At a time when many restaurants are growing larger and more ambitious, Miami sushi chef Yasu Tanaka has chosen to go more intimate and purposeful. After training at the Tokyo Sushi Academy and working at Michelin-starred Ginza Iwa in Tokyo, as well as Sushi Azabu in New York and Miami, Tanaka invites you to his new restaurant, YASU Omakase, owned by Spicy Hospitality Group, in the Miami Design District. Guided by the Japanese philosophy of shokunin, meaning a deep, lifelong dedication for craftsmanship, Tanaka’s intimate dining experience celebrates precision and the artistry of exceptional sushi.
Blending Japanese craftsmanship with Nordic minimalism, YASU Omakase offers a serene setting where nearly every design element, including intricate kumiko woodwork, was handcrafted by Japanese artisans. For chef Tanaka, the growing appeal of omakase reflects a desire for dining experiences that feel purposeful, immersive, and unique. “Guests today are looking for experiences that feel personal and intentional,” he says. “Miami has also developed a much deeper appreciation for craftsmanship across every aspect of dining, and I think people are increasingly drawn to experiences where they can see that level of care unfold right in front of them.”
Seasonal ingredients and meticulous technique define every course.
Chef Yasu Tanaka’s newest restaurant, YASU Omakase, reflects his commitment to Japanese craftsmanship, hospitality, and the art of omakase.
The intimate eight-seat dining room is centered around a 600-year-old hinoki wood counter, complemented by handcrafted PP Møbler chairs that invite guests to settle in for the two-hour omakase experience.
Precision and patience define every course as Chef Yasu Tanaka completes each dish by hand.
Beautifully composed and thoughtfully presented, each course reflects the balance of seasonality, texture, and Japanese craftsmanship.
However, it’s not just his superb cuisine that brings in the Miami limelight. Chef Tanaka also incorporated a 600-year-old hinoki counter as the most immersive part of the whole experience. “The counter is the heart of the restaurant. Hinoki has been used in Japan for centuries because of its beauty, aroma, and connection to craftsmanship,” chef Tanaka conveyed. “Finding a piece with this much history was incredibly special, and we wanted guests to feel that sense of authenticity the moment they sit down.”
The word omakase translates to “I’ll leave it up to you.” For chef Tanaka, it means to build trust. Rather than ordering from a menu, diners leave it up to him, in which he prepares a seasonal, personalized selection of dishes based on the day’s best ingredients, guests’ preferences, and their own expertise. “When a guest sits at the counter, they are placing their evening in my hands, and that is a responsibility I never take lightly,” he states. “Every ingredient, every course, and every decision throughout the meal is made with that trust in mind.”
Chef Tanaka strives to incorporate his roots into every detail when dining at YASU Omakase—from a matching hinoki cutting board that honors the traditions of Japan’s finest sushiyas, to handcrafted PP Møbler chairs that provide comfort throughout the two-hour experience. Custom tableware and sake vessels were also created with ceramic artists in chef Tanaka’s hometown of Yamanashi, made perfectly to align with the textures and presentation of each course. Even the hinoki wood is polished daily with rice brand rather than sealed. He applies a centuries-old technique so the wood can breathe and age naturally, rather than hiding its character beneath a finish. “It requires more care, but it preserves the warmth, texture, and fragrance that make hinoki so special. Those daily rituals are an important way of honoring the traditions that inspired YASU Omakase.”
Whether or not you indulge in Japanese cuisine, the lengths of these unforgettable meals go beyond what’s on your plate. When asked what he hopes guests leave remembering most, his answer was simple—how it made them feel. “Of course I want them to remember the sushi, but even more than that, I hope they leave feeling that they experienced something genuine, thoughtful, and deeply personal,” says chef Tanaka. “If guests walk away with a greater appreciation for the craftsmanship, hospitality, and traditions behind omakase, then I feel I have done my job.”
