For years i considered Sushi Yasuda in New York as the benchmark for perfect sushi outside Japan, this time it was just a shadow of it's former self. Everything seemed to be like always, yet the key element, the fish was much worse than previous times. The fish was dry and didn't have that moisture ( or freshness?) usually great sushi has. And the fatty tuna didn't taste at all like fatty tuna. Did they change the fish suppliers?
