Sushi Yoshitake鮨 よしたけ

  • three stars
  • Comfortable (more pleasant if in red)
  • No smoking area
  • Private room with maximum capacity 5
  • Counter restaurant
  • Reservation required
Sushi Yoshitake

Masahiro Yoshitake engages in theory-based research into Edomae sushi. The results show in how white-fleshed fish has flavour added by marinating it in dashi, in how dashi made from the prawns’ shells is used in the mince that they are then stuffed with, and more. Katsuo smoked in straw and enjoyed as shuto,/i>, or awabi with liver are some typical nibbles. His sushi style cleverly mixes tradition with creativity, and is the fruit of an unstinting quest.

Opening hours, last orders
Dinner = 18:00-20:15, 20:30-22:45
Annual and weekly closing
Closed Sunday and Public Holidays
Dinner = ¥38,000
9F Brown Place, 7-8-13 Ginza, Chuo-ku, Tokyo

* This content is based on the information when “MICHELIN GUIDE TOKYO 2020” was published.

* The information is reproduced from the Michelin Guide. Please contact the facility directly for more detail.