I visited Sushi Yoshida with a rating of 3.62 on Tabelog, located in Hiroo. I had the pleasure of visiting this restaurant regularly. Despite its delicious food, it is relatively easy to make reservations at this place. They offer a set course menu with wine pairing, which enhances the dining experience. The dishes I tried included squid with caviar, bluefin tuna, flounder with liver and soy sauce, grilled fat greenling, whale sushi, swordfish with shark fin and sauce, sea urchin with horse dung, salmon roe marinated in Shaoxing wine, fatty tuna, peony shrimp, sea urchin with mullet roe, sea urchin sushi, tuna sushi, small skin sushi, fatty tuna roll, and Shine Muscat grapes. The restaurant has evolved and refined its selection of high-quality ingredients, incorporating items like shark fin, squid ink, and caviar, and pairing them with wine to enhance the flavors. The hinoki counter, wine cellar, tableware, and glasses all contribute to a pleasant atmosphere. It is definitely a great restaurant to visit regularly.

We visited the restaurant as a couple. It started at 5:30 PM and ended around 8 PM. From the very beginning, it was a truly amazing experience. Everything was delicious from start to finish. The price was not cheap, but it was worth it to experience the top-notch sushi. It's incredible how they continue to evolve. Thank you for the wonderful meal.

Absolutely a high-end restaurant that I should never go to on my own. On this day, I was invited by a friend and finally visited. The lineup was naturally delicious without much need for words. The most delicious dish was the throat blackthroat, with a huge portion that I wanted to eat more and more, but I had to stop midway. If I have the chance, I would definitely want to go again in my lifetime!

All the menus are specialties of this restaurant! There is a sommelier available, and wine pairing is recommended for drinks (pairing costs 20,000 yen). The wine pairing was so good that I couldn't remember which wine was paired with which dish, so I wished they provided a paper menu for reference. However, the quality of the food was so high that I didn't mind. It's a special restaurant with easy-to-understand specialties! I definitely want to go back again, so I felt motivated to work harder! \( ¨̮ )/♡

I was looking forward to this place so much! The sushi was incredibly delicious - finally got to try whale, fatty tuna, and blackthroat seaperch nigiri. The firefly squid marinated in Shaoxing wine was amazing. There were so many sake options, I ended up drinking quite a bit and had a great time! The beautiful menu was also top-notch.

The restaurant is run by Chef Yoshida, who hails from the renowned kaiseki restaurant Yoshikawa. It had been about half a year since my last visit, but the experience of encountering a sushi restaurant where every single dish was delicious came rushing back to me. The squid topped with plenty of caviar, the carefully prepared salted kama toro, the drunkard rock oysters marinated in sake lees, the boneless and fluffy conger eel - everything was of the highest quality and delicious. Especially memorable was the whale dish, which I couldn't try last time. Since I can't eat shrimp, I had two servings of whale. I had never tasted the tender meat of a minke whale tail before, and I was truly moved by its taste. The herring whale was also exceptional, and I savored every bite knowing this was the only place in Japan where I could enjoy it. I loved the alternating serving style of nigiri and otsumami, the deep flavor of the homemade squid ink, and the occasional gentle jokes from Chef Yoshida. I am convinced that this is the number one sushi restaurant in Tokyo. It was a big mistake to find out only after leaving the restaurant that there was a big fan of the restaurant's owner sitting at the counter during my first rotation... A wonderful restaurant where the best people gather at the best place, without a doubt.

Easy to understand! Large portions! Delicious! Doesn't get boring! Haha, for me it's like hearty comfort food? The flavors and seasoning are straightforward and I like that. I don't really get the whole thing about the dashi of this and that in rice restaurants' flavors. My taste buds are still like a child... So, a restaurant that even someone like me, who is like a child, can enjoy! In simple terms, it's like big portions of ingredients!

