Sushi Yotsuya Menu

Sushi Yotsuya Restaurant Review:

Dining at the blonde wood sushi bar at this small restaurant---like so many others in the Valley, it’s tucked into a mini-mall---you’ll be charmed by good-natured chef-owner Masa Matsumoto. You’ll also hear the veteran chef lament the demise of traditional Japanese cooking. At Matsumoto’s little hideaway, you’ll never find a California roll, although he dismisses a request for one much more gently than his former mentor down the Boulevard, Kazunori Nozawa. The bar is strictly omakase, but at prices somewhat more reasonable than the marquee spots in town. The procession of sushi, crafted with slightly warm rice, might include some of the best toro the market has to offer, kampachi, uni, salmon robed in a translucent layer of kelp, scallops delicately accented with sea salt and yuzu, and a generously stuffed blue crab hand roll. You may also encounter a delightful pair of velvety monkfish liver disks drizzled with a silky sauce---gently sweet but not cloying---of miso, yuzo and rice vinegar.