Scrumpdillyicious: Yasu Omakase: Capturing the Essence of Nigiri Sushi

Thursday, March 10, 2016

Yasu Omakase: Capturing the Essence of Nigiri Sushi

Tucked in a narrow white room on Harbord Street, Osaka-raised chef-owner Yasuhisa Ouchi and his team of chefs serve glistening sushi, one piece at a time, to 10 guests seated at a sleek marble-topped bar. The city's first sushi-only omakase restaurant, Yasu's edict is simple — "In a global world where borders are becoming seamless, Toronto can now have access to the freshest seafood like what we have in Japan. Yasu took this opportunity to return to the roots of sushi, in which simplicity was the key ingredient in bringing out the taste of the sea. He uses classical methods to draw out the umami of seafood, with fish that is freshly sliced and placed atop warm, loose rice then brushed with a touch of nikiri soy for a perfectly balanced bite. In short, Yasu is all about capturing the essence of sushi. Seasonal ingredients are prepared at the sushi bar and served immediately for maximum flavour and freshness, for a true omakase experience. Served only just-warm, the vinegar-seasoned rice is draped with superlative elections of fish, made to order right in front of you and served a single bite at a time. The menu is Ouchi's choice of 18 impeccably fresh pieces of edomae sushi for $80 per person, which can include Striped Jack from Kyoto, Hay Smoked Bonito from Japan, Uni from Boston and Hokkaido, Ikura from Alaska and Mackerel from Norway. The Marinated Bluefin Tuna from Mexico literally melts in the mouth and the lightly torched Wild Argentinian Shrimp sublime. The fish selection changes constantly, and the special sake pairings, served in glasses cradled in a traditional wooden masu box, are a delightful trip through the various styles of Japanese rice wine and well worth the $50 price tag For sushi enthusiasts, Yasu is an experience unlike like any other. Place yourself in the chef's hands, and you'll leave in a blissful state of sushi euphoria every time.