The chefs’ ability to identify a wide range of fattiness is virtually unlimited. They prepare many gradations of akami (lean), chutoro (medium fatty), and otoro (high fatty) cuts. Other toro options such as his kama toro, taken from the cheek and hagashi toro, the super high-fatty tuna taken mainly from the top of the tail, drop like rain onto the tongue.
Sushi Yasuda is a calming space. The floor, walls, ceiling, tables and sushi
bar are composed of solid bamboo planks. Slightly different clear
finishes and a geometric grid pattern on a few of the wall surfaces
create a sense of dimension and groundedness.
The airy interior is a
haven from the noise and grit of the city outside. Tucked away on East Forty-Third Street between Second and Third Avenues,
the inside can be seen from the street through the clean, Mondrian-like
design of the vast main window. The United Nations is visible looking
east and Grand Central Station is visible to the west.