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| - Had to rate this more severely, because it was pretty expensive. I've been privileged to try many delicious omakase in the past that this experience was just at par.
Managed to get a seat by the sushi bar and watch the itamae-san at work. Found the additional $25 sashimi presentation haphazardly plated. Not sure why, but just felt it lacked heart, because by omakase standards, each piece would had been cut and placed 1 by 1 onto your plate/wood block. Also would like to mention that the small rectangular plate should had been wiped of residual soy sauce to prevent flavour contamination that may ultimately change the flavour of the next piece of nigiri. But alas, they didn't do this.
The quality of fish were quite fresh, and it was nice to know where the fish came from. The tuna from Mexico, I found out later was actually the Pacific Blue Fin Tuna, which is an endangered species due to being over-fished with its population dropping 97% since last year. While it was nice, I don't think I will ever have it again--will choose more ethically sustainable fish carrying forward.
Not sure if times have changed since last year, but one must mention that there were several pieces broken pieces served--sushi chefs in Japan would find it heart-wrenching, because sushi is considered an art and the chef the artist. To serve guests flawed pieces of food means to taint one's masterpiece which isn't acceptable.
Finally the big reason why I was met with disappointment was the fact I found thin piece of hair in the anago covered in the kabayaki sauce. Anyway, emailed the establishment and was told it was from their marinating brush because their chefs wear hats. Yes, while I am sure precautions may have been taken, it doesn't eliminate the fact that it may have come from another source; accidents do happen. In any event, the hair was too long to be of that sort, but I won't contest. Do check your nigiri and bring it to the staff's attention (or you'll end up kicking yourself like me for not letting them know sooner.)
All that to say, Yasu was good but nothing extraordinary. It was quite pricey, but a nice treat for special occasions--came here for our anniversary. Will we return? Maybe, just not any time soon.
*ETIQUETTE*
Also, don't be a "D" and talk on your cellphone during the experience like the scrub seated next to me. It is considered very rude, and a big slap to the chef's face. If it were me, I'd kick you out. Just don't be a "D" :)
For more etiquette guides, I found this link very useful.
https://gurunavi.com/en/japanfoodie/2015/10/sushi-etiquette-tips.html?__ngt__=TT0d7eadd40006ac1e4ae6a2O9_cZ-TGKS1ZcN01Pi4Qcx
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MENU - September 2017
$105 Omakase
1. Baby sardines (Nama shirasu ???)
2. Negi-toro & ikura ???? from Mexico & Salmon Roe (Ikura ???) from Alaska
3. Monkfish Liver (Ankimo ??) from Bosnia
4. ?Striped Jack (Shima-Aji ??) from Japan
5. Scallop (Hotate ??) from Hokkaido, jJapan
6. Fluke/Flounder & Propelling Muscle on top (Hirame ?) from Boston or North Carolina
7. Seabass from Greece
8. Snow Crab (Zuwagani ????) from Nova Scotia
**HIGHLY ENDANGERED SPECIES**
Pacific Bluefin Tuna (Maguro ???) from Mexico
9. ?toro (???) - Fattiest & almost most expensive part of the tuna
10. Ch?toro (???) - Medium fat tuna belly
11. Akami (??) - Red meat; considered more oxygenated flesh
12. Horse Mackerel (Saba ?) - Norway
13. Salt-Water Eel (Anago ??)
14. Egg (Tamago ?) - Sweet fluffy egg
15. Miso soup
16. Sesame icecream
Additional Sashimi+$25 (Recalled location the best I could)
1. Oyster (Kaki ??) - BC
2. Bonito (?) - Japan
3. Lobster (Ise-Ebi????) - Halifax
4. Amberjack (Hamachi ?) - Japan
5. Sea Urching (Uni ???- Japan
**HIGHLY ENDANGERED SPECIES**
6. Pacific Bluefin Tuna (Maguro ???) from Mexico
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