Yoshino

Here are three unique or unconventional aspects of the Michelin-starred restaurant Yoshino in New York:

1. Use of Kumiko Woodworking in Design
The main entrance and bathroom doors at Yoshino feature kumiko, an ancient Japanese woodworking technique that involves assembling wood pieces without any hardware, relying purely on intricate joinery. This traditional craftsmanship adds a distinctive aesthetic and cultural depth to the restaurant's physical space.

2. A 2.5-Hour, 21-Course Omakase Experience with Unusual Dishes
Yoshino offers an extended omakase tasting menu lasting about two and a half hours, consisting of 21 courses. It begins with seven otsumami (appetizers) and continues with 12 sushi courses, miso soup, tamago, and dessert. One standout dish is a cocktail glass combining uni (sea urchin), hairy crab, large caviar pearls, and grapes—a non-traditional combination that showcases the chef’s creative approach to flavor pairing beyond classic sushi offerings.

3. Meticulous and Theatrical Presentation with Rare Materials
The restaurant’s attention to detail extends beyond food to the dining environment and presentation. The sushi counter is made from hinoki wood sourced from a 300-year-old tree, and the knives are crafted by a master from Saga Prefecture. The presentation of dishes includes theatrical elements, such as the dramatic removal of a glass dome to reveal a perfectly smoked piece of salmon. This meticulous and sensory-focused approach elevates the dining experience into a form of edible theater.

At Yoshino, the Michelin-starred restaurant in New York, the most honored and signature ingredients include:

• Hairy Crab (Kegani): A rare and prized ingredient, hairy crab is featured prominently, such as in a unique cocktail glass dish combining uni, hairy crab, caviar, and grapes. Its delicate sweetness and texture elevate the dish's complexity and luxury.

• Uni (Sea Urchin): Known for its creamy texture and rich umami flavor, uni is used in signature courses that highlight the ocean's bounty, often paired with other premium ingredients to create balanced and memorable bites.

• Ossetra Caviar: This large-pearled caviar adds a burst of briny luxury and texture contrast, often paired with uni and hairy crab, showcasing Yoshino's innovative approach to traditional sushi elements.

• Oma Tuna (Honmaguro from Tsugaru Strait): This highly regarded tuna, sourced from the Tsugaru Strait between Honshu and Hokkaido, is a cornerstone of Yoshino's sushi offerings, prized for its quality and flavor depth.

• Cod Milt: Another rare ingredient handled masterfully at Yoshino, cod milt adds a unique texture and flavor dimension, reflecting the restaurant's dedication to elevating uncommon seafood delicacies.

These ingredients are carefully flown in from Japan and used in Yoshino’s meticulous omakase, which blends traditional sushi craftsmanship with contemporary creativity to deliver a refined and unforgettable dining experience.