Sushi Yoshitake offers an intimate and exclusive counter dining experience, typically seating 6-7 guests, where a personal chef prepares a multi-course omakase menu based on the freshest daily market finds. It is renowned as Tokyo's sole remaining three-Michelin-star sushi restaurant, emphasizing expertly crafted sushi and traditional Japanese otsumami. Reservations are extremely difficult to secure, often requiring booking many months in advance, though a secondary market for reservations exists. The restaurant maintains a strict 'no photos allowed' policy to encourage guests to focus on the culinary experience.
Customer perception is polarized. Many guests describe it as the 'best sushi dinner' they've ever had, praising the magnificent culinary experience, the freshness and deliciousness of the sushi, and the superb quality of the rice and ingredients. The intimate atmosphere and interaction with the chef are frequently highlighted as positive aspects. However, some recent reviews express significant disappointment, citing issues with staff rudeness, strict rules (like no phones on the table), and a perceived inconsistency in food quality, with some finding dishes overly salty or sushi falling apart. There are also mentions of perceived preferential treatment for local guests. The very high price point (around ¥60,000 per person) is a recurring theme in both positive and negative feedback, with some feeling it offers poor value for the experience received.
Additional Details
Located on the 9th floor of Brown Place in Ginza, Chuo City, Tokyo, Sushi Yoshitake provides an immersive dining experience where guests can observe the chef's meticulous preparation of each dish. The restaurant is known for its educational aspect, with chefs sometimes providing background on the types of fish served.
Due to the omakase (chef's choice) style and focus on fresh seafood, the restaurant has limited flexibility for strict dietary restrictions such as vegan, vegetarian, or gluten-free. Guests with allergies or specific dietary needs should communicate them well in advance, though extensive accommodations are unlikely.
Best Times to Visit
Given that reservations are extremely difficult to secure and often booked many months in advance, the best time to visit is whenever a reservation can be obtained. Dinner is the primary meal service.
The best Sushi dinner we've had so far - and it will be a hard one to beat. We went to Sushi Yoshitake for our anniversary and the culinary experience was magnificent. A personal chef prepared a surprise multi course menu based on the daily finds on the fish market as well as our own personal taste. Each piece of Sushi was professionally crafted in front of you and background to the type of fish was given via a species book. The atmosphere was calm and fully focused on the senses. I can highly recommend the restaurant!
Sushi Yoshitake offers a surprisingly drink-friendly 7,000 yen sake omakase. While the clam, tilefish, and medium fatty tuna were solid, the kohada (gizzard shad) was the absolute standout— The anago came with an extra-large portion of rice (just the way I like it, even if the chef finds it unusual). For kohada lovers, this place beats Kiyota Hanare and Sushi Ryogetsu. Just don’t ask for less rice on your nigiri.
I had a very disappointing experience here. We arrived just 10 minutes late because the entrance was extremely hard to find. Despite our sincere apologies and explaining that we really wanted to enjoy the full course, the staff refused to serve us the first appetizer. Instead, we were told: “Why can others arrive on time but you can’t?” — which honestly felt like blatant gaslighting and completely unprofessional.
To make things worse, the staff also rudely told us we were not allowed to place our phones on the table — with no explanation. The tone was unnecessary and disrespectful, especially considering the price point and supposedly “premium” experience.
The sushi itself was disappointing. It was overly salty to the point I questioned my tastebuds. There were no seasonal fish — only the most basic selection — and the fish quality was mediocre at best. Shockingly, the sushi fell apart. Mine fell apart, and I saw another guest’s sushi fall apart too. At this level, that is simply unacceptable.
For nearly ¥60,000 per person (without drinks), I have never experienced such poor value and such unpleasant service. There are countless better sushi restaurants in Japan where you can actually enjoy both the food and hospitality.
This has become one of my favourite restaurant in Tokyo. Was so happy to get a reservation as it is always fully booked many months ahead. Probably the best sushi I ever had. The cooked dishes were fantastic especially Monkfish Liver, Braised Abalone with Liver sauce and Golden Eye Snapper. Sushi were superb - the rice, ingredients etc. Truly deserves its 3 Michelin Stars rating. Chef was very friendly and had a little chat with him while on our way out of the restaurant. No photos allowed but no worries. We are there to enjoy the food and hospitality.
one of the best sushi experiences we've had! we were in an intimate 6-7 seater dining area, with the opportunity to observe the food being prepared personally and to chat with the sushi chef yoshitake himself. sushi was fresh and very delicious! the atmosphere was very friendly too. we got our hotel concierge to book this restaurant for us. as this is a 3 star michelin restaurant, expect to pay a premium! we paid ¥68,900 for two people. there was a total of 26 different "dishes" so it was well worth the experience. must try at least once!
