OpenRice, the most popular dining guide in Hong Kong which has expanded to various Asian regions, provides you with comprehensive dining information, restaurant reviews and ratings. Michelin starred. The menu is omakase only. Restaurant Name: 鮨 よしたけ Yoshitake : Phone Number: 03-6253-7331 (+81-3-6253-7331) English speaking staff available *Please note that multilingual staff may be absent at certain times. Japan- Sushi Yoshitake- ... As we get towards the end of the sushi menu, a tuna hand roll- literally held by hand and eaten like an ice cream cone. Made a reservation here though a top hotel concierge. It was awarded 3 Michelin stars like its predecessors formerly known as Sushi Yoshitake- which is just like the original Sushi Yoshitake in Tokyo. 9/10. The restaurant is overseen by executive chef Yoshiharu Kakinuma, who worked with Chef Yoshitake in Tokyo before taking the helm of Sushi Shikon in Hong Kong. I think it was very good, but I am not sure if it’s a 3 star, maybe a 2.5 star for the sushi portion, maybe because I am biased towards the Kohada sushi … 不會用華麗的文字來形容一家這樣的餐廳, 他的裝潢很樸實, 食物的做法一點都不花俏, 每一樣都非常好吃, 我想他的價錢就是在於食材(每天日本空運過來, 連水都是日本來的), 跟師傅的刀工及用心. Everything is from the wild, nothing farmed, you can only expect the highest quality. After training for three decades in some of Tokyo's most esteemed restaurants, he set out on his own in 2004. And he likes to do things a little differently: buying most of his fish direct, rather than from the market, and preparing his … Open: Monday-Saturday for dinner reservations at 6pm and 8.30pm This article appeared in … There are two other menu options, both of which must be ordered in advance: Rin, a scaled down meal and Ho, a scaled up meal. Overall, the sushi experience at Yoshitake was wonderful and very personal given our cosy setting and Yoshitake-san’s friendly personality. $(function(){ $(".info .more").on("click", function() { $(".info .gallery.hidden").fadeIn(); $(".info .more").hide(); }); }); The course at Yoshitake takes you through a series of nigiri sushi and tsumami, including all manner of goodness from the ocean. On this night, I was the only guest (they can seat up to 8) at the 6PM seating. It was hard to choose, but I could only upload 8 photos. Sushi Yoshitake is a Michelin 3-star sushi restaurant in Ginza, Chūō, Tokyo, Japan. The price tag to a fancy meal is one reason why I struggled whether to visit the shop, even I am confident the shop would serve the best sushi one can find in Hong Kong. 2020 Yoshitake’s signature dish that never fails to lure customers back is a perfectly textured piece of abalone with a velvety abalone liver and uni sauce for dipping. DEAL. “I just got back from dinner. (Available in the App. ) Japanese Cuisine +81 (3) 6253 7331. sushi-yoshitake.com Would you like to upload photos or videos showing your restaurant? There are two other menu options, both of which must be ordered in advance: Rin, a scaled down meal and Ho, a scaled up meal. Review. 165 likes. When we inquired why we weren't with Chef Yoshitake, they basically said same food, different counter, and the chef's counter was booked. In the company of a master sushi chef and his welcoming team, savor each dish in the degustation course of mouth-watering sushi and flavorful tsumami small plates. Chef Masahiro Yoshitake is a sociable man; it is a pleasure to sit before him and chat as you partake in his cuisine. Charcoal is another element that plays a major part in Yoshitake’s cuisine: it heats the hagama traditional iron pots in which rice is steamed; proteins are grilled over it; and seaweed is roasted over an earthenware charcoal brazier just before serving. Sushi Yoshitake. So is it the best Sushi omakase restaurants in Hong Kong? 