Yasu: The Ultimate Japanese Omakase in Toronto

Tucked in a narrow white room on Harbord Street, Osaka-raised chef-owner Yasuhisa Ouchi delivers glistening sushi, one piece at a time, to 10 guests seated at his marble-topped bar, Yasu. The city's first sushi-only omakase restaurant, Yasuhisa'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 sushi experience, made to order right in front of you and served a single bite at a time. 

My favourite omakase in Toronto, I am drawn to Yasu like a moth to a sushi flame, and have to satisfy my raw fish cravings every few months. The menu is a seasonally changing selection of 18 impeccably fresh pieces of edomae sushi for $135 per person, which can include Mackerel from Norway, Lobster from Nova Scotia, Uni from Vancouver and Boston, Snow Crab from Greenland and Shirako from Hokkaido. The trio of akami, chūtoro, and ōtoro Bluefin Tuna from Mexico melts in your mouth and the house smoked Bonito from Hokkaido is sublime. The chef's choice of sake perfectly paired with each evenings menu, served in glasses cradled in a traditional wooden masu box, is a delightful trip through the various styles of Japanese rice wine and well worth the price. 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.

Hay Smoked Bonito from Japan

Shirako (cod milt) from Hokkaido, is in season now and considered a Japanese delicacy

but is an acquired taste given that it's the sperm sac of fish

Striped Jack from Shikoku Prefecture, Japan

Composing the uni sushi

Uni from Boston

Uni from British Columbia

Japanese Fluke with grilled fluke fin

Monkfish Liver with grated daikon and shiso leaf from Japan

Sea Scallop garnished with sea salt and lemon juice from Japan

Nova Scotia Lobster with grated lime and ponzu

Rich and flavourful homemade Stiped Jack fish broth made with hatchō miso,

known as the "emperor's miso" and garnished with green onion

Akami or lean red meat tuna

Chūtoro is medium fatty tuna found near the skin on the back and belly

Otoro is the prized pink fatty tuna

Snow Crab and Snow Crab Liver from Greenland

Black Cod from Vancouver Island

Composing the fatty tuna and inure rice bowls

Ikura with fatty tuna from Mexico served over rice and garnished with sliced scallions 

Norwegian Mackerel topped with sliced daikon

Japanese yellowtail

Unagi from Japan

Sous chef slicing Tamago

Tamago is a classic Japanese sweet egg and white fish custard

Homemade Black Sesame Iced Cream

www.yasu-sushibar.com/toronto.html