Recommendation by Lemi
Sushi Yoshitake’s minimal setting is the ideal backdrop to the procession of colors, flavors, and aromas that unfold on the restaurant’s sleek timber counter. Chef Masahiro Yoshitake goes above and beyond to guarantee the best ingredients for his sushi, handpicking the seafood during his visits to the Tsukiji Fish Market every morning. The moment you bite into a freshly made piece of sushi, you’ll immediately appreciate the painstaking amount of preparation that comes with your meal. The menu is seasonal, but watch out for the firefly squid in the spring and the bonito (a type of sardine) during fall.
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