Nigiri — The Art of Simplicity

At Yasumi in Santa Teresa, every nigiri is crafted to stand on its own — no extra sauces, no embellishments. Just the perfect balance of warm rice, fresh fish, and precise condiments that enhance rather than mask.

Fresh tuna nigiri with orange ponzu and sesame at Yasumi in Santa Teresa

Tuna Nigiri

Fresh local tuna dressed in orange ponzu and sprinkled with mixed sesame seeds.

₡4,000

Mahi-mahi nigiri with lemon ponzu, togarashi, and masago at Yasumi

Mahi-Mahi Nigiri

Local mahi-mahi brushed with lemon ponzu, topped with togarashi and masago.

₡4,100

White fish nigiri with lemon caviar at Yasumi in Santa Teresa

Shiromi (Catch of the Day) Nigiri

White fish of the day, topped with lemon caviar.

₡4,100

Scallop nigiri torched with golden butter and truffle oil at Yasumi

Scallop Nigiri

Scallop seared with golden butter and truffle oil.

₡4,800

Wagyu nigiri lightly torched with sea salt at Yasumi

Wagyu Nigiri

Melting wagyu beef lightly torched with sea salt.

₡8,900

Behind the Craft

Nigiri — Precision in Every Touch

Each nigiri at Yasumi is molded by hand, seasoned with balance, and served in rhythm. The rice is warm, the fish is cool — the harmony between both defines the craft.