Posted 16 August 2002 - 07:37 AM
Posted 16 August 2002 - 07:56 AM
Posted 16 August 2002 - 08:06 AM
Posted 16 August 2002 - 08:24 AM
Nina -- Yes. Perhaps we could try the AZ and the BP sea urchin dishes during the same evening by sharing the BP dish and then having the sea urchin dish at the AZ bar area, later this year.
Posted 06 December 2002 - 10:14 PM
I tried to visit the restaurant reported on recently by Nina and Simon M. However, the place was relatively busy even at the sushi bar, and I proceeded to Sushi Yasuda. I was fortunately placed right adjacent to Chef Yasuda.
Two pieces of luscious, fatty O-Toro opened my meal. A nice presentation of both the cheek area and regular O-Toro (priced the same). Then: a $22-27 item from the menu of five selections of sashimi. I ordered fluke, squid, Spanish mackerel, orange clam and a white fish as part of this selection (good quantities for this part of the meal). Then, sashimi: abalone; geso (squids' legs); giant clam (excellent tonight); and four orders of sashimi of uni (served with a bit of lemon) I really enjoyed the uni.
Currently, John Dory looks good (unsampled, as St Pierre is commonly offered in France). Also, there is a special seasonal product called myoga (spelling unclear), a vegetable which has tastes of ginger and a scallion-like consistency.
From the special appetizers menu, I ordered a tofu made of codfish roe. Chef Yasuda noted he created this dish. It tasted very soft, almost like custard, and had slight sweetness (very limited). The codfish roe taste was not discernible in the tofu. A ponzu sauce accompanied the tofu, appropriate, but not remedying the intrinsic mediocre nature of the tofu. Mochi, green tea flavor, finished the meal. I like the mattness and bitterness of the dry green tea powder liberally found on the plate.
Overall, a good-to-very-good meal. With an order of sake, $120 with tips and tax included.
Posted 06 December 2002 - 10:25 PM
Posted 07 December 2002 - 08:43 AM