sushi yasuda menu

Menu for Sushi Yasuda

• Appetizer
• Soup
• Salad
• Main Course. Sushi $22.50 Please Choose 5 Pieces Of Sushi And 2 Rolls. Sushi & Sashimi Combination $22.50 Please Choose 4 Pieces Of Sushi And 1 Roll.

Full Answer

What are the hours of operation for Sushi Yasuda?

Sushi Yasuda is open for indoor dining. Please reserve in advance via RESY. Our dining hours are Monday through Saturday, 5 p.m. to 11 p.m., and our last seating is 9:15 p.m. Last orders at the restaurant must be placed by 10:15 p.m. We are closed on Sundays and all national holidays.

Why choose Yasuda restaurant?

Yasuda Restaurant offers authentic and delicious tasting Japanese cuisine in Kingston, NY. Yasuda's convenient location and affordable prices make our restaurant a natural choice for dine-in or take-out meals in the Kingston community. Our restaurant is known for its variety in taste and high quality fresh ingredients.

Who is behind Sushi Yasuda?

Sushi Yasuda is a labor of love between the founders – Naomichi Yasuda, Shige Akimoto and Scott Rosenberg – who passionately believe that this remarkable food in this unique environment must be experienced and shared. They are bonded by their love of classical sushi and are devoted to maintaining the purity of their vision at all costs.

Do you accept gratuities at Sushi Yasuda?

To further support our service staff, gratuities are now accepted for take-out, delivery, and outdoor dining. Sushi Yasuda is open for indoor dining. Please reserve in advance via RESY.

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Do you tip at Sushi Yasuda?

'Following the custom in Japan, Sushi Yasuda's service staff are fully compensated by their salary. Therefore gratuities are not accepted. Thank you.”

Who owns Sushi Yasuda?

Sushi Yasuda is a labor of love between the founders – Naomichi Yasuda, Shige Akimoto and Scott Rosenberg – who passionately believe that this remarkable food in this unique environment must be experienced and shared.

When did Sushi Yasuda open?

December 1999From December 1999—when Sushi Yasuda first opened—to 2006, Yasuda never missed a single seating. In an age of celebrity chefs who rule culinary empires, Yasuda—and now his disciples, led by master sushi chef Mitsu (Mitsuru Tamura)—simply prefer to make sushi.

What is Momakase?

Japanese cuisine Kitchen Language sushi. Few formal dining experiences are as revered or as intimidating as omakase, a form of Japanese dining in which guests leave themselves in the hands of a chef and receive a meal which is seasonal, elegant, artistic and uses the finest ingredients available.

What happened to Yasuda?

Zenjirō Yasuda was assassinated in 1921 when he refused to make a financial donation to an ultra-nationalist.

Why did Yasuda leave New York?

According to a couple of message board threads today, Chef Naomichi Yasuda, founder, owner, and sushi chef behind the revered Sushi Yasuda is leaving New York to move back to Japan. A call to the restaurant confirms. The chef is reportedly leaving to open up an eight seat sushi bar.

Is Sushi Nakazawa Michelin rated?

Sushi Nakazawa has earned its first Michelin star while its the location in the Trump International Hotel causes controversy. The Michelin Guide is not running a popularity contest in Washington.

Why are Omakase so expensive?

As many course menus tend to be, omakase sushi tends to be more expensive due to not only the many dishes that you're provided with, but also due to the quality. There are also set menu and set price omakase places, where both the menu and the price are already determined for the day.

Are you full after Omakase?

It also helps to know how hungry you should be prior to your omakase, since they vary dramatically in the number of items that will be served. 8-10 pieces is a very light meal and you should not expect to be very full. 20 pieces is a fairly large meal and you should feel very full even walking in really hungry.

Do you tip at Omakase?

In Japan, the service fee is included, but not in the U.S. A standard 20% tip is acceptable. * Do make a special request. At Omakase Chef Yu always has some a la carte stuff, and on the weekend there is more available, such as dragonfish from Hokkaido, something he introduces that at the end of the meal.