For years, locals have flocked to chef Yasu Tanaka’s outpost at MIA Market for well-priced, Michelin-recognized nigiri that could be enjoyed quickly - typically under twenty minutes.
His latest project, YASU Omakase, invites guests to finally slow down. "At YASU, I want them to slow down," the chef explains. "Every bite has meaning." This intimate eight-seat counter is the culmination of an idea three years in the making. It is a space where every detail tells a personal story of tradition and global influence.
A Global Path on a Local Plate
Over the course of a two-hour meal, guests dine on 14 to 16 courses that showcase Yasu’s culinary path and the cities where he honed his craft. While the majority of the fish is flown in directly from Japan, the menu is influenced by Florida flavors. The meal opens with three to five otsumami, featuring dishes like a Japanese-style ceviche made with local wahoo or a scramble of local eggs topped with caviar.
The heart of the experience is a ten-piece progression of nigiri, where every detail - even the rice - is obsessed over in detail.Yasu prepares three different versions of sushi rice each night, adjusting the vinegar and seasoning to perfectly complement the specific richness of each cut, which begins lighter and progresses in richness during the meal. The omakase finishes with a stone-crab hand roll, miso soup, and a seasonal dessert.
Rare Timber and Mountain Crafts
The star of the space is the 600-year-old hinoki cypress counter, a rare timber traditionally reserved for Japanese temples and shrines. Sourcing this living centerpiece was an act of extreme dedication, the owners share.
The project designer traveled deep into the Japanese mountains multiple times to build the trust necessary to obtain it. Because the wood is untreated, the staff polishes it daily with rice bran to preserve its natural scent and vitality.
Designed for the District
This project is more than just a restaurant. It is a true homecoming for a chef who considers the Design District his own neighborhood. "I know people here," Yasu says. "So I love my district". To make the experience even more personal, Yasu serves sake from his hometown and uses fresh wasabi from a family project back in Japan. Every plate and cup is a one-of-a-kind creation, handmade by a husband-and-wife artisan duo near Mount Fuji specifically for these dishes.
It is the most refined version of the Yasu experience yet, built for the neighborhood where his Miami story began.
YASU Omakase is located at 151 NE 41st St., Suite 137. Service runs Tuesday through Saturday with two nightly seatings at 6:00 PM and 8:30 PM.
