New York | Japanese Cuisine at Yoshino (1)🍣

No clickbait here—I literally flew straight from Tokyo to New York and booked two sushi omakase experiences. 🌟 Talk about reverse Japanese dining! Plus, the New York Michelin 2024 list just came out, and most restaurants seem a bit worn out. The first omakase was way too fast-paced. Since I often dine in Japan, I’m used to a 2- to 2.5-hour meal, but Yoshino wrapped it up in just 1.5 hours. It felt a bit rushed. I heard the second seating is much better, so I’ll give it a try next time. 🌅 The service was quite good, and the dining atmosphere was pleasant—maybe boosted by having a friend who’s a regular. Sashimi and small dishes: 🌊Hairy crab: Paired with sea urchin, caviar, and jelly, it was really refreshing. Skipjack tuna: Just okay. Anglerfish liver: Smooth and delicate, it melted in my mouth, though the portion was a bit small. 🌅 Eel: Just okay. Cod milt: Tasted good, but the presentation wasn’t very appealing. Throat black fish and oyster: My favorite dish of the night. 🌊 King salmon: The accompanying cherry tomatoes were a bit too much, overshadowing the fish. #NewYork 🌃