Dining Menu MONDAY through SATURDAY, 5:00 to 11:00 p.m. — the last order must be in by 10:15 p.m. Closed on SUNDAYS and all National Holidays To further support our service staff, gratuities are now accepted.

Soup Salad ara jiru 5.75 kaisou 9.50 Shinshu with bone stock ugo, tokasa and wakame varieties of seaweed with sesame dressing aka miso 8.75 red miso with nameko mushrooms or asari clams oshinko 9.00 Japanese pickled vegetables

Appetizer salad 10.50 greens and dried baby jako sardine oshitashi 7.50 with ginger dressing boiled spinach with shaved dried bonito edamame 9.00 boiled green soybeans Main Course hijiki 8.00 cooked hijiki seaweed sansai ni 9.50 cooked mountain vegetable * mp morokyu 13.50 selected by the chef fresh cucumber with traditional soybean paste presented with , and if you wish – tailored to chicken miso (prepared with garlic and sesame) your tastes, appetite and the chef’s sense of an ideal meal based on the many varieties of fish and other ingredients hone senbei 9.75 at hand – please tell us your sushi preferences and any flash fried eel's back bone restrictions you may have chilean sea bass dai-ginjo kasuzuke 21.50 grilled sea bass marinated in reduction omakase 15* 140.00 selected by the chef salmon 15.00 presented with 15 pieces of sushi (no sashimi) and a half roll grilled with sauce or salt — please tell us of any restrictions you may have chilean sea bass 19.50 grilled with teriyaki sauce or salt omakase 12* 100.00 selected by the chef ebi -age 13.50 presented with 12 pieces of sushi (no sashimi) — please tell 3 pieces of flash fried prawns with powder us of any restrictions you may have maguro tatsuta-age 17.25 omakase sashimi 5* 40.00 flash fried tuna selected by the chef presented with 5 varieties of sashimi ankou kara-age 16.00 flash fried monkfish omakase sashimi 3* 24.00 awabi no sakamushi 31.00 selected by the chef sake steamed abalone presented with 3 varieties of sashimi watarigani kara-age (limited quantities) 32.00 flash fried soft-shell crab

*In keeping with pure sushi tradition, SUSHI YASUDA will serve only our special house shoyu () with sushi and sashimi. *Consuming raw or undercooked seafood, shellfish, or eggs may increase your risk of foodborne illness. 204 East 43rd Street New York City 10017 212.972.1001 fax 212.972.1717 SUSHIYASUDA.COM Beer Artisanal Cold Sake

Asahi draught (16 oz) 8.75 junmai 6 oz carafe Sapporo Reserve (12 oz) 7.75 Kirin Light (12 oz) 7.75 Oze (Gumma) 17.00 Crisp, smooth with a refreshing dry aftertaste Shochu Hakkaisan (Niigata) 17.00 Light touch, smooth with a clean finish Komaki (Kagoshima) 12.00 Distilled by pot still, fermented at very low temperature using Barvarian Hefeweizen Yeast makes Kid (Wakayama) 18.00 giving this shochu a clear savory flavor A soft mouth feel with a well balanced acidity and the gentle

Umeshu (Plum Wine) ginjo Umeshu (Okinawa) (4 oz) 16.00 The plum fruit pulp is blended to make this Kamoizumi (Hiroshima) 23.00 full-bodied umeshu Rich, creamy and brimming with exuberant natural flavor. Mildly sweet, yet surprisingly robust and dry finish. White Wine by the glass and bottle

glass bottle Hakurakusei (Miyagi) 19.00 “ultimate meal-time sake” clean, zippy and Chablis 20.00 80.00 remarkably food friendly Domaine Laroche Saint Martin 2019 Chardonnay (Burgundy, France) Toyo Bijin Extra dry (Yamaguchi) 24.00 A fruity, fragrant nose with hints of ripe white Extremely dry yet delicate umami with notes of fruit and flowers. Lively on the palate with pear and apple a mineral accent and a fresh finish.

