and complex man who constantly surprises. this is the most expensive wasabi. so i wait, wait, wait. finally this goes to the discount box. then i bought this. it s very french of you. so many things separate yasuda-san from other japanese sushi masters. the most noticeable is his hands. they re huge. look at the knuckles. enormous from years of pounding cement walls during repeated daily practice in kyokushin karate. he first trained and competed in tokyo. when he came to new york, he continued to practice. often in underground, bare-knuckle matches, you fight until someone gets beaten to the
market, where nearly 3,000 tons of the world s best seafood arrives every day. but unlike most others at his level who arrive at 4:00 a.m. to cream off what they perceive as the best and freshest, yasuda-san arrives later. he does not buy the ridiculously expensive otoro, the fatty belly meat of the bluefin tuna that people have been known to pay hundreds of dollars a pound for. instead, he buys tuna from the heads, using his knife skills to go for qualities that most others miss, removing every bit of sinew from what would otherwise be a difficult piece of meat. in total, it s, well, perfect. and he cures the results. actually cures it. breaking down its molecular structure in a desirable way by freezing it quickly in a medical-grade blast freezer where it will stay for a week or longer at minus 82 degrees celsius.
and complex man who constantly surprises. this is the most expensive wasabi. so i wait, wait, wait. finally this goes to the discount box. then i bought this. it s very french of you. so many things separate yasuda-san from other japanese sushi masters. the most noticeable is his hands. they re huge. look at the knuckles. enormous from years of pounding cement walls during repeated daily practice in kyokushin karate. he first trained and competed in tokyo. when he came to new york, he continued to practice. often in underground, bare-knuckle matches, you fight until someone gets beaten to the ground. this style yasuda practiced was about beating your opponent as
the best and freshest, yasuda-san arrives later. he does not buy the ridiculously expensive otoro, the fatty belly meat of the bluefin tuna that people have been known to pay hundreds of dollars a pound for. instead, he buys tuna from the heads, using his knife skills to go for qualities that most others miss, removing every bit of sinew from what would otherwise be a difficult piece of meat. in total, it s, well, perfect. and he cures the results. actually cures it. breaking down its molecular structure in a desirable way by freezing it quickly in a medical-grade blast freezer where it will stay for a week or longer at minus 82 degrees celsius. he pioneered this technique years ago in new york, where if you bothered to ask, he would have proudly told you that the absolutely unbelievably sublime piece of perfect sushi you were eating was frozen. delicious. thank you very much.
constantly with what he finds in the market. like thousands of other sushi chefs, he heads every day to tsukiji, tokyo s central fish market where nearly 3,000 tons of the world s best seafood arrives every day. but unlike most others at his level who arrive at 4:00 a.m. to cream off what the perceive as the best and freshest, yasuda-san arrives later. he does not buy the ridiculously expensive otoro, the fatty belly meat of the blue fin tuna that people have been known to pay hundreds of dollars a pound for. instead, he buys tuna from the heads, using his knife skills to go for qualities that most others miss, removing every bit of sinew from what would otherwise be a difficult piece of meat. in total, it s, well, perfect. and he cures the results. actually cures it. breaking down its molecular structure in a desirable way by freezing it quickly in a medical