During my visit to Tokyo, I found a free day and stumbled upon Sushi Yuuki while looking for an omakase experience. I was excited to learn that the head chef had previously worked as the second-in-command at the legendary Sushi Mizutani.The appetizers were each deeply flavorful, and I enjoyed them paired with Japanese sake. It was hard to choose a favorite, but the abalone was particularly remarkable; with every bite, its umami burst forth, making me reluctant to swallow—I just wanted to keep savoring it.Now, onto the nigiri. The vinegared rice had a strong, crisp acidity and the perfect al dente texture! The rice melded beautifully with the flavors and richness of the seasonal fish. Personally, I felt that the taste of the vinegared rice tied everything together at the end, allowing me to enjoy each piece without feeling heavy. The well-timed service made the happy moments fly by, but it was a wonderful experience that made me reflect on the vinegared rice. Thank you for the delicious sushi!Here’s a selection from one day’s menu, in the order they were served:- Mozuku (seaweed)- Sea bream, grilled skin of Spanish mackerel (from Akashi)- Bonito, marinated- Biwa trout, salt-grilled- Nita whale, tail meat- Ainanme (from Sanriku)- Shako (female, from Aichi), abalone (from Chiba)Nigiri:- Kiss (sandfish) with kombu- New squid (baby cuttlefish)- Mirugai (geoduck)- White sweetfish- Horse mackerel- Red tunaWith the new squid's tentacles in between:- Otoro (fatty tuna)- Kohada (gizzard shad)- Sweet shrimp(Unfortunately, I lost my phone's battery after this point, so no more photos...)- Salmon roe- Sea urchin (from Kumamoto, Amakusa)- Anago (sea eel)- Tamago (sweet omelet)
We use cookies on this site to enhance your user experience.
