Sushi Yasuda

Omakase (Chef's Choice)

A personalized progression of nigiri tailored to your preferences and budget. No set menu — pure chef's discretion.

Otoro

Fatty tuna belly — a Yasuda staple, pristine and minimally handled.

Kohada

Marinated gizzard shad, a test of true edomae craftsmanship. Vinegared and delicate.

Uni

Sea urchin served simply on warm rice. Clean and briny.

Anago

Saltwater eel, lightly brushed with tare. A traditional edomae essential.

Shima Aji

Striped jack, firm and clean-tasting with a subtle sweetness.