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YOSHINO · NEW YORK Yelp Reviews
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Yoshino is probably the best sushi place that I've ever
Yoshino is probably the best sushi place that I've ever been without factoring the crazy high price. The ambiance is really cozy, and you feel like you are invited to a friend's house. Chef Yoshida and his second chef really made us feel both entertained and welcoming like an old friend. The servers are really attentive, filling out the water for us, and stored our belongings neatly when I went. The sabazushi is really delicious, a fusion of smoky, crispy, and fishy deliciousness. The otoro and kohada taste a good combination of the actual fish and fermented sushi rice. The karasumi tastes a bit bitter though, but all karasumi tastes this way. The shirako is really soft with a bit of saltiness from the broth. The tamago I had at the end is really sweet, like a dessert, and the ice cream is really soft and tasty. My favorite would be the uni and toro sushi hand roll, which tastes like a good combination of sweet from the uni and salty and crunchy from the toro, as it is the best I've had in my life. This is one of the most expensive meals I've had in my life, and I'd say that the experience along with the food is 10/10. Truly amazing!
Be the first to ReplyMy husband and I dined at Yoshino twice, and I can't wait
My husband and I dined at Yoshino twice, and I can't wait to go back again!! Every piece was exceptional and very explanatory for each course and easy to talk to! Service was exceptional as well. In my opinion, Yoshino is hands down the BEST sushi omakase in NYC
Be the first to ReplyI'm not a world class sushi champion dining expert, but
I'm not a world class sushi champion dining expert, but I've been around. Including Tokyo, Kyoto and elsewhere. This place is nothing short of amazing. It may be hard to get in here, but keep trying. It's fantastic. Food is impossible to top, the chef is unbelievably skilled and the vibe and ambience are exceptional. Only 12 seats and 2 seatings per evening....so settle in and enjoy.
Be the first to ReplyCelebrating my birthday at Yoshino was a mixed experience
Celebrating my birthday at Yoshino was a mixed experience that left me with conflicting emotions. While the food was undeniably delicious, the overall lack of a personal touch, especially in comparison to my other Omakase experiences, left me feeling somewhat underwhelmed. The service fell short of the elevated experience I had hoped for. I have a shrimp allergy, a detail I had communicated upon making the reservation. To my surprise and disappointment, one of the courses contained shrimp. Instead of offering a thoughtful replacement, the chef simply skipped the course with a brief acknowledgment of my allergy. It felt more like an oversight than a genuine effort to accommodate dietary restrictions. In contrast to my previous birthday dinner at another omakase restaurant, where I received a free glass of champagne, extra pieces, and a heartfelt handwritten note, Yoshino offered no additional gestures for the birthday celebration. These may seem like small details, they actually contribute significantly to the overall experience and are common practices at similar establishments.
Be the first to ReplyAmazing experience and even more amazing sushi.
It's extremely hard to book but worth it if you get a chance (we booked 2 months in advance and usually they sell out in like the same minute basically). Yoshida does not speak much English but his sous chef gang does and was very friendly and joked around with us a lot too! Yoshida did make some conversations and you can tell the both of them have a good sense of humor and are very passionate about their sushi. Every single piece and dish was so good and I love the unique combinations in the appetizers as well. They change the menu every season I believe so I would want to come back one day with a new menu. I think this is slightly better than noz but both are basically on par. The special chiaigishi chutoro piece was one of the many highlights and was so flavorful and buttery without any fishiness. It was almost like a cross between a really high quality chutoro piece and uni! The counter seats like 10 people and the service is top tier. They hung my jacket, put on my jacket, had a placemat for our phone, never pushed out chairs, never pushed in chairs, they open the bathroom door, the toilet opens when you stand in front etc
Be the first to ReplyCannot wait to go back.
You know it when you have the master level sushi. Although the tsunami can be hit or miss here, nigiris were fantastic. I could have eaten the shari alone. It's like I am back in Tokyo.
