Menu to Taste

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
  • Saba Oshi Zushi — Chef Yoshida's signature torched pressed mackerel sushi. Traditional Nagoya-style preparation from his acclaimed Sushi no Yoshino in Japan. Dramatic tableside torch presentation.
  • Smoked Salmon Presentation — Theatrical glass dome reveal with house-smoked salmon. Aromatic smoke billows as dome is lifted tableside.
  • Oma Akami Nigiri — Wild bluefin tuna from Oma, Aomori Prefecture - Japan's most prized tuna grounds. Lean red meat with clean, concentrated flavor. Kuragake 'horsesaddle' forming technique.

Tasting Menu

  • Omakase (500) — Omakase at the counter

The Experience

An intimate and theatrical room built around the chef's counter. The meal is structured around an omakase experience and a tasting menu.

Phone: +1 917-444-1988

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