I visited Yoshitake-san again, known for its difficulty in making reservations. I took a picture of just the sign at the elevator landing since photos are not allowed. The head chef's presence is strong as always, but he is friendly and enjoyable to talk to. There were many foreign customers, and its high reputation is truly fitting for a Michelin-starred restaurant! The food was delicious. Very satisfied!

The second luxury with four friends was just as delicious as before. We changed from wine pairing to shochu and sake. It was a happy time of updating the record of changing my favorite food with each dish. Favorite words are "follow-up liver" Food - Excellent, Sake - Excellent, Atmosphere - Excellent, Head Chef - Excellent, Cost - Reasonable

Sushi Yoshitake, which has been the number one restaurant so far this year in 2023, lives up to the hype with sushi that is truly satisfying from the appetizers to the nigiri. I wonder if I will encounter a sushi restaurant better than this one this year. I thought I had tried abalone in many places, but I was surprised by the quality of the abalone here. I definitely want to come back next time, but this sushi restaurant sets a high bar.

The god of abalone? What is this liver sauce!! This is the ultimate abalone I have ever eaten. And the bonito with garlic, it's so delicious it feels like breaking the rules! The refined shrimp miso with prawns, a paradise of sweetness and umami. The price of the sake is also okay.

"Sushi Yoshitake," which has been awarded three Michelin stars! It's always packed with regular customers, making it difficult for newcomers to get a reservation, but I was fortunate enough to be taken there by a regular customer (*´ω｀*). The restaurant has won the Tabelog Award bronze for three consecutive years and is listed in the top 100 sushi restaurants. It is located near Ginza Station and only has counter seats! The dinner service starts at 6:00 p.m. On my visit on July 31, 2023, I had the omakase course, which included sea urchin, somen noodles with caviar, sashimi of blackthroat seaperch, clam, hairy crab, simmered octopus, simmered abalone, eel, squid, golden eye snapper, tuna, fatty tuna, shinko (young gizzard shad), horse mackerel, conger eel. I got a bit too tipsy on sake that day, so I couldn't remember all the dishes accurately, and I couldn't take photos of the food, only the sake! The sake from Mr. Noguchi was also delicious. I heard that Mr. Noguchi and Sushi Yoshitake will collaborate on sake in the future, which I am looking forward to. The meal was generous in portion and variety, leaving me completely satisfied. Even though I didn't ask for smaller rice portions, the head chef noticed and made mine smaller, which was impressive. He cracked jokes and was entertaining! Personally, I loved the abalone, and the sauce made from its liver was rich and irresistible. Not just the sushi, but the side dishes were also delicious!! I was extremely satisfied!!! It was delicious. Thank you for the feast (o^^o) ===========

Ginza Sushi Yoshitake #SushiYoshitake #Aeon Setsubun sushi roll #Some Michelin restaurants aren't tasty, but this one is delicious #The grouper is unbelievably delicious #Mr. Maeda from Sasue #Rumor has it you can eat sunrise clams in Ginza #The double-layered shinko sushi was so tasty it made the shinko jump out of my mouth #I give it 3 stars ⭐️⭐️⭐️ #The beautiful autumn leaves on the counter were made by the woodworker Mr. Tomita #Even in Ginza, having this inlay is not limited to just apprentices #Sushi shop expulsion issue #A lifelong patronage series #The chef, E-chan, always jokes around but his cooking is genius #The beautiful proprietress always looks like she's in her 30s #The cute daughter always looks like a model #The strongest lineup #Sushi that tastes like a dream #Real and beautiful things touch the heart #Thank you always #Favorite songs: "Chinatown," "The Love Train to Liverpool," "Black Out," "ADAY," "Pure Gold," "Unstoppable aha~" #Delicious food enriches the heart #Japan's least followed foodstagrammer

The appetizers were outstandingly delicious, living up to the high price. The Lake Biwa eel and abalone were excellent. The sushi was top-notch, but I think the other shop might be better. The shrimp and horse mackerel were particularly good. The chu-toro was a bit watery, which was disappointing. The chef only talked to regular customers. There was hardly any explanation about the origin of the ingredients, and there was no mention of what type of fish was being served towards the end. Well, you can figure out the tuna, conger eel, gizzard shad, and shrimp at least. There are various styles of restaurants, so maybe it's worth revisiting after trying out different places. Thank you for the meal.

[2023.07.03] 18:00 in Ginza. It seems there was a gas explosion nearby. Oh, hello, it's Kamen! I visited Yoshitake-san after a long time! Today, I left it to them to choose the sake for me. Every dish is truly elaborate. It's amazing how they put in so much effort. It's never boring to watch. And of course, the taste is top-notch. Unfortunately, I can't show you photos. Please do visit and experience it for yourself. Thank you for the wonderful meal!