香港向來有美食天堂之稱，而在港獲得米芝蓮的餐廳亦不少。數數手指，吃過數間有星的，可能口味比較西化，所以最愛始終是法國菜。這天，來到Sushi Yoshitake，繼續我的摘星之旅。Sushi Yoshitake，早在東京已摘下三星，去年才座落香港，短短數個月便得到了兩星，速度頗為驚人。因為貨源的問題，每天都直送到港，所以只做晚市，分別為六時和八時半。食物方面，不到你選擇，由廚師發版，分別為Rin $2,500，4款前菜、八件壽司和甜品； Miyabi $3,500，5款前菜、十件壽司和甜品； Ho $4,500，7款前菜、13件壽司和甜品。想吃得好，又不想太貴，Miyabi是最佳之選。店內的格局與日本原店的十分相似，而這裡的只有8個座位。人數有限，慢工出細貨，你所吃的都是即製的，得到由廚師給你的最高享受。而那些枱枱椅椅，都是用上了上等的木材做成，所以特別的昂貴。左上: 餐廳只有sparkling 和 mineral water，即是硬要人家花費$50買一支250ml的水，喝水也喝了數百元。你問我值不值，我當然認為不值，不過沒有辦法。右上: Suntory Beer ($60)左下: 大那 純米吟釀 ($570)本來我們想自己帶sake來的，但餐廳的規矩超級嚴，希望waive corkage fee or 減少少都不行，那只好嚐嚐這裡的sake吧。這支sake，精米度50%，酒精度16%。似乎不太合我口味，比較烈，太過刺激，而且入口亦不夠純，我不喜歡。右下: 大部份的日式餐廳都是使用sake瓶坐冰，而這裡的則是使用這個容器。廚師全程在我們面前弄這個弄那個的，連山葵也是即磨的。平日吃過不少日本菜，很多山葵都是現成的，偶然一兩次會吃到新鮮的，但這是第一次即席磨，磨完還要用刀切細才可以上台，只有雙眼看見，才會相信自己所吃的是新鮮。山葵糊味道強烈而溫純，幼滑細緻，因為味道容易揮發掉，所以廚師會把上山葵放在每一件壽司中，吃時不用沾山葵。除了不用沾山葵外，豉酒也不用沾，因為廚師會先在壽司上掃上一陣醬汁，就這樣吃可以了。除了沾上一層醬汁，有數款魚都已經經過醬汁浸泡才上枱的，所以吃到的不止魚味，還有醬汁味。第一道前菜，退冰退得足的魚和溶得未夠徹底的魚看上去都已感到那分別，這沒有橡膠外貌，吃時很軟，沒有醒味。頗喜歡在旁的青瓜，非常新鮮，帶點甜味，十分脆身。前菜之中，我最愛這個來自橫濱的八爪魚。平日大多數吃到的八爪魚都已經經過雪藏，所以吃時會比較韌。而這個，因為未經過雪藏，絕對程得上新鮮，那種質感是前所未有的軟，就像慢煮了數十小時的牛面頰一樣，軟腍無比，吃時還可感受那一絲絲的肉質，新鮮的八爪魚是多麼的好吃喔。顏色看上去有點深?廚師用上了秘製的豉油為這八爪魚添色，整個感覺有點像吃炆牛腩一樣，日式中帶點中式味道，個人認為不錯。給你們看看牠的背面，其實想像自己吃新鮮的八爪魚，覺得有點可怕，我還幻想如果牠在動會怎樣?來自千葉縣的鮑魚，吃過不少鮑魚，說實話，不知道有甚麼好吃。但自從今次後，才知道好吃的鮑魚是這個樣子的，同樣都是非常的軟腍，當中帶了微微的嚼勁，鮮味十足。不過好戲在後頭，看看後面那碟黑黑的醬汁，其實是鮑魚肝醬，鮑魚雖好吃，但這醬汁更好吃，做得非常細膩，入口creamy，肝味很濃郁，完全突出了那份鮮味，是我吃過的最天然最鮮味的醬汁，包含了太多的精華!吃完鮑魚後，廚師為我們添加了點鮑魚肝醬，用來沾飯吃，這真是鮑魚撈飯食。肝醬味道濃郁，壽司飯經過赤醋拌勻(赤醋其實是用上了酒粕为原材料，是日本獨有的醋，酸味比一般的壽司醋強烈。我是一名醋呈，越酸越愛。)一膩一酸，兩者二合為一，只吃鮑魚汁撈飯我也很滿足。右上: 店內有一個備長炭爐的，用了這個爐，感覺上吃的食物更加矜貴。右下: 經過備長炭後的鏗魚四角啫喱柚子鏗魚，綠色的為薑和蔥。經過備長炭烤後的鏗魚非常香，那股香氣不是所有炭爐做到的，烤後沒留下甚麼不良的炭味，那種香氣是非常的純。烤過後，外層非常香脆，肉質非常的軟腍，魚味濃郁，吃時感到那香氣更令人超愛；酸味與魚類始終很配，所以廚師用了四魚柚子，當中還有些柚子啫喱，令整個前菜顯得格外的清新，柚子甜中帶微酸，吃時更加開胃，很愛。魷魚壽司吃得多，但切得如絲細膩的還真的第一次吃。魷魚被薄切後幾乎已變得透明，然後絲絲地切開，刀功了得。不知道自己拍了些甚麼出來.....或者是魷魚太白.......白到反光.....如絲的魷魚依然是入口彈牙，爽口中有點creamy，是我最愛的質感；因為新鮮，所以味道特別濃郁。左上: 黑目魚，第一次吃，入口很肥美，肉質同樣是非常軟。右上: 燒拖羅根，同樣也是早幾天才吃過，與另一店比較下，就會知道為什麼這裡拿到星星了。拖羅根經過備長炭爐燒，燒得徹底帶輕微的焦味，油脂滿瀉，非常爽口且有嚼勁，咸度適中帶些醬油味，真的很好吃，超愛!金目鯛，最近與金目鯛似乎很有緣，早幾天才吃過金目鯛，現在又吃了。因為幾天前才吃過，所以記憶猶新，完全吃得出那個分別。薄切金目鯛比過往吃過的厚切更加肥美，加上直送到港，而且解凍得十分透徹，所以吃時又肥美又軟腍，黏黏的，魚味濃郁，非常鮮甜。左上: 等了很久，終於可以吃吞拿了。最近真的超愛吃吞拿，味道又鮮口感又肥。這件是中肥吞拿，脂肪與魚肉分佈得很平均，入口很軟腍，從前以為只有最肥的才好吃，但其實小肥也很好吃呢。右上: 中肥吞拿雖吸引，但怎都不及這件大肥吞拿吸引，單看其外貌就知道肥美無比，真想好好的留著它呢.......大肥吞拿本身都充滿油脂，再加上有點厚身的切法，肥上加肥，吃刺身，就是愛它的肥它的鮮。左下: 池魚，一條池魚，只做兩件壽司，顯得份外的矜貴。從小到大，都很抗拒魚皮，覺得很腥很難看，不過可能這很新鮮，而且處理得當，沒半點醒味；怕腥的也不怕，因為那綠色的薑蔥蓉可以減低其腥味。米飯小，池魚大，口中充滿了魚味，非常軟身；切法都算比較厚，吃時爽口彈牙，右下: 吃完肥美的池魚後，我最愛的海膽終於來了。因為有紫菜，所以最好立刻享用，怕紫菜會"林"。這片紫菜的價格比一般日式食店所探用的貴三倍，所以吃時份外的脆身。而那海膽是前所味有的鮮甜，非常軟綿綿。試想像吃著脆脆的紫菜，濃郁的海膽，酸酸的壽司飯，多棒的味道。左上: 接下來便是天然野生蝦，可能我始終喜歡吃生物吧，所以不是太喜歡這熟的野生蝦。不過喜歡吃熟蝦的朋友應該會喜歡的，那肉質是與別不同的，特別彈牙，蝦味很濃郁。右上: 吃完野生蝦後，便吃海饅。海饅是我頗喜歡的食物，經過燒後，肉質非常的軟滑，入口即化，加上加拿大楓葉糖漿的醬汁，甜甜的，吃得份外滋味。左下: 這玉子與平日吃的是極度不同的，製作時間需要1.5小時。這質感實在太可愛，非常軟綿綿，而且很甜美，差點以為自己在吃海綿蛋糕，很愛。右下: 麵豉湯，二星出品的麵豉湯，沒可能與味精有關吧。由魚骨、蝦等的海鮮煮成，味道很鮮甜，味道很濃，浮面的是有機菜。到最後便是甜品了，真有點不捨。其實這就像平日吃的大福，不過樣子有點不同而已，平日吃的多數是圓圓的，而這個是用了一層糯米皮包著呈長方形。中間包了豆沙和日本士多啤梨，士多啤梨超級香甜，熟度剛好；糯米皮十分煙韌，吃著感到份外的甜蜜，令人有種在談戀愛的感覺。因為每件食物都由日本直送到港，我們都在晚上吃早上捕的魚，有可能不新鮮嗎?廚師很細心，每件食物都在最適合享用的時候才拿到枱上，只有這樣才可以吃到最真味。因為壽司飯要保存最佳的享用溫度，所以店內的空調也只是25度，喝酒後，真的感到有點熱，在強烈的要求下，溫度終於下調了。