Yoshino

Revered Tokyo chef Tadashi “Edowan” Yoshida has taken NYC by storm, as his latest venture was received with pomp, glory and of course, sold-out seats. Named for the town in Nara Prefecture where his father hails, there is a precise quality to every facet of this space—as in the hinoki counter (sourced from a 300-year-old tree) and hand-made chairs to the knives crafted by a master from Saga Prefecture.This meticulous approach is seen again in the presentation of dishes. Meals bring an element of theater, so much so that diners will find themselves leaning forward to absorb every detail—envision the dramatic removal of a glass dome to reveal a perfect piece of smoked salmon. The main event though just might be the nigiri, tailed by bruléed tamago.

What makes it distinctive

• Hinoki counter with a story, the sushi counter is Kiso cypress, framed as wood from a 300-year-old tree, cured for decades.
• Craft is part of the pitch, kumiko woodworking, earthen plaster walls, and Japanese-made tableware, flatware, and knives are treated like ingredients.
• The meal has theater, a tight counter where diners lean in, a signature saba maki, a steady rhythm of cooked courses and sushi.

Signature ingredients and signatures

• Saba (mackerel), worked into a signature saba maki.
• Top-tier seasonal fish for omakase sushi, alongside cooked courses that break up the cadence.