Appetizers: Uni, kuzusomen (shredded seaweed noodles), caviar. Sashimi: Gizzard shad, flounder, bonito, sweet shrimp, simmered octopus, sardine seaweed roll, steamed abalone with liver sauce (excellent), scallop, seaweed, tomato soup. Grilled eel and tamagoyaki sushi. Squid, golden eye snapper, sandfish, red tuna, chu-toro, o-toro, kohada, horse mackerel, uni, spot prawn, grilled conger eel, egg. Total bill exceeded 50,000 yen per person. Thank you for the wonderful meal!

I visited Yoshitake-san, a Michelin-starred restaurant known for its difficulty in making reservations. I ordered the pairing menu as it was recommended, and the wine and sake paired perfectly with each dish. Unfortunately, I couldn't take photos, but the food and atmosphere were amazing. I was extremely satisfied. Highly recommended!

It was amazing. As expected from a ⭐️ restaurant, everything from the appetizers to the sushi was incredibly satisfying. It's impossible to describe how overwhelming it was. The wine paired with the dishes had a synergistic effect. I didn't take photos of the food, but only the labels of the wines I liked. Food - excellent, drinks - excellent, atmosphere - excellent, staff - excellent, cost - not a problem.

Located a 4-minute walk from Ginza Station (6-minute walk from Shimbashi Station), I revisited the renowned restaurant, Sushi Yoshitake, which has won 3 Michelin stars for 12 consecutive years and the Tabelog Award BRONZE. Unfortunately, I couldn't take photos inside the restaurant, so I will only share the exterior. Savor the culinary creations of master chef Yoshitake Masahiro at Sushi Yoshitake, who has also achieved the remarkable feat of earning 3 Michelin stars at their second branch, Sushi Shikon, in Hong Kong. The restaurant features a stylish and serene space with 8 counter seats and one private room. The omakase course starts from ¥48,000. It had been about 3 months since my last visit to Sushi Yoshitake, and once again, I enjoyed outstanding dishes and exquisite sushi, creating wonderful memories for Golden Week. Below are the dishes and impressions from that day: ■One-dish dishes, ★Sushi■ Scallops with green peas and dashi broth, Sashimi of flounder, squid, marinated tuna, served with soy sauce made from flounder bones, Bonito straw-grilled with garlic soy sauce and pickled shallots, Monkfish liver with paste, and orange, Octopus from Sajima, Aori squid from Shizuoka, Beluga caviar, Abalone with liver sauce on shari, Golden snapper with grated daikon and homemade soy koji, ★Japanese flying squid, ★Red snapper with roe, ★Cherry salmon, ★Marinated tuna, ★Medium fatty tuna, ★Fatty tuna, ★Kohada, ★Horse mackerel sushi stick, ★Sea urchin risotto with Bafun and Murasaki uni, ★Botan shrimp, ★Conger eel, Miso soup with minced tuna and green onions, ★Tamago. Each dish offered a unique and exceptional taste experience that exceeded imagination! The standout dishes included the bonito straw-grilled with a special sauce, the monkfish liver with orange accent, and the Aori squid generously topped with top-grade Beluga caviar! As for the sushi, it followed a classic style with red vinegar as the base but showcased intricate techniques in various places. Both the red snapper with roe and the well-aged, flavorful fatty tuna were exceptional! I look forward to continuing to visit Sushi Yoshitake in the future. Thank you for the wonderful meal!

I visited Sushi Yoshitake, which has held three Michelin stars for over 10 years, for the first time. Unfortunately, I couldn't take photos and forgot to take notes, so I will skip mentioning the menu. The appetizers included grilled bonito, golden-eye snapper, and abalone, but none of them left a strong impression. The sushi rice was a bit too salty for my taste compared to other sushi restaurants. The prices were quite high, and I felt like it might be more catered towards foreigners. The service provided by the staff was impeccable, which was a bit disappointing.

The squid with caviar on top was delicious. I wasn't quite sure about the caviar (probably because I'm not used to it), but the squid had a strong umami flavor which was great. The sushi rice was soft and it seemed like the vinegar seasoning varied depending on the topping. There was also a soy sauce that smelled like fish sauce - maybe it was fish sauce? Since photos were not allowed, I took notes which I will list below. Dishes included small bamboo shoots with green peas, clam and flounder soup, marinated bonito bones, straw-grilled foie gras paste with pickled narazuke, octopus with citrus, squid with caviar, abalone with liver sauce, sushi rice mixed with abalone liver sauce, seared golden eye snapper with grated radish and head and bone broth, soy koji-marinated fish (squid, sea bream, bluefin tuna, medium fatty tuna, fatty tuna, small mackerel, needlefish sushi, ark shell, sea urchin rice topped with more sea urchin, shrimp, conger eel, fatty tuna roll - the back part is a fatty tuna roll, egg).

Yoshitake-san was delicious today as well. I relaxed and rejuvenated thoroughly. I am satisfied. #Thank you for the meal #Chef Masahiro Yoshitake #Gourmet #Sushi #Shinbashi #Michelin three stars #Omakase featured restaurant #Just between us #The staff enjoyed the meal #That's all from the scene.

