Consistently the best omakase experience in the United States. Excellent service and wine/sake list. The chef is an artist both with the food and with his presentation of the courses. I highly recommend this for a memorable meal. A NYC classic.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Hand Roll, Uni Sea Urchin, Left to Right Otoro Chutoro and Toro
Yilin Zheng
We've been to many different Sushi restaurants, and the experience we had at Yoshino is easily one of the worst.Sushi:The nigiris are a disaster, even without mentioning flavor. Among the about ten pieces we got, three of them has the silver skin (the white connective tissue between muscles) inside. This is never supposed to be found in any sushi or sashimi, even at $50 sushi places. A single occurrence might be an honest miss, but seeing this three different sushi's is plainly ridiculous considering the price and fame Yoshino enjoys.What makes things more insulting is that, when we asked Sous Chef about this, we got 'educated' that fish are born with silver skin. Lol, fish are born with bones and scale as well, next time the place may serve them in sushi as well.As if it is not bad enough, one of the sushi I got has undercooked rice. I got yelled at by my mother when I did the same as a 7yo, and somehow this is acceptable for a $500 restaurant with Michelin stars.Otsumami:When our friends recommended Yoshino, they spoke highly of the Otsumami, and that got our expectations really high. However, it turned out Yoshino recently changed their menu, and the Otsumami's in the new menu are very disappointing.To start with, the seasoning is all over the places. If you have ever been to a joint performance by multiple high school bands, you'd know what I am talking about - everyone is competing for attention and trying to grab the center of the stage. For instance, the sauce over Hotaru Ika was overly sour. There is no harmony or consistency between different components. There is flavorless mashed potato in dishes, outstanding tomatoes, etc.Also, they somehow managed to ruin the original flavor of all the good ingredients. The Hotaru Ika I mentioned above has all umami flavor of squids eclipsed by its sauce. The unique flavor of Kinmedai magically disappeared. The truffle in the dessert is so overwhelming that it makes zero sense.Service:One may consider food quality a subject of preference or a topic of discussion, but the service we received at Yoshino is outright outrageous.I (M) went to the dinner with my friend (F). The servers literally ignored my friend, served the drink menu to me and only asked me for orders and thoughts.If this is not blatant discrimination, the response we got from Sous Chef definitely is. We complained about the treatment my friend got, and the Sous Chef goes: they (the server) probably thinks men are hardworking and earning money, and thus gave more attention to men.Thanks for your lessons Sous Chef. I have been to Sushi places where the chef had been arrested for abusing his apprentice and domestic violence. Even that place doesn't do discrimination like Yoshino does. (Plus, they know how to properly handle fish, but who's counting?)TL;DRThe handling of fish is unacceptable, the seasoning is questionable, the service is full of sexism from Showa era. Adding insult to injury, they feel good about what they do, and we didn't even get an apology for any of the points mentioned above. The only thing we got was lessons on anatomy of fish, and antiquated ideas on gender division of labor.If lessons and fame are what you are after, the $500 pp experience might be worth it (or is it? Idk, never been in that market). Otherwise, we find no reason to visit this place again.
Atmosphere: 5
Food: 1
Service: 1
Jane Puylagarde
An exceptional dinnerA remarkable leaderAn extraordinary table that is worth all expectations!
Atmosphere: 5
Food: 5
Service: 5
XUEWEI HUA
This is truly the worst omakase experience I’ve ever had in New York and in my life. It tastes so awful that I couldn’t even finish each course. Mid way through, I have to get to the bathroom and throw up, because the foods are not only bad but making me sick. I was should not use my phone and enjoy the dinner. I tried being polite and y’all were forcing me to ‘enjoy’. I would rather throw my 1500$ into trash than spend it here.
Atmosphere: 1
Food: 1
Service: 1
1345 L
I heard that this restaurant is the best omakase in New York. The per capita tax plus tax is about 650?. It is difficult to make a reservation. I have been paying attention to it for more than a year and finally made a reservation. Before we arrived at the restaurant, they called us a few times to tell us not to be late. We thought it was some high-end restaurant, but when we arrived, the result was much different from what we expected. I wondered how the high rating was achieved. First of all, the environment It's really average. The seats are very crowded. The boss arranged 10 seats in the 8-seat space. Some of the dishes in front are prepared in the kitchen. The kitchen is a bit messy and I have no appetite. The ingredients are very average and have no special features. Here you go. A grilled rice cake with fish roe in the middle, which is unpalatable. The sea urchin is only a little bit on top. I can only say that the boss is very good at saving money. The waiter who orders wine always recommends the more expensive ones. After finishing the wine, he pours very little for you. Every step They are all stingy about materials. Taking all aspects into account, their home is worth at most 300? per capita. It is really a scam. I will never go there again.
Atmosphere: 1
Food: 1
Service: 2
Norhan Bassiouny
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.
