Sushi Yoshinaga
Paris, France
⭐2 Stars
The Experience
From Michelin Guide
This exceptional restaurant has left nothing to chance: ceramics designed by a Japanese artist, rosewood chopsticks set out on a small cedar tray, maple wood panelling and soft lighting. Sushi master Tomoyuki Yoshinaga crafts a feast of outstanding fish, including different varieties of fatty tuna, which he surgically prepares and seasons – all for the benefit of no more than 10 diners at a time. This culinary performance of high-flying precision covers textures, maturations, serving temperatures and a vast array of flavours depending on the omakase menu. We also noticed and applauded more personal recipes and techniques, particularly the house marinades and soy sauces and the subtle selection of warm dishes served at the start of the meal. The final cherry on the cake is the tandem formed by the chef and his maitre d’ which is so seamless and smooth as to be almost invisible, if it weren’t for the duo’s manifest complicity and shared sense of humour.
Unique Things
From Visitor Experiences
Here are three unique and unconventional aspects of Sushi Yoshinaga in Paris:
1. Artistic and Immersive Dining Environment
The restaurant features ceramics specially designed by Japanese artist Masanobu Ando, with silvery grey tableware that matches both the guests' settings and the chef's working space, creating an aesthetic unity between the entertainer and the entertained. The interior combines warm caramel maple wood with bright white inlaid lightboxes, producing an immersive atmosphere that shifts gradually from dazzling to soft lighting. The space is described as intimate yet highly graphic, evoking a parallel universe reminiscent of Haruki Murakami's novels and Daniel Buren's artistic stripes.
2. Exclusive and Highly Personalized Omakase Experience
Chef Tomoyuki Yoshinaga offers an omakase menu that revolves around the discovery of seasonal produce and fish caught very recently, sometimes on the day itself. The menu includes a prelude of four appetizers, a dozen nigiris including a trilogy of tuna (red, semi-fat, and fat), and a final lobster-based miso soup. The chef applies personal recipes and techniques, such as house marinades and soy sauces, and carefully controls textures, maturations, and serving temperatures. The experience is limited to no more than 10 diners at a time, emphasizing exclusivity and precision.
3. Collaboration with Renowned Culinary Figures for Dessert
The dessert is a unique trio of matcha ice cream with three different densities, created exclusively by the famous chef Alain Ducasse. This collaboration adds a sophisticated and unconventional touch to the traditional sushi meal, rounding off the intense two-hour dining experience with a refined and innovative sweet course.
These elements together make Sushi Yoshinaga stand out as a Michelin-starred restaurant that blends art, exclusivity, and culinary innovation.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred Sushi Yoshinaga in Paris, based on the chef's style and the restaurant's focus, include:
Fatty Tuna (Otoro): This is a highlight ingredient used with great precision, showcasing the chef's jeweler-like technique. The fatty tuna is prepared with attention to texture, maturation, and seasoning, making it a centerpiece in the omakase experience.
Exceptional Fresh Seafood: Sushi Yoshinaga emphasizes the use of extra-fresh fish from the day's catch, ensuring the highest quality and flavor in every piece of sushi served.
House-made Sauces: The chef creates unique sauces that complement the sushi, adding depth and originality to traditional Edomae sushi techniques.
Seasonal Vegetables: These are paired perfectly with the sushi to enhance the overall dining experience, reflecting a harmony of flavors and a nod to seasonality.
Sycamore Maple Wood: While not an ingredient in food, the use of sycamore maple wood in the restaurant’s interior reflects the traditional Japanese aesthetic and complements the culinary artistry.
These ingredients and elements are integral to Chef Tomoyuki Yoshinaga’s signature dishes, which blend traditional Edomae sushi heritage with innovative techniques, resulting in a refined and memorable omakase menu.