I've had great experiences with both.
Yuzu has little juice but the juice is a combination of limes, lemons and very aromatic.
Little as in comparison to a meyer lemon, but the taste is completely different.
Try making an avocado dip or ceviche with yuzu lemons, along with some zest.
It's out of this world. I do use the rinds to make a citron marmalade and yuzu salt.
Nothing goes to waste here.
The leaves you can boil with seafood, such as crabs (along with other spices, lemon, limes)
As soon as you open that pot, the steam that hits you is fantastic!
For sudachi, I use it just like I would any other lime.
You can harvest it green for a very tart taste, let it ripen to a yellow/partial green for a less tart and more aromatic taste.
Made a garlic chili sauce with both Sudachi and Yuzu to drizzle on kumamoto oysters along with finger limes and they're phenomenal.
My yuzu tree is about 4-5 feet, have 2 and they're producing heavily this year.
Sudachi is about 3 feet with a very high bloom this year.
It really depends on what you plan on Yuzing them for
For me it's really worth having.