Best Dishes at Sushi Yoshitake

The two-hour omakase experience begins with 6 tsumami (small appetizer plates) including items like chawanmushi, botan shrimp with caviar, and braised abalone. This is followed by exactly 14 pieces of sushi selected by Chef Yoshitake to showcase the day's finest fish and his distinctive preparation style.

Rather than using standard white vinegar, Chef Yoshitake maintains a family tradition dating back 150 years by preparing the sushi rice with red vinegar. This creates a subtly different flavor profile that distinguishes each sushi piece and is a core element of Yoshitake's identity.

The botan ebi (sweet shrimp) is consistently mentioned by reviewers as one of the most memorable pieces in the course. The chef tops it with caviar to add texture and brininess that complements the delicate sweetness of the shrimp.

The braised abalone appears in the appetizer sequence and showcases the chef's technique with preparation times and heat. It's a standout among the tsumami courses and demonstrates how the restaurant sources premium ingredients.

The chawanmushi opens the appetizer sequence and demonstrates the chef's attention to temperature control and seasoning balance. It sets the tone for the refined approach to flavor that defines the entire experience.