Escape Restaurant Week – at Yutaka.

I'll let you in on a secret – hit Yutaka during Restaurant Week – and you may not even have to wait! Well, there was a slight wait by 9pm last Saturday, but if you are a fan of this place you know that's nuthin'. We got there around 7:30, and I even got a parking space right at the front door – we walked right in and sat at the sushi bar.

Bishonen_masuYutakas_ginger

Above Left A masu of delicious Bishonen Sake.
Above Right Yutaka's own Pickled Ginger… it makes all the difference!

Heirloom_tomatoes_1Heirloom_tomatoes_2

Above is the Heirloom Tomatoes w/ Cucumber, Shiso, Miso and drizzles!

Beef_toungeBeef_tounge_2

Above is the…Beef Tounge! You'll have to trust me and go for it… seared in this blazing iron bowl.

Blue_fin_toro_2Cold_smoked_bonito_2

Above Left Blue Fin Toro Sashimi, it just melts.
Above Right Cold-Smoked Bonito.

Long_fish_sanmaUni_sashimi

Above Left Long Fish or Sanma sashimi – in a breathtaking presentation.
Above Right Connoisseur's delight: Uni Sashimi.

Kobe_shubushabu_plateMaple_leaf

Shabushabu_2Yutaka

Above: At my request (and as he wasn't SLAMMED) Yutaka prepared his Shabu-Shabu. The traditional preparation being one of my favorite memories of my trip to Tokyo, here Yutaka simplifies and elevates the dish. We have very thin slices of Kobe beef (check out that marbling!) and a simple broth, to which we have added some cabbage, mushrooms and scallions. Pick up a piece of beef and "swish-swish" in the broth, then a light dip in sauce and "oiishi!!!"

King_crab_tempuraTo the right is some King Crab Tempura that showed up, but didn't last long! Once again, a wonderful experience. My friends sitting at the table in the corner dropped by as they left – beaming in the afterglow – and safe from the Restaurant Week throngs.

I'll let you in on a secret – hit Yutaka during Restaurant Week – and you may not even have to wait! Well, there was a slight wait by 9pm last Saturday, but if you are a fan of this place you know that's nuthin'. We got there around 7:30, and I even got a parking space right at the front door – we walked right in and sat at the sushi bar.

Bishonen_masuYutakas_ginger

Above Left A masu of delicious Bishonen Sake.
Above Right Yutaka's own Pickled Ginger… it makes all the difference!

Heirloom_tomatoes_1Heirloom_tomatoes_2

Above is the Heirloom Tomatoes w/ Cucumber, Shiso, Miso and drizzles!

Beef_toungeBeef_tounge_2

Above is the…Beef Tounge! You'll have to trust me and go for it… seared in this blazing iron bowl.

Blue_fin_toro_2Cold_smoked_bonito_2

Above Left Blue Fin Toro Sashimi, it just melts.
Above Right Cold-Smoked Bonito.

Long_fish_sanmaUni_sashimi

Above Left Long Fish or Sanma sashimi – in a breathtaking presentation.
Above Right Connoisseur's delight: Uni Sashimi.

Kobe_shubushabu_plateMaple_leaf

Shabushabu_2Yutaka

Above: At my request (and as he wasn't SLAMMED) Yutaka prepared his Shabu-Shabu. The traditional preparation being one of my favorite memories of my trip to Tokyo, here Yutaka simplifies and elevates the dish. We have very thin slices of Kobe beef (check out that marbling!) and a simple broth, to which we have added some cabbage, mushrooms and scallions. Pick up a piece of beef and "swish-swish" in the broth, then a light dip in sauce and "oiishi!!!"

King_crab_tempuraTo the right is some King Crab Tempura that showed up, but didn't last long! Once again, a wonderful experience. My friends sitting at the table in the corner dropped by as they left – beaming in the afterglow – and safe from the Restaurant Week throngs.

Yutaka Sushi Bistro on Urbanspoon