I love that Yasu is paying homage to a more traditional take on omakase meals. I love that their repertoire of fish selection includes new and different types of fish.
However, as a self-described purist, I'd love it if the chefs did not use the same sauce on every, literally, every piece throughout the meal. The sauce, while great on one or two stronger fish such as the mackerel, drowns out the flavour of milder and sweeter pieces, like scallop, uni and amaebi.
Also would have loved to have seen maybe a bit more in terms of a starter or some cooked appetizers.