Sushi Yoshino

①Restaurant Features Stylish sushi restaurant located on the basement floor. No fish cases at the counter. Tables are available, but we recommend to sit at the left side of the counter before the chef makes sushi. ② How to order You can either order a set or your favorite sushi. ③Payment method Credit cards are accepted in addition to cash. ◎Kohada and gari (pickled ginger) roll Kohada marinated in vinegar and pickled ginger are a good match. Delicious with originality. ◎Aji Aji Fresh and has the unique flavor of blue fish. ◎Snapper Kombujime Marinated snapper wrapped in kombu. The taste of the kelp soaks into the sea bream and gives it a deep flavor. ◎Akagai You can tell how fresh it is. Chewy and chewy.

I went to this sushi restaurant because I saw the writeup on Bib Gourmand. Fantastic sushi. One of the best I've ever had. The flavours were amazing and you can tell that the fish is fresh. It tasted, for lack of a better word, clean. The food was so good that I forgot to take photos. The sushi chef was smiling and friendly and the service was fast (we were done in 25 minutes). Book ahead.

Overall Rating: [25/100] Lowest Level ⤵️⤵️ 🌟This is the review of ［¥10,000 Omakase］ ① Taste [18/50] Rice (4/10): The vinegar hasn’t fully permeated, even chain restaurants like Sushiro do a better job. Toppings (6/10): The selection and freshness aren’t bad, but there’s no particular attention to quality. Soy Sauce (3/10): Using ponzu on the fatty tuna was a mistake, and the “nikiri” sauce was worse than regular soy sauce. The sauce for the eel was overcooked and quite terrible. Other Flavors (3/10): The miso soup was too bland, and while mixing the shredded daikon with shiso leaves was tasty, it should only be considered a garnish. Balance (2/10): The sushi ingredients were too common for the price, not worth 10,000 yen, maybe 5,000 to 6,000 yen at most. ② Interior [5/30] Comfort (1/10): No music, no conversation, no attention to the interior design, no sense of luxury. Atmosphere (1/10): No conversation, no good tension, the head chef’s cooking attire was unstylish, and there was zero enjoyment in eating here. Exterior (3/10): It’s located in a basement, doesn’t have the feel of a sushi restaurant, and doesn’t lift your spirits. ③ Service [2/20] Service (2/10): No explanation about the dishes, they were just served without a word, and there was no sense of dedication. It’s not worth leaving the choice to the chef. Despite the hot teacup, there was no concern shown, and when I asked about the lack of music, I was met with a flat “yes” as if it were the norm.

This restaurant was established by a chef who worked with Jiro Ono, the chef behind Sukiyabashi Jiro. The restaurant is noticeably empty and quiet at night, which makes it somewhat uncomfortable. This may be because of the chefs' minimal conversation, creating an uneasy atmosphere.

Went there for lunch. Very fresh and sushi's, better tasting than many sushi places. Higher price than many places too. I didn't put 5✩ because the portion size is quite small.

Below average and quite disappointed about the food quality. rice is too sticky and soft. Fish is so so. Eggs are super dried.

Found it by accident, been twice in 3 days. Amazing sushi quality, super friendly staff and very talented chef! Definitely recommended

A great master