Sushi Yasuda in New York City
Sushi is serious business at Sushi Yasuda. The rice alone requires the meticulousness of a scientist — short and medium grain rice mix is cooked at a highly controlled temperature in water that’s been purified by Japanese charcoal. The wasabi is ground fresh, the seaweed is handmade in Japan exclusively for the restaurant, and the soy is made in house. Sushi Yasuda breaks down several variations of tuna cuts, from akami (lean) to the rare hagashi (fattiest, softest part). And observant chefs customize each bite according to the size and shape of their customers’ mouths.
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