不知道是不是日本人開的關係? Sushi Yoshitake is a 3-star Michelin sushi bar hidden in the heart of Ginza. The MICHELIN inspectors’ point of view, information on prices, types of cuisine and opening hours on the MICHELIN Guide's official website 廚師的態度很好，細心為我們做壽司，而侍應呢? 2,184 1 29. Reservations Lead Time: 1 Month Book a Reservation through GoVoyagin Concierge. Sushi Yoshitake is another top-notch restaurant in Ginza that is on par with the other two on this list. Japan- Sushi Yoshitake- ... As we get towards the end of the sushi menu, a tuna hand roll- literally held by hand and eaten like an ice cream cone. Course 19: Egg Cake, 9/10. Official Website: www.sushi-yoshitake.com Facebook: Sushi Yoshitake Location: 104-0061 3F SUZURYU BILD. This comes down to both sourcing the very best ingredients and treating it perfectly. Sushi Yoshitake よしたけ, Ginza. TABLEALL. The MICHELIN inspectors’ point of view, information on prices, types of cuisine and opening hours on the MICHELIN Guide's official website The restaurant received three stars in 2012 when it was first featured in the Michelin Guide. Chef Masahiro Yoshitake makes the most sublime otsumami small plates: In winter, there's sake-simmered shirako (cod milt) and in spring, hay-smoked bonito. Sushi Yoshitake よしたけ, Ginza. He places it before his customers one delicious morsel at a time. © There are two other menu options, both of which must be ordered in advance: Rin, a scaled down meal and Ho, a scaled up meal. restaurant in the 2021 MICHELIN Guide Japan. It wasn’t just sushi. The chef delicately shapes the oval beds of rice for the carefully chosen and meticulously prepared slices of fish. It was really good. Sushi Yoshitake, Ginza: See 166 unbiased reviews of Sushi Yoshitake, rated 4.5 of 5 on Tripadvisor and ranked #16 of 3,658 restaurants in Ginza. Sushi Yoshitake has 3 Michelin in Tokyo and 2 Michelin in Hong Kong. However, there is a sticking point to this sushi … He couldn’t stop raving about it. I counted at least 3 chefs and one waiter, just to serve me. With very fine particles, the soft alkaline water is easily absorbed. 似乎不太值得。雖然每件食物真的非常新鮮，但以這個價錢，真的可以飛去日本數天，吃得更地道，加上現在日元非常的抵，似乎更划算? It is owned and operated by sushi chef Masahiro Yoshitake. It is also the MOST expensive omakase restaurants in HK. Sushi Yoshitake was awarded three Michelin-stars in 2012, the year of its induction into the Michelin Guide. What I was served was just barely sticky, more savory than sweet, with each pearly grain clearly delineated from the others. This shop has changed name to Sushi Shikon, To those who love Japanese food.Don't be suprised by the menu, there are 3 to choose from and I chose "Ho". After alighting from the elevator and entering the restaurant proper, you will find a meticulously designed second counter space. 81-3 … Sushi Yoshitake is the opposite of mass production and a model of deliciously painstaking craft.- tastecompendium. His sushi is phenomenal, and he will likely go down as one of the greatest sushi chefs of all time in the future. INGREDIENTS Standing behind the counter is a sous chef who has English proficiency to complement his sushi artistry, skillfully explaining ingredients and components to guests in such a smooth manner that even the most well-versed sushi aficionado will thoroughly enjoy the conversation. The rice is from Niigata, but the sous chef serving me did not seem to know the city within the prefecture. Enjoy, I haven't been through Japan's sushi circuit, so I decided to dine at the best of the Japanese sushi chefs who have made a second home in Hong Kong. Nominated to helm the restaurant in Hong Kong in 2013, Chefs Kakinuma and Yoshitake work together closely to ensure that the menu and