Yasu: From the Japanese Sea to Beverly Hills

Since 2019, chef Yasuhisa Ouchi offers a unique omakase experience in Beverly Hills. At the age of 17, chef Ouchi, an Osaka native, started learning the art of sushi. After exploring interests in art and graphic communication, he returned to his passion and perfected his culinary skills in contemporary sushi and in
Edomae — sushi made with fresh seafood caught near the Tokyo Bay. In 2010, he moved to Canada and opened a westernized sushi takeout restaurant in Toronto. In 2014, armed with experience and a firm belief in his ideology of a perfect sushi restaurant, chef Ouchi opened his first namesake location, Yasu, in downtown Toronto. As the first omakase sushi bar in Canada, it soon garnered critical acclaim and multiple awards. Following this success, he moved to Beverly Hills and opened his second restaurant.
The chef’s philosophy is based on kimochi: “I put a lot of feeling and care into the dishes.” Paying homage to ancestral methods, he shares his passion for bringing out the essence of each ingredient: “I wanted to bring the Japanese Sea of Umami to LA.” In order to offer the best tasting experience…
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