Authentic and delicious Japanese food





ニューヨークに30年在住の間、レストラン2店舗の経営を経て、仙台の豊富な食材をニューヨークで培った技術で本場の味を提供したいという想いで、故郷の仙台に創作懐石店をオープンしました。
ニューヨークではマスコミに多く取り上げられ、New York Times(新聞)、Timeout(雑誌)、The New Yorker (雑誌)、Zagat(全米No.1レストランガイド)では、25/30ポイント評価され、AOL City Guide 2007(ガイド)では、2位(1位はNOBU)、Travel+LeisureではNew York’s Top50に選ばれております。


After living in New York for 30 years where he managed two restaurants, Chef Shoji “Yas” Yasuhiro returned to his hometown of Sendai with the intention of opening an innovative kaiseki restaurant. The menu offers its own authentic taste, created by blending abundant local Sendai ingredients with the skill and craft Yas cultivated in NY.
In New York, Yas’ restaurants have appeared often in the press and media, being featured in the New York Times (newspaper), The New Yorker (magazine), Zagat (US No. 1 Restaurant Guide), where it earned a 25/30 overall rating, AOL City Guide 2007 (guidebook), which rated it the No. 2 Japanese restaurant (No. 1 is NOBU), and Travel+Leisure, which selected one of Yas’ restaurants as one of the Top 50 restaurants in New York.