Yasu is a great place to come for omakase experience, especially to celebrate those special occasions. I have been here twice now and ordered a takeout once during the pandemic. For dine in, they have some small tables and bar seats. Reservation is highly recommended due to the place's size. My first visit was with a good friend who shares the same interest in trying out omakase. It was our first time trying it and we were blown away by the service and food quality. I took my brother to celebrate his birthday for my second visit. This time I added sake pairing to go with the omakase experience, it was delightful! The waitress took her time in showing and explaining each sake. Funny thing happened on this visit. The place was fully booked, and when dessert time came, it turned out 3 other tables were also celebrating their birthdays! that got the chefs to smile. The chefs were very attentive. There were 3 at a time and each handled their own section. We were asked whether our rice's size was sufficient and if the wasabi's portion was good enough. I also noticed one chef had to throw away some rice that were already shaped so I decided to ask why, out of curiosity, before we left. Turned out the table behind us cannot eat wasabi and he forgot to took it out hence the contaminated rice that had to be thrown out. Sad... but that showed great attention and service! P.s. reserve the bar seats for the full experience! read more

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I've been to Yasu twice now, and enjoyed the experience greatly both times! The monkfish liver is a highlight, as I've never seen it elsewhere. I also like when they educate us about what we're eating, like with pictures of bioluminescent squid from Toyama, Japan! Yasu shines in its use of sauces, which are always artfully applied "just right" (not too heavily-handed, not too lightly-applied). There's also something nice about winding down the meal with a tamago egg and sesame ice cream. read more

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Smell of fish upon entering was a negative. The tarter smelled and tasted a bit fishy, but was edible. Having to ask to have the small water glass refilled. Generally, poor to inaudible explanations for the dishes. The 18% mandatory service charge was added after tax, in effect making it 20%. A hohum omakase experience, and I almost reduced it to two stars to reflect the value proposition. read more

This was my first Omasake experience, and it was fantastic; I didn't want to leave. The chef and servers were very nice and attentive, and since there are only about 12 seats and two to three chefs, you can bet you'll get a lot of attention. However, I find the taste and quality to be average, but my tastebuds are weird in general; to me, everything from expensive to cheap tastes similar, but the friends I went with said the quality was outstanding. Not to say the food was bad; it was good, but not spectacular. The  uni was delicious; it was my first time trying it, and I can now say that I am officially in love with uni. I would definitely get green tea with it, but based on what I've seen from other customers, sake appears to be a good choice as well. The ice cream/dessert at the end was absolutely delicious; I wished I had asked for another scoop read more

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We thought we were sushi snobs until we got here. Then we realized we needed some more schooling. Eating here was an excellent class. I'll say right up front that my four stars is four stars for this caliber of restaurants. It's some of the best sushi I've ever had, but the bill did shock me just a bit, comparatively. I enjoyed the experience of tasting new saki's with the saki flight, but as someone who doesn't get to drink saki that much, I wanted more and I wanted to choose. I mean, we ubered! But, you don't get that as an option. You could get glasses of wine or beers at any time though. Sitting at the bar was so much fun and we felt like we gained a family--with the chefs and with the other diners. Each couple seemed to get their own chef and ours was young and had some touches of humor. Watching the chefs was like watching Jiro dreams of sushi but like 2 feet in front of you. There was only one piece of sushi I didn't like, to quote the chef, the piece was "inside fish." But, I've got a good story to tell! lol The rest was melt in your mouth little gems of joy. The mackerel (which is often my favorite) was not my favorite. It didn't have that brine I like so much, but maybe this was next level and I didn't even know it? All the rest was (like the uni and tuna rib) divine. No pictures, it was my anniversary so I kept my phone in my bag. This was a night we won't forget and even with a steep bill was well worth it. read more

Visited on a Monday night to celebrate with a friend, the omakase here is my favourite in Toronto! This was the second time I had dined at Yasu and the experience was consistent perfection. The value for the quality and types of fish/seafood presented is amazing (some offerings are seasonal which makes it interesting). IMO portions are also perfect but I heard some guests around me actually begin to ask for rice-less pieces near the end because they were too full. The service was flawless and explanations were so helpful. It is a quite intimate setting with limited seating which I enjoyed, the experience was so relaxing it felt therapeutic. read more

