Eat: YASU

When I came back from Hong Kong, it was right on the weekend of Jeff and my “one month” anniversary. I usually don’t make a big deal with these kind of milestones or whatever you call it, but it’s endearing when he reserves somewhere way in advance because he wanted to celebrate this occasion.

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YASU is an omakase-only restaurant in downtown Toronto. With only about 20 seats, it is best to reserve up to a month in advance. There’s only two small tables and the bar can only seat about 12 people in one sitting, and like any omakase experience, it is best to sit at the bar and allow yourself about two hours to enjoy what will be displayed in front of you.

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Unlike my Shoushin visit, I got to watch the owner and executive chef, Yasuhisa Ouchi-San, whom happened to be serving us and another couple (there were two other chef at the bar serving other patrons) delicately slice each fish, placing it on a small bed of rice that was gathered by his hand; just know it is a good amount by instinct, brushing some nikiri soy or some sort of garnish on the fish then placing it on the plate in front of you.

Each sushi must be eaten in one bite. It’s the proper way.

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Scallop from Hokkaido, Japan
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Red Snapper from Kyushu, Japan
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Amberjack from Kyushu, Japan
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Snow crab from Nova Scotia
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Firefly squid with miso. The staff showed us a picture of how firefly squids are caught.
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Otoro, tuna belly. ❤
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Red shrimp from Argentina
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Ocean trout from Scotland
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Bluefin tuna, varying from lean, medium fat and fatty.
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Salmon roe with yuzu and lime zest
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Striped Jack from Kyushu
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Hay smoked bonito from Portugal
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Monkfish liver with shiso and daikon. Monkfish liver is consider the fois gras of the sea.
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Mackerel with picked daikon from Norway
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Sea eel
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Tamago
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Sea urchin from Hokkaido
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Black sesame ice cream

YASU
1 Harbord St.
Toronto, ON
M5S 1G4

 

 

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