| rev:text
| - This place really deserves 4.5 stars, but they're still new and not quite deserving of the full 5. However, this is as close to a true-omakase style sushi meal that you will find in Toronto, and at $80 per person for this quality of fish, it's actually good value.
I have been fortunate to eat at many amazing sushi restaurants in the US and gotten their omakase (Urasawa in LA, Masa / Nakazawa / 15 East / Ushiwakamaru / Ichimura / Yasuda / Azabu in NY) and while this isn't quite to that level, at this price point, it is close, and certainly the best I've had in Toronto.
Sushi Kaji for many years was the king of Toronto sushi, but having gone there many years ago and then again a few months ago, I feel they've "sold out". The fish quality has deteriorated significantly, and the sushi-making is much less personal now given they expanded the bar (Kaji-san makes every one's pieces at once now, and then servers come and bring you the pieces on a plate)... Kaji's tasting menu also provides more cooked dishes (which are good, but nothing spectacular) and is more expensive. I'd much rather go to Yasu now over Kaji...
Anyways, back to Yasu. This is traditional sushi omakase (nigiri-only, no sashimi). The fish quality is excellent, and you get ~17 pieces in total + dessert. Many pieces are flown in from Japan and Europe. The fish has that "high-quality taste", with the soft "melt-in-your-mouth" texture. The preparation is a bit below what I've experienced at the top-end sushi restaurants, though still with good attention to detail. For example: for each fish, the chef at Yasu made 6 pieces at once, rolling the rice nuggets all first, placing the fish on and making the sushi, and then adding the garnishes / sauce if necessary). True sushi chefs at the highest level will make their pieces one (or two) at a time, and then place the sushi immediately on the customer's plate. The temperature of the sushi after leaving the sushi chef's hands is important for sushi at this level (and why you're supposed to eat it in less than 5 seconds after the sushi is placed on your plate). Can most people (including myself) taste the difference? Probably not. But they say it makes a difference, so just thought I'd point it out. In fairness though, as another reviewer has said, Yasu-san makes sushi for the 4 people at the end of the sushi bar closer to the kitchen. I was at the other end, and so our sushi was made by the other chef. Did not know who was Yasu-san until the very end of the meal, so didn't notice whether it was any different at the other end of the sushi bar. Conversation with the sushi chef was fairly minimal but for him mentioning what the fish was and where it was from.
Service was also a tad on the overly casual side, for a restaurant of this calibre. I enjoy banter and friendliness from servers, but at times this swayed to the unprofessional side of the spectrum.
Overall, a fantastic meal, incredible sushi and at a reasonable price for this quality of fish. Toronto needs more restaurants like this! I will definitely be back!
Sushi Pieces I got (will vary based on season and availability)
- Sea Breen from Greece
- Fluke from Boston
- Bonito
- Lean Tuna
- Monkfish liver
- Blowtorched scallop
- Sweet shrimp
- Salmon roe
- Uni from Hokkaido (a very small piece!)
- Sea bass
- Snow crab
- Blowtorched tuna belly (chutoro)
- Yellowtail amberjack
- Horse Mackerel
- BBQ Eel Handroll
- BBQ Eel sushi
- Tamago egg custard
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