedible. It was so raw that I could neither chew nor swallow the piece, so I had to excuse myself to the bathroom to spit it out. Unlike the other guests he served, he failed to ask my friends and I our likes and dislikes in terms of fish. So, we each got a few items that we really didn't enjoy. I wasn't a big fan of eel, so when I got 2 pieces of it, I was quite disappointed. I was really hoping to get some nicer cuts/types of fish that he was serving the other guests, but he never offered them to us. Needless to say, for $200+ a person, my friends and I left not only hungry, but our food dreams had been crushed. Save your money and dine at some other restaurant. Pros: - Chef Yasuda seemed friendly and could keep a conversation - Wait staff are super polite and quick to jump to your aid Cons: - For an omakase, I expected the chef to ask our preferences and from there, serve us what we enjoyed and avoided what we didn't, but this was not the case here - Very pricey for the amount of nigiri we were served (I get that this is meant to be expensive, but honestly, I expected to be entirely floored by the food and I was quite the opposite ... ceilinged?)

For someone who is not obsessed with sushi, I thoroughly enjoyed the omakase here. It's a more affordable, laid-back and relaxed option relative to the others in town. The online reservation process is extremely easy and the confirmation time is very fast as well. We were able to make a reservation only 2.5 weeks in advance of our trip in early July. If you have some flexibility in your schedule, make sure to pick a date and seating time to sit at the counter. Counter seating is crucial in order to maximize the experience because it gives you an up close and personal view of the sushi making action and allows you to have a conversation with Yasuda. To be even more nuanced about this point, the exact seats that you sit at are also very critical. Yasuda stands towards the left-side of the bar (when you are looking directly at the bar after entering), so the seats directly in front of him and to the left on the short side of the bar are the best. We sat on the far right side, and although we made it a point to speak-up with questions to grab his attention when we could, it was definitely more difficult to participate in the conversation (even if there were some "lost in translation" moments). He only walks down to the right side of the bar every so often to go to the stove and grill... We had ~24 different pieces of sushi, and you could get more, simply say "yes" when he asks "do you have room for more?" towards the end of the meal. FYI, he will also ask you if you have room for miso soup towards the end of the omakase. THIS IS NOT INCLUDED IN THE OMAKASE but costs an additional Y350; small dollars but not necessary if you are already stuffed to the brim. On that particular night, the special feature was 4 different types of uni, and the rare special was the reproductive organs of some fish. Overall, all seafood was fresh, and the rice itself was nicely balanced between the three different types of vinegars that are blended in and the soy sauce/wasabi combo.

Reservations should be done 3-2 months ahead of time. I think the sooner you do it, the more guaranteed the spot will be. There's only about 10 bar seats and two 2-person tables. It's a very intimate setting and you can basically ask him whatever you want and he'll answer it. It was quite entertaining but make sure to have approx. 2-3 hours for this reservation. We reserved for 8:30 but didn't finish until like almost 11! Also, you should let him know when you're getting full or to the price you want. Im assuming it's like 14 pieces for the lowest omakase price which is ~$130 or ~140. We didn't know when or how long the meal would go up to so we kept eating until he finally finished up which made our bill come out to ~$175 a person. The sushi was good but IDK it wasn't mindblowing for me. He asks what can't or can you eat before you begin. So you better have a list of things you can't eat so you can make the meal more enjoyable. I totally forgot to mention I didn't really like clams so I had two pieces of clams that I had to push down. The shrimp, crab, eel, and uni are all very amazing. There's a scallion piece he gives which is really yummy as well. The only thing that I thought was kinda mediocre was the tuna stuff. I've had really good sushi in Seattle a while back which had different types of tuna but none of it ever smelled or tasted fishy. Some pieces Yasuda gave us was a bit fishy but the super fatty ones didn't have the odor. I would also like to take -.5 pts away from the rating due to my experience with him. I felt like all he did was talk about himself and put down everyone else. He kept going on and on about there being "no professional sushi chefs" and that "everyone i know buys their sushi rice recipe" but then he goes to say "i am a professional sushi chef because i have my own sushi rice recipe" so i dunnnnooo. What makes him a professional vs other sushi chefs that aren't known yet? or that he hasn't heard of? He also suggests not to pay a lot for sushi because it's the experience and you won't find professional sushi anywhere but here I am, paying a lot for his sushi.

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.

This was one of the top meals of my life. Sushi is a a favorite cuisine and Yasuda honestly does it to perfection. PERFECTION. From the first bite I was completely enchanted. It was genuinely the best bites of sushi you could ever hope for, one after the other. So happy we did the omakase with the sake pairing. It was such and experience to be taken on a journey by Yasuda himself. I could never find the words to describe how incredible this meals was.

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.

The best sushi in the world can be found and enjoyed at Sushi Bar Yasuda in Tokyo. I have been savoring sushi for many years in many cities around the world, but the two times I have had the privilege of dining here stand out as being truly outstanding, both in terms of pure food quality and as a memorable experience overall. Chef Yasuda is warm, engaging and has an amazing sense of humor. It's also quite hypnotic to watch his hands work with what seems like impossible speed and finesse. If you don't mind spending a bit to enjoy a once in a lifetime dinner that you will always remember, I can't recommend Sushi Bar Yasuda highly enough. I don't know when I will be in Tokyo again, but a third visit to Yasuda will definitely be on any itinerary!

hands down the most incredible dinner that I have I ever had. I can not wait to go back to Tokyo.

Without a doubt, the massive vinegar-stained fists of Naomichi Yasuda could easily knock me out in a single go. They are massive! But tonight, these same imposing hands, with the precision and grace of a swan, served me what could possibly be the most epically delicious and memorable sushi dinner I've had in my life. Yasuda-san is a master - full stop. He is deeply knowledgeable, speaks well, and well-trained by the master of his own making. You could tell that he carved his own path to his own mastery. Another element that is obvious - this man is not afraid. His unusually enlarged knuckles from years of pounding cinderblock walls - looks terrifying. This is a man who is not afraid to break bones. And yes, it took him a minute or so-and I lost count, of what bones and parts of his body he has broken and torn from decades of practicing and competing in Kyokushin (Karate) in both sanctioned fights-and underground matches. Unusual for a sushi chef, he brings that same hardihood and toughness in his sushi making. He is not afraid to butt heads with traditional masters. And most definitely, he is not afraid to speak his mind of what he thinks how sushi should be. #tonywashere

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.