one of only a couple master sergios that I know of to leave japan and open up in the states.
top three in the states for me.
this was a lot of shirako
shin ika part 2
aged oma tuna
chiaigishi chutoro, kuragake style
tamago x4 gyokudari style
toto neorest nx1
that is too much shirako for me
I kinda hate you right now.
Both for the meal you had and your apparently effortless expert photography. Kudos to all involved.
So insanely jealous of you right now!! I’ve been wanting to go ever since i heard he set up shop here! Everything looks amazing.
You said top three, what are your other two and how does yoshino compare to other nyc sushi spots?
One of my happiest Omakase after the pandemic I’m so glad you like this, too!!!
my other top two are sushi sho and yoshizumi.
i haven’t been to nyc since the bromakse boom so my other nyc spots are outdated, but i liked it better than masa, ichimura at brushstroke, nakazawa, 15 east, yasuda. didn’t have time to make it to noz and noz 17 on this trip, have you been?
Ooh interesting! I’m guessing you like edomae style of the ones you listed I’ve been to nakazawa, 15 East and yasuda (but takeout so doesnt count). I like naka better than 15 East and noz much more than all of them. Their rice is fantastic.
We got the takeout box from sushi sho while we were at Waikiki but unfortunately did not really like it… not sure if that was just the takeout or me not really vibing with their take on edomae style or both.
First 4* review from the NYT since 2015. Wow.
Pete Wells says on his top 10 restaurants of the year article
We could argue about when exactly it happened, but I don’t think there can be any doubt that New York is now the most important city for sushi outside Japan. This must have seemed obvious to Tadashi Yoshida when he gave up his acclaimed sushi-ya in Nagoya to start over in Manhattan.