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

Dishes

  • 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.
  • 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.
  • Uni Nigiri — Premium sea urchin, typically Hokkaido bafun or murasaki uni depending on season. Creamy, sweet, oceanic.
  • Ossetra Caviar — Premium Ossetra caviar served as otsumami course. Large golden-brown pearls with nutty, briny complexity.
  • Hand Roll (Temaki) — Freshly wrapped temaki with crispy nori. Seasonal fillings. Eaten immediately while nori maintains crispness.
  • Kawahagi (Filefish) — With its own liver. Source: yoshinonewyork.com
  • Swordtip Squid — Premium squid. Source: yoshinonewyork.com

Tasting Menu

  • Omakase (500) — Omakase at the counter

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.

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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