Had a very good, but not mind-blowing, meal at Yume. The sushi was all of the highest quality and well prepared, but it was all very straight forward. For the first half of the meal, it was mostly fish on rice, with a brush of soy, and perhaps a sprinkling of salt. Near the end, the chef used a smoker and a blow torch, which added a nice, special, extra element.
My point of comparison is the omakase we had with Chef Kaze as Sushi-San. There was simply a higher level of creativity in both the fish selection and the method of preparation.
What I did really like about Omakase Yume was the atmosphere and service. The room is simple and serene. While the chef doesn't speak the best English, the other staff stopped by frequently to add more information on the sushi and make sure we had drinks and anything else we needed.
All in all, a very nice experience, but not one that knocked me out like some other high level sushi dinners.
Final note: They now have a liquor licence and charge a $40 corkage fee. Several people came with wine, but not surprisingly decided not to open it! They seem very knowledgeable about their saki selections, and I had an excellent Japanese craft beer I'd never heard of ( I think it was Yoho Wednesday?)