Yasu Toronto

Omakase Nigiri Course

A 15–20 piece progression of chef-selected nigiri paced from delicate white fish through toro and urchin, each piece seasoned and handed across the counter at serving temperature

Otoro Nigiri

Bluefin belly fat that dissolves almost before it can be chewed, served slightly warm from the chef's hands with a light brush of nikiri

Uni Nigiri

Santa Barbara or Hokkaido sea urchin depending on the season — sweet, oceanic, and set on hand-formed rice that holds its shape just long enough