YOSHINO • NEW YORK : Sushi japonais étoilé sur Bowery
YOSHINO • NEW YORK, situé au 342 Bowery dans le quartier vibrant de Manhattan, a été ouvert récemment par le chef Tadashi Yoshida, un maître sushi renommé originaire de Nagoya. Depuis son lancement, en septembre 2023, ce restaurant japonais a rapidement conquis les amateurs de sushi et de cuisine japonaise authentique, grâce à une approche méticuleuse et un savoir-faire exceptionnel. La réputation de Yoshino repose sur la qualité de ses ingrédients, la précision de ses techniques et l’expérience culinaire unique qu’il offre à ses clients. La sélection rigoureuse de poissons frais, principalement importés du Japon, et la présentation soignée des plats en font une adresse incontournable pour les passionnés de gastronomie japonaise à New York. La réservation étant très prisée, ce lieu incarne l’excellence du sushi dans un cadre exclusif. YOSHINO s’inscrit comme une étape essentielle pour découvrir l’art de l’omakase dans la ville qui ne dort jamais. La cuisine y est un véritable spectacle, mêlant tradition et innovation, pour une expérience sensorielle inoubliable.
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"Top 2 Omakase in NYC +$600"
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"Pete Wells "best sushi in ny", $500 omakase +ttd, half charcoal grilled mackerel piece iconic, rec from Colin"
@cocospagna
"Eater List - Kim The New York Times- Kim "
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"1 Michelin star 2025 Chef Tadashi "Edowan" Yoshida 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."
@nchavotier
"Le meilleur Omakase sushi, étoilé et cher "
@akemi
"Pete Wells' 2024 list of top 100 #9"
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"Omakase. Hard to get reservation "
@sheree01
"Tadashi Yoshida opened his highly anticipated restaurant last September on the Bowery, where it quickly became a favorite among New York’s sushi cognoscenti. Around 90% of the fish on his 20-course, $522 menu (after tax and tip) is flown in from Japan, including the sublime fatty sardine, iwashi. The chef starts the meal with a series of unconventional appetizers such as sakuraebi—cherry blossom shrimp in a broth with the thinnest of noodles."
@matthewes
"Tadashi Yoshida opened his highly anticipated restaurant last September on the Bowery, where it quickly became a favorite among New York’s sushi cognoscenti. Around 90% of the fish on his 20-course, $522 menu (after tax and tip) is flown in from Japan, including the sublime fatty sardine, iwashi. The chef starts the meal with a series of unconventional appetizers such as sakuraebi—cherry blossom shrimp in a broth with the thinnest of noodles."
@matthewes
"Reco « On va déguster » De la bijouterie japonaise exceptionnelle. Le meilleur omakase sushi. Cher 500$"
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"Le meilleur Omakase sushi, faite confiance au chef. Étoilé et cher, 500 $ le menu. De la bijouterie japonaise exceptionnelle."
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"https://www.nytimes.com/interactive/2023/dining/best-nyc-restaurants.html #7"
@michaelwsherman
"One of Japan’s most respected sushi masters, Tadashi Yoshida of Nagaoya’s impossible-to-book Sushi No Yoshino, shuttered his lauded counter to pursue an opportunity in New York. Now he’s serving a $500, 20-course omakase on the Bowery, which is especially important as Yoshino’s debut marks the first time a sushi master, not a protégée, has relocated from Japan to open in the city. Drawing inspiration from both France and Japan, Yoshida’s omakase commences with a series of around six tsumami that call for western and luxury ingredients like cream, olive oil, caviar, and white truffles, before moving into a traditional 10-bite Edomae nigiri serving One of Yoshida’s signature bites is sabazushi (mackerel), which he torches with a handheld binchotan grill."
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"Would give it a second $$$ tag if I could "
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"#9 on NYTimes best of 2024 list. Omakase"
@ibaker11
"Ny times recommended 4 stars Guenole "
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"Four. Stars New York Times."
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"NYT Fall Restaurant Preview 10/21. Opened 9/21. Walked by 12/21. "
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"Etoile michelin 10 places seulement"
@rarclem