Be the first to ReplyFood 10/10 Yoshino has stolen the show and is now my
Food 10/10 Yoshino has stolen the show and is now my favorite Omakase place of all time. The ingredients used were classic but also creative, everything was top quality and you can taste the freshness and premium perfection of the fish. A holistic journey of different pieces and plates, and there was just the right amount of courses. They clearly took that extra step to prepare everything beautifully and precisely. Chef Yoshida does a spectacular job with the nigiri, and his saddle-shaped rice is unique and incredible. If you do get a reservation, you HAVE to go. A few of my favorite dishes: Aokri ika / big reef squid: the first dish. The crunch of the seaweed was refreshing and paired perfectly with the smooth texture of the squid Monkfish liver: also outstanding, so much better than foie gras. Light and airy, yet somehow creamy at the same time Karasumi Mochi: as someone who is very much obsessed with mochi, this was the perfect addition to the meal. Freshly made mochi, along with bottarga. I made sure to savor every bite, and I ended up eating the slowest among all the diners haha Chiaigishi Chutoro: a gorgeous gradient of hues, a generous amount of tuna, put together through a legendary craft, produced this outstanding piece. Might be the favorite one of the night, and apparently they only serve this piece once every ten days because it's very difficult to obtain Atmosphere 10/10 Light wood interior, a super subtle entrance that guides you into an intimate yet not too tight dining room. There are limited amounts of seating, which is probably why it's so so difficult to get a reservation here. Bright lighting that creates the perfect stage. Subtle and minimalist designs keep this place feeling relatively lowkey. There's a bonus: a spaceship-shaped toilet, beautiful and sleek. Service 10/10 There was absolutely no sense of snobbishness or elitism that can commonly be felt at fine-dining restaurants. With Omakase experiences, there is a history and a tradition to it, and I really appreciated the interactive elements throughout the entire meal. All of the servers were friendly and homely, I felt really comfortable and enjoyed every part of the dinner.
Be the first to ReplyThis is the best sushi omakase I ever had.
Food wise I think it's more special than majority of the 1 star Michelin omakase. And you will easily be inspired by chef's energy. Unlike other places, you feel like you are eating with a friend rather than watching a performance.
Be the first to ReplyChef Yoshida and his second chef are so friendly and
Chef Yoshida and his second chef are so friendly and welcoming. The food is extraordinary. Chef takes pride in his food and it's well deserved. Jazz music track is fun. The room is stunning. The 300 year old counter, the ceiling, art installation and the DOORS!!! The dishes, cutlery and glassware are gorgeous. Make a reservation. Yoshino is absolutely worth every penny. Thank you to the entire staff for a great evening.
Be the first to ReplyThis was my first visit to Yoshino.
I recommend not reading too many reviews, especially the New York Times one, beforehand, and let yourself be the judge of your own experience. As someone on the NYC omakase circuit, I found Yoshino to execute extremely well on the classics. The omakase falls short on the creative side, but that's okay, because you'll leave without regrets - it really is one of the best.
Be the first to ReplyPete Wells is the Ebenezer Scrooge of the restaurant scene,
Pete Wells is the Ebenezer Scrooge of the restaurant scene, so when he gave Yoshino Four Stars in the New York Times I knew it had to be amazing. And it is! Sushi Master Tadashi Yoshida is the first sushi master to actually move to the United States. In the past it has been only protégés of a sushi master that have moved to the US, but at the age of 50 Yoshida decided to close his Nagoya restaurant and set up shop in New York. Having been to Japan many times in the last thirty years, I must say that this was one of the most amazing sushi I have ever had and one of the top 10 meals of my life. It was a delight from beginning to end. The menu changes constantly so you will always be eating seafood that is in season and what is available to the chef from Japan. Mayumi Kobayashi, the general manager and sommelier, is an experienced restaurateur with an outsized and welcoming personality. The staff is excellent as well. Truly a wonderful experience.
Be the first to ReplyThe best Omakase place in New York.
If you can get a reservation, don't hesitate and just go for it.
Be the first to ReplyMy first meal here was incredibly phenomenally amazing, but
My first meal here was incredibly phenomenally amazing, but my second meal here was absolutely spectacularly unbelievable. ONE Michelin star? Should be TWO! EASILY surpasses my meals at Daniel & Kreuther & Saga.