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My boyfriend and I travel to Toronto pre covid about 10x in the last 6 years. This is our 4th time dining here. I must say, Yasu, NEVER DISAPPOINTS. I am in love with their omakase. Best one I've ever had. We are big foodie people. Love to travel and eat. When we visit Toronto, we have to come to Yasu. Thank you again for accommodating us. It is always a great experience watching the chefs prep the sushi. We travel with our friends to Toronto too and we introduce them to Yasu during every visit. when we visit again, we will definitely come back for our 5th to What was on the 16 course menu: 1. Bluefin chutoro from mexico Hokkaido scallop Amberjack - hagoshima 2. Toro with uni from hokkaido with nori and shiso flower 3. Stripejack from Japan 4. Monkfish liver with shiso leaf and daikon 5. Sea bream with lemon zest 6. Torched black cod with daikon 7. Ocean perch from Norway 8. Spot prawn from British Columbia with green yuzu zest 9. Miso soup with fish broth 10. Lean agami toro from Mexico and otoro 11. Horse mackerel from Japan 12. Snow crab mixed with crab liver from Nagako 13. Hay smoked bonito with green onion 14. Anago (sea eel) from Nagasaki Japan 15. Tamago 16. Black sesame ice cream read more

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Great ambiance when you walk in. Smell of fresh seafood as you step in the door. Overall, 17 courses. The food was extremely fresh, chef was friendly, waitresses were really kind. The introduction at the beginning felt too rehearsed and not natural, but overall it was a great experience. The seafood were from all over the world, Alaska, Japan, Mexico etc. I would come back again, pricing was pretty good considering I converted from USD to CAD. Everything was delicious but nothing stood out to me to be extremely special. read more

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Ordered the omakase set for pick up. We live in Vaughan so we drove downtown and brought it home. We've had the dine in version of the omakase meal before the pandemic, and that was 5-star experience then. With the business restricted to takeout only, we expected that some of the rarer ingredients from the dine in experience would not be available for take out. But even so, Yasu definitely remains one of my favourite and highest rated restaurants in Toronto. The order process was easy - you pick a date and time through the tock website (linked from the Yasu website) and prepay directly. You can also leave a tip (as you should especially in these trying times) when you pay. We booked a 12 pm pickup and the takeout boxes were very nicely wrapped with my name placed on top, waiting for me at a counter near the entrance for a truly contactless pick up. The food survived the 30 minute drive home. Every piece of sushi remained intact (this is indicative of the chef's skill - the sushi never falls apart but the rice does not taste dense or packed - and would not overpower the texture of the piece of fish on top). The set included 12 pieces of premium sushi. A listing of the individual pieces was included, and the sushi was arranged pretty much in the order that you should eat them. I won't provide the list here, but suffice it to say that we absolutely got a taste of the Yasu excellence that I expect. I look forward to visiting in person again once everyone gets vaccinated read more

We ordered the omakase, it was not only delicious, but also like a little taste of Japan. The fish was incredibly fresh, flavourful, and the omakase had a good variety and was very authentically Japanese. I've only had this twice outside of Japan, at Yasu and at Sushi Kaji. The omakase is great for takeout but I think I'll insist on the full experience once everything opens back up. Part of the joy of omakase is savouring the meal and interacting with the chef. With takeout, I can't be trusted not to devour the entire meal in minutes. If you want to go to Japan without going to Japan, this omakase will take you there. Add a delectable Japanese dessert (soufflé pancakes, Hokkaido strawberry, meji chocolate almonds, or even just a green tea KitKat), and voila! read more

Yasu - Omakase takeout - Japanese Near Me - Toronto, Ontario

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Sad to see the quality of this place fall so far. Fish quality isn't what it used to be, rice was cold and bland and they used fake wasabi. It's embarrassing to think that Toronto's first Omakase restaurant (a distinction they are so happy to flaunt) would serve their guests fake wasabi, charge $185/person and implement a mandatory 18% gratuity! My partner and I spent $650 for two and wished we dined elsewhere. Keep in mind that days before, they assured my partner that real wasabi would be used in their sushi. Yasu claims to offer the authentic experience but would he dare serve fake wasabi to customers in Japan at this price-point? I doubt he'd last a week. Using the real thing makes a huge difference in flavour. I called them to inquire about the corners they have been cutting and they had to nerve to lie again; claiming that real wasabi is less flavourful than the fake stuff. It was insulting. If you know sushi and are willing to spend, there are much better options in and around the city. Try https://zenjapaneserestaurant.com/ or https://www.yuzuki.ca/. You'll get real wasabi and much better experience. read more