Opened in April 2019, Nambazushi Yoshida is a sushi restaurant that celebrated its 3rd anniversary when visited. The omakase course costs 38,500 yen (tax excluded). Nigiri and appetizers are served alternately. - Squid and Osetra Caviar: Sweet squid with plenty of Osetra caviar for a mellow salty taste. - 163kg Conger Eel: Conger eel from Katsuura. When chewed, the fat melts beautifully, spreading sweetness and aroma. A truly memorable bite, the best Toro I've ever had. - Sakura Sea Bream wrapped in cherry blossom leaves with Miyako Island salt. The cherry blossom leaves add a fragrance to the slightly elastic sea bream. - 5-day aged Alfonsino with Ankimo: Soft Alfonsino with rich Ankimo paste on top. The Ankimo starts off creamy and rich, but as you chew, the flavor of the Alfonsino comes through. - Throat Blackfish: Tender throat blackfish with crispy skin. Marinated in kelp, it releases juices while maintaining a good aroma without being too fatty. - Black Truffle and Tiger Puffer Fish Milt: Tiger puffer fish milt with concentrated clam and clam sauce and lily root, topped with black truffle. The smooth texture and aroma of the black truffle are luxurious. - Horse Dung Sea Urchin: Chunky horse dung sea urchin cut into squares and served on the rice. A satisfying mouthful of sweet, melting sea urchin! - 12-year-old Hakushu Whisky and Shaoxing Wine-marinated Tipsy Firefly Squid: Firefly squid marinated in Hakushu 12-year-old whisky and Shaoxing wine, sweet and smooth. Not too alcoholic, making it easy to eat and leaving you craving sake. - Echizen Crab: Echizen crab with a smoothness and melting texture that is delicious. - Matsuba Toro Mackerel: Mackerel with a high fat content. The melty, soft texture is impressive. - Choshi Golden Eye Snapper: Salt-grilled golden eye snapper marinated in kelp, topped with squid ink. Juicy flesh with a sweet aftertaste that lingers. - Kamatoro and Akami: A double layer of fatty tuna belly and lean tuna in a nigiri. The good acidity of the lean tuna and the rich fatty feel of the tuna belly combine well. - Grilled Live Octopus: Grilled octopus served with seaweed. The octopus is so tender and flavorful, a luxurious experience. - Mikawa Eel: Chewy skin, soft flesh, and a well-soaked sauce. - Small Fin: Beautiful small fin. Not too firm, with a perfect rareness that is exquisite! - Negitoro Hand Roll: A hand roll with a shape like ice cream. Plenty of tuna inside for a satisfying bite. - Sky Berry, Homemade Condensed Milk, White Wine Jelly: A stylish dessert. Sweet strawberries, milky condensed milk, and fragrant jelly make for an elegant finish. Despite the appearance of being a flashy, appearance-focused sushi restaurant with tiny rice balls and large toppings, the solid technique and experience shine through, providing a truly satisfying dining experience.

Today, I went to Sushi Yoshida in Tokyo for a business trip. Each dish was exciting and kept me looking forward to the next. The squid was refreshing and had a unique taste. The cutlassfish with caviar was light and fluffy, and the combination of flavors was great. The nigiri sushi was small but I could eat plenty of them. I was surprised by the squid and caviar, amazed by the cutlassfish and monkfish liver, and defeated by the sea urchin. Even the strawberry dessert at the end was delicious without any flaws. It was incredibly delicious. Thank you for the meal. I will definitely visit again if I can make a reservation during my next Tokyo business trip.

Opened in April 2019, Minamiazabu Sushi Yoshida is a high-class sushi restaurant that offers a luxurious and extraordinary dining experience. The omakase course is priced at 38,500 yen (excluding tax). The interior of the restaurant is designed to resemble a traditional Japanese Noh theater, creating a very elegant atmosphere. The meal consists of a variety of nigiri sushi and small dishes served alternately. The first dish is a surprising combination of sweet white shrimp topped with plenty of caviar. The Aomori Oma tuna is finely sliced and melts in your mouth, offering a delicate and luxurious taste. Each sushi rice ball is small, while the topping is generously portioned, creating a sense of indulgence. The meal includes unique dishes like marinated whale tail and Hokkaido sea urchin, showcasing the chef's creativity. The toro of cold yellowtail is carefully prepared to remove any fishy taste, allowing you to fully enjoy the richness of the fish. The meal concludes with a dessert of Shine Muscat grapes, homemade condensed milk, and white wine jelly, adding a refreshing touch to the dining experience. The chef's skill and experience are evident in each dish, offering a perfect balance of creativity and tradition. The friendly and charming personality of the head chef adds to the overall enjoyable dining experience.

On a weekday night before the Obon holiday, I visited for the first time. It is a lovely sushi restaurant with a beautiful gate structure, just 4-5 minutes from Hiroo Station. The interior features a Hinoki cypress counter and transom, creating a very elegant atmosphere. There were 6 seats at the counter that day. Since pairing is recommended at this restaurant, I started with a pairing menu plus some extras. The dishes included aged mud-splattered squid topped with Osetra caviar, medium fatty tuna, grilled nodoguro, smoked whale tail, and more. The atmosphere of the restaurant is luxurious, and the sushi is equally extravagant. Each sushi piece was unexpectedly luxurious and delicious. I regret not taking more photos. The summer delicacy of pork white liver and sea cucumber with clam paste was incredibly delicious. The dishes continued with conger eel, red meat pickled in vinegar, grilled eel, and more. The restaurant's strong and consistent concept is evident in the presentation, sushi, dishes, glasses, drinks, and every detail. The chef's dedication is felt throughout the restaurant. It was truly overwhelming in its deliciousness, and I look forward to visiting again in a different season. Thank you for the wonderful meal. I will definitely be back!

