Yutaka

First Look: Yutaka Yamato’s Sharaku Sake Lounge

Invite

I've been looking forward to the opening of Yutaka's sake lounge for some time, and was delighted to receive this gorgeous invite in the mail recently.

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There are some interesting design elements throughout, including a secluded cubby hole above that provides views of the space through slivered openings, veiled with reeds…

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Along with specialty sakes and "infusions," Sharaku features Kumamoto Oysters, Flounder Chips, Edamame, Pressed Sushi, and Moro Q
(bite sized cucumber cups w/ moromi miso) – excellent with sake.

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Sharaku Sake Lounge is now open and located two doors down from Yutaka Sushi Bistro at 2633 McKinney Ave.

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.

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

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

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

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

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

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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

Yutaka Rocks!

Stopped at Yutaka last night, and there was much rejoicing.

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(L) Firstly, we can see that they now have valet! Yutaka made a point to tell me that it’s free on Weds and Thurs – 5 bucks on Fri & Sat… as it happens – I got a free spot in front, next to that big white pile – so there…
(R) Blue Fin Toro Sashimi

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(L) An Amazing Tomato dish with Cucumber and Shiso Leaf, drizzled goodness and Miso.
(R) Uni Tempura !

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(L) Yutaka and crew toil for our pleasure…
(R) White Asparagus w/ like, a Yuzu Aioli, some crab and a Freeze Dried Okra – crazy!

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(L) Live Scallop Sashimi – afterword he serves the Liver.
(R) Tea Marinated Rib Eye w/ Taro and Baby Zucchini Tempura.