guest experience at Shikon by Yoshitake are consistent with the exemplary standards of Mr. Yoshitake’s flagship restaurant in Ginza, Tokyo. Masahiro Yoshitake is a sushi legend. ￥4,000. A waiter/host changes my warm towel every time I use it for more than a quick swipe. Overall, the sushi experience at Yoshitake was wonderful and very personal given our cosy setting and Yoshitake-san’s friendly personality. Sushi Shikon (formerly named Sushi Yoshitake) is the younger sister of the original Sushi Yoshitake in Tokyo. Restaurant. Sushi Yoshitake is one of the only three sushiya in Tokyo to receive the maximum rating from the guide, and is regarded amongst the top sushi restaurants in Tokyo. Tender simmered octopus is full of flavor, and oysters are served with shiso and oyster dashi jelly for delectable briny mouthfuls. Shikon by Yoshitake, Hong Kong: See 86 unbiased reviews of Shikon by Yoshitake, rated 4.5 of 5 on Tripadvisor and ranked #925 of 14,478 restaurants in Hong Kong. Created at the hands of carpenter Fumitaka Tomita, with whom the chef has had a long-standing connection, the main counter and seats at Yoshitake now accommodate eight diners, catching diners’ eyes with superb curves and an autumn motif so real you reach out to pick up a leaf. Flanked by the all-new Amber and Sushi Shikon by Yoshitake, SOMM is a casual restaurant and bar with a spectacularly diverse selection of over 1,600 champagnes, wines and sakes, served with a concise menu that pays homage to the seasons. Chef Masahiro Yoshitake makes the most sublime otsumami small plates: In winter, there's sake-simmered shirako (cod milt) and in spring, hay-smoked bonito. By continuing to browse, you are agreeing to our, The Mercer, 29 Jervois Street, Sheung Wan. Course 19: Egg Cake, 9/10. Sushi Yoshitake – a Three MICHELIN Stars: Exceptional cuisine, worth a special journey! The price includes our booking fee of Striking a graceful pose behind the chef is a flower vase with a fresh seasonal arrangement, and to the right is an old-fashioned wooden ice box cooling Yoshitake’s seafood to perfection in the traditional method with blocks of ice. Sushi Yoshitake has 3 Michelin in Tokyo and 2 Michelin in Hong Kong. Yoshitake-san then worked in a major sushi restaurant before he was transferred to New York for a few years to helm the restaurant there. They take quality seriously here. He also pours sake from the ice bucket into a serving bowl, then pours from that bowl into a drinking vessel that holds maybe 2.5 ounces, so he must have repoured at least a dozen times that hour. One chef only slices fish. Sushi Yoshitake has 3 Michelin in Tokyo and 2 Michelin in Hong Kong. Sushi Yoshitake was always in my sights since its Hong Kong debut. The menu stayed the same, representing the very highest level of sushi craftsmanship, with 3 Michelin stars to show for it. The signature Miyabi set is $3,500 and includes a range of appetisers and 13 pieces of sushi. Yoshitake allows outside wine, which is good considering the wine list's Bordeaux bias when it's Champagne or Burgundy you want with sushi.Yoshitake uses red instead of white vinegar in the rice, which gives it a less chemical tang and seems to bring out more meaty characteristics in the fish. Enjoy the popular menu at discounted prices! In fact, he spends more hours on preparation than the restaurant is actually open each day! He goes to extraordinary measures to ensure the best flavors, harnessing his previous experiences as a chef of washoku and other cuisines. You can have a meal at Sushi Yoshitake. 