Sushi Yoshinaga
Sushi restaurant · Gaillon ·
Edomae-style sushi with ikejime fish, caviar, uni, eel
Edomae-style sushi with ikejime fish, caviar, uni, eel
"At the minimalist Two-Star counter of Sushi Yoshinaga I experienced edomae-style sushi crafted by Chef Tomoyuki Yoshinaga, who coaxes the finest flavors from the day's catch—booking one of the ten seats is recommended." - Caitlin Gunther
"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
"This exceptional restaurant has left nothing to chance: ceramics designed by a Japanese artist, rosewood chopsticks set out on a small cedar tray, maple wood panelling and soft lighting. Sushi master Tomoyuki Yoshinaga crafts a feast of outstanding fish, including different varieties of fatty tuna, which he surgically prepares and seasons – all for the benefit of no more than 10 diners at a time. This culinary performance of high-flying precision covers textures, maturations, serving temperatures and a vast array of flavours depending on the omakase menu. We also noticed and applauded more personal recipes and techniques, particularly the house marinades and soy sauces and the subtle selection of warm dishes served at the start of the meal. The final cherry on the cake is the tandem formed by the chef and his maitre d’ which is so seamless and smooth as to be almost invisible, if it weren’t for the duo’s manifest complicity and shared sense of humour." - Michelin Inspector
"At the counter here, the sushi experience is the height of refinement, representing Japanese flavours and traditions at their best." - Le Guide MICHELIN
"At Sushi Yoshinaga, the art of sushi is elevated with exceptional quality ingredients like ikejime fish from Brittany, caviar, sea urchin, abalone, wild eel, and matured bluefin tuna, complemented by various soy sauces." - Le Guide MICHELIN
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Océane
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