Sushi Yasaka

Thank you, chef! Food was phenomenal. Amazing experience. Spent an birthday dinner for my partner here.

Chef speaks good English and tries to explain a lot of fish knowledge and source to us. Seems like a lot of Hokkaido seafood during this season. Staff had fantastic service as well. Overall an unforgettable experience.

Price was extremely reasonable for the food quality/experience. Love to come back if ever in Okinawa again.

One of the best choices for top quality omakase run by the chef. Simply an outstanding experience at the counter. Just do it.

My wife and I randomly chose this restaurant and it was the best choice of restaurants we made our entire trip! The staff is warm and welcoming. The Chef, Shuta Kamezaki, is amazing! He provided us with the best sushi we have ever had, and he speaks very good English. Eating here was truly one of the highlights of our trip!

Had the omakase special course, everything was great!! Kinki was the best one I’ve had- melt in your mouth fat and really long finish. Toro was from Ireland as its not seasonal in Okinawa (come in spring time!) but still very delicious. Ikura rice and uni were both so satisfying.

I have eaten sushi around the world, from Jiro in Tokyo, to Nakazawa in NYC - the work of sushi chef Shuta Kamezaki at Sushi Yasaka in Okinawa stands among them. At this beautiful, intimate, self-described 'hideaway", Kamezaki-sama delivers an omakase course with full respect for traditional Edo-style sushi that will satisfy even the most strict purists, while also delivering some dishes with respectful yet daring twists that build on that foundation, which I would call no less than the future of sushi. In our case, he started with a an elegant whitefish piece in the current omakase tradition, then delivered staples such as tuna and scallop to perfection. Again, his versions of the classics stand next to the best sushi chefs of the world. Of particular note - an Ika (squid) sashimi piece, with wasabi and dried roe shavings on top, served on a crystal Tiffany plate, which was truly a three-star Michelin level presentation, as well as an Octopus nigiri piece - in both cases, truly the most tender and delicious preparations I've ever had of either. Each of the 20+ dishes he served were excellent representations of beloved standards, or new brilliant creations of his own. This also included a small bite of slow robota grilled fish gills, something I never had before, which was delicious - like a tiny, super unctuous fish chip. When most sushi chefs introduce salt into their pieces, they ruin them - Kamezaki-sama is one of the only sushi chefs in my experience who pulls this off in a way that elevates the pieces he chooses to introduce this to, such as having us lightly brush that first whitefish piece on a Himalayan salt rock placed in front of us, it was incredible. Of course, all the ingredients are carefully sourced, and he always provides some kind of surprise even for the most adventurous and experienced. Kamezaki-sama is delightful - he will converse as time allows and is more than happy to tell you about each piece and his techniques. I can not say enough about how amazing Sushi Yasaka is, this absolutely one of the best sushi restaurants of the world. It is worth a trip to Okinawa just to dine at Sushi Yasaka by Shuta Kamezaki.