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Uni Sushi (sea urchin sushi)
August 01, 2007

Sushi Yasuda

Uni Sushi (sea urchin sushi)

Celia Sin-Tien Cheng

Chef Yasuda-san brought out two different varieties of uni, one from Sakhalin Island in Russia and the other from Santa Barbara. Both were orgasmically titillating, and I fear that having a preference for one may be blasphemy. The uni from Sakhalin Island was creamy, buttery and sweet and though it glided down my throat smoothly, I savored the taste until the end. It’s kind of strange to think that the Santa Barbara uni, which is generally considered sweet, was bitterer by comparison. I commented on how different the two uni tasted and Yasuda-san replied, “But both are delicious, which is what makes it interesting.” The meal concluded as perfectly as it had begun with one each of the green tea and red bean mochi ice cream.

It’s been a week since the meal at Sushi Yasuda, and I can still visualize, taste and smell the uni. And I am reminded why a weekly visit really is a necessity!

Sushi Yasuda

204 E 43rd St
New York, NY
Midtown East