Sushi Yoshitake

The best Sushi dinner we've had so far - and it will be a hard one to beat. We went to Sushi Yoshitake for our anniversary and the culinary experience was magnificent. A personal chef prepared a surprise multi course menu based on the daily finds on the fish market as well as our own personal taste. Each piece of Sushi was professionally crafted in front of you and background to the type of fish was given via a species book. The atmosphere was calm and fully focused on the senses. I can highly recommend the restaurant!

- Daniela D. -

This has become one of my favourite restaurant in Tokyo. Was so happy to get a reservation as it is always fully booked many months ahead. Probably the best sushi I ever had. The cooked dishes were fantastic especially Monkfish Liver, Braised Abalone with Liver sauce and Golden Eye Snapper. Sushi were superb - the rice, ingredients etc. Truly deserves its 3 Michelin Stars rating. Chef was very friendly and had a little chat with him while on our way out of the restaurant. No photos allowed but no worries. We are there to enjoy the food and hospitality.

- Edmund Woon -

one of the best sushi experiences we've had! we were in an intimate 6-7 seater dining area, with the opportunity to observe the food being prepared personally and to chat with the sushi chef yoshitake himself. sushi was fresh and very delicious! the atmosphere was very friendly too. we got our hotel concierge to book this restaurant for us. as this is a 3 star michelin restaurant, expect to pay a premium! we paid ¥68,900 for two people. there was a total of 26 different "dishes" so it was well worth the experience. must try at least once!

- Jiawen L. -

Read some of the comments below. You NEED a reservation beforehand. Pretty amazing food but the only bad thing I'd say is that unless you know Japanese, the chef won't really talk to you besides telling you what each piece is.

- Joshua Miao -

No photo allow beyond this door. This is the place for enjoy dinner, no only about sushi. The sake list is surely top of the country with some extremely rare collection. Sushi is top grade, not the best. Masahiro Yoshitake do have skill and creativity better than a lot of top sushi chef, there is a good reason for this is the only sushi in Japan with Michelin 3 stars right now.

- Frankie Lam -

My favorite restaurant in Tokyo and one of my favorite Worldwide. The dinner is split in 2 parts : the Omakase first, then the sushis. The sushis are amongst the best I've tried (probably in the top 2); but the real moment of ecstasy is the first part. Every single dish is pure happyness, with 2 master pieces: The Monkfish liver and The Steamed Abalone with its liver sauce. The personnel is incredibly professional, you don't even notice they are there such they are discreet. The atmosphere is really warming and welcoming. A real moment of pleasure.

- Kirlo90 -

We ate here in April of 2024. Yoshitake served us from start to finish and put on a great show. His English is quite good too. The sushi was the best we have ever had and the service really is 3 stars. Our expectations were high and the team met everyone of them. The fatty tuna was amazing but our favorite was his mackerel. Apparently we have never had good mackerel because this was otherworldly. We even got to talk to him for a bit at the end 1:1 which was amazing. Very chill experience and a bucket list establishment for us as well. Highly recommend for all occasions. Dress and atmosphere is whatever you want too.

- Benjamin Doughan -

Fan of sushi shikon in hk and finding out that this is where it all started, raised the bars way higher. Food was outstanding! Disregard all the other comments because japanese people have a way of eating. The liver abalone is still the best Japanese piece ive had in my life. This place used to have 3 michelin stars but for some reason some restaurants in japan have started revolting against michelin as some have lost their names on the guides. PLS TAKE NOTE U ARE NOT ALLOWED TO TAKE PHOTOS SO PLS ENJOY YOUR MEAL. you may take a photo with chef.

- Angela Muhlach -