Be the first to ReplyWow !!! Just WOW! Words cannot even come close to BEGIN
Wow !!! Just WOW! Words cannot even come close to BEGIN describing how incredible, unique, and talented Chef Yoshida is!!! The cuisine presented to you here, is pure, authentic Japanese sushi. It is in a class of it's own! At this rate, chef stands to take the #1 spot for BEST SUSHI CHEF in the entire nation! [& may possibly, beat out my favorite sushi chef, by far... ] I will not names - but for the few of you who know, you know!!!]This 1 year anniversary dinner, which my boyfriend and I attended last night, was absolutely spectacular & superb!!! Might I add.. we left feeling full to our heart's content, but not painfully full.. which can happen sometimes. I can imagine that as a chef, it is difficult to create an Omakase that satisfies all; while leaving you full to the point of not needing to eat the rest of your night, but not being SO full to where you can't sleep hehe.. again, iykyk :)!Onto the meal! We started out with 6 delectable courses prior to 12 pcs of sushi. Each and every bite was phenomenal. When it comes to serving up an Omakase, I believe the true magic lays within the chef's creative ability to not only deliver an outstanding, quality meal, but to also be able to captivate his guests and interact with us all - setting an ambiance to experience the art of food and culture, with the person(s) you are with, and surrounded by. Chef Yoshida not only delivers, but SETS THE STANDARD for what a 3 Michelin star restaurant looks and feels like. The experience crafted by chef and his team goes above and beyond! He is on par with all [5] - 3 Michelin star restaurants in NYC, and better than at least one of those. [[The one I'm referring to is NOT Japanese cuisine, rather French - but comes off as more of a Mediterranean fusion, which isn't anything to die for - and probably should be a 2 star. Anyway, that's neither here nor there - ]]As far as the overall delicacy served at Yoshino and the experience delivered, is is definitely worth a try!***That goes for anyone that is a fan of true, Japanese cuisine and culture. For westerners that simply enjoy sushi - I'm not quite sure you'll experience it in the same way; you must understand, to really enjoy. I write this comment for anyone that reads a review in the future that sounds out of touch with my review - or differs from my opinion - some yelpers criticize price, etc. if you are a true foodie - this isn't going to be your concern and you'll prepare to visit ahead of time. Nor will that be a reason for you to write a negative review, bc I doubt anyone will experience a negative time when visiting Yoshino.***Chef Yoshida is a true artist. Yoshino is the epitome of excellence at its finest! Enjoy :) !!!
Be the first to ReplyI'm in miserable pain from food poisoning today, after
I'm in miserable pain from food poisoning today, after dining at Yoshino last night. Didn't expect it for such a high end restaurant.
Be the first to ReplyWas in a local grocery store and saw that the water they
Was in a local grocery store and saw that the water they charged $12 per bottle was actually $3 per bottle. obscene
Be the first to ReplyBooked the reservation roughly 2 months in advance.
I thought it would be the perfect place to celebrate an 11th year anniversary. Sadly, it was memorable in all the wrong ways. Maybe it was bad luck but luck shouldn't matter for a restaurant of this caliber. Arrived at the restaurant 15 minutes early and waited with a few other guests in a small foyer. We were soon greeted by the host and shown to our seats. We sat at the far end. The interior is what one would expect. Gorgeous counter, tasteful decor, and spacious yet intimate. We were promptly presented with the menu and beverage options. The waiter also pointed out the cloth napkin ("a gift") that the chef designed himself. It was thoughtful and the design was unique but the fabric was far from ideal for napkin use (nit-picky). Regardless, we were excited for the food to come.Then, things got ... interesting? Apparently, the day before was the chef's birthday and all the guests (expect me, my wife, and one other guest sitting next to me) were friends with the chef and sous chef. They came with gifts and champagne and desserts to celebrate. We didn't think much of it at first, in fact we enjoyed the celebratory vibe, or so we thought. But then the sous chef came out and the experience went south. The best way I can describe it is a king (chef) and a court jester (sous chef). As the chef was unwrapping his birthday gifts, the