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Rosewood chopsticks on a cedar tray, ceramics from a Japanese artist, and exactly ten seats: Sushi Yoshinaga means it. The chef Tomoyuki Yoshinaga runs an omakase counter with two Michelin stars, working through fatty tuna in several cuts, house marinades, and soy sauces made in-house, all at temperatures and maturations he decides. The front-of-house and kitchen move in such easy lockstep that the service feels less like service and more like good company.
The awards strongest first
- Michelin Guide 2 Stars
- Le Fooding Le Fooding Guide
One number, weighted & current 92
How we scoreThe dishes from the writeups
Tasting menu only. The dishes change too often to pin down.
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