Sancerre 18.00 72.00 daiginjo Domaine Bernard Fleuriet Tradition 2019 Sauvignon Blanc (Loire Valley, France) Dassai 39 (Yamaguchi) 32.00 Lemon, lime, pears and white peach with Great aroma of white flower, silky touch with a hint of white flowers. Light minerality and a zesty, juicy finish. a gentle finish

Royal Tokaji 15.00 60.00 Umenishiki (Ehime) 46.00 The Oddity Dry Furmint Tokaj 2018 A vibrant, premium sake with an exquisite aroma Furmint (Tokaj, Hungary) of white flowers Apricot and peach fruit with subtle hints of oak from Hungarian barrels. A lively wine with Ikina Onna (Ishikawa) 31.00 crisp acidity, complex and a long finish. Green apple, sweet nuts and honeydew aromas. Smooth, clean, lively and refreshing finish Domaine Du Roc des Boutires 145.00 Pouilly Fuisse Aux Bouthieres 2018 Niwano Uguisu (Fukuoka) 31.00 Chardonnay (Burgundy, France) This creamy and juicy Junmai Daiginjo sake is round, Fuller in the mouth, more power and intensity balanced and fruity with a very clean finish to the fruit but no loss of freshness.

Domaine de Beaurenard 155.00 Chateauneuf du Pape Blanc 2019 Clairette, Grenache Blanc, Bourboulenc, Roussanne (Rhone Valley, France) Pear and stone fruits aromas with jasmine and roasted almonds notes. The mouth is smooth and fleshy with a long, nice finish.

204 East 43rd Street New York City 10017 212.972.1001 fax 212.972.1717 SUSHIYASUDA.COM Warm Sake Japanese Premium Whisky 6 oz carafe 2 oz Naraman (Fukushima) 16.00 Eigashima Layers of enticing aroma like a mellow melon Akashi (Akashi, Hyogo) single malt 25.00 40% ALC Hakkaisan (Niigata) 17.00 Old sherry butt, notes of cacao butter with sugar cane, a hint of herbs and woody finish. Light touch, smooth with a clean finish

Premium Sake by the bottle Mars Shinshu Distillery Iwai Tradition blended 21.00 720 ml (Komagatake, Nagano) Sohomare Kimoto (Tochigi) 195.00 40% ALC Yamada Nishiki Rice Soft and layered, blended in bourbon, sherry and Contemporary rendition of old Kimoto method, wine casks. Gentle peat notes and flavor of cherry, achieved through careful blending and aging. Soft and honey and toffee with a beautiful ginger spice. slightly creamy entry on the palate that gives way to profound mid-palate density and elegant aroma. Komagatake Tsunuki 2019 single malt 42.00 (Komagatake, Nagano) Tengumai Black (Ishikawa) 240.00 56% ALC Aged in bourbon barrels in Tsunuki cellar (the Yamada Nishiki Rice southernmost distilelly) for 3 years. Apple tea and Aged more than three years, and the effect is quite cherries on the nose, brown sugar, caramels and vanilla apparent – the elegant, mature aroma and taste mellow on the palate. A hint of lemon and almond with a bitter

and satisfying finish.

Urakasumi M (Miyagi) 300.00 Yamada Nishiki Rice Aroma of apple, layered of honeydew, strawberry. Ichiro’s Malt Bold yet light touch and mid-bodied with a complex Ichiro’s Malt & Grain blended 25.00 clean finish. (Chichibu, Saitama) 46.5% ALC This blend is comprised of whiskies from distilleries in the “Big 5” – Scotland, England, Ireland and the U.S., also including Ichiro Akuto’s young malt and grain. Clean with notes of fruit on the nose. The palate has notes of apricot, peach, vanilla, citrus, malt, roasted nuts and pepper. The finish is full of oak.

Ichiro’s Malt Cask #2345 Ema, Year of the Wild Boar single malt 67.00 (Chichibu, Saitama) 63.5% ALC Produced using Braemar barley, 8x mizunara (Japanese Oak) washbacks, and aged for six years in ex-bourbon barrels, this is one of 204 bottles! Get lush notes of stone fruit and honey, a hallmark for Chichibu whiskies, as well as dates and a hint of spice.

204 East 43rd Street New York City 10017 212.972.1001 fax 212.972.1717 SUSHIYASUDA.COM 204 East 43rd Street New York City 10017 212.972.1001 fax 212.972.1717 SUSHIYASUDA.COM