sous chef provided completely unnecessary comic relief. Photo bombing pictures, sarcastically demanding gifts, complimenting and comparing the value of the gifts, etc. This charade would continue the entire night. I understand that chef didn't speak Chinese and having a trilingual sous chef is invaluable. But rather than simply being the translator, the entire night was just gossip and small talk between the sous chef and the party guests. Even the chef at times stood there looking clueless as to what the conversation is about. Let's talk about the food. There were 8 appetizers followed by 14 sushi. Most of the appetizer were misses for me and mostly for the same reasons. The preparations either did not let the ingredient shine or poorly composed. There was either an overshadowing sauce, a random overpowering ingredient or simply too much going on. The hairy crab, with caviar and uni, all delectable ingredients, ruined by half a green grape. The ikameshi was ok, very standard. The chawanmushi was loose and watery, bit on the salty side and served in the tubular cup with a thick wooden spoon. The ankimo was cold, fishy and had a denser texture than I'm use to. The hotaruika and miso sauce was fine, but the garnish pepper leaf was a too much. The karasumi was the best appetizer. It was creative, but yet simple. The kinmedai preparation did not do it justice. It could've been any snapper and it would've tasted the same. And lastly, the salmon, drenched in a white sauce that tasted like bottled salad dressing. During most of the appetizer course, which was prepared 90% by the sous chef, the chef paced behind him with a glass of wine, occasionally peeking over his shoulder. I've been to my fair share of high end omakase and usually the chef handles most of the food presentation . Also, if the restaurant staff is reading this, word of advice, it is very off-putting the way the appetizers are assembled from cling wrap-covered plastic tubs from the under-counter refrigerators in front of the guests. It honestly feels like layering scoops of leftover, which could've been easily avoid by doing it in the kitchen.On to the sushi course. There's not too much to say, it's exactly what I expected. Starting with the oily-er fish, mackerel and gizzard shad. Both well salted and marinaded. The shad, maybe a touch too long in the vinegar, but still delicious. The striped jack and spanish mackerel paired beautifully with the seasoned rice. Temperature of the fish and rice were spot on. The hairy crab was good but I would have preferred not repeating it from the appetizer. Then followed the lean, medium and fatty tuna, which were all amazing. The nodoguro was a pleasant surprise and tasty. The remaining items were decent too. The meal ended with a Japanese musk melon, which was ok but clearly overrippened. Two of the diners brought cakes and were gracious to share with all the diners. The night ended strangely as we asked for the check, paid and exited while the guests and chefs continued their festivities. Overall the dining "experience" I give it a 1/5. It might have been very different if we dined some other night or with a different crowd, but again, when diners are paying $500+, this is not acceptable. If this review was solely based on the sushi course, I would give it a 4/5 (-1 for the quantity and variety). But this dinner was suppose to be so much more and it completely missed the mark.
Be the first to ReplyOishi~ Had to try Yoshino as everyone is raving about it
Oishi~ Had to try Yoshino as everyone is raving about it and enjoyed the perfect omakase from Yoshida san and sous chef Gang. Amazing food, perfect presentation, great service, and cozy ambiance. I'll be back (when I can find a reservation
Be the first to ReplyYoshino is definitely brings some new vibe n trend in
Yoshino is definitely brings some new vibe n trend in already crowded n high quality Japanese cuisine standards in nyc. I love each bite of the dish. Personally, I love it better than MASA. N I look forward Yoshino getting 3 stars
Be the first to Reply$400/ per, in terms of experience and food quality, it's
$400/ per, in terms of experience and food quality, it's definitely 10/10.The chef yoshida and assistant chef gang are cutest chefs in New York. Their way of presenting their food is memorable, bring up lots of laughters, especially after a long day of work, some gentle laughter is needed.The fishes are great, nothing to complain, but one thing can be improved is the mochi, it's just not my cup of tea, I wished it can be sweetened.Other than that, I love to come back.
