Best Dishes at Sushi Yoshinaga

The heart of the omakase experience. Chef Yoshinaga presents three different cuts of tuna—each matured to its optimal point, each sushi-grade fish sourced from Tokyo's premier suppliers. The progression moves from lean, delicate red tuna through increasingly fatty, buttery belly. The rice is warm, perfectly seasoned with vinegar and salt. Each piece teaches a lesson in how maturation, sourcing, and technique combine. This trilogy is often featured in the chef's menu as the centerpiece.

One of Japanese cuisine's most prized items. The monkfish liver (ankimo) is aged to develop a creamy, butter-like texture, then gently seared to just set the exterior. Served on warm rice with the slightest kiss of ponzu. The flavor is oceanic, rich, and unlike any other sushi item. This dish showcases Chef Yoshinaga's access to premium ingredients and his respect for traditional Japanese preparation.

Each omakase includes several pieces of white fish, which vary by season and daily catch. The chef selects based on what's best that day—perhaps flounder, halibut, or another pristine white fish. It's aged (sometimes briefly, sometimes up to a week) to concentrate flavor and create a silky texture. Served with minimal garnish so the fish speaks for itself. This demonstrates how the chef's skill is measured partly through ingredient selection and timing.

Sweet, tender lobster is sliced thin and placed on warm rice. A tiny droplet of uni (sea urchin roe) sauce sits on top, along with a brush of yuzu juice. The sweetness of lobster, the briny umami of uni, the bright citrus of yuzu—a perfect triptych of flavors. The chef sources premium live lobster, and the technique shows his mastery of delicate proteins.

An example of Yoshinaga's innovative approach within tradition. Fresh squid is aged slightly to soften and develop flavor, then topped with brown butter (a French technique) and fleur de sel. The textural contrast between tender squid and crispy, golden butter is unexpected and perfect. The warm, nutty butter complements the briny squid. This represents the 'innovation within tradition' philosophy of the restaurant.