Yoshino New York

Awards

MICHELIN Guide

One star restaurant, 2025

All Michelin stars in New York All Michelin stars in United States All 1 star Michelin in New York All 1 star Michelin in United States

OAD

North American Restaurants 2026, 2

All OAD North American in New York All OAD North American in United States

Restaurant Ranking

Restaurant Ranking 2024, #119, PRO #19.33, USER #0.00

All Restaurant Ranking in New York All Restaurant Ranking in United States

Chef

Tadashi “Edowan” Yoshida

Cuisine

Japanese, Sushi

• 2025
• 2024
• 2023
• 2021
• 2020

Dinner at YOSHINO • NEW YORK

on 11 May 2025

by Andrew Gyokudari

𝓨𝓞𝓢𝓗𝓘𝓝𝓞・𝓝𝓔𝓦 𝓨𝓞𝓡𝓚

One of the highlights of the omakase course at YOSHINO is the Japanese bluefin tuna sourced by our tuna monger, Yunoka, at the Toyosu Fish Market in Tokyo. Being one of the few sushi restaurant in the U.S. that imports tuna directly from the Toyosu market, YOSHINO consistently serves the highest quality tuna outside of Japan.

Within the Toyosu Fish Market, there are five “sub markets” where auctions take place every morning. There... More

𝓨𝓞𝓢𝓗𝓘𝓝𝓞・𝓝𝓔𝓦 𝓨𝓞𝓡𝓚

One of the highlights of the omakase course at YOSHINO is the Japanese bluefin tuna sourced by our tuna monger, Yunoka, at the Toyosu Fish Market in Tokyo. Being one of the few sushi restaurant in the U.S. that imports tuna directly from the Toyosu market, YOSHINO consistently serves the highest quality tuna outside of Japan.

Within the Toyosu Fish Market, there are five “sub markets” where auctions take place every morning. There is a specific hierarchy among the five and the quality/price of the fish are reflective of that. The pecking order is Tousui (yellow label), Touichi (green label), Daito (pink label), Daiichi (white label), and Marunaka (yellow label). Tousui will always have the highest number of “top tuna” and a high single digit ranked tuna from that market is on par with the top tuna auctioned off at Touichi or Daito. As with any auction, there are always hidden gems where Touichi or Daito may have a fish on auction that would be a single ranker in Tosui, in terms of quality. Each sushi restaurant has its own preference with respect to the type of tuna they like to use and it’s the tuna mongers’ job to bid down tuna that fits their clients’ needs. Yoshino typically uses single ranked bluefin tuna from Tousui, Touichi and sometimes Daito, with a focus on tuna that has strong aroma and buttery tenderness.

At the bottom end, Marunaka has its own niche and specializes in bigeye tuna or yellowfin tuna as well as tuna caught outside of Japan. You’ll often see a top ranked bluefin tuna from the Marunaka market make its way to the U.S.; for the sake of comparison, the top ranked tuna from Tousui is typically priced at about 3-5x of that of Marunaka’s.

The big five tuna mongers (our partner Yunoka, along with Yamayuki, Ishiji, Fujita and Hichou) will split up their team to go to each of the markets every morning and duke it out during the auctions.

The same story goes for uni (sea urchin) and the misconception around the number one boxes but I’ll save that for another post.

吉乃では結乃花の最高級の本マグロを毎日使用させていただいております。日々感謝です。井出さん、独立おめでとうございます！

📸 Photo credit: @cellianhu Less

Dinner at YOSHINO • NEW YORK

on 05 Apr 2025

by Andrew Gyokudari

𝓨𝓞𝓢𝓗𝓘𝓝𝓞・𝓝𝓔𝓦 𝓨𝓞𝓡𝓚

The omakase course at YOSHINO・NEW YORK starts out with a seasonal seafood parfait to get the palate warmed up for the culinary journey.

The parfait on the current menu consists of four layers:

Japanese rock mozuku seaweed comprises the base; this seaweed grows on top of rocks found at the bottom of the sea (hence the name) and has a strong minerality. It’s thinner with a stronger texture than standard mozuku seaweed.

