Social Profile: 
✔️Dinner ✔️Dine in
… View more
Address and Contact Information
Address: 342 Bowery, New York, NY 10012
Phone: (917) 444-1988
Website: https://www.yoshinonewyork.com/
Menu Photos
Photo Gallery
Related Web Results
YOSHINO · NEW YORK
Logo_2.png. Reservations · Restaurant · Chef · Film · Contact.
YOSHINO · NEW YORK – New York, NY – Tock
YOSHINO · NEW YORK is a sushi omakase restaurant by acclaimed Japanese Master Sushi Chef Tadashi “Edowan” Yoshida who moved from Japan to NYC in 2021.
YOSHINO • NEW YORK (@yoshinonewyork) – Instagram
16K followers · 65 posts · 4 Star review by NY Times Top Restaurant in N. America (2025 OAD) Top 3 Sushiya in Japan (2017-2019) *We do not have any sister …
Reviews
Kristjan
Yoshino lives up to its hype. A delicately balanced service, wit from Chef, and all around delicious food.
We were lucky enough to get some prized tuna (no. 1 at the Tokyo auction the previous day). This was presented as a trio (pictured). I also really enjoyed the uniqueness of the non-nigiri courses. Standouts for me were the Karasumi Mochi, Umaki and Menuke. Lastly, the tamago was also different than all others I’ve had. A brûléed top with a much more custardy interior than I’ve typically seen.
The wine list was fairly short but heavy in burgundy and champagne, great for the cuisine.
… moreWe were lucky enough to get some prized tuna (no. 1 at the Tokyo auction the previous day). This was presented as a trio (pictured). I also really enjoyed the uniqueness of the non-nigiri courses. Standouts for me were the Karasumi Mochi, Umaki and Menuke. Lastly, the tamago was also different than all others I’ve had. A brûléed top with a much more custardy interior than I’ve typically seen.
The wine list was fairly short but heavy in burgundy and champagne, great for the cuisine.
Michail Gaivoronsky
The nigiri portion of the omakase was one of the shortest I’ve experienced—only about seven courses, three of which were akami, chu-toro, and otoro if I remember correctly. That part was a bit disappointing, and they didn’t offer any options to add more afterward either.
Otherwise, everything was excellent, as you’d expect at this price point. The atmosphere is definitely that of a high-end restaurant (no hats allowed, by the way), and the food preparation, presentation, and ingredients were all top-tier.
Is it THE BEST omakase in NYC? I wouldn’t say so. It’s also quite pricey for what it is—$640 per person before drinks, and with gratuity, you’re looking at around $900–$1,000 per person.
To me, it wasn’t a solid five-star experience, but giving it anything less than that would feel unfair. I’d still recommend trying it at least once and deciding for yourself. I’ll give it another chance.
… moreOtherwise, everything was excellent, as you’d expect at this price point. The atmosphere is definitely that of a high-end restaurant (no hats allowed, by the way), and the food preparation, presentation, and ingredients were all top-tier.
Is it THE BEST omakase in NYC? I wouldn’t say so. It’s also quite pricey for what it is—$640 per person before drinks, and with gratuity, you’re looking at around $900–$1,000 per person.
To me, it wasn’t a solid five-star experience, but giving it anything less than that would feel unfair. I’d still recommend trying it at least once and deciding for yourself. I’ll give it another chance.
Dave S.
Incredible. One of the best meals I’ve ever had. Went with two others. All had wonderful experience. Rating these kinds of restaurants is tough. Expectations can be crazy and they all have slight variations on the typical format that reviewers either like or don’t like. But there is no question that the food was fresh and creative, service outstanding and ambiance wonderful and intimate. Had the best sake of my life here. The hand roll for some reason really blew me away and even the gelato to end the meal had a texture smoother than any I’d ever seen. Portion was quite healthy and I liked that there were no enhancements available. The egg and unagi in the photo attached I could eat everyday for any meal. Great food and great experience.
… moreD Guo
This is one of the best Japanese restaurants I’ve experienced in New York City. Their cuisine leans toward traditional Japanese flavors, with a master chef boasting decades of experience who brings many dishes to near perfection. They also offer some unique signature courses that leave a lasting impression. While the prices are significantly higher than your average Japanese restaurant—sometimes several times as much—the dining experience here is unparalleled and well worth the cost.
From my experience, a few highlights set this restaurant apart from other top-tier Japanese establishments in NYC:
1. Exceptional Handling of Traditional Ingredients
The chef’s mastery of Japanese culinary techniques shines through, especially with rare and luxurious ingredients like hairy crab, cod milt, and nodoguro. These items, typically found only at the finest restaurants, are elevated here with flavors that are distinct and memorable, offering a fresh perspective even if you’ve tried them elsewhere.
