Updated ,first published
Yoshii’s Omakase
Japanese$$$$
A mix of precision and soul.
The omakase peak of the post-COVID years may have passed, but a collective sense of anticipation still grips the obsessives every time there’s a new exclusive booking to chase. It’d be a misstep, though, not to keep Yoshii’s Omakase right at the top of the hitlist.
This is still the city’s most haute example of the genre, with impeccable sourcing and craftsmanship the hallmarks. Taste wagyu of the highest order and inhale the aroma of fresh truffles in winter. See the squid nigiri laid over blood-warm koshikari rice, carved intricately and blanched until its flesh curls like petals. Have fun with the over-the-top luxury of “Yoshii’s Big Mac”, a nori-wrapped stack of pristine scampi, diced tuna, sea urchin and caviar.
Piece by piece, bite by bite, the hits add up – blushing chutoro; John dory aged in kelp – until a climax of sea eel sauced with 34-year-old soy (and your choice of four onigiri sizes to mop up that delicious tare) brings the counter down
Good to know: Seats are easier to book than when Yoshii’s opened in 2021, but we still recommend visiting its website the first day of each month, at midday, when reservation slots become available for the following month.
Good Food reviews are booked anonymously and paid independently. A restaurant can’t pay for a review or inclusion in the Good Food Guide.
Last visited: June 2026
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