The Fish Everything is made from scratch and changes daily. Yasuda has a great sensitivity for the nuances of every fish he handles. Depending on the season and the temperature of the waters in the Saganoseki sea, Yasuda will have seki-saba, a rare kind of mackeral from Japan, and a technically identical fish from the Atlantic. Since he has determined that the texture of the rare Japanese variety is more suited to thin slices, he will reserve it for an usuzukuri preparation (paper-thin slices of fish without rice) and uses the Atlantic version for sushi (fish with rice) which calls for thicker cuts. But Yasuda is not interested in variety and virtuosity for the sake of showing off or overwhelming his customers. His breadth and depth of knowledge and his phenomenal skills are strictly at the service of creating a fulfilling, meaningful meal. There are no wasted or gratuitous gestures.