This place truly left me speechless. Came here for my birthday with my boyfriend (he treated me to it)... From the start, everything was well organized and everyone was super nice. We were quickly seated and acknowledged by the chef. From the salad, to all the fish in between, soup and dessert, everything was carefully prepped for you and served to you by the chef with an explanation/what it is. You could also let them know if you prefer less wasabi or radish or both. I made my mistake of getting too much wasabi, should have asked for it to be reduced, but I was having a great time and was trying to just enjoy it for what it was without changing the experience. Loved every minute of it. Will need to come back again in the future!! read more

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I stopped by Yasu for a birthday celebration because I heard that this was one of the best omakase experiences in Toronto. With the lockdown finally coming to an end, it was the perfect time to check this place out. We made a reservation online for a bar seat, the restaurant only seats around 12 people per sitting at the bar and maybe 4 at a table at the back so reservations are highly recommended. The service from the waiter and the chef was attentive and it was def. a more intimate experience. The only draw back was I wasn't able to hear the chef explain the dishes he was preparing. The mask, coupled with the plastic barrier made it hard to hear. But for some reason I was able to hear the other chef explaining each dish to the couple beside me. So i'm not sure if it was my hearing, or our chef was super soft spoken. Food wise, I thought the omakase was just okay. I haven't gone to a lot of omakase's but maybe the hype got to me and I was a little disappointed. It might also be because we are still living in COVID times so the fish selection is limited with importing restrictions. The whole experience was a little underwhelming for me and some nigiri pieces were very bland tasting. Overall, it was still a nice to try experience with a personal chef preparing the meal in front of you coupled with a nice ambience. read more

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No preamble this time due to space. The omakase chefs are pure artists; all that they touch is edible gold! It's also very soothing to watch them perform... a wonderful rhyme & rhythm. Smoked Bonito & kelp w/ ponzu sauce We started off with two pieces of bonito, slightly torched, on a citrusy bed of seaweed. The bonito was delicious; it had a beautiful smokey flavour. I did, however, find the use of ponzu sauce a bit jarring - the seaweed base was a little too vinegary & tart, taking away from the rich, deep smokiness. Ankimo The monkfish liver was served with a petite mound of daikon & topped with a smear of soy sauce. The shiso leaf cut the richness & heaviness of the foie gras of the sea extremely well - it added a refreshing touch & flavour. The ankimo was fatty, & so indulgent! Hotate The scallop was cut delicately, topped with a touch of salt. The simple seasoning helped enhance the delicate flavour; the subtle sweetness would have been overcome by anything more. It was such a slight sweetness that it was almost overpowered by even just the rice vinegar. Uni - Hokkaido / Vancouver We were told to eat the Hokkaido first, then the Vancouver. In both urchins, there was no brininess. There was only the fresh taste of the sea without any overbearing saltiness. I've definitely had sweet uni before, but interestingly enough, I didn't find these two sweet at all! The Hokkaido one had an earthier & deeper flavour; the Vancouver one was noticeably brighter. Both were extremely creamy & rich. Fluke & torched fin Fluke is typically not one of my 'standout' pieces; I find it to be quite forgettable. That said, I really loved this rendition. It was served with a piece of torched fin, which added some oils & flavour. The taste was very clean & the fish had a pleasant chew. Sakura Ebi - Shizuoka I adored the aesthetic of this piece - the peachy shrimp was a beautiful contrast to the dark mossy seaweed. However, I was not as big a fan of the taste. I found the sweetness to be quite muted & the texture was a like munching on grassy straw. Shima Aji This prized stripejack from Japan also had a very clean taste. The texture was particularly striking; it was juicy, almost meaty, but not dense. It's very difficult to describe the flavour, but definitely a beautiful piece. Lobster & Yuzu Zest - N.S. The lobster was cooked/poached slightly in the oven, which changed the texture (not as stringy as raw, or chewy as cooked). I found the yuzu zest overpowered its subtle sweetness and taste. Fish Broth & Miso This cup of miso soup cooked in shima aji broth was delightful! It was a lovely palate cleanser that really warmed my soul/stomach in the wintry night. The miso taste was quite delicate, & bolstered by the fatty broth. Akami This leanest cut of bluefin tuna was the best akami I've ever had! It was not dense & stringy at all; the fish was firm & very fresh. I'm not a huge fan of akami generally, as I find there's a distinct meaty & metallic flavour similar to raw meat. Chutoro This piece was lovely. The meaty akami flavour was replaced by sweetness from the fat marbling. The piece succumbed to me & melted in my mouth. Pure heavenly bliss! Otoro At other places, I find the Otoro to be sometimes too heavy & fatty. That said, none of that happened here! Though rich, it melted in my mouth & mixed with the vinegary rice. Kani & liver - Nova Scotia The cooked snow crab was pleasantly juicy & sweet. Paired with the briny liver, it made an iconic duo! There's no mistaking the distinct crab taste from the liver. Ocean trout I was very skeptical that we were served 'salmon', but I suppose the Japanese are now eating trout as sashimi! The taste was clean, & the slight fat in the otherwise lean fish accentuated its taste. Negi Toro & Ikura The presentation was utterly gorgeous. The fatty toro was super rich & meaty alone; that said, it was phenomenal paired with the sushi rice & ikura. The ikura was super light & fresh - not drowned in soy sauce marinade. It was a vibrant & delicate pop in every bite! Grouper - New Zealand Served simply with lemon & salt, this piece was a breath of fresh air! The citrus highlighted the freshness of the fish & its pure, clean taste. Saba - Norway The mackerel was a beautiful piece of art; the pickled daikon was artistically draped, shyly hiding the vibrant green & yellow of the scallion & ginger. The daikon's tartness completely countered the mackerel's fishiness. An exquisite piece! Anago This cooked sea eel had a subtler taste; the main flavour came from the slightly sweet eel dressing over the al dente fillet. This was a great piece - I only wish there was a little more dressing, as I could taste some of the earthiness in my piece. Tamago Strongly resembling a castella, this egg cake was surprisingly light and fluffy (despite its appearance). I enjoyed it more than I thought! Black Sesame Ice Cream A rich & nutty way to end the meal! Will definitely come again next year! read more