似乎未能得到星星的要求，對食物的認識不夠深，看上去雖熱心，但又感受不到那份真誠，與過往所吃到的米芝蓮有頗大的出入。摘星之旅又告一段落，你問我值得嗎? Rated three Michelin-stars in Tokyo, it quickly appeared… But don't let the service efficiency fool you; it takes hours to develop some of the sauces and to break down whole fish into primal cuts.Sushi Yoshitake Hong Kong merits its third star. Sushi Yoshitake has opened its arms wider with a new Ginza location with more seats than before and a new private room, giving more people the opportunity to dine on its delectable three-star sushi. Rather, diners have a choice of three set menus, priced between HK$2,500 and HK$4,500, and all are served omakase-style, i.e. the chefs decide what to serve depending on season. You can easily search and enjoy the best restaurants and local cuisines by using our services of online table booking, vouchers, remote queuing, take away and food delivery with just a few clicks! The aromas are irresistible. We don't support Internet Explorer 10 or lower version, please upgrade or switch to other browser: This website uses cookies to improve your website experience. OAD Top 100+ Asia (44th/100). Yoshitake spends longer than most sushi chefs preparing the best seafood ingredients he has sourced each day. Bryan had just gotten back from his dinner at Sushi Yoshitake, a newly-ish minted (as of 2012) three Michelin starred sushi restaurant in Tokyo. Yoshitake makes his own dashi and mixes the components to prepare his own soy sauce in house each day. Sushi Yoshitake has 3 Michelin in Tokyo and 2 Michelin in Hong Kong. The friendly, comfortable atmosphere created by the loving husband and wife team immediately sets you at ease. The restaurant received three stars in 2012 when it was first featured in the Michelin Guide. Sushi Rozan has been re-branded to Sushi Masataka following an upgrade in the menu. Information for Yoshitake (Ginza/Sushi). Make a reservation at Sushi Yoshitake. Enjoy your course with a drink from the extensive selection of sake, including several relatively rare varieties, or choose from an array of champagne, beer, whiskey or rice-based shochu, as well as premium wines by the bottle. Sushi Yoshitake has opened its arms wider with a new Ginza location with more seats than before and a new private room, giving more people the opportunity to dine on its delectable three-star sushi. For deliciously tender octopus and abalone, the chef uses cast iron pots, with superb heat conduction, to gently simmer ingredients without losing any of the goodness of nutrients or flavor. Formerly known as Sushi Yoshitake, Sushi Shikon has now been awarded three Michelin stars, just like the original Sushi Yoshitake in Tokyo. Owner-chef Masahiro Yoshitake takes the scientific approach to his fish, constantly experimenting to get the best flavors possible. The first washing and steaming of the rice are performed with hot spring water from Kagoshima. For Yoshitake, the exquisite balance of flavors and the smile it brings to diners’ faces makes all the effort worthwhile. I think it was very good, but I am not sure if it’s a 3 star, maybe a 2.5 star for the sushi portion, maybe because I am biased towards the Kohada sushi … I think you’d like it. It takes me a few inelegant bites to consume the whole thing. If I hadn't been taking pictures and notes, the meal could have taken about 40 minutes. 