While Yutaka still puts out fresh sushi, IMHO it has declined markedly in quality, especially with respect to service. I don't remember if I already posted this incident, but it bears repeating in connection with Scott's recent review.
Yutaka has long been my
favorite sushi restaurant in Dallas. I admired the freshness and
presentation of the fish, its variety, and the attention to detail. I share Scott's opinion about the baby octopi; while everyone and their cousins are grilling these creatures, it seems to result in a better tasting dish. Having eaten at Yutaka many times, often selecting the omakase, I had come to expect near perfection, and at its prices, perfection is not an unreasonable expectation.
A couple of months ago I went to Yutaka specifically for live scallops. I called ahead to confirm availability. I also confirmed the availability of females. Once at the restaurant I ordered them with the following instructions: they must be live in the shell, I wanted only females with roe, and I wanted the roe to be prepared and served.
While the waitress kept nodding her head, and doing the yeah, yeah, yeah sir bit, the instructions went unheeded. The roe was discarded and when I questioned the waitressI got a stupidly defensive run around. On this night Chef Yutaka was not in the front kitchen. I asked to see him and it turned out he was hobnobbing with friends at the table directly behind me.
I told him what happened, received an insincere apology, a stupid explanation ("my chefs do not know how to prepare the roe") and a non-solution: "next time ask for me and I will prepare the roe." Then back to his hobnobbing, as quickly as he could turn around.
This would never occur at Tei An, or Teppo, where I first tasted the prepared roe. Yes, Yutaka is still a quality sushi joint, but for the prices it charges it should either learn to cook the roe or tell me they can't do it. I would be interested in Scott's comparison of Yutaka versus Tei An. My money is on Tei An.