![]() ![]() His first cooking job in 2000 was at the landmark Gonpachi Restaurant, a Japanese Izakaya, in Tokyo, Japan. When he was a young boy, his father took him to an upscale authentic Japanese restaurant, and after that experience he decided to become a chef. Chef Yasu Kusano was born in Fukushima in Japan, where his parents owned a small fish store. Live Santa Barbara Spot Prawns dance about the table.Ĭhef takes charge. The tuna had the strongest taste but the o-toro totally melted in your mouth. Right to left: tuna marinated with soy sauce, chu-toro, and o-toro. Trio of blue fin tuna all from the same fish. Quite lovely.įish broth soup with snapper. The lack of sauce brought out the briney caviar flavor. This was super tender and one of the best cooked octopus bites I’ve had. I’m not sure I’ve had an oyster as nigiri, but it was delicious. Very soft and lovely.įresh Fanny Bay Canadian oyster from Vancouver. Hokkaido freshwater “cherry salmon” as nigiri. Hokkaido freshwater “cherry salmon” (a kind of trout) being cured on fermented rice. He apparently braises it instead of steaming it like most chefs do.īaby squid with miso paste. I’m not sure I’ve had it very often as nigiri, but this was a stunning example. Much smaller more tender version of the fish.īoston monkfish liver (Ankimo). Japanese horse mackerel (aji) with wasabi.īaby sea bream. Remaining muscles of the scallop returned cooked in a bit of soy sauce. Lovely bite of scallop with lots of scallop flavor. This may be better than the Combettes owing to its stony minerality-or at least it will outlast it.Īgavin: Really nice wine with a lot of legs.īoston Scallop nigiri. ![]() Densely packed but with a light touch, combining vibrant elements of flowers, minerals and crushed stone. Lemon icing and minerals on the reticent, pure nose. (Drink starting 2015)Īgavin: our bottle was almost premoxed, so golden and rich, but totally delciious.Įrick brought: 2008 Domaine / Maison Vincent Girardin Corton-Charlemagne. This is really quite stylish and crafted in a more generous fashion than the upper level 1ers. #Yasu boston fullA highly expressive, even exuberant nose of white peach, pear and acacia blossom aromas nuanced with citrus hints that are also reflected by the rich, full and nicely concentrated medium-bodied flavors that possess ample mid-palate fat that buffers the moderately firm acid spine. Element of brine “sea” taste and a great chewy texture.įrom my cellar: 2008 Domaine Leflaive Puligny-Montrachet 1er Cru Clavoillon. Sashimi plate: Japanese Amberjack (kanpachi). Three recent bottles have all been nothing short of magnificent. The 2008 will be even better with time in the cellar, but it is absolutely phenomenal even today, in the early going. Lemon peel, almond, mint, smoke and crushed rocks are all finely sculpted, but it is the wine’s textural feel, drive and persistence that elevate it into the realm of the sublime. Then again, that is precisely what makes 2008 such a unique vintage – namely that the best wines are so chiseled and yet not at all austere. More than anything else, I am surprised by how well the 2008 drinks given all the tension and energy it holds. The 2008 Dom Pérignon is once again stunning. Jeffrey brought: 2008 Dom Pérignon Champagne. No matter, the food and service turned out to be amazing. The decor is clean and modern, and somehow, despite the fact that they “only” had a 8:15 reservation, we had the restaurant all to ourselves. Yasu is located just a few stores down from the very mediocre Summer Fish. This time around, new Foodie Club member Jeffrey joined us as well. ![]() Following his success in Toronto, he opened a second location in Beverly Hills, California in 2019.With Foodie Club co-founder Erick back from several months in Asia, we decided to hit up a new place.Īfter some debate we ended up at a new sushi bar we found on one of our news feeds. Soon after, he received attention from the local media, receiving multiple awards and acclaim. Armed with experience, confidence, and a firm belief in his ideology of a perfect sushi restaurant, in 2014 he took the next step and opened his first namesake restaurant, YASU, in downtown Toronto – it was the first Omakase sushi bar in Canada. ![]() In 2010, he moved to Canada and opened his first small sushi takeout restaurant, Nigiriya, in the residential suburb of Leaside, Toronto. He worked his way from the ground up, starting as a dishwasher and gradually perfecting his culinary skills in Edomae and Contemporary sushi for the next ten years. At 30, with the ambition of one day opening his own restaurant, he returned to the art of sushi. He then explored his interests in art and graphic communication. Born in Osaka, Japan, Chef Yasu first apprenticed under a sushi chef at the age of 17. ![]()
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