Real Deal Sushi

2007.Jul.10 Tuesday · 11 comments

in Restaurants

“Yuki is the real thing – that’s the place that wouldn’t even let us in the door way back on a Saturday night. Monday nights no security guard, they just buzz you in. Quiet – I went at 8:30, maybe 15 people eating in dining room, three at sushi bar, took a place at the bar, looked at the menu, looked at the display of fish and shellfish, watched the chef, Kazuo, for 2-3 minutes, looked at him and said “omikase”, i.e., “your choice”. He beamed like a kid in a candy shop. He paraded half a dozen plates in front of me one after the other spectacular – sashimi, sushi, and a grilled fish – some stuff I haven’t even seen here in Buenos Aires before. We talked about the fish, we talked sake (decent brand, lightly chilled, 24 pesos, and served traditional style in the little wooden box), they clearly have regulars, both argentine and japanese. I suddenly realized I hadn’t asked or specified a price and started to get worried, but then saw they accept cc’s and decided what the hell – and it turned out to be a non-issue – plenty of food, spectacular food – 90 pesos. His father opened the place 40 years ago when they moved to BA from southern Japan, when he was just a kid. When he was old enough, he went back and went to school for sushi chef training in Osaka, then returned to work with his father, and then took it over a few years back. This isn’t a fly-by-night newcomer!”

Yuki - KazuoBuenos Aires – I scribbled off the above missive to a local friend about five minutes after arriving home from my first time at Yuki, Pasco 740, in Congreso, 4942-7510. I don’t really have a lot to add to it. I could go into detail, I suppose – things like thinly sliced caracól, or giant sea snail ; or the panapea, a geoduck clam, shaved into a delicate ponzu sauce; or perhaps the pejerrey amarillo, the saltwater relative of the local river fish pejerrey, that only comes on the market once a year for a few weeks; or maybe just the thick slices of lightly seared bonito, lined up in rows… nah, there’s no need to go into any of that. Let’s just say that for an hour and a half I didn’t miss the sushi bars of New York… Apologies for the pictures, I didn’t have my camera with me, just a phone with the resolution of a pinhole camera shot through a coke bottle bottom… and these have been photoshopped to death…

Yuki - bonito sashimi

Yuki - grilled pejerrey amarillo

Yuki - sushi nigiri

Facebooktwittergoogle_plusredditpinterestlinkedinmail

{ 4 comments… read them below or add one }

M July 12, 2007 at 13:16

Dan, thank you for the FYI and for sharing. Does YUKI offer other traditional rice bowl dishes (oyakodon, katsudon, etc)? And it is great to see a varied selection of sushi, besides salmon. Domo arigato.

sushilovinfun July 12, 2007 at 13:28

my usual login name has surprising resonance for this post. Good to see those hearty pieces of sushi. Got to see if I can get in

dan July 12, 2007 at 17:32

Yuki does have a full menu, including rice and noodle dishes – I noted my favorite zaru soba and filed it away for a future visit. I forgot to mention in the post that while talking to Kazuo I asked his opinion about the ubiquitous salmon and cream cheese combo that’s everywhere here – he just grimaced. I commented that if I want salmon and cream cheese, I want the former smoked, and I want it all served on a real bagel with a slice of raw onion. He was laughing so hard I thought he was going to cry. Then we agreed on that you can’t get a really good bagel here… which launched more food conversation – a good time had!

Sushilovin – if you go earlier in the week it appears there’s no issue. On weekend nights they’re apparently so popular that they simply won’t accept walk-ins.

dan August 14, 2009 at 15:51

Just an update – I’ve been back to Yuki a half dozen times since this review. It likely would have been more often, but the second time I went, with the person to whom I’d scribbled off the opening missive, a virtually identical menu, with only the addition of a small plate of sea urchin sushi, and an extra sake or two, set us back 500 pesos with tip. That 90 peso omikase menu jumped to 175 pesos apiece, though, each visit since has been 150 plus beverages – perhaps the sea urchin carried a 25 peso apiece surcharge, but we hadn’t asked for extra, it just arrived as part of the parade of dishes. Still, it’s put Yuki in a “special occasion” or at least “I need really, really good sushi” category.

Leave a Comment

{ 7 trackbacks }

Previous post:

Next post: