Yasuke

At Yasuké, we prepare seasonal natural ingredients that reflect the changing seasons, listening closely to the voice of the ingredients. While honoring the techniques passed down through generations, we weave in new ideas to maximize the harmony of flavor, aroma, and texture. The meticulous craftsmanship infused in each piece creates a clean taste and a long aftertaste, leading to a moment that lingers in the heart even after the meal.

Beyond the quality that wafts from the exterior, a comfortable space welcomes you with warm hospitality. Enjoy the craftsmanship up close at the counter seats, relax in the sunken kotatsu seating, or choose from the versatile table seats. In the reservation-only private room, indulge in a leisurely kaiseki meal with carefully selected tableware. From special occasions to everyday dining, we beautifully enhance every scene.

Since we raised our noren in Sakai in the 13th year of Showa, we have preserved and polished our unchanging deliciousness with the skills and pride passed down through three generations. While respecting tradition, we continue to take on new challenges, carving our path as a sushi restaurant loved by many customers from both the local area and afar. Without resting on the laurels of our 2023 Tabelog Award Bronze recognition, we will continue to sincerely face each piece and deliver memorable dishes.

Born in 1957 in Osaka Prefecture. As the third generation of the long-established 'Yasuke', after graduating from university, he trained at the kaiseki restaurant 'Gion Kawakami' in Kyoto, and became the owner at the age of forty. Building on the inherited traditions, he refines his daily sushi with a friendly atmosphere and solid craftsmanship. With a consistent respect for the ingredients and a heartfelt consideration for the customers, he will continue to carefully deliver sushi that allows everyone to enjoy quality without pretension.