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My bf surprised me with a reservation here for my bday. I loved this place! The price is steep for how many pieces of sushi you get but it's super fresh and the experience was great. It's my first omakase and if likely won't be my last. My favourites were the shrimp, three different cuts of tuna, and Alaskan king crab. The tamago (which I don't normally like) was a pleasant surprise as well. Since it's pricey, I'm not sure that I would come back here again. But it was a great dining experience and I would choose it easily over a tangible gift. read more

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I went here pre-lockdown and I thought it was worth all of the hype. I thoroughly enjoyed the intimate omakase experience. My favourite part was trying the 3 variations of tuna: lean, fatty, and extra fatty. Another one that stood out too me was fresh bonito. I'm used to eating bonito flakes on the takoyaki dish and it was my first time trying it fresh. It's an experience more so than a meal. Not recommended for picky eaters or those who are not too open-minded about their food. Come in with an open mind to this one. Everything was delicious. It was a really intimate experience and we could see the energy of the chefs. The hostess was also very friendly and treated us with the utmost respect. I booked online and found that it was easy to book. read more

One of the OG omakase spots in the country! You really can't beat the incredible service, quality of fish, and intimate dining experience here! read more

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I found this restaurant on the recommendation of my friend. The taste of food is very much to my taste. It's incredible.

I've been to Yasu a few times since 2017 and it's been pretty good but not super great. I think the selection could be better compared to other places, especially for its price point. The presentation is nice and the fish selection is good but I think the place is a bit overhyped. I also prefer sitting at the bar and not the table in the corner. The ambiance is okay, more cold than cozy to me but at least you get to have some good fish. read more

Came here for my birthday dinner and it DID NOT DISAPPOINT!! I wish I can come here every night. It was a total of 17 course so you def need to empty that tummy before arriving or unbuckle your belt. We were so lucky to be seated right in-front of chef Yasu. It was a pleasure watching him prepare each course delicately. There were fishes that I have always disliked due to texture or taste BUT chef Yasu changed my mind. The way he prepared & paired each course was absolutely wonderful. Also, shoutout to the wonderful staff there as well!!!! We will definitely be back next time! read more

