I had the Yoshi omakase last night. One of my top five sushi meals. In the other four (Shunji in LA, Sasaki in SF, Sasaki’s previous place, and long-gone Sebo in SF) the dishes were at an overall more consistent level but Yoshizumi’s highs were higher. The barracuda, nodoguru, fatty tuna nigiri, and squid were fabulous. The botan-ebi with uni was amazing and the flavors lingered so long that I could still taste them after the ankimo.
I’ve never had pickled ginger like his. It’s very salty and vinegary, little or no sugar, really clears the palate.
sashimi / appetizers
- seared kamasu (barracuda) with caviar
- kegani (Hokkaido horsehair crab)
- bonito (not seared)
- chawan mushi with shirako
- saba bo sushi
- botan-ebi with uni
- ankimo
- grilled mehikari
- shot of liquified seaweed salad
nigiri (with pickled ginger)
- kawahagi topped with liver
- sawara (Spanish mackerel)
- aji (horse mackerel)
- nodoguro
- bluefin tuna
- otoro (fatty tuna)
- ika (squid)
- kuruma (Japanese tiger prawn)
- kohada (gizzard shad) with kelp
- uni (Hokkaido)
- hotate (Japanese scallop)
- otoro hand roll
- anago (salt-water eel)
etc.
- seaweed soup
- tamago yaki
- sake bavarian with sake jelly
sakes
- Hitakame Yasuke junmai ginjo
- Kiminoi “Emperor’s Well” junmai ginjo
- Ten To Chi “Heaven & Earth” junmai daiginjo
- Midori-Kawa junmai
- Gasanryu-Kisaragi daiginjo
No misses or real complaints. I thought the shirako could have used a little something extra and one of the cold nigiri might have been better warm. The bluefin was boring in context. If I go again I’ll just get a bottle of the Hitakame.
With an extra glass of Hitakame, service charge, and tax it came to just short of $500.