The... More

𝓨𝓞𝓢𝓗𝓘𝓝𝓞・𝓝𝓔𝓦 𝓨𝓞𝓡𝓚

The omakase course at YOSHINO・NEW YORK starts out with a seasonal seafood parfait to get the palate warmed up for the culinary journey.

The parfait on the current menu consists of four layers:

Japanese rock mozuku seaweed comprises the base; this seaweed grows on top of rocks found at the bottom of the sea (hence the name) and has a strong minerality. It’s thinner with a stronger texture than standard mozuku seaweed.

The second layer is Japanese hairy crab from Hokkaido with vinegar gelée. Hokkaido is well known for its plump hairy crab, and in the spring, the best catch is found in the northeastern region around Abashiri.

On top of the crab, there’s a thick layer of ezobafun sea urchin from Hokkaido.

To top it off, the parfait is finished with Oscietra caviar and shiso flower spikes.

We still have some seats available for this month - the link to TOCK is shown in the comments. We hope to welcome you soon at YOSHINO!

吉乃では定番の一品目が『季節のシーフード・パフェ』です。下から岩海蘊、毛蟹、蟹酢ジュレ、雲丹、キャビア、花穂紫蘇という構成になっております。

📸 Photo credits: @cellianhu and @yifei._t

#andrew_yoshino
#andrew_sushi
#andrew_newyork
#sushiporn #sushigram #sushilovers #sushitime #tokyofoodie #foodiegram #foodporn #foodgasm #foodstagram #japanesefood #artofplating #instaeats #instafood #michelin #snapyummy #gastronomia #eeeeeats #eattheworld #gastronomy #instafoodie #beautifulcuisines #gastroart #michelin #sushinoyoshino #YOSHINONewYork #吉乃NewYork #寿しの吉乃 Less

Dinner at YOSHINO • NEW YORK

on 22 Mar 2025

by Andrew Gyokudari

One of our winter specials for the 🍣 nigiri portion of the course at @yoshinonewyork is the filefish (“kawahagi”) topped with its buttery liver lightly seared with binchotan coal🤤

Only a few more days until we say good bye to this luscious dish until next season.

We still have some seats available for next week - please reserve via TOCK if you’re interested❗️

📸 Photo credit: @yifei._t

Dinner at 𝓨𝓞𝓢𝓗𝓘𝓝𝓞•𝓝𝓔𝓦 𝓨𝓞𝓡𝓚

on 13 May 2024

by Andrew Gyokudari

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༺ 𝓨𝓞𝓢𝓗𝓘𝓝𝓞•𝓝𝓔𝓦 𝓨𝓞𝓡𝓚 ║ 寿しの吉乃༻

🍣 ウニ3種
Uni uni uni (three types of Japanese sea urchin)

•̴•̴•̴•̴•̴•̴•̴•̴•̴•̴•̴•̴•̴•̴•̴•̴•̴•̴•̴•̴•̴•̴•̴•̴•̴•̴•̴•̴•̴•̴•̴•̴•̴•̴ ̴•̴•̴•̴•̴•̴
It was seven years on this day that Chef Yoshida and I started talking about where he should relocate his restaurant to…Ginza? Roppongi?... More

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༺ 𝓨𝓞𝓢𝓗𝓘𝓝𝓞•𝓝𝓔𝓦 𝓨𝓞𝓡𝓚 ║ 寿しの吉乃༻

🍣 ウニ3種
Uni uni uni (three types of Japanese sea urchin)

•̴•̴•̴•̴•̴•̴•̴•̴•̴•̴•̴•̴•̴•̴•̴•̴•̴•̴•̴•̴•̴•̴•̴•̴•̴•̴•̴•̴•̴•̴•̴•̴•̴•̴ ̴•̴•̴•̴•̴•̴
It was seven years on this day that Chef Yoshida and I started talking about where he should relocate his restaurant to…Ginza? Roppongi? New York??