2. Creative Signature Dishes
The chef’s original creations are remarkable. For example, the charcoal-grilled mackerel is perfectly cooked with an impressive preparation style that adds a touch of theatricality to the meal, leaving diners both entertained and impressed.
3. Premium Ingredients and Impeccable Knife Skills
The quality of the ingredients is exceptional, and the precise knife work combines them in perfect harmony, turning each dish into a true work of art.
4. Warm and Enthusiastic Service
Both the chefs and the staff are incredibly friendly and passionate, showing genuine care for their guests. It’s touching to see such a famous establishment maintain this level of hospitality and dedication to providing the best dining experience possible.
5. Seamless Teamwork in the Kitchen
Observing the chefs at the counter, you can sense the efficient harmony of the kitchen. Their collaboration is seamless, showcasing the precision and professionalism of a well-run operation.
Despite their Michelin-starred status and well-deserved acclaim, there are a few areas where they could improve:
1. Limited Innovation in Modern Japanese Cuisine
While their dishes excel in traditional flavors, there’s less focus on modern Japanese innovations or fusion cuisine. For instance, their combination of ice cream and white truffle, though interesting, doesn’t rival the creativity of some renowned French-Japanese or modern Japanese restaurants in NYC. It would be exciting to see them explore more inventive directions in the future.
2. Pacing of Sushi Courses
The sushi courses are served with relatively long intervals, as one sushi chef handles all the sushi for the entire counter. This disrupts the flow and makes it harder to compare the flavors of similar items like lean tuna, medium fatty tuna, and fatty tuna. Having multiple sushi chefs could improve the pacing and enhance the overall dining rhythm, allowing guests to better enjoy the progression of flavors.
3. Inconsistent Plate Presentation
The choice of plates feels a bit eclectic, with some leaning toward modern Western styles and others embracing traditional Japanese aesthetics. Some plates have overly busy patterns that distract from the presentation of the food. A more cohesive and complementary plate selection could elevate the visual aspect of the dining experience.
Overall, this restaurant is an outstanding representation of traditional Japanese cuisine and delivers an exceptional dining experience. I hope they continue to maintain their high standards while also pushing boundaries to innovate further and solidify their place as one of NYC’s top Japanese dining destinations.
… moreFrom my experience, a few highlights set this restaurant apart from other top-tier Japanese establishments in NYC:
1. Exceptional Handling of Traditional Ingredients
The chef’s mastery of Japanese culinary techniques shines through, especially with rare and luxurious ingredients like hairy crab, cod milt, and nodoguro. These items, typically found only at the finest restaurants, are elevated here with flavors that are distinct and memorable, offering a fresh perspective even if you’ve tried them elsewhere.
2. Creative Signature Dishes
The chef’s original creations are remarkable. For example, the charcoal-grilled mackerel is perfectly cooked with an impressive preparation style that adds a touch of theatricality to the meal, leaving diners both entertained and impressed.
3. Premium Ingredients and Impeccable Knife Skills
The quality of the ingredients is exceptional, and the precise knife work combines them in perfect harmony, turning each dish into a true work of art.
4. Warm and Enthusiastic Service
Both the chefs and the staff are incredibly friendly and passionate, showing genuine care for their guests. It’s touching to see such a famous establishment maintain this level of hospitality and dedication to providing the best dining experience possible.
5. Seamless Teamwork in the Kitchen
Observing the chefs at the counter, you can sense the efficient harmony of the kitchen. Their collaboration is seamless, showcasing the precision and professionalism of a well-run operation.
Despite their Michelin-starred status and well-deserved acclaim, there are a few areas where they could improve:
1. Limited Innovation in Modern Japanese Cuisine
While their dishes excel in traditional flavors, there’s less focus on modern Japanese innovations or fusion cuisine. For instance, their combination of ice cream and white truffle, though interesting, doesn’t rival the creativity of some renowned French-Japanese or modern Japanese restaurants in NYC. It would be exciting to see them explore more inventive directions in the future.
2. Pacing of Sushi Courses
The sushi courses are served with relatively long intervals, as one sushi chef handles all the sushi for the entire counter. This disrupts the flow and makes it harder to compare the flavors of similar items like lean tuna, medium fatty tuna, and fatty tuna. Having multiple sushi chefs could improve the pacing and enhance the overall dining rhythm, allowing guests to better enjoy the progression of flavors.
