Chef Yasu Tanaka
Photos courtesy of World Red Eye
Wagyu Sukiyaki
If you are looking for an intimate dining experience, Yasu delivers. The eight-seat restaurant is Miami’s most exclusive new omakase, led by Michelin-recognized chef Yasu Tanaka.
The small scale isn’t a gimmick; it’s the point. With so few seats, Tanaka cooks the way he prefers, shaping each service around the ingredients at hand.
Diners are seated at a counter carved from 600-year-old hinoki wood, timber traditionally used in stately Japanese buildings such as temples, shrines and palaces.
The meal opens with three to five otsumami (small plates), which set the tone for the evening, often highlighting warm, slow-cooked seafood or crisp, chilled vegetables sourced from nearby farms.
From there, the progression moves into premium nigiri, blending standouts from Tokyo’s Toyosu Market with exceptional Florida coastal fish. Each piece is seasoned individually — sometimes with a house-crafted soy, sometimes with citrus, salt or nothing at all — depending on what best honors the fish. Niigata rice is adjusted for temperature and texture, striking a perfect balance.
Otoro sushi
Chef Raymond Li’s influence adds a subtle South Florida imprint without disturbing the purity of Tanaka’s craft. At the end of the meal, a signature temaki hand roll arrives, followed by a seasonal dessert.
The beverage program leans heavily into sake, with rare bottles and pairings that follow the menu. A concise wine list offers additional options for oenophiles.
Yasu is located at 151 N.E. 41st St., Ste. 137, in Miami. For more information, visit yasu-miami.com.