YOSHINO · NEW YORK is a sushi omakase restaurant by acclaimed Japanese Master Sushi Chef Tadashi "Edowan" Yoshida.
Yoshino is a town in Nara Prefecture of Japan, where Chef Tadashi “Edowan” Yoshida’s father, Tomoo, was born. Raised in the city of Seki in Gifu prefecture, Chef Yoshida moved to Tokyo in 1988 to apprentice the art of sushi for eight years. Upon returning to Seki, Chef Yoshida became the chef at his father’s restaurant, YOSHINO ZUSHI and inherited it after his father passed away.
After renaming the restaurant to SUSHIYA NO YOSHINO and eventually running it for 18 years, Chef Yoshida relocated the restaurant to a larger stage in the city of Nagoya in Aichi Prefecture and renamed it SUSHI NO YOSHINO where it was critically acclaimed and ranked the number one sushi restaurant outside of Tokyo and one of the top three sushi restaurants in Japan by Tabelog.
In 2019, upon turning the age of 50, Yoshida contemplated the idea of relocating to Tokyo but instead decided to take on an even larger stage: New York City. Chef Yoshida has partnered with Jean Dupuy, Paul Dupuy, and Andrew Gyokudari to bring his vision to New York as its international incarnation, YOSHINO · NEW YORK.
At YOSHINO · NEW YORK, we invite our guests to enjoy the four pillars of Japanese cuisine: seasonality, beauty, balance, and comfort.
1. The wood featured in YOSHINO · NEW YORK bears a unique history and cultural significance, as the wood is traditional Japanese cypress (hinoki) sourced from the Kiso District of Nagano Prefecture, which is widely considered as the top quality cypress in Japan. Per tradition, the sushi counter of YOSHINO · NEW YORK is over 360 years old, as Kiso cypress is only considered authentic when sourced from trees at least three centuries old. The counter itself was cured for 50 years after being lumbered, and wood from the other half of the tree can be found within the halls of the Imperial Palace in Tokyo.
2. Designed with an emphasis on comfort, the handmade chairs in YOSHINO · NEW YORK hail from the Hida Takayama region of Gifu Prefecture, supporting both local craftsmanship and Chef Yoshida’s home community as part of the Made in Gifu revitalization campaign.
3. The green plaster walls of YOSHINO · NEW YORK and the main artwork behind the counter titled “Waves that Come, Waves that Go”, was designed by Japan’s top earthen plasterer, Shuhei Hasado and incorporate all-natural materials including dirt and clay to evoke the sense of a private, wondrous world.
4. The main entrance and bathroom doors of YOSHINO · NEW YORK feature kumiko, an ancient Japanese form of woodworking that involves no hardware, and instead relies on precise interlocking of wooden pieces to evoke immaculate design and traditional grandeur.
5. The gotenjo ceiling, also exclusively crafted from Kiso cypress, features the same traditional coffering used in ancient Japanese castles.
6. YOSHINO · NEW YORK exclusively uses flatware, stemware, and tableware specially designed by world renowned craftsmen Gaku Shakunaga (Toyama Prefecture), Masato Yamaguchi (Aichi Prefecture), and Yoshihiro Nishioka (Saga Prefecture) amongst others.
7. Chef Yoshida’s chef’s whites have been specially created by famed Japanese fashion designer Takeshi Wakabayashi.
8. Chef Yoshida’s trusted knifes were forged and sharpened by Katsumi Sakashita, a master craftsman from Saga Prefecture.
9. YOSHINO · NEW YORK interior was constructed by Tomoya Hayakawa and designed by Kentaro Eba.
10. In homage to American culture, Chef Yoshida has adopted a middle name of his own. A portmanteau of the words Edo, the ancient name of Tokyo, and number one, a lexical representation of striving for one’s best, Chef Tadashi “Edowan” Yoshida is delighted to have you as a guest in his new home.
