| rev:text
| - Where oh where do I begin here?! Get ready folks, this is going to be a long review.
Made a reservation ~2 weeks in advance for a weekday dinner reso. Questions you must ask yourself: do you want to reserve a bar seat (highly recommended) or a table seat? do you want to dine at 6 or 8:15pm? I took the 6pm time at the bar seats and it was probably the best choice you can make.
Did my research and they said they start promptly at 6 and wouldn't encourage anyone to be late. So being as eager as I was for my first omakase experience, showed up 15 mins early and actually had to wait outside for a bit as they weren't even opened yet. We actually didn't start eating till roughly 6:20pm. PS - found free street parking nearby, there's tons of residential streets around, or Green P parking right on Harbord.
A grand total of 12 bar seats to watch the chefs work their magic, plus a 2 person table near the window, and a ~4 person booth-like table. Yes, that's all the people they can fit at once so don't even think about walking in to this place without a reso.
We were served 18 pieces of sushi of varying fresh seafood from all over the globe and BOY was it super fresh! It's as if I had physically just caught a fish and just bit into it's smooth body (ok maybe not that graphic). The precision and care put into each piece by the chef was such a work of art to witness, I don't understand why you would come here to not sit at the bar and watch them. The chefs were very friendly as well and cracked a few jokes here and there. My top 3 pieces of the night have got to be the scallop, uni, and smoked bonito. Honestly, I don't think I've ever had such amazing uni in my life. Oddest thing I ate (and probably on my list of all the weird things I've ate in my life) was the shirako (aka milt aka fish semen). It not only looks like brains but it also tasted a bit odd, it's hard to describe... All in all, every single piece we ate was made with so much care and the texture was just so amazing. Even the tamago (a piece of egg that was so spongy and soft, it tasted like cake) and the black sesame ice cream were incredible. Just writing this is making my mouth water again.
However, why is this place not a 5 star for me? There's quite a few areas of improvement. Firstly, an indoor waiting area would be nice (def not necessary in the summer), secondly, as authentic as the chefs were, it was sometimes hard to understand the sushi they were describing. Would've loved either a printed menu to refer to and understand or perhaps one of the waiters could reiterate to us as many customers had to repeatedly ask. Lastly, and my biggest reason for deducting a star, was that the same soy sauce was used on every single piece. Though it can enhance the flavour of some sushi pieces, it can also overpower others. There were a few pieces I would've preferred a lighter soy sauce (or no soy sauce) to truly take in the taste. It was quite salty at times and other patrons agreed.
Overall, yas u should check out Yasu (get it?? am I lame at puns??). It has definitely set the bar for quality sushi and my first omakase experience.
|
![[RDF Data]](/fct/images/sw-rdf-blue.png)
![[cxml]](/fct/images/cxml_doc.png)
![[csv]](/fct/images/csv_doc.png)
![[text]](/fct/images/ntriples_doc.png)
![[turtle]](/fct/images/n3turtle_doc.png)
![[ld+json]](/fct/images/jsonld_doc.png)
![[rdf+json]](/fct/images/json_doc.png)
![[rdf+xml]](/fct/images/xml_doc.png)
![[atom+xml]](/fct/images/atom_doc.png)
![[html]](/fct/images/html_doc.png)