At @yasumiami, Chef @tanakyasu distills a lifetime of craft into an eight-seat experience where tradition, ritual, and restraint take center stage. Born from more than three and a half years of development, YASU Omakase is Chef Tanaka’s most personal project to date, rooted deeply in his upbringing in Yamanashi and shaped by the classical sushiyas that defined his career. “YASU Omakase is the most personal expression of my journey as a chef,” Tanaka says, describing the restaurant as a reflection of where he comes from and where he is now. Backed by Spicy Hospitality Group, the intimate counter was designed to honor tradition without imitation, blending Japanese craftsmanship with Nordic minimalism. Nearly every element was handmade in Japan, anchored by a 600-year-old hinoki counter carved from temple-grade timber. The nightly 14–16 course menu unfolds as a progression rather than a highlight reel, guided by seasonality, sourcing, and instinct. “Omakase means trust, and part of that trust is being responsive rather than fixed,” Tanaka says, noting that adjustments are made daily to ensure each service reflects the ingredients at their peak. Seafood arrives primarily from Toyosu Market, complemented by select Florida coastal fish, while Niigata rice, house-seasoned soy sauces, and a carefully curated sake program—featuring bottles from his hometown brewery Shichiken—deepen the connection to place. With custom ceramics from a Yamanashi-based artist and subtle South Florida influences woven in by Chef Raymond Li, YASU Omakase becomes, in Tanaka’s words, “a bridge between my roots and the city of Miami, carrying the spirit of Japan in a way that feels sincere.” Head to the link in our bio for the full feature.