8 Chome-7-19 Ginza, Chūō-ku, Tōkyō-to. GURUNAVI offers all the information you need including detailed menu, map, and coupons for Yoshitake . The Miyabi menu that I ordered is the same as what they serve in Japan. The Miyabi menu that I ordered is the same as what they serve in Japan. Best Dining in Chuo, Tokyo: See 95,353 Tripadvisor traveller reviews of 9,183 Chuo restaurants and search by cuisine, price, location, and more. 9/10. Sushi Shikon is 3 Michelin stars Japanese restaurant in Hong Kong. By the window is a grilling space where components of the chef’s appetizer dishes are chargrilled, creating aromas and textures you will never forget. Sushi Yoshitake has moved to a slightly larger location enabling a few more guests each day to dine on this exquisite cuisine. I can't fully rationalize the economics of massaging an octopus for hours for a couple perfect bites, but if you want the very best, this is a cut above. The restaurant was founded by master chef Masahiro Yoshitake, and is the first international branch of his three-Michelin-star Sushi Yoshitake in Ginza, Tokyo. Previously located in Sheung Wan, Sushi Shikon moved to the Landmark Mandarin Oriental in May last year, when it also received a more luxurious fit-out in keeping with its reputation. Rice is made in the back and about 5 nigiri worth of rice are brought out at a time to the front from the kitchen chef whose sole purpose appears to be cooking and seasoning rice to order.Needless to say, the service is exceptional. Fast Food Restaurant Chef Kakinuma was our sushi chef, and Chef Yoshitake was at the other side of the bar. Sushi Yoshitake, Ginza: See 166 unbiased reviews of Sushi Yoshitake, rated 4.5 of 5 on Tripadvisor and ranked #16 of 3,661 restaurants in Ginza. Sushi Yoshitake is one of the only three sushiya in Tokyo to receive the maximum rating from the guide, and is regarded amongst the top sushi restaurants in Tokyo. Sushi Shikon, the first international branch of Sushi Yoshitake founded by master chef Masahiro Yoshitake in Ginza, Japan, is the proud recipient of three Michelin stars in the Hong Kong/Macau MICHELIN guide for four consecutive years, and is known for masterfully recreating the Ginza sushi experience outside of Japan. There are two other menu options, both of which must be ordered in advance: Rin, a scaled down meal and Ho, a scaled up meal. Sushi Yoshitake Skellefteå, Skellefteå, Sweden. HKD 3,500的餐對於一個女仔來說已經可以吃得很飽了 Sushi Yoshitake 只做晚上, 只有8個位置, 因為所有東西都要每天早上開始準備, 到晚上6點ready, 所以沒辦法做午餐, 他們很用心, 點4,500的餐的坐最裡面, 2,500餐的坐最外面, 避免先吃完的人走動影響其他客人 是日, 我跟老公都非常滿意, 一致認為是全香港最好的sushi, Sushi Yoshitake - 因爲身邊有位非常浮誇的女性朋友，而她又有一個非常浮誇的鬼佬老公，昨晚終於有幸一嚐Sushi Yoshitake。此店來頭不少，車胎人三星總店設于銀座，香港分店于去年年中開張，馬上在年底拿到車胎人二星。當然，最惹人談論的一定是它的收費，招牌Omakase包括4款前菜及9件壽司，索價每位3500元。前菜有三文魚籽跟蟹肉煮，醃過的金目鯛，微燒過的木魚，熟八爪魚腳和熟鮑魚。老實說，每一道菜不論是食材到烹調都是一流的，很多味道根本不能在香港其他的日本料理吃得到。比如説那熟鮑魚，可能就是我吃過最好的鮮鮑，它夠腍之餘，亦保留了鮑魚的鮮味，再配以鮑魚肝特製的醬汁，真的十分出色。前菜過後就是壽司的部分。分別有魷魚，鯛（好像又是金目鯛），海膽，兩種不同的吞拿魚（我沒有吃，好像是有醃跟沒醃的maguro），一種我叫不出來的白身魚（好像是鯖魚），一件白身連皮魚做的反卷，花竹蝦，白鰻和玉子。其實壽司最難掌握的就是魚的溫度，一般料理店將未開的魚塊放在雪柜裏，拿出來的時候往往太冷。一線的店就會把當天要奉客的魚放到一個小木箱裏，以保持魚的最佳溫度。當然這樣做，魚生就不能留到第二天再賣，成本也會大大提高。Yoshitake控制壽司的溫度是perfect的。事實上，它所有的細節也做得很好，就連包著海膽壽司的紫菜，也十分香脆，但又入口即溶，是我吃過最好的紫菜。但問題很快就來了，我不吃藍鰭吞拿，店長居然只是給了我兩塊baby trout，味道也一般。我可是幾天前已特別通知店長我是不吃blue fin tuna的啊！在如此高級的料理店，我真的覺得他的態度相當“求其”。我可從來沒有見過在sushi omakase裏，是會把一種魚重覆的。吃完9件壽司，我們當然不飽，可是店長就好像是趕著收工一樣，已經動手收拾料理桌。當我們問他還有什麽可以加的時候，他乾脆說，所有魚都吃過了，沒東西可以加。又因爲我們一個朋友不喜歡吃海膽，所以沒有吃海膽壽司。我們想跟店長拿一片紫菜給她嚐嚐。店長第一次的反應居然是"Maybe next time.“（我們是全程用英語跟店長對答的。）直到我們用廣東話跟經理再要求一次，店長才好不願意的拿一片紫菜給我們。平心而論，它的壽司有機會是全香港最出色的，但它魚的種類真的太少了，基本上很多我喜歡的東西（如shima-aji, engawa, milu-gai等(事實上是完全沒有貝類））它都沒有，再加上它的高昂收費和服務態度，我想是試過就算，不會再回頭了。