Not only the best in NYC, but my favorite worldwid...

Not only the best in NYC, but my favorite worldwide including Tokyo.

The secret is in Japanese hospitality that honors regulars thanks to Shige and the style Yasuda and now Mitsuru have developed which features neta ("fish") sliced and sized finely to balance weight and taste over rice so well seasoned that it never needs anything else.

Compared to other sushi-ya of renown, Yasuda features: very few appetizers or sides, strong expertise in shellfish and eel, delicate flavors with just occasional use of salts and lemon; light wasabi usage and no use of shisho, onion or other strong seasonings. No inside out rolls or chirashi; hand-rolls are freshly toasted and good for finishing a meal with tuna, eel or plum. Atmosphere is refined and calming.