A very gourmet and trustworthy person was recently praised in reviews, so I was eager to visit and made a reservation by phone on the same day. However, they only offer an omakase course and require a minimum of two people, so I had to urgently call my drinking buddies to join me. I honestly thought it was going to be a trendy, Instagrammable place with sparkly girls posting about it. I apologize for that misconception. It turned out to be an amazing restaurant with a strong attention to detail and incredibly delicious food! There are so many great restaurants around here, aren't there? And I didn't realize it was located on this main street with a shrine-like entrance that made my heart flutter. The interior and the dishes were all so charming. And speaking of the dishes: the ratio of rice to fish was unbelievable! I thought the rice portions were small, but the fish slices were huge! It was a joy to be able to savor high-quality ingredients like squid caviar, medium fatty tuna, sea bream, blackthroat seaperch, whale, shirako (cod milt), sea urchin, tipsy oysters, and prawns. The whale and tipsy oysters were the real standouts! They were like hitting a home run in a baseball game with an interview as the hero. The chef was quiet and focused on his work, so I didn't get to talk to him much, but the sommelier and other staff were very friendly and provided excellent service. From start to finish, it was simply explosively delicious. I highly recommend it to anyone who loves sushi!

Do you all think that Sushi Yoshida is just a place for Instagram-worthy photos? I can assure you that it is an amazing sushi restaurant. At 20:15 in Hiroo, I visited the top-notch Sushi Yoshida, which is currently the best sushi restaurant in Japan. The owner, Yoshida-san, is originally from Kyoto and has blood type O. Here are some highlights from my visit: 1. Aka-ika (red squid) aged for 1-2 days with Osetra caviar sliced to about 8mm thickness, delicious. 2. Toro (fatty tuna) from Choshi, Chiba, weighing 164.4kg, Yoshida-san joked about our similar heights, making us laugh. 3. A dish with Aomori flounder, Toyama white shrimp, and incredible ankimo (monkfish liver). It was pure bliss. 4. The salt-grilled nodoguro (blackthroat seaperch) was exceptional. 5. The appearance of the fatty tail meat of a whale, known as "Okonomi ni Dari Kujira," which is three times more expensive than tuna. The perfect sushi with melting fat and meat flavor, showcasing Yoshida's skill. 6. Tiger fugu (blowfish) shirako (milt) with sansho pepper and large cucumber. 7. Uni (sea urchin) from the Northern Territories, described as "drowning in uni," showcasing the restaurant's uncompromising commitment to quality. 8. Sake-steamed uni (sea urchin) from Toyama with shiso flowers blooming from the flow of the dish. A special course by Chef Kawada, featuring a tipsy cuttlefish. It was amazing. 9. Hokkaido Botan ebi (spot prawn) aged for 2 days, perfectly paired with sake, leaving a lasting impression. 10. Anago (sea eel) from Tsushima, delicious. 11. Salt-grilled kinmedai (golden eye snapper) topped with homemade karasumi (bottarga), with Yoshida-san in front of me, rubbing off the karasumi. It was a memorable scene. 12. Echizen crab ohagi (rice ball), the last of the season, incredibly delicious with the refreshing taste of sudachi citrus. 13. The back toro (fatty tuna) was paired perfectly with shochu, a great combination. 14. The grilled eel was cooked with care by the apprentice, showing the love put into it. 15. Kohada (gizzard shad) from Kumamoto, a topic of discussion about not tightening it too much to keep it plump. It was a learning experience. 16. The hand roll was exceptionally delicious, with the top layer being Italian caviar, showcasing the unique taste of Sushi Yoshida. The restaurant exudes a sense of dignity, as confirmed by a customer who said, "I've been a CEO for 30 years and have been to many sushi restaurants, but this is the best in Minato-ku." Sushi Yoshida has been open for 2.5 years since April 3, 2019, and has become a popular spot. Yoshida-san's hospitality is enchanting, and his background is impressive. His life journey from Michelin-starred restaurants like Yoshikawa Yoshitaka and renowned chefs like Komatsu Yasuke and Fujinaga Sushi, to obtaining a sommelier qualification in the US, and setting up his restaurant and home in Hiroo, is truly inspiring.

This popular restaurant, located next to a famous Japanese restaurant, is a hidden gem on this street. The owner used to cook at Kenzo Estate, so the wine selection includes many from California. We were a group of four seated at the counter, where the wine pairings were served. We started with Henri Giraud Esprit Nature Champagne, paired with a specialty dish of squid and caviar. The caviar was made specifically for this restaurant, and it was a stunning presentation. We continued with Kalin Cellars Pinot Noir from Sonoma County, paired with tuna sushi. The meal included a variety of sushi dishes like whale, nodoguro, and uni, all expertly prepared. The wine pairings were well thought out, and the meal ended with a dessert of Okinawan mango and white wine jelly. Overall, it was a luxurious and indulgent dining experience.

