Sushi Yoshizumi
Sushi restaurant · San Mateo ·
Edomae-style omakase with seasonal fish & precise rice
Edomae-style omakase with seasonal fish & precise rice
"The San Mateo sushi favorite is still an in-demand reservation. (1 star)" - Eater Staff
"Reservations may be hard to secure, but rest assured that it is completely worth the effort. Cherished by expats yearning for a taste of home as well as sushi purists, the tidy setting is consists of little more than eight seats, a cypress bar and that ever-present chef’s work station.The menu is built around Edomae sushi, a style that Chef Akira Yoshizumi spent years perfecting in both Japan and New York. Omakase highlights may include soy-glazed tako, delicate chawanmushi with squid and snapper; or grilled cod with finger lime and wasabi. A parade of expertly crafted nigiri is judiciously dressed and may showcase meltingly tender bluefin, rich ankimo or seasonal buri dabbed with minced green onion for a zesty pop." - Michelin Inspector
"I noted that Sushi Yoshizumi in San Mateo also lost its Michelin star designation in the 2024 update." - Dianne de Guzman
"Sushi Yoshizumi is one of the most coveted reservations in the Bay Area and for good reason. Chef Akira Yoshizumi specializes in the centuries-old Edomae style of sushi from Japan, which refers to a style of food preservation that doesn’t rely on refrigeration. This subsequently affects how cuts of fish are specially cured and how rice is prepared with akazu, an aged red vinegar. Yoshizumi’s intimate omakase experience embodies an unexpected simplicity that lets the fish speak for itself. Though the courses feel more down-to-earth than most other high-end sushi spots, that’s not to say there is a lack of intricacy in Yoshizumi’s work. He hand-selects all of the fish and crafts each course based on seasonal ingredients." - Cathy Park
"It’s hard to get a spot at this eight-seat sushi counter, but I praise the Sushi Yoshizumi experience for its purity in Edomae sushi and its Capricorn-like determination; there’s an undercurrent of stubbornness too—the restaurant warns, “Don’t waste your time and money,” if you come with incorrect expectations." - Lauren Saria