Wednesday, November 24, 2010
Yasuda: The Next Generation
NY Times has reported what the food world knew a long time ago (us dudes blogged it already!) - Yasuda is leaving to Japan by the end of January and he's anointed his new chef, Mitsuru Tamura. I sat at the sushi counter in front of Mitsuru (I mispelled his name in the previous post) and was a little disappointed 3 years ago. Again, although the sushi was very good, it didn't have the ethereal quality of each fish having a really distinct taste/texture and also Yasuda's trademark phenomenal rice texture. Here's hoping things change, since some QB's don't fully start maturing until their third or even fourth year.