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2021-11-04
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You either love it or hate it at Sushi Yoshi. What sets it apart (with 2 Michelin Stars twinkling in Osaka) is Chef Hiroki’s innovative touch in preparing Edomae sushi.We loved it when we went for lunch before, and decided to return for dinner. Added bonus that Chef Hiroki was actually around.Counter seating approx 10. Private room seating 8.Some of us went for the 大閘蟹 menu; I didn’t. Here’s what I had:-French Gillardeau oyster with cream cheese. Couldn’t really taste the cheese, but I guess it
We loved it when we went for lunch before, and decided to return for dinner. Added bonus that Chef Hiroki was actually around.
Counter seating approx 10. Private room seating 8.
Some of us went for the 大閘蟹 menu; I didn’t. Here’s what I had:
-French Gillardeau oyster with cream cheese. Couldn’t really taste the cheese, but I guess it was just to enhance the creaminess of the oyster
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-沖繩水雲
-白子- normally not a fan but this one was good.
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-龍蝦腐皮卷with 芥蘭 inside. Very creative fusion.
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-Vinegarised eggplant with purple onion as pallet cleanser
-石燒北寄貝
-烏魚子 from Greece; very crispy seaweed. Less salty than Taiwanese ones.
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-秋刀魚
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-黑鱸魚
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-Deep fried 多春魚 with uni and shiso leaf 👍🏼👍🏼👍🏼 WOW. Not oily at all.
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-9 繪魚; unfortunately tasting a bit bland after the previous wow piece
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-Steamed 蓮藕肉. Didn’t like all the bits in it.
-Ikura
-Hoikkado squid
-醬油漬鰤魚
-Steamed abalone with caviar 😋😋
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-Uni
-Smoked 鰆魚 (sawara)
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-Otoro (slightly flamed) + chu toro roll
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-Lobster soup- very sweet tasting
-Tamago made with abalone liver sauce. Chef gave a description of all the work that went into preparing this dish. However I was a bit underwhelmed- final product was too soggy.
-Pear and jelly as dessert.
In summary: impressive. Really appreciate the extensive work that went into every dish; bringing the omakase experience to whole new heights. Highly recommended.
张贴
