Yoshino
Japanese Sushi · New York · Michelin One Star · Chef Tadashi Yoshida
One-Michelin-star omakase in NoHo by legendary Master Sushi Chef Tadashi 'Edowan' Yoshida (third-generation from Nagoya, Japan). Opened September 2021, earned Michelin star 2022. NYT Four Stars (2022 Best New Restaurant). Chef Yoshida trained Tokyo 8 years (starting 1988), ran Sushi no Yoshino in Nagoya (2012-2019, rated 4.64 Tabelog, top 3 in Japan) before relocating to NYC - first acclaimed Japanese itamae to close Japan restaurant and reopen in NYC. Intimate 10-seat hinoki cypress counter (300+ year-old Kiso cypress from Nagano Prefecture). ~20 courses: 7 appetizers, 7 nigiri, soup, hand roll, tamago, dessert. Signature: Saba Oshi Zushi (torched pressed mackerel). Premium: three cuts wild bluefin tuna from Oma, hairy crab, uni, Ossetra caviar, nodoguro, monkfish liver. Theatrical presentation (glass dome reveals smoked salmon). Known for Kuragake 'horsesaddle' nigiri forming technique. Locked door entry, one party at a time. GM/Sommelier Mayumi Kobayashi. Prepaid via Tock, 30 days advance (noon EST daily release). Duration ~2.5 hours.
342 Bowery, New York, NY 10012, New York
- One Michelin Star
- Four Stars / 2022 Best New Restaurant
- La Liste Top 1000 (Score: 75)
Menu
Wines
- Chartogne-Taillet Cuvée Sainte Anne Brut NV — Signature Champagne. Grower Champagne with fine bubbles, citrus, and toasted brioche notes. GM/Sommelier Mayumi Kobayashi's selection.
Dishes
- Ankimo (Monkfish Liver) — Steamed monkfish liver, often called 'foie gras of the sea'. Rich, creamy texture with ponzu or light seasoning.
- Oma Chutoro Nigiri — Medium fatty tuna from wild Oma bluefin. Beautiful marbling with balanced richness. Chef Yoshida's signature horsesaddle shaping.
- Bruléed Tamago — Signature bruléed sweet egg omelet. Caramelized top with custard-like interior. Traditional finale to the nigiri progression.
- Cod Milt — Seasonal delicacy. Source: yoshinonewyork.com
- Golden Eye Snapper Nigiri — Kinmedai. Source: yoshinonewyork.com
- Ika Nigiri — Squid. Source: yoshinonewyork.com
- Uni with Caviar and Grapes — Signature appetizer. Source: yoshinonewyork.com
- Oma Otoro Nigiri — Premium fatty belly from wild Oma bluefin. Ultimate indulgence with melt-in-mouth texture and deep umami. The crown jewel of omakase.
- Hairy Crab — Prized seasonal kegani (hairy crab) from Hokkaido. Delicate sweet meat extracted tableside. Available during peak season.
- Nodoguro — Rosy seabass (akamutsu), prized for high fat content. Often lightly aburi (torched) to release oils. Premium seasonal fish.
Tasting Menu
- Omakase (500) — Omakase at the counter
Phone: +1 917-444-1988
Related restaurants
- Award-winning restaurants in New York
- More from chef Tadashi Yoshida
- Noz 17 — New York (1 Michelin stars)
- Sushi Noz — New York (2 Michelin stars)
- Sushi Sho — New York (3 Michelin stars)
- Masa — New York (2 Michelin stars)
- Hirohisa — New York (1 Michelin stars)