Finally I visited new Sushi Yu (鮨由う) in Ginza moved from Roppongi ! Now they are on the 8th floor of the building close to Yabaton.
Though they are located along the large street, it’s difficult to find just a bit because there’s no large sign about the restaurant.
Their former room had L-shaped counter table, but now they have straight counter table having 8 seats. They have fancy atmosphere. There’s a kitchen at the back of the wall and the door is open when chefs hand dishes to the top chef.
And another, they have two private rooms. Both have counter table and those rooms is perfect one sushi restaurant each. Both have rest room, so guests can enjoy sushi apart from another guests.
Dinner course is 27500 yen. The course have some dishes and sushi. Weekdays’ lunch course cost 15400 yen. We had dinner course this time. And I added about five foods. I don’t remember clearly what I added. I had first drink highball. The whiskey is Chita. The coaster beside is made of Kawar. The chef said it’s very expensive, but it don’t absorb water at all, so it’s not good for coaster :p
Simmered daikon radish and rape flower. It’s the tastes of Spring.
And they are regular actors. Wakame seaweed and Mienoka tofu. Mineoka Tofu is a tofu having the sweetness of cones. I like it.
Shimaaji and hirame in boiled Japanese sake.
So.. I ordered Japanese sake. Tenbu. If you don’t know about Japanese sake well, they serve something suitable for foods. I always owe it to them.
Octopus. It was simmered until soft. Delicious.
And then ginger pickles was served. It’s the sign of the time for sushi.
At first, Kasugo was served. Sushi Yu always serve Kasugo at first. They are proud of their kasugo. Certainly, it’s always awesome.
Chawanmushi. It have starchy soup on the chawanmushi. It had swordfish’s tatsutaage. Tatsutaage (竜田揚げ) is deep fried foods.
Unagi
Sardine
The staff served me Hidakami. This sake is made for eating fishes.
Pudding roll.
Minatoku maki. “Minato-ku” is Minto ward included in Roppongi. Current they are outside of Minato ward. Still it’s Minatoku maki :p Minatoku maki have crabs meat, sea urchin and caviar. The kind of crab is change by seasons. This crab was hair crab.
Sweet potato and taranome tempura. It’s so crisp. Taranome is a sprout of Aralia. It’s bitter just a bit. It’s the tastes of Spring 🙂
Somehow my Japanese sake is disappear quickly. So, next. Izumo Fuji.
This is out of the course. Sea urchin and shiroebi swhrimp.
Steamed Kue.
Karasumi mochi. It’s out of the course, too. It’s mullet roe sanwiched with mochi. This is suitable for Japanese sake !
Boiled clam
Lean meat of tuna
Toro. Fatty part of tuna
And globefish milt. It’s out of the course. This is my delight.
I mixed well. It’s the perfect way to enjoy this dish. The chef said.
Kuruma prawn
And another toro.
Miso soup
Sea urchin
Conger eel
Tamagoyaki. It’s sweet like Kasutera.
And last, Fukumaki was served.
Nothing has changed about the quality of sushi and their hospitality. Of course, Mr. Ozaki’s talking, too ;). I was relieved.
About
Name Sushi Yu (鮨由う)
Open Lunch (weekdays only), Dinner
Reservation Required (Tablecheck, Tabelog)
Credit card Available
URL Facebook
Google Map
