I first heard that there was a high-end sushi place in Nihonbashi with cheap-_- prices before I even came to Japan. I had been there once before, but I wasn’t all that satisfied. For me the portions were barely snack-sized, sadly. This time I had the chance, so I gave it another try.
Beer first
They only sell bottled beer.
The otoshi appetizer and a soy sauce dish
The otoshi tastes pretty good.
We ordered five of the 2,100-yen basic set, and this is what came out.
The sushi glistens like jewels. One set is buri (yellowtail), ika (squid), chutoro, akami, ebi (shrimp), anago (sea eel), ikura, tamago, and three pieces of maki. As you’d expect from a high-end sushi shop, the skill in forming the shari and the balance between neta and shari are exquisite. Jiro Ono of Sukiyabashi Jiro once said that you can’t call raw fish placed on top of vinegared rice sushi. I think true sushi should pursue an ultimate flavor that goes beyond the rice and the topping. In that sense, I think Yoshino Sushi is the perfect entry-level sushi shop for learning what high-end sushi ought to be.
I really love the tamago sushi here, but the others didn’t seem to think it was all that special, unfortunately. I think the most important thing in pleasing someone is satisfying their particular taste. In that respect I still have a long way to go.
Anago sushi, which was so good I asked for another piece
Once you get used to sushi from a place like this, ordinary sushi stops catching your eye, alas. That’s where the road of hardship begins.
Saba and aji sushi
The sanma sushi had sold out, so we just ordered saba (mackerel) and aji (horse mackerel). As you can see, they tasted excellent.
Personally I still felt a little short after eating this much, but the others, maybe because they were already fairly full, were very satisfied. I’d have felt bad if I recommended the place and it turned out to be bad ^_^ so I was relieved it all went off without a hitch.