This is my fourth visit to Yoshitake. The sushi here is delicious as always. I had 7 appetizers and 13 pieces of sushi. The must-try dishes every time are the steamed abalone and abalone liver sauce. They are really tasty. I couldn't take photos inside the restaurant, but I asked a foreigner sitting next to me for a picture of the menu. It's fine not to keep a record.

I was able to catch up with updating before the end of March 2023 ☺️ Even though it's a story from the beginning of the month... lol On this day, I went to Sushi Yoshitake in Ginza, Tokyo. It has a rating of 4.06 on Tabelog, received the Tabelog 2023 Bronze award, was listed as one of the Tabelog Top 100 Restaurants in 2022, and holds three Michelin stars. Yoshitake is the only sushi restaurant in Japan with three Michelin stars, and globally in 2023, there are only 139 three-star Michelin restaurants, with just three of them being sushi restaurants, one of which is Sushi Yoshitake. It's truly amazing ☺️ Unfortunately, photos were not allowed, so I could only take notes. The restaurant interior feels like it's overseas, with customers of various nationalities speaking English. At first glance, Yoshitake-san seems intimidating, but he turned out to be very friendly, cracking jokes and making the experience enjoyable ☺️ The appetizers and sushi were incredibly delicious! ☺️ The flavors cater to both foreigners and Japanese people, perfectly mastered. I was particularly impressed by the white fish in the appetizer and the perfectly satisfying soy sauce with the sushi. It was delicious!! Thank you for the meal ☺️ The menu I had that day included: Appetizers: - Steamed clams with new wakame sauce - White sea bream with sweet sea bream bone sauce, urui, green onion, and blowfish milt sauce - Charcoal-grilled scallop with Tasmanian mustard seeds - Marinated medium fatty tuna with kombu mustard - Nori seaweed with condiments and quail eggs - Soy-marinated horsehair crab with vinegared rice - Abalone with abalone liver sauce - White fish grilled with bamboo leaf, bonito sake lees, and caviar Sushi: - Firefly squid - Golden eye snapper - Marinated tuna - Medium fatty tuna - Fatty tuna - Baby fin - Ark shell - Mackerel sushi roll - Bottom: sea urchin, Top: purple sea urchin - Sweet shrimp - Conger eel - Rolled omelette #SushiYoshitake #GinzaGourmet #MichelinStar #TokyoGourmet #HardToReserveRestaurant

I miraculously had the opportunity to visit! Being awarded three Michelin stars for 12 consecutive years is truly amazing! The head chef, the hostess, and the staff were all wonderful, and the timing of the drinks was perfect. No photos are allowed inside the restaurant or of the dishes. The dishes were truly amazing, to the point where it's sad that they couldn't be captured in photos. It started with a shabu-shabu of clams, followed by seven appetizers. The dishes such as live salted horsehair crab and abalone were really delicious. The sushi that followed was so good that I could have eaten as much as I wanted. It was a truly wonderful time listening to the head chef's stories. I would love to visit again if given the chance!

Located a 4-minute walk from Ginza Station (6-minute walk from Shimbashi Station), I revisited the highly acclaimed restaurant Sushi Yoshitake, which has been awarded 3 Michelin stars for 12 consecutive years and is also listed in the Tabelog Top 100. I can't share photos of the interior or dishes, so I'll only describe the exterior. Savor the culinary creations of master chef Yoshitake Masahiro at Sushi Yoshitake, who has achieved the remarkable feat of earning 3 Michelin stars at their second branch, Sushi Shikon, in Hong Kong. The restaurant features a stylish and serene space with 8 counter seats and one private room. The omakase course starts at ¥43,000. During my visit in 2023, I enjoyed exceptional dishes and exquisite sushi. Here are the dishes and my impressions from that day: - Clam shabu-shabu with new seaweed and wood sorrel - Blowfish quickly fried at high temperature with cod milt sauce, ponzu jelly, and spring onions - Seared scallop with Tasmania mustard, marinated medium fatty tuna with onion sauce - Seaweed, condiments, quail egg - Steamed hairy crab marinated in Shaoxing wine, sushi rice topped with fresh seaweed - Abalone with liver sauce, sushi rice - White fish marinated in sake lees sauce and grilled, topped with caviar - Squid, golden eye snapper, marinated tuna, medium fatty tuna, double-layered fatty tuna, kohada, ark shell, mackerel sushi rolls, sea urchin, spot prawn, conger eel - Miso soup, negitoro. The standout feature was the quality of the side dishes, each exquisitely presented and bursting with unique flavors. From the clam shabu-shabu to the contrastingly light blowfish fried at high temperature, and the classic abalone, the menu was truly exceptional. The sushi, made with a traditional style predominantly using red vinegar, was outstanding, with delights such as the tender squid, carefully prepared golden eye snapper, and double-layered fatty tuna that were all truly unforgettable. Sushi Yoshitake's remarkable achievements truly shine through. I look forward to my next visit. Thank you for the wonderful meal!