I was looking forward to visiting Sushi Yoshida from some time ago! I got to meet @yasu_napa! They served Caviar Squid right away, so luxurious ♡ What I ate: Squid with Caviar, Chu-toro, Flounder sashimi, White shrimp, Whale, Salmon with sea urchin, Firefly squid marinated in vinegar, Chicken shell, Botan shrimp, Golden eye snapper, Anago, Toro, Eel kabayaki, Small skin Yoshida Special. I was already full so I couldn't have the special one haha. For dessert, Sushi Yoshida. Phone: 03-5793-3660. Address: 5-1-2 Minamiazabu, Minato-ku, Tokyo. #SushiStagram #Sushi #SushiLovers #SushiGram #ItsuZoya #SushiYoshida #HirooGourmet #RoppongiGourmet #TokyoGourmet #ReservationDifficultRestaurant #CaviarLovers #TokyoDinner

A sushi restaurant that gained three Michelin stars for 10 consecutive years in Arashiyama, and then went independent after working at the famous restaurant Sushi Fujinaga. It gives off a bubbly vibe. They offer wine pairings, catering to Tokyo's high-end clientele. You can enjoy the ultra-luxurious dish of marbled whale meat here, which you can't find anywhere else in Tokyo! The greeting caviar dish features a generous amount of Osetra caviar on top of squid that has been aged for 2 days. The collaboration of the mild squid flavor with the briny aroma and strong umami of the caviar was superb. The unseen sea urchin nigiri had so much sea urchin piled on top that you couldn't see the rice. It was my first time encountering sea urchin like this. The Bafun sea urchin from Hamanaka, Hokkaido, was so rich that it felt like I was drowning in sea urchin when I put it in my mouth. The way they generously piled the sea urchin from the box on top, almost like a pudding, was truly surprising. It was a dish of shocking deliciousness.

I visited a sushi restaurant with a former colleague because we suddenly craved sushi. While I haven't been to many sushi restaurants, I know that the real pleasure of eating sushi at the counter is listening to the chef's passion for sushi as you eat. The chef at Yoshi Tanaka's restaurant was very friendly and his storytelling combined with his cooking made the experience satisfying not only for the palate but also for the heart. The effort the chef puts into bringing out the flavor of the ingredients by adding an extra touch is what makes the sushi even more delicious. The chef's thoughtful course design, such as making the rice balls smaller so you don't get too full by the end of the meal, and combining sushi with small side dishes, shows his consideration for the customers and explains why the restaurant is popular.

At "Sushi Yoshida" in Hiroo, all the sushi pieces have large and luxurious toppings. Every time the sushi arrives, my heart goes "kyaa" inside. I love the size of the tuna on top, being able to take a big bite of my favorite tuna is just pure happiness. Both the sushi and the wine pairing were delicious. The course included 4 appetizers, 10 pieces of nigiri sushi, and 1 roll. The dishes included squid with caviar, toro tuna with ankimo, steamed sushi with cod milt, abalone with shark fin sauce, oysters marinated in Shaoxing wine, conger eel, snow crab with truffle, beltfish with red meat, eel, sardine with green onion, and fatty tuna roll.

I visited the restaurant for the 5:30 pm session. Customers started coming in and ordering drinks, and everyone gathered around 5:40 pm to start. The dishes were luxurious, with overflowing sea urchin and squid sushi topped with heaps of caviar handed directly to us, making sure not to spill as we tilted our heads back to eat. Wine and sake pairings are recommended to match the dishes.

Today's visit was to Minami-Azabu Sushi Yoshida. Minami-Azabu Sushi Yoshida is a sushi restaurant that opened in April 2019. The head chef, who previously worked at "Kichotei," "Azabu-Juban Sushi Fujinaga," and "Kenzo Estate," has now opened his own shop where you can enjoy the combination of sushi and wine. The restaurant gives off a very bubbly impression, catering to Tokyo's high-class clientele. This time, I decided to enjoy the course without any alcohol. The Caviar and Squid dish was a surprise, with a generous amount of caviar on top of a small rice ball with squid. It was the first time I had such a large amount of caviar, and it was delicious, with the flavors of caviar, squid, and shoyu enhancing each other. Next, the 166kg Otoro from Oma Tuna was incredibly fresh and delicious. The Amberjack with Autumn Truffle dish also did not disappoint, with the perfect combination of textures and flavors between the Amberjack and the ankimo sauce. For more detailed reviews, search for "eatery japan."

I was lucky enough to visit this highly popular restaurant for women. The secret of its popularity lies not only in the quality of the sushi, but also in the use of high-end ingredients such as caviar, Echizen crab, nodoguro, sea urchin, and more. The sushi is not just photogenic, but as you can see in the photos, the toppings are carefully crafted with hidden knife work. It's a sushi restaurant that makes you want to come back again.