*pre covid review* While in Toronto on vacation we decided to treat ourselves to an Omakase tasting at Yasu. We have since been to other Omakasu around the US and Canada but this one is still our favorite. From the moment we sat down everything was 5 star. The service was impeccable and we never had a moment of not being taken care of. The people on service were basically aware of anything you might need before you were and they would take care of it immediately. That type of service alone is worth the money. The sushi chefs were also very pleasant and personable. They made an effort to make everyone feel welcome and comfortable which I appreciated in such a formal setting. Every bit of food we had was incredible. All the fish was perfectly seasoned and the rice was cooked and seasoned well too. I really loved the rice, tuna and salmon roe dish because it was just so purely flavorful. They also had some of the best tamago and miso I've ever had. I also have to mention that they didn't over use the blow torch on the fish which is a huge pet peeve of mine - so that was great! Overall this was just nothing less of an amazing experience and has completely hooked us on trying omakase everywhere we travel to. Highly recommend!! read more

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If you are ever splurging on sushi and spending you life savings on a meal, Yasu would be the place to go. Yes, it is "your last supper" quality type of food. The cost of the meal is $110 per person. Yes, you will notice the prices of it has been steadily increasing as you scroll through reviews. YOLO! Each piece of sushi is made to perfection. Lobster, grouper, jack fish, toro, sweet shrimp, mackerel, eel, tamago, uni, to name a few are all part of the Omasake courses. Interestingly enough, my favourite part before I mistakenly Google what it is, was a part of the cod, as described by our server. It was soft with a hint of sweetness and had a creamy ocean finish. The cod organ is dressed with yuzu soy sauce. I was determined to find out what the part was (I will reveal which organ was served at the end of this review. Feel free to skip it if you feel ignorance is bliss). Seafood from Yasu are sourced from around the globe. Rice is well seasoned. Temperature of the fish or crustacean is well controlled. Even the spoon provided for the sesame ice cream dessert was cold. I cannot rave enough about Yasu! Highly recommend it if you have to choose a last meal on earth in Toronto. The Big Reveal: the cod part is called Shirako. It is the cod's sperm sack. read more

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I went a couple days and I can't stop dreaming about it!! It is hands down the best sushi I've ever had. Everything was incredibly fresh. I don't know if I can eat reg sushi anymore I sat at the bar in front of the chefs and you can rlly see how meticulous and thought out every action is as they cut and assemble the sushi. The chef and servers were also very attentive but not overbearing, making the atmosphere cozy and welcoming. If you don't have a broad/adventurous palate I suggest you skip on this place since it is an omakase. Although on the pricier side ($155/person) It's definitely worth it. read more

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WOW. $105/person (+$25 for the premium sashimi plate) seems to be very excessive for sushi but this is MORE than just food...it truly is an experience that comes with it! What is OMAKASE? It's basically a tasting menu of seasonal fish of the sushi chef's choosing that differs every time (which is why they don't have a specific menu). The sushi chef makes the dishes right in front of you and explains the ingredient while serving it. //THE FOOD// ~20 sushi pieces/dishes were served, with a small scoop of black sesame ice cream at the very end of the meal. My personal favourite dishes were the monk fish liver, salmon roe with sashimi on seasoned rice, uni sashimi, and the medium fatty salmon sashimi. //THE EXPERIENCE// They only take reservations and make sure you request for the bar seat so you can witness all the sushi making magic! Once you walk in, only 2 servers are present, come early so you get to choose where you sit. There's a sushi master and 2 other sushi chefs that are in charge of making all the food. The meal starts off with the sashimi plate and it's about a 5-10 minute wait for the making of each of the subsequent sushi/dish. Throughout the entire night, I interacted with the sushi master who was serving our corner of the bar seating area. He's very polite and answered all my questions about the fishes he used/inspiration behind some of the dishes! //OVERALL// This place definitely gave me an unforgettable dining experience. I would highly recommend this for a special occasion outing for individuals who really appreciate sushi. read more

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I love the experience! And the quality is amazing for the price. I really recommend giving this a try, it's great for any special occasion! read more

