There was no Sushi Yasuda #29 (see #28) because it was actually the first time we didn’t try anything new. Crazy right? But this time, Lon immediately noticed blowfish on the appetizer menu as soon as he sat down. The domestic Blowfish (Fugu), that they are serving right now, is bred poison-free. It’s flash-fried perfectly and not the least bit oily. The flavor is similar to other white fleshed fish but the texture is much more bouncy. I’ve never had Fugu before but Chef Tomura tells us that poisonous Fugu in Japan is larger and the flesh is even firmer.
Lon also had a piece of tuna from Turkey. He said the texture was softer than most other tuna. (Sorry about the pics, taken on a camera phone.)
By the way, Copper River Salmon is available right now too so call for reservations asap.
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Nice, i love Sushi as well. The tuna has a very nice color, must be very tasty.
Greets from Cologne…
wow! i’d be scared to try fugu, even bred without poison!
Hahaha that’s pretty good photography for indoors and with a cellphone! Great job 😉
I wonder if NYC could support a FoodMayhem Sauce Store. All that is sold is sauces from all around the world. Asian, African, South American, American BBQ, etc. It would be a very cool small store. Like a spice market but a sauce market. Might be fun. I’m sure chefs would use it and cooks as well. And you guys could feature your own as well.
what’s the dipping sauce they served with the fugu? Looks too light for soy sauce.
Bill, fun idea but I don’t want to ever work in retail again. =)
Sheng, I don’t know what it’s called but it was very light, possible a bonito broth. They tell you to add the shaved daikon and scallion to it.