YOSHINO • NEW YORK

We were excited to dine here since we heard that it was supposed to be one of the best omakase in New York. Overall, the food was very good and the fish very fresh. However, compared to other similar experiences, and for the price, it fell below expectations. The atmosphere was not very lively. The dining experience took less than 2 hours, which again feels rushed for the price you’re paying. It was also 18 pieces, not 20 as tock indicates. Even though we enjoyed the food we left feeling disappointed and would not go back.

I was excited to dine at Yoshino and had pretty high expectations given the hype and reputation. Reservations aren’t easy and pretty much always sold out, I got invited in after joining the waiting list. Reservations open usually 30 days in advance at noon EST sharp. Chefs and staff are very nice and friendly. What distinguishes Yoshino is that they are more interactive and lively when compared to other traditional Japanese Omakase experiences. Service is flawless and wine/sake pairing was good and what you expect but nothing peculiar. The sushi counter was modern and ambience was fun and lively. Menu is divided to few courses of seafood appetizers and traditional few pieces of nigiri and hand rolls. Fish tasted fresh, highlight of the menu to me were, Octopus & Swordtip Squid and Nodoguro / Blackthroat Seaperch. The Tuna with its different fat grades and the sweet shrimp nigiri were my favorite sushi pieces. Overall, a very good experience but nothing unique,truly exceptional or distinctive when compared to other Michelin omakase experience i tried and reviewed before.

Rude staff. Mediocre food.

Ridiculous price tag for normal food. I guess it’s appealing just for people wanting to show off on social media.

The staff was rude and after leaving an already included 20% tip they demanded an additional one for pouring water. We decided to go along with this and left an additional tip but the staff brought the check back saying that the tip was not enough and making a scene in front of everyone. I understand complaining when you don’t receive a tip but doing that after receiving already more than 20% (~200$) it’s a low class and extremely disrespectful move, especially for a place that’s supposed to be “classy”. Also, the only bill they doubled-checked was ours (only non Japanese speaking people in the place).

Part of the Omakase experience is supposed to be the interaction with the chef, but in our case the sous chef, only interacted with Japanese speaking customers not explaining most of the dishes leaving us wondering what we where about to taste.

On a positive note, the food was very fresh, but not worth the extremely high price tag and you could see that the chef was very passionate about his job.

In conclusion, this place is not worth it!

NYC has some amazing sushi and this one is unfortunately not one of them.
I’m sorry for the chef because you could see his passion but his staff ruined our experience and it is unacceptable for a restaurant that aspires to be great.

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.

Some of the best sushi I’ve ever had! Every dish was masterfully executed (perfect rice and temperature). Great atmosphere and service as well. Looking forward to coming back soon!