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.

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

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

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

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

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

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!!!"

To 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.

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

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

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

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

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

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!!!"

To 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.