Sushi Yoshitake Tokyo

Tokyo Food, June 29, 2026 (Mon) 20:30Tabelog 4.222026 BRONZE2025 Top 100 Restaurants2024 Michelin ☆☆ (withdrew in 2025)2026 Go! Go! Michelin 3 TockLast night's dinner was here! It was my first visit in 7 months.This restaurant is where my favorite chefs Masaki Miyagawa from Sapporo's "Sushi Miyagawa" and Koji Takahira from Matsuyama's "Kuruma Sushi" trained.The menu consists of an Omakase course only.Please note that photos of the dishes are not allowed, so I will only introduce the menu.1. Hairy Crab from Funka Bay Topped with winter melon jelly and caviar.2. Flounder Served with soy sauce and wasabi.3. Simmered Octopus from Yokosuka Add wasabi to taste.4. Smoked Bonito Grilled skin-side over charcoal, served with miso flakes, yama wasabi, and pickled garlic chives.5. Simmered Clam from Kuwana In clam broth.6. Steamed Abalone With liver sauce.7. Freshly cut sushi rice mixed with leftover liver sauce Mix well before serving.8. Charcoal-grilled White Sweetfish Squeezed with sudachi.9. Tuna Nakaochi with pickled daikon, myoga, and green onions.10. Cuttlefish Served with salt water.11. Red Snapper 12. Whiting With ume wasabi between the rice and fish.13. Marinated Lean Tuna Sourced from "Yuinoka".14. Chutoro from Shimonoseki Sourced from "Yamakou".15. Otoro from Shimonoseki From the same fish as the chutoro, served as two thin slices layered.16. Mackerel Sushi Roll 17. Sea Urchin Rice from Yoichi Topped with sea urchin from Obama, Fukui Prefecture.18. Sweet Shrimp With shrimp miso between the rice and fish.19. Conger Eel 20. Miso Soup 21. Tamagoyaki Everything from start to finish was delicious once again. Less

One of the representative sushi restaurants in Ginza, "Sushi Yoshitake." Photography is not allowed inside the restaurant. I’ve always been curious about this place since it’s where my favorite chef, Murayama, trained! The owner, Masahiro Yoshitake, honed his skills at renowned establishments before going independent. In 2010, he earned three Michelin stars, establishing his restaurant as a world-class venue for Edomae sushi. What stands out is the sushi's exceptional quality, refined while respecting tradition. The experience begins not just with the nigiri but with beautifully presented appetizers, resembling a kaiseki meal. You can feel the chef's dedication in every detail, from ingredient selection to preparation and temperature control. Particularly impressive is the harmony between the sushi rice and the toppings. The rice, made with red vinegar, has a strong presence yet perfectly complements the flavors of the fish. The skill is evident in classic nigiri, such as tuna and white fish. Rather than flashy presentations, the sushi captivates through the craftsmanship that has been built over time. The interior exudes a refined atmosphere typical of Ginza. Spending time watching the chef's meticulous movements across the counter is one of the restaurant's charms. Amidst the growing number of hard-to-book sushi restaurants, I believe the reason Yoshitake continues to be highly regarded is due to the inherent strength of the sushi itself, rather than trends. Less

Sushi Yoshitake, located on the 9th floor of Brown Place in Ginza 7-chome, is a renowned Edomae sushi restaurant that was established in Roppongi in 2004 before relocating to Ginza. The omakase prepared by Chef Masahiro Yoshitake showcases meticulous craftsmanship in each dish, creating a truly special dining experience.On this occasion, I was particularly impressed by the steamed abalone. The abalone was cooked to an astonishing tenderness, complemented by a rich liver sauce that spread its umami flavor throughout my mouth—truly exquisite. The mixed rice made with that liver sauce was exceptional, bursting with the concentrated flavor of the abalone, which brought a smile to my face.The nigiri featured the delicate sweetness and beautiful texture of the squid, as well as the rich umami and bounce of the sweet shrimp, leaving a lasting impression. Each piece was crafted to maximize the natural flavors of the ingredients, and with every bite, my admiration continued to grow.Moreover, while the dishes and nigiri were outstanding, the chef's thoughtful attention was also very impressive. He created a comfortable atmosphere that naturally aligned with the pace of our meal and the flow of conversation, allowing us to relax and enjoy our dining experience fully. I felt that not only the craftsmanship but also the spirit of hospitality is a significant charm of this restaurant.The harmony of the dishes, nigiri, ambiance, and attentiveness created a wonderful experience at a high level. I was enveloped in a moment of emotion and satisfaction. It was a great meal! Less

Located about a 5-minute walk from Shimbashi Station, this sushi restaurant is one of the top 100 sushi spots and boasts a prestigious Michelin 3-star rating.This time, I was fortunate enough to secure a weekend table for two with the OMAKASE experience!From the appetizers to the sushi, every dish showcases the highest quality ingredients, presented in a breathtakingly beautiful manner. The signature abalone, along with karasumi (dried mullet roe), caviar, ankimo (monkfish liver), and carefully selected tuna, all highlight the depth of flavor and intricate textures of the ingredients, which are treated with the utmost care.Particularly in the appetizer section, the dishes transcend traditional Japanese cuisine, showcasing a creativity that only a sushi restaurant can express. The chef has thoroughly pursued innovation, presenting unique elements within the classic course, demonstrating remarkable creativity.The overall balance is exceptionally high-level, and each dish offers a quality of flavor that far exceeds expectations.It was a great meal! Less

I visited "Sushi Yoshitake," located on the 9th floor of a building about a 5-minute walk from Shimbashi Station.The owner, Masahiro Yoshitake, is a world-renowned chef who has achieved the remarkable feat of earning Michelin three stars in both Tokyo and Hong Kong.While cherishing traditional Edomae techniques, he offers a unique omakase course that eagerly incorporates his own ideas, earning strong support from food enthusiasts both domestically and internationally.♦︎ A prime seat to observe the chef's craftsmanship in a refined tranquility ── The interior features a beautifully crafted main counter with 7 seats and private counters, creating a space of elegant dignity.With minimal decoration, guests can quietly enjoy the live experience of watching the chef skillfully prepare and shape sushi from fresh ingredients.Although there is a pleasant tension due to the high standards, the service is exceptionally smart, creating a wonderful atmosphere that allows you to focus on the taste of each piece until the very end.♦︎ A focus on harmony in preparation and overall impressions ── While there is no overwhelming flashiness, the flavors from the appetizers to the sushi are meticulously calculated in terms of layering and temperature control.In particular, the sushi rice, which forms the foundation of Edomae, is balanced to gently enhance the umami of the toppings without any sharp acidity or saltiness.Including the signature abalone presentation, the entire course flows with a beautiful narrative, providing a stable structure that keeps you engaged from start to finish.This establishment continues to reign as a top runner in Tokyo's sushi culture, where you can encounter a rich history and world-recognized techniques.It was a great meal.Review by "Instagram@_1show" Thank you for reading until the end. I appreciate all your likes, follows, and saves for the restaurant. Less

The food was delicious.I thoroughly enjoyed my meal. The chef was very friendly and welcoming. I heard that they will be opening a location in New York around August, so the restaurant will be closed for a while starting then. The grilled Nodoguro (blackthroat seaperch) was exquisite, and the abalone liver sauce was also outstanding. The condiments, including turnip, buckwheat, and garlic chives, added a wonderful touch to the dish. The Kinmedai (golden eye snapper) and horse mackerel nigiri were delicious as well. Overall, everything was very tasty. However, I did notice some sinew in the medium and fatty tuna. Thank you for the wonderful meal! Less