3. Inconsistent Plate Presentation
The choice of plates feels a bit eclectic, with some leaning toward modern Western styles and others embracing traditional Japanese aesthetics. Some plates have overly busy patterns that distract from the presentation of the food. A more cohesive and complementary plate selection could elevate the visual aspect of the dining experience.
Overall, this restaurant is an outstanding representation of traditional Japanese cuisine and delivers an exceptional dining experience. I hope they continue to maintain their high standards while also pushing boundaries to innovate further and solidify their place as one of NYC’s top Japanese dining destinations.
Eias Murad
I was excited to dine at Yoshino and had pretty high expectations given the hype and reputation. Reservations aren’t easy and pretty much always sold out, I got invited in after joining the waiting list. Reservations open usually 30 days in advance at noon EST sharp. Chefs and staff are very nice and friendly. What distinguishes Yoshino is that they are more interactive and lively when compared to other traditional Japanese Omakase experiences. Service is flawless and wine/sake pairing was good and what you expect but nothing peculiar. The sushi counter was modern and ambience was fun and lively. Menu is divided to few courses of seafood appetizers and traditional few pieces of nigiri and hand rolls. Fish tasted fresh, highlight of the menu to me were, Octopus & Swordtip Squid and Nodoguro / Blackthroat Seaperch. The Tuna with its different fat grades and the sweet shrimp nigiri were my favorite sushi pieces. Overall, a very good experience but nothing unique,truly exceptional or distinctive when compared to other Michelin omakase experience i tried and reviewed before.
… moreAlessandro Valenti
Rude staff. Mediocre food.
Ridiculous price tag for normal food. I guess it’s appealing just for people wanting to show off on social media.
The staff was rude and after leaving an already included 20% tip they demanded an additional one for pouring water. We decided to go along with this and left an additional tip but the staff brought the check back saying that the tip was not enough and making a scene in front of everyone. I understand complaining when you don’t receive a tip but doing that after receiving already more than 20% (~200$) it’s a low class and extremely disrespectful move, especially for a place that’s supposed to be “classy”. Also, the only bill they doubled-checked was ours (only non Japanese speaking people in the place).
Part of the Omakase experience is supposed to be the interaction with the chef, but in our case the sous chef, only interacted with Japanese speaking customers not explaining most of the dishes leaving us wondering what we where about to taste.
On a positive note, the food was very fresh, but not worth the extremely high price tag and you could see that the chef was very passionate about his job.
In conclusion, this place is not worth it!
NYC has some amazing sushi and this one is unfortunately not one of them.
I’m sorry for the chef because you could see his passion but his staff ruined our experience and it is unacceptable for a restaurant that aspires to be great.
… moreRidiculous price tag for normal food. I guess it’s appealing just for people wanting to show off on social media.
The staff was rude and after leaving an already included 20% tip they demanded an additional one for pouring water. We decided to go along with this and left an additional tip but the staff brought the check back saying that the tip was not enough and making a scene in front of everyone. I understand complaining when you don’t receive a tip but doing that after receiving already more than 20% (~200$) it’s a low class and extremely disrespectful move, especially for a place that’s supposed to be “classy”. Also, the only bill they doubled-checked was ours (only non Japanese speaking people in the place).
Part of the Omakase experience is supposed to be the interaction with the chef, but in our case the sous chef, only interacted with Japanese speaking customers not explaining most of the dishes leaving us wondering what we where about to taste.
On a positive note, the food was very fresh, but not worth the extremely high price tag and you could see that the chef was very passionate about his job.
In conclusion, this place is not worth it!
NYC has some amazing sushi and this one is unfortunately not one of them.
I’m sorry for the chef because you could see his passion but his staff ruined our experience and it is unacceptable for a restaurant that aspires to be great.
Ryo Shigemitsu
I am not into traditional sushi only. Actually I love a lot of small restaurants very affordable in Paris, Seoul, Tokyo and Honolulu.
Is it possible that Yoshino is the best Sushi master in NYC? very highly possible. In the world? I would bet money on him. Im addition to be very nice and charismatic, Chef Yoshino have an amazing team around him.
TOP 3 PLACES IN NYC WITH G. KEUTHER AND THE MODERN.
… moreIs it possible that Yoshino is the best Sushi master in NYC? very highly possible. In the world? I would bet money on him. Im addition to be very nice and charismatic, Chef Yoshino have an amazing team around him.
TOP 3 PLACES IN NYC WITH G. KEUTHER AND THE MODERN.
