#Sushi yasu new york plus#

The restaurant is so small you can blink and you would pass it on the street. I counted 11 at the sushi counter and 2 at a window table.

It is a tiny place, minimalist, understated with clean modern lines, and relaxed, holding about 13 people. It was still a memorable meal, but not my favourite omakase experience.Dined at TorontoвЂ™s Yasu Restaurant on 81 Harbord st. Overall, I feel like my expectations for Sushi Nakazawa may have been to high based on the hype and price tag (over $200 CAD/person after tax and gratuity). But, I guess thatвЂ™s part of trusting the chef. I wouldвЂ™ve liked more transparency upfront with their menu or a tiered pricing model to include pieces like o-toro and Hokkaido Uni from the get-go. While the variety was there, seeing many more premium types of fish available a la carte was frustrating. To me, ordering omakase infers that a variety of the dayвЂ™s best selection of fish will be served.

I usually double up on pieces like uni and spot prawn or try a fish that wasnвЂ™t included, however I was surprised with just how many other fish were available. Our meal ended with a negi-toro hand roll followed by a piece of conger eel and tamago.ДЄt the end of the omakase meal, our server left us with the a la carte menu to order additional pieces if we so wished. Two pieces of uni were next, one from each coast of the US. Following this was a variety of tuna cuts from lean to medium fatty. The nigiri on this plate all had stronger natural taste and I liked the progression from sweet salmon to fishier fish.

Next was a selection of white fish and scallop, each uniquely garnished. A trio of salmon nigiri was first, three different species that varied in fattiness and flavour. The quality of the fish was top notch, sweet, buttery with textures that ranged from melt in your mouth to firm and chewy.

#Sushi yasu new york plus#

Stephen found a piece of shrimp shell in his bite of tamago and we were offered a complimentary piece of wagyu beef nigiri as apology.ДЇood: The omakase at Sushi Nakazawa featured 20 pieces plus a hand roll. Dinner still flowed at a comfortable pace but I missed watching each piece come together, especially when the price difference was minimal. Compared to other omakase experiences, sitting in the dining room paled in comparison to the sushi bar. Before the meal began, our server walked us through a display of classic Japanese ingredients that would be used throughout the meal like yuzu, shiso leaf and pickled plum. Service: From the very first step into the restaurant to our last bite, service was exceptional. The dining room was dimly lit, quite the contrast from the bright sushi counter, and tables angled away from each other for added privacy. There were no seats available at the sushi bar while we were in New York, so I settled for the dining room, which was in a completely separate room with no visibility to the chefs. We arrived early for our reservation, so after checking in with the hostess, we ordered cocktails to sip on until our table was ready. This was likely as close as IвЂ™d get to Sukiyabashi Jiro.ДЄtmosphere: The entrance of Sushi Nakazawa opened to a waiting area with a handful of seats and a fully stocked bar. While planning our trip in 2016 to New York I read about Chef Nakazawa, one of JiroвЂ™s apprentices, who moved to the US and became a head chef at his own restaurant in Manhattan. After watching the film I had dreams of visiting Chef Jiro OnoвЂ™s 3 Michelin star restaurant but after learning how difficult it was to secure a reservation, I had little hope of them ever coming true. Jiro Dreams of Sushi is one of my favourite documentaries.