Yasumaki opened at the end of December 2019, just a few days before New Year. Back then it was one small kitchen and a simple idea: to make the kind of sushi we would happily order home ourselves.
The main rule hasn’t changed since: we don’t save on ingredients. Cyprus Butterfly once wrote about this, and it’s probably the most accurate thing anyone has said about us.
The working day in our kitchen starts long before the first order. The cooks receive and check the fish, fillet it, cook the rice and make the sauces. It’s ordinary daily work, but it decides what the roll you open in the evening will be like.
Today we have two kitchens, in Limassol and Nicosia. The menu has grown, and so has the team. The approach is the same: we cook the way we would cook for our own family.
Taste isn’t the only thing we care about. The packaging has to get your rolls to you in one piece, and the courier has to arrive on time. If something goes wrong, we want to know so we can fix it. Write to us — we read every review.
Thank you for choosing Yasumaki — for a family dinner, a get-together with friends or a quiet evening at home.