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I had dinner here on a week night and it was so empty it was eerie. I can't imagine this place staying open much longer at this rate. They also didn't seem to care too much about appearances - one of the chefs appeared to be sleeping at one of the tables. That said, I thought the sushi was very good and fresh, though a bit expensive. Too bad because I probably won't be returning.

Last night we finally decided to have dinner in Yuba. The place opened 6 months ago by former Masa chefs, so considering the reputation my expectations were high. This restaurant is complete disappointment. I ordered 3 appetizers: Uni risotto with truffles (nothing special), Duck & Foie Gras buns (dry chewy duck meat on dough) and Oysters Caviar (the only decent choice, oysters were fresh & paired well with caviar). The sushi experience was disappointing. I had tuna, salmon, fluke, sea bream, kampachi, hirame, toro, shimaaji, golden eye snapper, mirugai and ikura. The only decent piece they had was mirugai, all other fish tasted way below average. The slices of fish are thick and little chewy which does not reflect good grade at all. The sushi rice is sticky like a rock from cheap sushi places. They still give you 20% off the bill, but I would not eat there for free.

Wow. Incredible experience. Sat at the bar and spoke with the chef through the whole meal. He was so relaxed, and he just continued serving memorable bites with constant variation. The appetizers were unique and interesting, and the sushi was traditional, fresh, and really showcased the quality of the fish and highlighted the flavor and texture of every one. The chef's experience really shows, and for your money, I can't imagine it gets any better than this. The uni risotto showcases the outstanding ingredients, rice, dashi, and uni. Oysters and caviar were luxurious, and the corn tempura provided an equally delicious burst of flavor. After having the omakase at Sushi of Gari, which I truly enjoyed, this is the place I would go back to. The character of the chef comes through, and the tradition behind the food does too. The chefs and front of house were also very friendly and helpful. Needless to say, I'll be back.

The food was decent for the price, only bad thing would be the fact the place is small for crowds. Not for a huge group

Yuba sits on an obscure block between the East Village and Astor Place, but entering the unassuming facade, we encountered a sophisticated oasis. My companion and I were greeted by a very friendly staff-member and shown to our quaint table in the start but well-adorned dining room. There was just enough music to create a pleasant atmosphere, but kept at a low-enough volume to carry on a conversation. The very attentive staff recommended specific dishes and explained each dish as it was served. Everything we had was spot-on with presentation, seasoning, portion size, and temperature. The Pumpkin soup was sweet yet savory and subtly delicious. The Sweet Corn Tempura was light and crunchy and full of flavor. The Yuba, a prominent feature on the menu, hence an appropriate name for the venue, was excellently prepared. We had the Grilled Miso Yuba, which offered a delicious contrast of creamniness and toasty goodness. The upscale items like the Duck with Foie Gras in a Steamed Bun and Torro Tartare Caviar were prepared simply to let the clean flavors of the ingredients shine through. We finished with sushi, which was super fresh and wonderful. The chefs were on hand to answer questions and the staff catered to our every need. Overall, we had a fantastic experience and I will definitely be back to this tiny gem.

I may be expected more from Masa's chefs but their signature diskes are ALL below standard so skip Miso COD, Wagyu Tataki, Duck with Foie Gras - the duck is dry and I can not taste the FG so it may not be in it , Oyster with Cavier or Uni Risotto with white truffles especially the Oyster since they are not fresh with tiny shell with it that nearly cut my lip and it cost $6/pc, Japanese Oyster should tasted a lot better than their's, their roll is OK but their tea is cold ......... why ?