sushi yoshizumi review

While I don't consider myself anywhere near a sushi expert, I've always been a bit skeptical of omakase. But you can’t go wrong with the basic $163/person yohei omakase menu. This site uses cookies to improve your experience, to enhance site security and to show you personalised advertising.

Two pieces of grilled smelt appear before you, absent their heads and tails. Click here to learn more or control your settings. Thank you Chef Yoshizumi for bringing your edomae sushi to the Bay Area and for sharing your passion with diners that live here, but most of all, thank you for your wonderful hospitality!Update: In 2015, after 6 months of opening, Sushi Yoshizumi was awarded their first Michelin star. Outside, the snow recalls the kinki you had earlier.

The restaurant is small and intimate.

The sea urchin roe’s apricot color is a strong visual contrast to the dark sheet of seaweed. The meat is oily, with a whiff of smoke from the grill. Illustrations for SF Chronicle on a review of Sushi Yoshizumi, written by Soleil Ho. Very fortunate to have Yoshizumi-san in San Mateo, Best Sushi kaiseki course you can get for $ in California. Bravo...More, What an wonderful dinner! Order:The $250/person yoshi omakase menu is about 20-plus items and must be reserved 2 weeks in advance. It's not cheep but worth the price tag. Sushi Yoshizumi is quite simply the best omakase experience I've ever had. I simply think of the omakase experience at a super busy sushi establishment (think nearby Sushi Sam's for example) and know it's a completely different than anything here. You don’t get a paper menu to follow along with, and everything on the menu changes according to whatever fish are in season. Hands down, Sushi Yoshizumi was the best sushi experience I have had in...More, Fantastic sushi experience. There are a lot of high end sushi restaurants in the Bay Area, even a number of Michelin stars, so there is plenty of competition. Neither photography nor surreptitious note-taking can do such a moment justice. I have tried personally calling them for 11 times over the span of...More, If you can get a reservation, go! Having been to a select few Michelin-starred sushi restaurants in Tokyo, San Francisco, New York, and Los Angeles over the years e.g. Note: your question will be posted publicly on the Questions & Answers page. The server quietly refills tea, water or sake without making conversation. Wakuriya Review. So Sushi Yoshizumi definitely gets her rare stamp of approval. The emphasis is on nigiri sushi, but a selection of sashimi, appetizers, and cooked dishes freshly made as you make your way through the menu keeps everything diverse and interesting.

Let’s say it’s winter wherever the cabin is. Let me order a la carte there. How to make sense of it without relying on someone or something external to bolster your memory? It almost makes you sleepy.

Reservation is extremely difficult now. Chef Yoshizumi has that same passion and best of all is happy to share that. Does this restaurant offer table service? Get quick answers from Sushi Yoshizumi staff and past visitors. It allows you to see a project’s throughline, to notice a vibe or emotive arc that you might not have noticed if you were simply looking ahead for the next thing to put in your mouth. An entire experience is heavenly every time, from the moment I enter the restaurant to the moment I leave,...More, Sushi Yoshizumi was a really great experience.

325 East 4th Avenue, San Mateo, CA 94401, United States. Pros: Hopefully, when, and not if, that occurs, I'll still be able to come back and maybe we can laugh once more about Costco A5 Wagyu beef. We also admire Chef Yamasaki’s courage deviating from traditional “sushi” restaurant and establish success through authentic and delicious Japanese food. It’s pleasant and dreamy. As one of the few Japanese sushi restaurants in the Bay Area so distinguished, they also were awarded that honor for 2016. The chef’s final course is, unsurprisingly, traditional: a block of tamagoyaki, a square of carefully grilled omelet as springy as one of Third Culture Bakery’s mochi muffins.

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Hotels near The San Mateo Japanese Garden, Hotels near (SJC) Mineta San Jose Intl Airport, Hotels near (OAK) Metropolitan Oakland Intl Airport, American Restaurants with Outdoor Seating in San Mateo, Asian Restaurants for Families in San Mateo, Chinese Restaurants for Lunch in San Mateo, Restaurants for Group Dining in San Mateo. Our original weekend dinner was changed to a weekday night and through both luck and happenstance, we found ourselves with the best seats in the house as well as the entire attention of the small staff. Flavors are outstanding and the the famous "umami" is well represented from the first seaweed salad with diced strawberries to the finishing fish bone broth to complete your meal. Book ahead and be ready to enjoy a fantastic sushi meal, as good and better than many high end sushi places in Japan. Sushi Yoshizumi is hidden just off the main San Mateo downtown in an unassuming restaurant space that you could easily walk by. The fish at Yoshizumi is so fresh, with a clarity that’s refreshing and almost rebellious if you’re used to sensational rolls and gold flake-dusted wagyu.

Sometimes there are men in suits sitting in the corner, talking about mergers, but over the course of the meal even they are moved to silence. The frills at its edge almost seem like jagged tooth marks—the kind you’d find on a well-loved plastic Frisbee. Transportation:Close to the San Mateo Caltrain station. Hokkaido uni is musky and bright; at Sushi Yoshizumi, a rustic, apricot-colored spoonful of it is served atop a cylinder of vinegared rice wrapped in crisp, dry seaweed. While the fish selection may not be novel to frequent sushi diners (maguro, salmon, kinmedai, anago, ika, hotate, toro), the quality very well could be and is admirably chosen more for sustainability and flavor than rarity. Akagai, or red clam, is colored with a gradient like a Thai iced tea. No music is playing, and you hear little besides the occasional rush of a passenger train.

I've been to enough establishments where waiters monotonously describe dishes to know that real passion for food is hard to fake and even harder to miss. Instead of taking notes, you might think of a cabin, with each course mapped to some aspect of the building.

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