Anyone have had dinner at these? Thinking of trying them next trip?

 

Kabuto is amazing.

They make their soy sauce in house the old fashioned way.

Just note they only do 2 seatings a night and it's all omakase.

 

I've eaten at Kabuto three times, most recently last month. I was concerned that the quality would suffer when Gen-san left (to eventually open Yui Edomae) but Kabuto remains as good as ever. I have not eaten at Yui Edomae.

As an aside, sashimi quality is best in the winter months when the fish -- particularly tuna varieties -- have more stored fat.

 

Looks like I want to try Yui. Heard having Gen-San prepare your meal is the best

Will try Kabuto too

 

Kabuto is very, very good, even after Mizoguchi left. Very much Tokyo style. Limited # of seats 15? 20 max.
And all Omakase with some great Japanese fish I'd never heard of.

 

This was my Yoroi Omakase menu ($80) last month:

Cherry-infused Apertif Sake
Amuse: Octopus with Cucumber
Sashimi: Bluefin Tuna, Kusshi oyster, silver stripe herring, white fish (not sure of type)
Grill: Japanese Sea Bass, Alaskan Snow Crab with mushrooms, Ocean trout
Nigiri: Spring Baby Snapper, Orange Clam, Chu-toro, Salmon Roe, Jack Mackerel, Sweet Omelet
Tuna Hand Roll
Miso Soup
Raspberry Sorbet

I also ordered an a la carte shrimp nigiri (see my avatar, upper left corner)

Because Kabuto buys the very best pristine fish that is available at Tsukiji, you never know what they might be serving on a given night. I love the adventurous aspect of dining there.

 

I found Yui to be about the same as Kabuto(which I make a point to go to most trips). I didn't have any Wagyu and at this point I think it is only only thing distinguishing Yui from Kabuto.

 

Been to both of them back to back nights. Prefer Kabuto over Yui despite being cheaper of the two. Both places offer two types of omakase. I think at Kabuto, the more expensive one has better ingredients and an extra course whereas at Yui its just the use of more premium ingredients (please correct me if i'm wrong).

I didn't know that the head chef of Yui was the formerly from Kabuto. I was thinking that the menus were very similar to each other. The apertif sakes are the bomb. I wish I could have an entire bottle. At Kabuto, it was peach and Yui, it was strawberry but both made the same way. As Shifter had mentioned, the soy sauce is aged several years and made in house and very delicate tasting. Can even try dabbing on your tongue and not have the gag reflex. Definitely not the generic salty soy offered at most restaurants.

If I had to choose what makes them different, Kabuto provided a slightly wider choice of fresh sashimi, whereas Yui had a few more course with partially cooked or cooked courses which I prefer less and thus the edge going to Kabuto personally. Yui had these cute candied soft shell crabs, but virtually no taste. As the above poster mentioned, also did have a small Waygu portion, but definitely subpar from most strip steakhouses (maybe was an off night). At Kabuto, I didn't realize that there were so many different types of toro. There is a less fatty version of the toro that has more texture than simply the butter-like mouth feel of the super fatty ones. I just wish I could remember the what it was called....

However, finding both places was a challenge. Both are in strip malls. Kabuto is a pretty small space and right next door to Raku which always has a line for it. There is really small lettering and very simple but small sign in Japanese. Easiest way is find it would be that it is right next door to Raku. As for Yui, we thought we had been given the wrong address. When arriving, there was a shady strip mall with no less than 5 massage parlors in it and very limited lighting. Circling over and over again, the limo driver though we were there for some monkey business, not dinner. However, after calling the restaurant, it is the nondescript square glass entrance with no sign on it that leads into the restaurant. A hostess had come outside to greet us. The entrance is right across the way from American Shooters (gun range).

 

What does that mean, making the soy sauce in house the old fashioned way? Also, what is omakase?

I don't get out much, lol.

 

and you ate somewhere that wasn't going to be comped?!