Chef Yasuhisa Ouchi is opening a new Yasu location in Beverly Hills. The western expansion of the Edomae-style sushi restaurant is mostly “for adventure,” and will showcase local seafood like sea urchin.
Yasu, an acclaimed sushiya from Toronto, will open on June 20 in Beverly Hills.
Just two months after Yasu opened, Toronto critic Chris Nutall-Smith would declare in Canada’s the Globe and Mail, “... the evening sent me into a seafood-induced bliss-state,” awarding it three and a half stars and also comparing it to Jiro Ono’s Tokyo. Similar to its northern sister, Yasu in Beverly Hills is an Edomae-style sushi restaurant focused on cut-to-order fish served on warm, hand-shaped nigiri, presented to the customer one piece at a time.
Ouchi claims this western expansion is mostly “for adventure,” but quickly betrays his excitement for the bounty of Southern California’s oceans, especially our local sea urchin.
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