Sushi Yasuda is named after the world renowned Sushi Chef Naomichi Yasuda. Yasuda is renowned as a tuna specialist – he typically offers seven or eight options for tuna "fattiness" that apply to his hon-maguro (bluefin) and mebachi-maguro (big-eye) tunas. Yasuda's dexterity at manipulating the oily content of his slices is virtually unlimited and he prepares a wide range of akami (lean), chutoro (medium fatty), and otoro (high fatty) cuts. Other toro options such as his kama toro, taken from the cheek and hagashi toro, the super high-fatty tuna taken mainly from the top of the tail. While Yasuda brings in fresh fish from all around the world and much from Japan, he highly values good domestic fish. Yasuda personally selects the fish one by one, evaluating each for freshness, size and its "spirit" or "energy." He then carefully begins his comprehensive process of cleaning, preparing and storing.

The interior of the restaurant reflects Yasuda's approach to Sushi. Calming and simple. The floor, walls, ceiling, tables and sushi bar are composed of solid bamboo planks. Slightly different clear finishes and a geometric grid pattern on a few of the wall surfaces create a sense of dimension and groundedness.