When someone sits down at his sushi bar, is moved by his fish and announces, "I've never tasted anything like it," Yasuda will matter-of-factly say: "as usual, only one-quarter inch above average." This is not false modesty. Rather, he is being precise. Yasuda understands that to always be a "quarter inch" better than anyone else out there, to be not simply good but Transcendent, is all-consuming. And it is that quarter-inch difference that drives Yasuda day-in and day-out. Sushi Yasuda is a labor of love by the proprietors — Naomichi Yasuda, Shige Akimoto and Scott Rosenberg — who passionately believe that this remarkable food in this unique environment must be experienced and shared. They are bonded by their love of sushi and are devoted to maintaining the purity of their vision.