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.
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.
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