
5

"Finally, in Chef Tomoyuki Yoshinaga's Sushi Yoshinaga (new star restaurant), Paris has one of the finest restaurants dedicated to the art of sushi. The produce used smacks of exceptional quality: ikejime fish from Brittany, in particular, plus caviar, sea urchin, abalone, wild eel, and matured bluefin tuna of a quality that one rarely has the opportunity to taste. The art of cutting fish, the exceptional skill of the chef, the different temperatures of the rice, the various soy sauces used to complement the fish... it has all the elements of an exceptional dining experience." - Le Guide MICHELIN