Sushi Yasuda

There are no strict rules about how to eat sushi. However, there are a few customs that will enhance your experience. We invite you to experiment and have fun.

"a meal at his bamboo counter is an initiation into the secrets of sushidom"

– Anya von Bremzen, Travel + Leisure, "America's Best Sushi," March 2001

Shoyu, Wasabi and Gari
Shoyu, wasabi and gari are intended to be used in moderation. More than a touch of shoyu (soy sauce), for example, upsets the delicate balance of tastes. Also, avoid mixing the wasabi (mountain-grown Japanese horseradish) in the shoyu—allow the distinct flavors of the fish, rice and condiments to “meet each other” rather than blend. If you like, eat a small piece of gari (the sharp, slightly sweet, pickled ginger) to refresh your palate for the next kind of fish. Use the ginger sparingly and do not put it on your sushi or sashimi, as it will wipe out the flavors of the rice and fish.

Sashimi
Traditionally, a sushi meal consists primarily of sushi (fish with rice). However, you may start with sashimi (fish without rice) to awaken your mouth to the pure flavors of the fish.

Begin your meal by cleaning your hands with the warm, moist oshiburi (hand cloth). Pour a small amount of shoyu into your murachoko (shoyu bowl). If you like, take a little bit of wasabi between the tips of your chopsticks, and then pick up a single slice of fish. Dip only the edge of your sashimi into the shoyu and place the entire slice in your mouth to eat.

With sashimi, enjoy a bite of seaweed or tsuma (paper-thin ribbons of daikon—giant white radish). The daikon provides a refreshing, subtle peppery-note flavor.

"Yasuda's impeccable sushi is traditionally pure and pared down"

– Time Out New York, Eating and Drinking 2004

Sushi
When you are ready for a more rounded-out and classic taste, move on to sushi. A new bowl for shoyu will be provided. For those using their fingers, a yubifuki (a finger-cloth made of sarashi—fine Japanese bleached cotton) can be used for cleaning between bites.

Delicately pick up each piece of sushi with your index finger and thumb (chopsticks are fine if you prefer) and place the entire piece in your mouth to eat. This way, the flavors, textures and aromas intersect at their best.

A delicate topping, such as a sheer coating of Yasuda’s special shoyu, is usually applied by the sushi chef. Therefore it is best to eat the sushi “straight” without dipping it in your bowl of shoyu. Maki—fish and rice rolled in nori (a thin sheet of dried seaweed, handmade in Japan exclusively for Yasuda)—will sometimes arrive without shoyu. For these pieces, dip the edge of the roll into the shoyu, applying a small amount as an accent.

Since wasabi is applied to the rice, it is usually not necessary to add more. However, if you want extra, pick up some wasabi with your fingers or chopsticks, and add it to the top of the fish.

We welcome you to try these customs and to enjoy your experience. If you have any questions, feel free to ask.