I tried the new Yuba Restaurant. It has 2 forma Massa chefs there.I thought overall the food was OK, but not on the level of Massa by any means. The fried corn fritter with shiso was good, needed some salt on the side, and it was a bit too greasy. The lobster risotto was white truffles, was lacking truffles, and they charge $16 extra for the truffles. The duck foie gras buns, in many ways similar to the pork buns at Ippudo( a few 100 feet away), but in this case, it was duck, some crispy skin , but I think they forgot the foie gras. It tasted good was good though. The Tuna Tartare was pretty good, made with chu toro.The service was excellent, the waiter gave me the run down that the sushi chef is from Massa and the kitchen chef. The sushi fish didnt look great, so I was skeptical and only ordered one roll, a spicy salmon roll, only because i figured it was popular and fresh. After speaking to the staff, and they do get fish from Japan, through True World, I will give the sushi a chance, once they get their liquor license. The Kumomoto Oyeters with caviar were good. The place was empty suprisingly. I'm sure once the liquor license the place will be mobbed. I will go back.
65 4th Ave, New York, NY 10003
105 E 9th St, New York, NY 10003