: Yotsuba is so popular and so tiny---just two small tatami mats and a sushi counter that seats about six---that you’ll need a reservation at least three days (preferably a week) in advance. Service is not the friendliest in town, but the Japanese master chef prepares the sushi in front of diners and times it so that just-cut slices follow one after another if you order a set. Most notable is the fresh sashimi: salmon, eel and pink-tinged tuna. Ingredients are flown in from Tokyo’s Tsukiji market daily. The miso soup is subtle but full-bodied and there is a good range of sakés---try the Bishonen saké, smooth, light and sweet. |
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