Atmosphere: 3
Food: 4
Service: 3
Recommended dishes: Hand Roll, Miso Soup, Monkfish Liver
Carl Comstock
Fish was great but it felt like a 2 hour sprint. Experience was a little underwhelming and it was overpriced for only 18 courses. If they advertise 20 courses and then only give 18, then the price should move as
Atmosphere: 3
Food: 4
Service: 3
Recommended dishes: Monkfish Liver
Eric Olson
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!
Atmosphere: 5
Food: 5
Service: 5
Chris Bhutani
Ate at all the fine sushi restaurants in NYC this is the best by far. A unique place.
Atmosphere: 5
Food: 5
Service: 5
Paul C.
I'm not a world class sushi champion dining expert, but I've been around. Including Tokyo, Kyoto and elsewhere. This place is nothing short of amazing. It may be hard to get in here, but keep trying. It's fantastic. Food is impossible to top, the chef is unbelievably skilled and the vibe and ambience are exceptional. Only 12 seats and 2 seatings per evening....so settle in and enjoy.
Magnificent. Not only is this already world class and the best sushi in NYC, they are clearly keeping the throttle full forward and actively trying to get even better. Extreme attention to detail by both the chefs and the service. Excited to see where this goes.
Atmosphere: 5
Food: 5
Service: 5
Tiffany T.
Amazing experience and even more amazing sushi. It's extremely hard to book but worth it if you get a chance (we booked 2 months in advance and usually they sell out in like the same minute basically). Yoshida does not speak much English but his sous chef gang does and was very friendly and joked around with us a lot too! Yoshida did make some conversations and you can tell the both of them have a good sense of humor and are very passionate about their sushi. Every single piece and dish was so good and I love the unique combinations in the appetizers as well. They change the menu every season I believe so I would want to come back one day with a new menu. I think this is slightly better than noz but both are basically on par. The special chiaigishi chutoro piece was one of the many highlights and was so flavorful and buttery without any fishiness. It was almost like a cross between a really high quality chutoro piece and uni! The counter seats like 10 people and the service is top tier. They hung my jacket, put on my jacket, had a placemat for our phone, never pushed out chairs, never pushed in chairs, they open the bathroom door, the toilet opens when you stand in front etc
Gao Fang
The ? is amazing and the chefs are very funny and friendly! Will definitely recommend ?
Atmosphere: 5
Food: 5
Service: 5
Eias Murad
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.
Atmosphere: 4
Food: 4
Service: 5
victoria geh
Food 10/10Yoshino 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 squidMonkfish liver: also outstanding, so much better than foie gras. Light and airy, yet somehow creamy at the same timeKarasumi 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 hahaChiaigishi 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 obtainAtmosphere 10/10Light 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 10/10There 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.
Consistently the best omakase experience in the United States. Excellent service and wine/sake list. The chef is an artist both with the food and with his presentation of the courses. I highly recommend this for a memorable meal. A NYC classic.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Hand Roll, Uni Sea Urchin, Left to Right Otoro Chutoro and Toro
We've been to many different Sushi restaurants, and the experience we had at Yoshino is easily one of the worst.Sushi:The nigiris are a disaster, even without mentioning flavor. Among the about ten pieces we got, three of them has the silver skin (the white connective tissue between muscles) inside. This is never supposed to be found in any sushi or sashimi, even at $50 sushi places. A single occurrence might be an honest miss, but seeing this three different sushi's is plainly ridiculous considering the price and fame Yoshino enjoys.What makes things more insulting is that, when we asked Sous Chef about this, we got 'educated' that fish are born with silver skin. Lol, fish are born with bones and scale as well, next time the place may serve them in sushi as well.As if it is not bad enough, one of the sushi I got has undercooked rice. I got yelled at by my mother when I did the same as a 7yo, and somehow this is acceptable for a $500 restaurant with Michelin stars.Otsumami:When our friends recommended Yoshino, they spoke highly of the Otsumami, and that got our expectations really high. However, it turned out Yoshino recently changed their menu, and the Otsumami's in the new menu are very disappointing.To start with, the seasoning is all over the places. If you have ever been to a joint performance by multiple high school bands, you'd know what I am talking about - everyone is competing for attention and trying to grab the center of the stage. For instance, the sauce over Hotaru Ika was overly sour. There is no harmony or consistency between different components. There is flavorless mashed potato in dishes, outstanding tomatoes, etc.Also, they somehow managed to ruin the original flavor of all the good ingredients. The Hotaru Ika I mentioned above has all umami flavor of squids eclipsed by its sauce. The unique flavor of Kinmedai magically disappeared. The truffle in the dessert is so overwhelming that it makes zero sense.Service:One may consider food quality a subject of preference or a topic of discussion, but the service we received at Yoshino is outright outrageous.I (M) went to the dinner with my friend (F). The servers literally ignored my friend, served the drink menu to me and only asked me for orders and thoughts.If this is not blatant discrimination, the response we got from Sous Chef definitely is. We complained about the treatment my friend got, and the Sous Chef goes: they (the server) probably thinks men are hardworking and earning money, and thus gave more attention to men.Thanks for your lessons Sous Chef. I have been to Sushi places where the chef had been arrested for abusing his apprentice and domestic violence. Even that place doesn't do discrimination like Yoshino does. (Plus, they know how to properly handle fish, but who's counting?)TL;DRThe handling of fish is unacceptable, the seasoning is questionable, the service is full of sexism from Showa era. Adding insult to injury, they feel good about what they do, and we didn't even get an apology for any of the points mentioned above. The only thing we got was lessons on anatomy of fish, and antiquated ideas on gender division of labor.If lessons and fame are what you are after, the $500 pp experience might be worth it (or is it? Idk, never been in that market). Otherwise, we find no reason to visit this place again.
