Getting in requires a reservation, but once you're through the unmarked facade you'll find yourself in the closest thing the city has to a sushi temple. Japanese business executives are quietly making deals in semi-hidden salons lined with tatami mats, while local aficionados are deftly wielding chopsticks around the small tables, or, if they're lucky, seated at the sushi bar in front of sushi-master Kazu-O, whose father opened Yuki some 60 years ago. The fish is pristine and changes daily based on availability, but always goes far beyond the local standard of salmon and cream cheese (the latter thankfully not offered). For a special experience, order either the omakase (sushi chef's choice) or teishoku (prix-fixe from the kitchen, with or without sushi) menu and let the chef do his thing while you knock back a sake or two from the impressive selection.
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