"Time slows down at Yoshino, a 10-seat omakase counter in Noho, as jazz meanders through the speakers and 20 or so bites are placed in front of you. It feels looser than some omakases. The chef—who left his successful Nagoya restaurant to open this one—cracks jokes, lovingly recounts the final journey of the perfect tuna he’s slicing, and talks about how the sansho leaves remind him of springtime in Japan. For a subtly creative omakase, where the sushi is top-tier, and even the combination of uni, caviar and hairy crab doesn’t feel too extra, this is an excellent choice." - bryan kim, kenny yang, will hartman