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I had been dying to try omakase for years now and finally got around to it...I had heard excellent things about Yasu and thought THIS is the place to take my omakase virginity. First impressions: small restaurant, very intimate. We sat at the bar so as to get the most out of our omakase experience. It usually is 2hrs but bc of the pandemic and trying to accommodate all reservations our time was reduced to 1.5hrs, which was still okay. One criticism I have is that it was very difficult to hear the chefs bc of the masks (obviously nothing you can do, given the situation, but considering there was a shield and barrier btwn us and them, it would have improved the experience if they had lowered their masks to explain / describe the dish...I found myself constantly saying "sorry, what is this?") Other than that, the food was outstanding Super fresh options from all over the world! We paid $155 each and I definitely left feeling satisfied (not over full) I'm excited to try another omakase restaurant to compare this experience to! If you are interested in trying omakase, I definitely suggest coming here but you may need to book a few weeks in advance 4/5! read more

First omakase experience! Wow, I definitely need more of this. There are around 16 or so seats in the entire restaurant including 2 tables that are detached from the bar seating. But for the full experience, I highly recommend going for the bar seating because you get the interactions with the chef and get to see each dish being prepared. I was skeptical at first if I would be full by the end of the night but was pleasantly surprised that there are 18-20 'courses' that they serve which will most likely fill you up with all of the omakase goodness. Onto the actual food. Now, keep in mind that I'm used to the takeout sushi platters and bento box/lunch specials at Markham sushi joints so this is more than a couple steps up from sushi I have had in the past. I knew I was in for a treat with the first dish of smoked bonito which (not sure if it was shock factor) was probably my favorite out of all the pieces served. They served a plethora of the best fish found around the world and the chef did a great job of explaining each and every one of them. Having never tasted some of the more unique pieces like the monkfish liver or the snow crab/crab liver, it was pretty cool to taste things I've legitimately never tasted before and not just "elevated" pieces that I have had plenty of already. Can confidently say everything was top-notch in terms of quality and had no complaints with any dish. Would love to come back but to do omakase some justice, maybe only after a few more runs at some of the other top places around Toronto to see how they stack up against Yasu. read more

I have heard of this place for a while and finally decided to celebrate our wedding anniversary here. I gave my virgin omakse experience to Yasu. It was a cozy 12-seater restaurant hidden in a corner near Spadina subway station. The chef here prepared a tasting sushi menu with fishes selected from different parts of the world. The experience was like a worldwide tour of the fish. The dishes include (in order) fish testicle, salmon roe, sweet shrimp, some fish I can't remember, hirame, firefly squid, smoked bonito, snow crab, bluefin tuna, chutoro, botan ebi, Aji, unagi sushi, a piece of tamago and black sesame icecream. We also had an order of the premium sashimi platter for sharing (definitely worth the price). Some of the memorable dishes include: - Sweet shrimp: It was sooo fresh! It was the best I've ever had! - Chutoro: So fatty. I like the texture! - Firefly squid: Fresh and tender - Botan shrimp: So crispy and flavourful. It's rarely offered in other Japanese restaurants. - Aji: Well highlighted by the slightly sour flavour from the radish - Rice: It was so soft and the vinegar had a really smooth taste. It was the best sushi rice I've ever had. - Fish tecticle: Memorable in a different way. It had a creamy texture and when I knew what it was I suddenly had a weird feeling about it. It tasted good though. I think this is something you will feel weird first time trying it, but will fall in love with it on your second try (when you overcome the weird feeling of imagining the organ). My husband loved the dish. It again proved that saying "Cantonese can put any living creature on their dining table". Some of the dishes I don't like: - Smoked bonito: Flavouring was weird - Bluefin tuna: To be fair, it's just a personal preference. I don't like fish with chewy texture in general. Overall, the experience at Yasu was truly exceptional and we didn't regret it despite the bill was beautiful too. This is a great place for special occasion. I definitely consider revisiting in the near future. read more

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waoooooow this place is amazing. It really set the bar high for any regular sushi place I go to now. Quality of every ingredient really shined through - the rice, the sashimi, the seaweed. Amazing quality. We came in February, and I believe the menu change due to in-season of the ingredients. It was artful and informative about where the ingredients come from. This was my first time trying omakase and it's truly an excellent experience. Everything was top notch - excellent service, excellent atmosphere, food was delicious. We booked at least one month in advance to be able to sit at the bar for 3 people. I really enjoyed my experience and it's definitely worth the splurge! read more