Victoria Geh
Food 10/10
Yoshino has stolen the show and is now my favorite Omakase place of all time. The ingredients used were classic but also creative, everything was top quality and you can taste the freshness and premium perfection of the fish. A holistic journey of different pieces and plates, and there was just the right amount of courses. They clearly took that extra step to prepare everything beautifully and precisely. Chef Yoshida does a spectacular job with the nigiri, and his saddle-shaped rice is unique and incredible. If you do get a reservation, you HAVE to go.
A few of my favorite dishes:
Aokri ika / big reef squid: the first dish. The crunch of the seaweed was refreshing and paired perfectly with the smooth texture of the squid
Monkfish liver: also outstanding, so much better than foie gras. Light and airy, yet somehow creamy at the same time
Karasumi Mochi: as someone who is very much obsessed with mochi, this was the perfect addition to the meal. Freshly made mochi, along with bottarga. I made sure to savor every bite, and I ended up eating the slowest among all the diners haha
Chiaigishi Chutoro: a gorgeous gradient of hues, a generous amount of tuna, put together through a legendary craft, produced this outstanding piece. Might be the favorite one of the night, and apparently they only serve this piece once every ten days because it’s very difficult to obtain
Atmosphere 10/10
Light wood interior, a super subtle entrance that guides you into an intimate yet not too tight dining room. There are limited amounts of seating, which is probably why it’s so so difficult to get a reservation here. Bright lighting that creates the perfect stage. Subtle and minimalist designs keep this place feeling relatively lowkey. There’s a bonus: a spaceship-shaped toilet, beautiful and sleek.
Service 10/10
There was absolutely no sense of snobbishness or elitism that can commonly be felt at fine-dining restaurants. With Omakase experiences, there is a history and a tradition to it, and I really appreciated the interactive elements throughout the entire meal. All of the servers were friendly and homely, I felt really comfortable and enjoyed every part of the dinner.
… moreYoshino has stolen the show and is now my favorite Omakase place of all time. The ingredients used were classic but also creative, everything was top quality and you can taste the freshness and premium perfection of the fish. A holistic journey of different pieces and plates, and there was just the right amount of courses. They clearly took that extra step to prepare everything beautifully and precisely. Chef Yoshida does a spectacular job with the nigiri, and his saddle-shaped rice is unique and incredible. If you do get a reservation, you HAVE to go.
A few of my favorite dishes:
Aokri ika / big reef squid: the first dish. The crunch of the seaweed was refreshing and paired perfectly with the smooth texture of the squid
Monkfish liver: also outstanding, so much better than foie gras. Light and airy, yet somehow creamy at the same time
Karasumi Mochi: as someone who is very much obsessed with mochi, this was the perfect addition to the meal. Freshly made mochi, along with bottarga. I made sure to savor every bite, and I ended up eating the slowest among all the diners haha
Chiaigishi Chutoro: a gorgeous gradient of hues, a generous amount of tuna, put together through a legendary craft, produced this outstanding piece. Might be the favorite one of the night, and apparently they only serve this piece once every ten days because it’s very difficult to obtain
Atmosphere 10/10
Light wood interior, a super subtle entrance that guides you into an intimate yet not too tight dining room. There are limited amounts of seating, which is probably why it’s so so difficult to get a reservation here. Bright lighting that creates the perfect stage. Subtle and minimalist designs keep this place feeling relatively lowkey. There’s a bonus: a spaceship-shaped toilet, beautiful and sleek.
Service 10/10
There was absolutely no sense of snobbishness or elitism that can commonly be felt at fine-dining restaurants. With Omakase experiences, there is a history and a tradition to it, and I really appreciated the interactive elements throughout the entire meal. All of the servers were friendly and homely, I felt really comfortable and enjoyed every part of the dinner.
Norhan Bassiouny
We were excited to dine here since we heard that it was supposed to be one of the best omakase in New York. Overall, the food was very good and the fish very fresh. However, compared to other similar experiences, and for the price, it fell below expectations. The atmosphere was not very lively. The dining experience took less than 2 hours, which again feels rushed for the price you’re paying. It was also 18 pieces, not 20 as tock indicates. Even though we enjoyed the food we left feeling disappointed and would not go back.
… moreIrena CB
This new omakase restaurant is fantastic. We’ve tried most omakase places in the city at this price point and this one absolutely stands out. Every dish, the experience, the service were all exceptional. We had a great time here. The chef moved to NYC recently from Japan where he had a popular sushi restaurant and it shows. He knows how to create the right atmosphere, provide great service, serve unique tasty dishes and create a memorable experience. We will be back.
… more