Simon and I LOVE sushi. Every time there was a reason for celebration, sushi dinner at Kura or 15 East was where we headed. But now that we found ourselves in Japan, the birthplace of sushi, we had to ask ourselves, is there REALLY that big of a difference in high-end sushi restaurants and these at Tsukiji market sushi shops? The idea was that since the ingredients are sourced at the same places, at the same time, will there be a distinguishable difference that makes that $300 meal that much better than the $50 meal? Just a side note, this experiment strictly applies to sushi in Japan. Without going into too much detail, believe me when I say there is a big difference in the quality of the fish and rice when comparing that neighborhood sushi spot versus that costly sushi dinner prepared by a properly trained sushi chef.
Now, any and all sushi lovers heard of Jiro, the legendary sushi chef, and getting a reservation at his establishment requires months of preplanning and a pretty fat wallet. And don’t get me wrong, we’ve had our share of sushi dinners that cost a pretty penny but I am way past that point in life where I will dish out hundreds of dollars on a dinner for 2 just for the sake of saying “Yea, I’ve eaten there”. Besides, from all the reviews I’ve read, I hear that it won’t be a very pleasant experience, mainly because the staff and the chefs are not very…. pleasant! Again, I am way past the point in my life where I will pay to eat somewhere, only to feel uninvited and dismissed, no matter how talented the chef, or good the food. And after hours of research, I came across an article that highlighted a certain restaurant that sushi lovers in Japan say deserves at least a single Michelin star.
Nestled in between homes in a quiet residential street in Roppongi, lies a small sushi restaurant called Sushi Yuu. It is easy to miss if you don’t know exactly where you are going but completely worth the trip once you find it. Yuu itself is tiny, seating only about 10 people at a time and requires a reservation. The second-generation sushi chef, and owner, Daisuke carefully selects his fares for his daily omakase each morning and carefully prepares his ingredients for his patrons himself, and the really nice thing about the whole experience is that he speaks English almost fluently, making what could be an awkward dining experience in a foreign country fun and interactive. The space was cozy and inviting, the staff was warm and friendly, and the fish was melt in your mouth fresh and delicious. I, unfortunately, did not take a picture of every plate I received, but every single morsel was sensational. Simon started biting his sushi in half just so that he can experience every bite twice each time. And the fact that Daisuke-San just smiled at that is enough to take us back because I know of sushi chefs that will kick you out for doing just that.
The dinner cost about $150 per person, not including drinks, and I would say that is a pretty average price for a high-quality sushi meal just about anywhere you go. And while I don’t mind omakase meals, I do actually enjoy a la cart sushi restaurants more because I prefer shellfish such as ebis, uni, and mirugai to fish. But I would 100% recommend Yuu to anyone who wants to experience top-notch sushi while traveling to Japan.
MENU LANGUAGE: Japanese and English
PRICE: $$$$ :: only a prefix omakase is offered for food