Roughly a year later, we had the paper works in place and the rest is history. We even had the chance to do extended pop ups in both Ginza and Roppongi, his two other dream locations, before finally opening shop in New York almost two years ago.

Thank you always to our customers, suppliers, friends and family for making this restaurant a success. It was a grueling first 20 months, but I can proudly boast that Yoshino is the best sushi restaurant in the U.S.

•̴•̴•̴•̴•̴•̴•̴•̴•̴•̴•̴•̴•̴•̴•̴•̴•̴•̴•̴•̴•̴•̴•̴•̴•̴•̴•̴•̴•̴•̴•̴•̴•̴•̴ ̴•̴•̴•̴•̴•̴
今日の7年前、名古屋からの移転の初期構想が練られはじめ、翌年には東京ではなくニューヨークという決断がなされました。物件も決まり、内装も仕上がりを迎える頃にアメリカでのコロナ・ロックダウンが発動され、チーム吉乃は帰国を余儀なくされました。銀座や六本木での長期ポップアップを経て、2022年9月に満を侍してニューヨークでオープン。山あり谷ありの20ヶ月でしたが、アメリカでナンバーワンの鮨屋だと胸を張って言えます。支えてくださった皆様、いつも感謝しております。

🥚𝕲𝖄𝕺𝕶𝖀𝕯𝕬𝕽𝕴🥚
ᴀɴᴅʀᴇᴡ | アンドリュー
🥚𝕲𝖄𝕺𝕶𝖀𝕯𝕬𝕽𝕴🥚

#andrew_yoshino
#andrew_sushi
#andrew_newyork
#sushiporn #sushigram #sushilovers #sushitime #foodiegram #foodporn #foodgasm #foodstagram #japanesefood #artofplating #instaeats #instafood #snapyummy #gastronomia #eeeeeats #eattheworld #gastronomy #instafoodie #beautifulcuisines #gastroart #YOSHINONewYork #吉乃NewYork #吉乃ニューヨーク #ゲタボシ Less

Dinner at Yoshino

on 06 Nov 2023

by Jad Ibrahim

Kohada Nigiri ~
Perfectly executed at @yoshinonewyork

Truly the best sushi restaurant outside of Japan!
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#paris #sushi #sushi🍣 #nigiri #france #パリ #フランス #food #reels #foodie #japan #ginza #tokyo #japanesefood #explore #explorepage

Dinner at Yoshino

on 09 Nov 2021

by Reisa Jiang

Yoshino 吉乃 New York 1st visit — the hottest sushi spot in New York right now by Tadashi Yoshida san, the acclaimed master from Nagoya, who recently relocated to NYC. It’s not that easy to get ingredients of the same quality level outside of Japan but the standard here is quite high. Otsumami showed some western influence, while the nigiris were traditional. Shari started slightly salty and mushy, became more integrated and balanced towards the end. Friendly atmosphere and good wine service.... More

Yoshino 吉乃 New York 1st visit — the hottest sushi spot in New York right now by Tadashi Yoshida san, the acclaimed master from Nagoya, who recently relocated to NYC. It’s not that easy to get ingredients of the same quality level outside of Japan but the standard here is quite high. Otsumami showed some western influence, while the nigiris were traditional. Shari started slightly salty and mushy, became more integrated and balanced towards the end. Friendly atmosphere and good wine service. •
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#sushi #sushitime #sashimi #sushilovers #japanesefood #sushiporn #salmon #sushibar #sushilover #寿司 #tuna #ilovesushi #maki #sushiroll #instasushi #nigiri #japan #japanese #sushilove #sushiaddict #seafood #omakase #鮨 #스시 #日本料理 #日本 #newyork #yoshinonewyork #tokyo #吉乃newyork Less

8 / 10

Yoshino Popup in Tokyo

on 05 Dec 2020

by Gerhard Huber

As New York was shut down and Japan was not, Yoshino-san decided to pass the time by having pop-ups in Tokyo.
There he displayed his high end sushi, loaded with luxury ingredients.
But don’t get me wrong, the craftsmanship of this sushi master is of the highest level. I am sure he will take New York in a storm.