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Sushi Yasuda

Critic's Pick Critics' Pick

204 E. 43rd St., New York, NY 10017 40.751351 -73.973861
nr. Third Ave.  See Map | Subway Directions Hopstop Popup
212-972-1001 Send to Phone

  • Cuisine: Asian: Southeast, Japanese/Sushi
  • Price Range: $$$

    Key to Prices and ratings

    Upscale
    • Almost Perfect
    • Exceptional
    • Generally Excellent
    • Very Good
    • Good
    Cheap Eats
    • Best in Category
    • Excellent
    • Delicious
    • Very Good
    • Noteworthy
    • Very Expensive
    • Expensive
    • Moderate
    • Cheap
  • Critics' Rating: ***

    Key to Prices and ratings

    Upscale
    • Almost Perfect
    • Exceptional
    • Generally Excellent
    • Very Good
    • Good
    Cheap Eats
    • Best in Category
    • Excellent
    • Delicious
    • Very Good
    • Noteworthy
    • Very Expensive
    • Expensive
    • Moderate
    • Cheap
  • Reader Rating:

    7 out of 10

      |  

    24 Reviews | Write a Review

Photo by Shanna Ravindra

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Official Website

sushiyasuda.com

Hours

Mon-Fri, noon-2:15pm and 6pm-10:15pm; Sat, 6pm-10:15pm; Sun, closed

Nearby Subway Stops

4, 5, 6, 7, S at Grand Central-42nd St.

Prices

$22.50-$34

Payment Methods

American Express, MasterCard, Visa

Special Features

  • Dine at the Bar
  • Lunch
  • Notable Chef

Alcohol

  • Beer and Wine Only
  • Sake and Soju

Reservations

Recommended

Profile

Between the rarified air of Masa and the party-never-stops scene at Sushi Samba is a whole world of sushi dens servicing New Yorkers' raw-fish cravings. The variety and freshness of its food, both raw and cooked, puts Sushi Yasuda in the top ranks of these restaurants. The interior's elegant, clean lines veer toward minimalism, but the bamboo planks that compose the floor, ceiling, bars, and walls of the restaurant are as richly textured to the eye as they are smooth to the touch. You're given three menus upon arrival. The first, printed on paper, lists sushi and sashimi, plus cooked foods and various menu options. The second, on bamboo papyrus, notes the cooked daily specials. The last and most important is the day’s listing of sushi, sashimi, and maki, with chef Naomichi Yasuda's recommendations highlighted in red. The yellow tail portfolio is a study in five parts—hamachi, kanpachi, shimaaji, hiramasa, and warasa, each with subtle differences in texture and flavor. Within the clam (and shellfish) codex are 10 possibilities, all deserving investigation. Preparations are simple. If a fish is enhanced by subtly seasoned rice, it will be served as sushi. If it's best alone, it will be sliced and served as sashimi. Rolls, too, are uncomplicated affairs. Toro, arctic char, sawani (fresh, white sea eel), in, California and spicy tuna rolls, out. Cooked dishes receive no less attention. Pan-fried soft-shell crab is sweet, tender, and succulent, without a trace of grease.

Recommended Dishes

Softshell crab, market price; shimaaji, market price (around$4.50/piece); sea urchin, $5/piece; sawani, $5.50/piece

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