另外，雖然我覺得紅酒跟壽司很不配，但我想說以餐廳而論，Yoshitake的fine wine真的賣得很便宜 (90 Montrose HK$6,600, 86 Mouton $10,800, 89 Haut Brion HK$18,000)，價錢比很多零售店還要低。最後最大的驚喜就是朋友的老外老公居然趁我去洗手間的時候埋了單，並拒絕拿囘我的一份。. It is just one street back from Ginza Chuo Dori – a weekend shopping and pedestrian paradise – on the ninth floor of a brand-new building that opened in January 2019. Chef Yoshitake is preparing nigiri here. You can … Speechless after the meal, just see the pictures. Yoshitake uses his discerning eye and soft touch to select the best seafood coming into ports around Japan through his 7:30am daily visits to Toyosu Market: uni from Karatsu in Saga; octopus and sea bream from Akashi on the Seto Inland Sea; and other incredibly fresh, premium ingredients delivered directly to the restaurant from Yaizu in Shizuoka or Hagi in Yamaguchi. This was an incredible accomplishment by chef and owner Masahiro Yoshitake. Address: 7-8-13, Ginza, Chuo-ku, Tokyo, 104-0061 : Japanese Address DEAL. His rice is prepared with red vinegar in the “Edomae” way, a style dating back to the Edo period more than 150 years ago. Sushi Yoshitake – a Three MICHELIN Stars: Exceptional cuisine, worth a special journey! Be prepared to pay top dollar. The floor is lined with luxurious granite, and the fresh flower arrangements by renowned ikebana artist Shiho Yokokawa provide the perfect accent to the elegant space. This sushi restaurant opened in 2004, its owner and head chef being Masahiro Yoshitake, who trained for 28 years in various restaurants before opening his own place in Roppongi, moving to Ginza in March 2000. SUSHI YOSHITAKE 鮨よしたけ 3 Michelin Star, Ginza #CandidCuisineTokyo I should probably add that it was really helpful that Chef Kakinuma spoke fluent English. The Miyabi menu that I ordered is the same as what they serve in Japan. Believe in the food and the culinary experience the night will bring you. The menu is omakase only. The appetizers are primarily cooked seafood items, and preparation takes place earlier in the day for efficient mise en place service. restaurant in the 2021 MICHELIN Guide Japan. 8-7-19 GINZA CHUOU-KU TOKYO Opening Hours: 6:00pm – 11pm Monday to Saturday. The Miyabi menu that I ordered is the same as what they serve in Japan. One aspect regular guests will be delighted has not changed is the elegant warmth of the space. Awarded with three Michelin stars for both his Tokyo and Hong Kong restaurants in 2017, it would appear that Chef Yoshitake has always had the wind in his sails. Chef Yoshitake invites people to try his premium-grade sushi and flavourful tsunami (つまみ) small plates. 3-Michelin Star Edomae Sushi Restaurant in the heart of Ginza district in Tokyo. It was awarded two Michelin stars in the 2013 Michelin gu.de, READ FULL ARTICLE. You can watch the three Michelin-starred sushi-making master in action during dining, but remember that every evening there are two evening sessions—one at 6 pm and the next at 8.30 pm. Chef: Masahiro Yoshitake. 今天吃了HKD 3500 的餐, 跟東京米其林三星一樣的餐. But behind the glory there is enormous effort and years of trial and error. You might also be treated, depending on the season, to appetizing plates such as straw-smoked bonito, mackerel marinated in oyster oil, or deliciously plump sweet rice wine–simmered soft cod roe. All rights reserved. There are two sushi chefs, Chef Yoshitake and his apprentice Chef Kakinuma, and each serves up to four diners at a time. Finally, my chef composed, explained, and served each dish.The meal starts with five small appetizers (2-3 bites each), followed by ten pieces of nigiri, dessert and miso. An L-shaped hinoki Japanese cypress counter seating five in a room large enough to be a standalone sushi restaurant, the space can be used for private gatherings or two small groups. It takes me a few inelegant bites to consume the whole thing. Masahiro Yoshitake has been described as less traditional than his competitors. 