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Chefs were superb as was the presentation. Fish was okay. Like some very great pieces, but some below average courses as well. Experience was marred by management attempting to overcharge, referencing an "unwritten policy," and ultimately ruining a close friend's birthday experience. Dine with precaution. Unfortunate. Imagine spending over $300 per person after a 20% guaranteed gratuity fee, and being asked to pay more for people that were never part of your reservation. I do not have to imagine this. read more

Yasu sushi is simply amazing and elegant. People may think the price is absurdly high for an 18-course meal but honestly you're paying for the atmosphere, the experience and the extremely unique selection of sushi. They only serve about 18 guests per sitting with each chef serving up to 6 guests. It is a very personal experience where you closely interact with the chef that is preparing every course for you. The chef waits for you to finish before serving the next course and asks if you need wasabi level adjustment. The chef introduces each course and its origin. The selection of sushi was VERY unique. And I am an avid sushi lover that's been to a Tokyo, Osaka and Kyoto. I HIGHLY recommend for special occasions and milestone events as the elegance is simply unmatched. read more

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Likes: - Fresh and very high quality ingredients used, the chu toro and o toro were out of this world good Not a fan of: - There was excess water in the sushi rice as the chef's hands were too wet, causing the texture to be slightly soft. There were 3 chefs working away behind the bar. Each served about 6 patrons, so the experience may differ depending on the chef. - The real freshly grated wasabi is only used when you order extra pieces after the omakase experience. We came here on Good Friday and we were offered a 20 course omakase experience. My taste buds were ready for the adventure, and we were served our first dish shortly after everyone was seated in the restaurant. Our dinner lasted for approximately 2 hours and I enjoyed watching the 3 chefs working away behind the bar table. The items we enjoyed most included the chu-toro (fatty tuna), o-toro (extra fatty tuna), striped jack, the lightly torched BC black cod and the tamago. The 2 pieces of tuna sushi were out of this world delicious. I especially enjoyed the chu-toro, where it melted in my mouth with a fresh taste of fish oils, but there was still a bit of texture left in the bite. The striped jack had a crisp and mildly sweet flavour, it was definitely a premium cut. The tamago was a complete surprise. It was the second last course for the evening, and resembled a cake-like dessert. I was in love. Other items that were interesting included the smoked bonito, shirako and the firefly squid. In the past, I've mostly eaten bonito in the form of dried flakes, so I enjoyed this lightly seared and smoked version. The shirako (fish milt) is a delicacy from Japan. It had a rich velvety texture, and had a mild sea taste to it. I can't say I loved it, but it was definitely an interesting bite. I liked the firefly squid, it was richer in flavour than the squid I'm used to. Other pieces of sushi served included the fluke, uni from boston and hokkaido, mackerel, lobster, monk fish liver, scallop, grouper, and anago (sea eel). The fluke and scallop were not memorable, you can easily find something similar elsewhere. The uni was creamy, but I felt like it lacked sweetness and portions were very small. The taste of vinegar completely overpowered the mackerel, even the sweet daikon couldn't save it. And sadly, the lobster sushi had a bitter undertone from grating into the pith of the yuzu. These are not the types of mistakes I would expect at $135+tax+tip per head. Overall, I appreciated the fine ingredients used and loved the premium fish served. However, we were disappointed with the texture of the rice and felt it was slightly on the tart side. When the slice of sashimi was larger, it resulted in slightly larger bed of rice, in which the texture was perfect. However, when the bed of rice served was smaller, the texture was too soft. Again, at a restaurant of this caliber, I would have expected the chef to get this right. read more

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I have been to Yasu 4 times and all experience are very impressed! That's why I come back again and again. The new sashimi plate for $25 definitely worth the price. A must add on for the first time visit. The omakase price increased from 80 to 105 now, but I still believe the price is acceptable especially when compare to quality and service to Zen. Remember to leave some room for the ice cream. Just a reminder that extra piece at the end does cost extra $8-10 per piece! Yasu is always my favourite omakase location read more

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I went here for my husband's birthday dinner - so although I heard from my friend that the portions are small it ended up being pretty filling! If you're still hungry you can order extra if you want after the course ! I liked the table seating, but most of the people sit bar style enjoying a view of the sushi chefs working :) The sushi itself was pretty good quality and there were many pieces that I haven't had outside of Japan ! read more

