Yoshino

Revered 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.

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