Yasu Omakase is an eight-seat counter in Paradise Plaza, centered on a 600-year-old Japanese hinoki wood bar. Chef Yasu Tanaka, who also runs a food-hall sushi counter nearby, built the omakase to blend traditional nigiri with seasonal, inventive plates that progress through a multi-course tasting.
The menu weaves in local ingredients and Miami flavors alongside the fish — a pomelo ceviche to open, and a loose take on a PB&J built from guava-bourbon marmalade and monkfish liver, with produce like guava and peppers sourced from a local farm. The counter format keeps the room small and focused, with technique and timing driving the pacing of the meal.
The menu weaves in local ingredients and Miami flavors alongside the fish — a pomelo ceviche to open, and a loose take on a PB&J built from guava-bourbon marmalade and monkfish liver, with produce like guava and peppers sourced from a local farm. The counter format keeps the room small and focused, with technique and timing driving the pacing of the meal.