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You need to arrive on time You need to go with an empty stomach Parking is street parking only Full or not? Don't worry that you won't get full. They have around 17-18 pieces sushi and the fish is fat so you'll get really full. Service? Chef will ask if you have any allergy before the omasake, then during the middle of the meal, you can tell him if you want less rice because you're getting full. He will try to minimize the rice portion. I got really full at the end so he cut the sushi in half so I can at least taste the fish. Chef will also ask your preference on the amount of wasabi. Will change your plate and clean your plate when you have 1 drop of sauce on your plate. Tea is $3.5-4 but free refill. Take out? You cannot take out the raw fish sushi because it will turn bad, might not be fresh and might affect their reputation. However for cooked food you can take home. Not recommended though. Celebration? You can tell them when you make your reservation. They will not give you an extra dessert but they will give you a candle and you'll be the first one getting dessert. Food taste? Very very fresh! The fish like squid on the outside and sweet in the inside. I don't really like other fish beside salmon but this place shows me how the good quality taste like. Should try once in a life time. Rice is warm and has flavour in it. They will apply the sauce before giving it to you. You will not need soy sauce. Overall, very good experience with very good food and service. Bring your (potential) girlfriend here and she will fall in love with you *wink wink* read more

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Location/Service A very small restaurant located on Harbord St. Street parking is available and a few parking lots around the neighborhood. Inside is a very simple decor with around 16 seating available. Make sure you try to make your reservation by the bar so you can fully see how the chefs prepare all the sashimi and sushi right in front of your eyes. Service is also good. The waitress and chef were very detailed in explaining each piece. I had to reschedule my reservation and the waitress was quick and accommodating to make the change. Food At a fixed price around $105, each meal differs day to day as it's omakase, meaning the chef's selection. For this experience, I get to experience tamago, unagi, black sesame ice cream. And a lot of imported fish such as Nova Scotia lobster, BC sea urchin, Iceland mackerel, Mexico and Japan imported fish (salmon, skipjack, cod, shimaji, scallops, blue fin tuna). For my first experience, I really enjoyed it and can justified its worth the price. Rated as the best restaurant in Canada, Yasu really deserves a 5-Star rating! read more

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Took my wife there in 14/082020 for my wife's birthday and we were both thrilled and amazed by the taste and experience. It was very close quarters but it felt very cozy and the ambiance was relaxed. I could see the chef's working hard to make us all a great meal. read more

It was an amazing experience! We made reservation in advance and highly recommend to make reservation for chef's table. So you could sit at front and see how chef made it. The set course was $135CAD per person. We also got sake pairing. 5 different sakes were $65CAD. The Yuzu one was my favorite. The server explained each different sake. The chef creates a new menu daily based on the freshest and seasonal seafood available. This set of meal consisted of approximately 20 items include appetizers, sushi and dessert. They were very fresh. The texture and quality were very good! Chef would also ask you if you wanted more wasabi or soy sauce with the sushi. The services were great, and the food were delicious! read more

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Yasu has a take home Omakase dinner right now (dine in closed) that is absolutely fresh seafood, this is a great opportunity to try them as usually challenging to book dine in seats! Some of the best sushi in Canada, they ranked within the top 50 of the Canada's best restaurants list in 2020. The nigiri are covered in generous cuts of fish sourced globally, including toro, Hokkaido uni, lobster, etc., highly recommend this was delicious. read more

Yasu - Omakase at home set Jan 2022 (also includes red fish broth miso not shown). Large nigiri with generous cuts of extremely fresh fish. - Japanese Near Me - Toronto, Ontario

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I've always wanted to try out omakase, but was never able to due to the price points and I usually enjoy going to special places with a friend or two. This time around I decided to celebrate my birthday solo with an omakase. I know, cute. Let me just say the service is outstanding here. The food? I'd say some flavours and fish tastes were kind of repetitive. Was it worth the $135? Maybe not, but it was definitely an experience to have since it is my first omakase. My favourites were definitely the chutoro, amberjack, and shirako. Shirako was amaaazing and definitely what I expected in my head to taste like. I also enjoyed the mixed toro and ikura with rice. The ikura just pops in your mouth and has a creamy taste to it. I will definitely try other omakase spots to see how this ranks from the others. read more

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