Be the first to ReplyI really want to love this restaurant, especially after
I really want to love this restaurant, especially after seeing chef Yoshida's passion and determination to serve sushi for international audiences and hearing his story behind his relocation to NYC. However, being the most expensive sushi (and meals) I had had at $515 net, I expected nothing less than the best sushi in my life, and unfortunately it didn't deliver, by quite a large margin. There were things that I was impressed and a few things that let me down. Let me elaborate:Things that impressed me: the technique and the texture - in my opinion, chef Yoshida's technique is number one. His nigiri was pressed into perfection. The amount of pressure he put onto the rice, making it firm to the touch, but still melt once it touches your tongue. The balance of topping and rice is impeccable. You might have had this experience where some chef did not get the amount of shari correctly, and you ended up chewing fish at the end of the piece while the rice already disappeared. Here, the rice and the fish were gone at the exact same time. And he managed to do this every single piece. This is truly a master at work.Another point that really impressed me is the texture. Every piece is on point. The ankimo is cooked to perfection and melted in your mouth like a piece of Foie Gras. And I have never had a fried kinmedai as good as I had here.However, here comes some minor disappointments. The fish, for some reason, did not quite show its flavor that day. The ebi was not quite as sweet as other places. The kohada, although was pickled really well, didn't taste very umami. The grilled saba, which was supposed to be the highlight of the night, did not have that lovely fattiness like when I had it at sushi Nakamura in Tokyo or Sushi Yoshizumi in San Meteo. The bafun uni was only average, although that's more about the luck of the draw rather than the skill of the chef.Here comes the major disappointment: appetizer. To summarize, I think chef Yoshida tried to make appetizers that gear towards American audiences. I appreciate the effort, but the flavor combination just did not work well, and most of the time was more of a distraction from the ingredient itself. For instance, the fried kinmedai that was cooked to perfection, was drenched in a ginger scallion sweet soy sauce 'Chinese style'. I would be more satisfied if it was served only with a pinch of salt, grated wasabi or daikon, and a wedge of sudachi, which will certainly highlight the excellent cooking of the fish. The hotaru ika was smoked with some kind of wood (apple I believe) that did not go quite well with the ika, and furthermore it was seasoned heavily with white miso dressing which completely hid the flavor of the squid itself. I'd be completely satisfy if this was grilled lightly on binchotan charcoal with salt and served to me on a skewer. The worst dish of the night is certainly the salmon, which is covered in onion cream which taste like salad cream. It was sad that I didn't taste any salmon in that dish. I didn't want to end this review in a bad note, so let me say that this is overall still an excellent meal. But if I take the price and the hype around it into account, I have to say it was quite a let down.
Be the first to ReplyOne of the Best OMAKASE in NYC! Must try !Will come back
One of the Best OMAKASE in NYC! Must try !Will come back often to try the new menu , they change menu every month!
Be the first to ReplyAN ABSOLUTE DELIGHT.
My husband stumbled on Eater's feature on Chef Yoshida and booked an 8:30pm reservation on a Monday night.Chef Yoshida and the entire staff at Yoshino are incredible - the amount of effort, detail, finesse, and pure mastery of skill were fully on display during our 2.5 hour dining experience. What I especially loved about dining here was that even though you may experience waves of serious realization that you are eating food served by a true master chef --- Chef Yoshida and the talented staff at Yoshino (shoutout to Yuki & Chef Gang Lin!) are so personable, down to earth, and love engaging in some great & fun conversation, with everyone helping out to translate between Japanese and English!The ambience is minimalist but you'll appreciate the intention from a design aspect given all the high quality materials and beautiful art on display. The tableware is beautiful - the plates, bowls, cutlery were aesthetically such a treat to experience! Also, I 100% appreciate that counter seating isn't at bar level for shorter people like me, and this doesn't sacrifice your ability to observe what's going on behind the counter.The FOOD was just incredible. 21 courses of pure delight. Honestly everything was amazing, but the key highlights included house-made mochi stuffed with Karasumi, Japanese Tilefish cooked with clams in a broth with flavors as deep as the sea, Spanish Mackerel, Hand Roll, and the Basque Cheesecake!Yes, the price is high, but this omakase experience will last in your memories as a truly unique fine dining experience!!
Be the first to ReplyWhere can I start?!?!?! So I have followed chef Edowan
Where can I start?!?!?! So I have followed chef Edowan since his career in Japan I have never had the opportunity to dine with him until recently. I was in NYC last week and was able to make a reservation beforehand to dine here. There is a very long wait list to dine here but it is totally worth it. I sat for the 8 pm seating. The restaurant itself is amazing and everything has a story behind it. The wood used for the sushi bar is wood that is over 300 years old and is also wood that was used in one of the palaces in Japan. All of the plates used in the serving are hand made and painted and well let me tell you that the ambiance inside is insanely superb and chic. The quality of the product used to make the entree and the appetizers is better than the best. The rice used is superb. Chef Edowan is extremely charismatic and charming and makes the whole dinner experience extremely enjoyable. The pictures do not do this dinning expletive Justice as you have to truly appreciate the real deal. Trust me you will not be disappointed once you are treated to probably one of the best dining experiences of your life!!!!!
Be the first to ReplyA magnificent moment when I was able to visit Yoshino.
Eating at Chef Tadashi Yoshidas counter was truly the very best sushi experience I had in my life.Every bite I had was delicious. The signature sabazushi was exceptional. Loved karasumi mochi by chef gang. To end such great meal the basque cheesecake was cherry on the top.Can't wait for my 2nd visit
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