Omakase Elegance: A Culinary Journey at Yasuda

Our dinner at Sushi Bar Yasuda in Tokyo was a highly sought-after destination for sushi lovers, known for its exceptional omakase experience. The restaurant gained notoriety for its personalized and intimate dining experience under the direction of master sushi chef Naomichi Yasuda, who relocated to Tokyo after establishing a stellar reputation in New York.

Before the pandemic, Yasuda offered an authentic sushi experience with a deep focus on craftsmanship and tradition. Chef Yasuda meticulously curated the Omakase menu, featuring seasonal and fresh ingredients, and prepared it right in front of the diners. With only ten seats available at the counter, the experience was highly personal, allowing diners to interact directly with Chef Yasuda as he prepared and served each piece of sushi, sharing stories about the origins of the fish and his sushi philosophy.

Yasuda’s style was minimalist yet masterful, offering fish from various parts of Japan, highlighting the diversity of flavors and textures of traditional Edo-style sushi. Yasuda also had a penchant for serving generous portions of sushi rice and emphasizing the perfect balance between the fish and the rice, a signature of his style. The omakase at Yasuda wasn’t just about eating sushi—it was a curated culinary journey through the rich world of Japanese seafood.

However, I read an article that Sushi Bar Yasuda closed its doors on October 31, 2020. The article also mentioned that Chef Yasuda, now 60 years old, has entered semi-retirement. He now works solo in a quiet basement in Tokyo, still serving his style of omakas. He primarily tailors his omakase style to an English-speaking crowd. According to the article, this philosophy is for a drama-free life. He advocates for a life without stars, assistants, and friends. We will find you, Mr. Yasuda, next time we are back in Japan!