Atmosphere: 5
Food: 1
Service: 1
An exceptional dinnerA remarkable leaderAn extraordinary table that is worth all expectations!
Atmosphere: 5
Food: 5
Service: 5
This is truly the worst omakase experience I’ve ever had in New York and in my life. It tastes so awful that I couldn’t even finish each course. Mid way through, I have to get to the bathroom and throw up, because the foods are not only bad but making me sick. I was should not use my phone and enjoy the dinner. I tried being polite and y’all were forcing me to ‘enjoy’. I would rather throw my 1500$ into trash than spend it here.
Atmosphere: 1
Food: 1
Service: 1
I heard that this restaurant is the best omakase in New York. The per capita tax plus tax is about 650?. It is difficult to make a reservation. I have been paying attention to it for more than a year and finally made a reservation. Before we arrived at the restaurant, they called us a few times to tell us not to be late. We thought it was some high-end restaurant, but when we arrived, the result was much different from what we expected. I wondered how the high rating was achieved. First of all, the environment It's really average. The seats are very crowded. The boss arranged 10 seats in the 8-seat space. Some of the dishes in front are prepared in the kitchen. The kitchen is a bit messy and I have no appetite. The ingredients are very average and have no special features. Here you go. A grilled rice cake with fish roe in the middle, which is unpalatable. The sea urchin is only a little bit on top. I can only say that the boss is very good at saving money. The waiter who orders wine always recommends the more expensive ones. After finishing the wine, he pours very little for you. Every step They are all stingy about materials. Taking all aspects into account, their home is worth at most 300? per capita. It is really a scam. I will never go there again.
Atmosphere: 1
Food: 1
Service: 2
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.
Atmosphere: 3
Food: 4
Service: 3
Recommended dishes: Hand Roll, Miso Soup, Monkfish Liver
Fish was great but it felt like a 2 hour sprint. Experience was a little underwhelming and it was overpriced for only 18 courses. If they advertise 20 courses and then only give 18, then the price should move as
Atmosphere: 3
Food: 4
Service: 3
Recommended dishes: Monkfish Liver
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!
Atmosphere: 5
Food: 5
Service: 5
Ate at all the fine sushi restaurants in NYC this is the best by far. A unique place.
Atmosphere: 5
Food: 5
Service: 5
I'm not a world class sushi champion dining expert, but I've been around. Including Tokyo, Kyoto and elsewhere. This place is nothing short of amazing. It may be hard to get in here, but keep trying. It's fantastic. Food is impossible to top, the chef is unbelievably skilled and the vibe and ambience are exceptional. Only 12 seats and 2 seatings per evening....so settle in and enjoy.
Restaurantji Recommends
Magnificent. Not only is this already world class and the best sushi in NYC, they are clearly keeping the throttle full forward and actively trying to get even better. Extreme attention to detail by both the chefs and the service. Excited to see where this goes.
Atmosphere: 5
Food: 5
Service: 5
Amazing experience and even more amazing sushi. It's extremely hard to book but worth it if you get a chance (we booked 2 months in advance and usually they sell out in like the same minute basically). Yoshida does not speak much English but his sous chef gang does and was very friendly and joked around with us a lot too! Yoshida did make some conversations and you can tell the both of them have a good sense of humor and are very passionate about their sushi. Every single piece and dish was so good and I love the unique combinations in the appetizers as well. They change the menu every season I believe so I would want to come back one day with a new menu. I think this is slightly better than noz but both are basically on par. The special chiaigishi chutoro piece was one of the many highlights and was so flavorful and buttery without any fishiness. It was almost like a cross between a really high quality chutoro piece and uni! The counter seats like 10 people and the service is top tier. They hung my jacket, put on my jacket, had a placemat for our phone, never pushed out chairs, never pushed in chairs, they open the bathroom door, the toilet opens when you stand in front etc
The ? is amazing and the chefs are very funny and friendly! Will definitely recommend ?
Atmosphere: 5
Food: 5
Service: 5
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.
Atmosphere: 4
Food: 4
Service: 5
Food 10/10Yoshino 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 squidMonkfish liver: also outstanding, so much better than foie gras. Light and airy, yet somehow creamy at the same timeKarasumi 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 hahaChiaigishi 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 obtainAtmosphere 10/10Light 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 10/10There 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.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Monkfish Liver