8 Chome-7-19 Ginza, Chūō-ku, Tōkyō-to . Countless steps in the creation of superior sushi starts with the rice. As with the main counter space, the second counter was designed by timber craftsman Fumitaka Tomita, and incorporates an autumn leaf motif throughout. If I understood correctly, it's not always sourced from the same city. Wanna Go. Got there last night only to be seated in their new "private sushi counter". © 2020 Openrice Group Inc. All Rights Reserved. If you have the choice, book the 8:30pm seating so you aren't as rushed.I won't go into details about the food as the menu changes by season and the chefs only choose the freshest food from Japan. This was an incredible accomplishment by chef and owner Masahiro Yoshitake. Sushi Yoshitake, like most, if not all high end restaurant I’ve been in Tokyo, Kyoto or Osaka, is a one man show. Enjoy the popular menu at discounted prices! There is no written menu at Sushi Yoshitake. Like many other top sushi restaurants, the small Yoshitake sushi bar, housed in Mercer hotel, only serves fewer than 10 guests daily. The timber craftsmanship extends right through to the handmade chopstick rests and curved dishes for the refreshing towel served at the beginning of your meal. 3-Michelin Star Edomae Sushi Restaurant in the heart of Ginza district in Tokyo. 165 likes. 所以某些位好像感到格外的嚴格，其實顧客淘錢吃飯無非都是想開心而已。食物是不能挑剔，環境也只是差了個空調，而服務? 4:1! 318 likes. Everything here is a significant step up from the equivalent dish anywhere else. Sushi Yoshitake, The Mercer Hotel, 29 Jervois Street, Sheung Wan, tel: 2643 6800. Minimal water allows the full flavor of the rice to emerge, after which red vinegar is added in the traditional Edomae style. Even HK can boast and makes strong case that the island currently provides the best high-end places for sushi and kaiseki meals outside Japan. Sushi Saito is the restaurant of a fairly young chef who apprenticed at Kanesaka, another famous Tokyo sushi restaurant. 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In Japan can only expect the highest quality, 他的裝潢很樸實, 食物的做法一點都不花俏, 每一樣都非常好吃, 我想他的價錢就是在於食材 ( 每天日本空運過來 連水都是日本來的... Hard to choose, but the sous chef serving me did not seem to know the city within the.! For a few inelegant bites to consume the whole thing sauce in house each day dine... Kakinuma, and he will likely go down as one of the original sushi Yoshitake ) is the of. Extraordinary measures to ensure the best flavors, harnessing his previous experiences as a chef of and. Restaurant there easily absorbed yoshitake-san then worked in a major sushi restaurant particles the. Its predecessors formerly known as sushi Yoshitake- which is just like the original sushi Yoshitake Tokyo! Enormous effort and years of trial and error briny mouthfuls and meticulously prepared of. Small plates can boast and makes strong case that the island currently provides the sushi... Now been awarded three Michelin stars japanese restaurant in the day for efficient mise place. 每天日本空運過來, 連水都是日本來的 ), 跟師傅的刀工及用心 appetisers and 13 pieces of sushi craftsmanship, with 3 Michelin in Tokyo guests...