Following the success of Sushi Yasu Tanaka, Michelin-recognized Chef Yasu Tanaka has unveiled an intimate new concept: YASU Omakase, an 8-seat omakase counter in Miami Design District brought to life by Spicy Hospitality Group and designed as a deeply personal reflection of Tanaka’s Yamanashi roots and the rituals that define Japan’s most revered sushiyas.
“Chef Tanaka has made a lasting impact on Miami’s dining scene, and with YASU Omakase, we’re bringing his most personal and refined vision to life. The concept reflects a shared respect for craft and precision—qualities that define both his work and our philosophy. In my travels through Japan, the architecture and intimacy of its traditional sushiyas inspired me to create an omakase that feels truly authentic while remaining true to Miami. Together, we’ve created an experience that celebrates the artistry of omakase at its highest level.” - Andre Sakhai, Partner at Spicy Hospitality Group
Seating only eight guests per service, YASU Omakase represents the pinnacle of Chef Tanaka’s craft: a deeply personal encounter between chef and diner where every detail is intentional and every bite tells a story. Guests are seated at an extraordinary 600-year-old hinoki counter, carved from timber traditionally reserved for Japanese temples and shrines. The experience begins with three to five otsumami (small plates), before transitioning into a curated progression of nigiri, miso soup, a signature hand roll, and a seasonal dessert. Each course reflects Chef Tanaka’s ability to reimagine tradition through a modern Miami lens, blending Japanese precision with coastal vibrancy.
The 600-year-old hinoki counter, carved from timber traditionally reserved for Japanese temples and shrines
“Miami has embraced my craft and my vision. With YASU Omakase, I want to create something more personal, a place where guests can slow down and experience sushi in a way that feels intimate and true to its tradition.” - Chef Yasu Tanaka
The project is led in collaboration with Chef Raymond Li, a longtime friend and creative partner whose experience at globally celebrated restaurants helps shape their shared vision. His influence introduces a subtle South Florida expression to the menu, adding a sense of place that complements YASU Omakase’s traditional foundation. Together, the chefs aim to create something original—not a replica of any existing model, but a space that honors tradition while pushing boundaries with creativity and purpose.
YASU Omakase offers a single 14–16-course omakase menu, evolving frequently based on seasonality, sourcing, and chef inspiration. Highlights include:
Three to five otsumami showcasing hot and cold preparations
A progression of premium nigiri, featuring both Toyosu arrivals and Florida coastal varieties
House-seasoned soy sauces, crafted to complement individual fish profiles
Niigata rice, adjusted seasonally for optimal temperature and texture
A signature temaki hand roll
Seasonal dessert
The seafood program is sourced through exclusive channels, with the majority of fish arriving directly from Toyosu Market in Tokyo, supplemented by exceptional local species. Vegetables, eggs, and fruit are selected from regional farms.
Wagyu Sukiyaki
The beverage program centers on a personally curated sake collection, including rare producers and limited bottles. Guests may select à la carte pours or a pairing designed to mirror the arc of the omakase. A concise wine list, developed with expert consultation, includes selections chosen to complement the precision and subtlety of the menu.
A private room anchored by a second hinoki counter will debut soon for intimate celebrations and special occasions.
YASU Omakase’s design blends traditional Japanese craftsmanship with Nordic minimalism, creating a space that feels serene, noble, and quietly powerful. Nearly every element was handcrafted by Japanese artisans, including intricate kumiko woodworking executed with museum-level precision.
Otoro
The 600-year-old hinoki counter serves as the centerpiece, its natural grain and scent left untreated and polished daily with rice bran—a centuries-old technique that preserves the wood’s warmth and vitality. A matching hinoki cutting board continues this material purity, allowing guests to experience the tactile qualities that define Japan’s most revered sushiyas.
Seating is provided by PP Møbler chairs, handcrafted by master Scandinavian furniture makers to ensure comfort throughout the two-hour experience. The restaurant also features custom tableware and sake vessels, designed in collaboration with ceramic artists in Chef Tanaka’s hometown of Yamanashi, reflect textures, forms, and weight that best complement his approach to sushi.
Chef Yasu has become one of Miami’s most influential sushi masters, known for his thoughtful technique and devotion to Japanese culinary artistry. With multiple thriving concepts and a growing reputation for innovation, he and Spicy Hospitality Group continue to shape the city’s dining landscape with YASU Omakase.
YASU Omakase is located at 151 NE 41st Street, #137 Miami, Florida 33137
Chefs Yasu Tanaka and Raymond Li
Images via Spicy Hospitality Group