the sushi yasuda.s and completely misreported circumstances, he left the manhattan restaurant which still bears his name. and at age 52, moved to tokyo to start all over again. i was determined to track him down and see what the hell he was doing. these days, this great man is running a 14-seat sushi bar in the manado district of tokyo. his wife naomi is his only helper. >> welcome to the place. thank you for coming. >> why did you do such a hard thing? >> this city, tokyo, this is kind of the maker of the sushi. so i just want to be the sushi chef in tokyo. >> yasuda is a friend, and my master in the sense that he's taught me pretty much everything i know about sushi over the years. he's a very, very interesting and complex man who constantly surprises. >> this is the most expensive wasabi. so i wait, wait, wait. finally this goes to the discount box. then i bought this. >> it's very french of you. so many things separate yasuda from other japanese sushi masters. the most noticeable is his hands. they

yasuda lives near here and he loves this place.enjoy family meals and meet friends. >> i so much appreciate seeing you and all of the people from the u.s. >> well, we miss you. >> i miss new york city. >> i'll tell you something really terrible. every relationship i've ever had with a woman, at some point very early on i bring them to yasuda in new york. and i would watch how they eat. if they talk too much, if they didn't understand how to eat sushi, if they did not eat the uni, we will never have a relationship. that's it. it's the end. they don't serve high-end sushi here. or elaborate kaiseki-inspired fare. it's almost like hipster tempura. this style of food is known as kushiagei. skewers of delicious things dipped in batter and fried perfectly. yasuda-san orders up slim. and basil, lotus root, octopus, and pickled quail eggs. we also have to have their take on okonomiyagi, an egg batter pancake that can be filled with many things. for us, it's squid brushed with worcestershire sauce. >> wow. that's awesome. >> i've been comin