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.
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.
, it was paid for with Cold Hard Cash, and that's that.
Damn you. I'm all dying to go now and it's closed on Sunday! Great pictures, by the way.
Posted by: Margie | August 24, 2008 at 10:31 AM
Margie... make did you make it over there?
Posted by: TheBrad | August 28, 2008 at 11:22 PM
I did. But, it was for lunch and I didn't have the time to really do it right. The bento box was fun. But, I kept thinking of all your great pics and wishing I was having an entirely different kind of experience. I'll do it soon...
Posted by: Margie | September 03, 2008 at 05:14 PM