So gracious are they that each time I've visited, a different person has talked to me at length about their favorites with various menu items. One fabulous combination is the Kurosawa sake, a moderately dry dai-ginjo, with the salmon skin salad, a dish not even listed on the menu, but always available by request. Other cooked dishes I can recommend include virtually greaseless gyoza, tangy yakisoba, and agedashi tofu, large pieces of fried tofu with ginger. The only unsuccessful dish I've ordered at Yuki's is the grilled yellowtail, which was overcooked and dry. Raw yellowtail, however, is as good as any you'll find, and it's offered as nigiri sushi, sashimi, or in spicy cut or hand rolls.
Specials are always compelling.
At lunch, the wide selection of donburi bowls and udon soups is overwhelming. Try the oyako donburi bowl, a simple dish of chicken, egg, and vegetables over rice. Or the equally simple vegetable udon, redolent of bonito and kelp. Links The tea culture of Japan, from StarNet's Culinarynet. The food of the tea ceremony, also from Culinarynet.