Zac-san’s sushi formation was great with obvious “sigh” on every piece of nigiri he formed, but somehow, many neta felt somewhat muted. Summary: I see lots of potential but this night fell well short of the top tier sushi-yas in LA. Overall, I would put the rice at the level of Inn Ann. Temperature of the rice was consistent throughout (since the same batch was used for the entire meal) which was a slight problem at Inn Ann and even SGO. Texture of the rice wasn’t as toothsome as I would like but that’s merely a personal preference. Shari: Well seasoned and very neutral tasting with akasu being the only vinegar used. He simply went in and out of the back kitchen all night. Yasu-san, the founder/chef of the Yasu was also present at the restaurant, but he wasn’t serving anyone nor did he greet my party of 2. Itamae: Two itamae were there with Zac-san (formerly of Shiki) and Hatsuno-san? (formerly of Zo). Service: Although no oshibori (hot towel) was offered and our server was friendly but slightly awkward at times, service overall was on point and rightly so given that the staff to guest ratio was greater than 1 for our 8:15 seating. There are 10 seats at the sushi counter and 14 other table seats. But no matter, given the flagship’s seemingly great reviews by Yelp and critics alike, along with its relatively low price point at a mere $130 per person for omakase, the restaurant caught my attention and off I went.ĭecor: Minimalist, understated, dark, and moody.
Strangely, there seems to be very little publicity other than the odd LA Times article. Hailing from Toronto, Yasu Beverly Hills is the first branch of the acclaimed sushi-ya Yasu Toronto by Yasu Yasuhisa. Here’s the latest entrant to the LA high end edomae-style omakase arena.
0 kommentar(er)
