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.

10/10 experience for a special occasion. the food is impeccable, presentation was lovely, and service was excellent.

I have been hearing about the hype for yoshino and finally get to try it out. Truly amazing experience! Top tier food and hospitality - Every dish is exceptional.

I am not into traditional sushi only. Actually I love a lot of small restaurants very affordable in Paris, Seoul, Tokyo and Honolulu. Is it possible that Yoshino is the best Sushi master in NYC? very highly possible. In the world? I would bet money on him. Im addition to be very nice and charismatic, Chef Yoshino have an amazing team around him. TOP 3 PLACES IN NYC WITH G. KEUTHER AND THE MODERN.

Truly incredible experience ! I travel to Japan to eat sushi - and this is by far the best experience I have had outside of Japan. Favorite tsumami were the hairy crab and karasumi mochi - incredible

Celebrated my BFF’s birthday with this decadent meal! We thoroughly enjoyed every bite! APPETIZERS Kegani / Hairy Crab Ankimo / Monk Fish Liver Awabi / Abalone Shirasu Karasumi- Baby Sardines, Mullet Fish Roe Hotate / Scallop Kinmedai, Kaki, Hamaguri- Golden Eye Snapper, Oyster, Hard Clam King Salmon SUSHI Saba / Mackerel Kohada / Gizzard Shad Kawahagi / File Fish Kuruma Ebi / Japanese Tiger Prawn Akami / Lean Tuna Chutoro / Medium Fatty Tuna Otoro / Fatty Tuna Anago / Sea Eel Hand Roll Miso Soup Tamago / Egg Omelette Gelato

This is one of the best Japanese restaurants I’ve experienced in New York City. Their cuisine leans toward traditional Japanese flavors, with a master chef boasting decades of experience who brings many dishes to near perfection. They also offer some unique signature courses that leave a lasting impression. While the prices are significantly higher than your average Japanese restaurant—sometimes several times as much—the dining experience here is unparalleled and well worth the cost. From my experience, a few highlights set this restaurant apart from other top-tier Japanese establishments in NYC: 1. Exceptional Handling of Traditional Ingredients The chef’s mastery of Japanese culinary techniques shines through, especially with rare and luxurious ingredients like hairy crab, cod milt, and nodoguro. These items, typically found only at the finest restaurants, are elevated here with flavors that are distinct and memorable, offering a fresh perspective even if you’ve tried them elsewhere. 2. Creative Signature Dishes The chef's original creations are remarkable. For example, the charcoal-grilled mackerel is perfectly cooked with an impressive preparation style that adds a touch of theatricality to the meal, leaving diners both entertained and impressed. 3. Premium Ingredients and Impeccable Knife Skills The quality of the ingredients is exceptional, and the precise knife work combines them in perfect harmony, turning each dish into a true work of art. 4. Warm and Enthusiastic Service Both the chefs and the staff are incredibly friendly and passionate, showing genuine care for their guests. It’s touching to see such a famous establishment maintain this level of hospitality and dedication to providing the best dining experience possible. 5. Seamless Teamwork in the Kitchen Observing the chefs at the counter, you can sense the efficient harmony of the kitchen. Their collaboration is seamless, showcasing the precision and professionalism of a well-run operation. Despite their Michelin-starred status and well-deserved acclaim, there are a few areas where they could improve: 1. Limited Innovation in Modern Japanese Cuisine While their dishes excel in traditional flavors, there’s less focus on modern Japanese innovations or fusion cuisine. For instance, their combination of ice cream and white truffle, though interesting, doesn’t rival the creativity of some renowned French-Japanese or modern Japanese restaurants in NYC. It would be exciting to see them explore more inventive directions in the future. 2. Pacing of Sushi Courses The sushi courses are served with relatively long intervals, as one sushi chef handles all the sushi for the entire counter. This disrupts the flow and makes it harder to compare the flavors of similar items like lean tuna, medium fatty tuna, and fatty tuna. Having multiple sushi chefs could improve the pacing and enhance the overall dining rhythm, allowing guests to better enjoy the progression of flavors. 3. Inconsistent Plate Presentation The choice of plates feels a bit eclectic, with some leaning toward modern Western styles and others embracing traditional Japanese aesthetics. Some plates have overly busy patterns that distract from the presentation of the food. A more cohesive and complementary plate selection could elevate the visual aspect of the dining experience. Overall, this restaurant is an outstanding representation of traditional Japanese cuisine and delivers an exceptional dining experience. I hope they continue to maintain their high standards while also pushing boundaries to innovate further and solidify their place as one of NYC’s top Japanese dining destinations.

This new omakase restaurant is fantastic. We've tried most omakase places in the city at this price point and this one absolutely stands out. Every dish, the experience, the service were all exceptional. We had a great time here. The chef moved to NYC recently from Japan where he had a popular sushi restaurant and it shows. He knows how to create the right atmosphere, provide great service, serve unique tasty dishes and create a memorable experience. We will be back.