Yoshida-san is the real deal, and so is his sushi.
He does the very important ""little extras"" that many people might not even notice, but connoisseurs of sushi will definitely appreciate. For example, he marinates his Ikura to remove the excessive saltiness which can overpower the tastebuds (order ""Ikura with quail egg, please!"", and mix up some wasabi and regular [not low-sodium] soy sauce, and pour A LITTLE BIT of this mixture over the top of the sushi, and be awed by his insanely high standard!!!).
The subtle freshness of the Ikura (salmon eggs) will reveal itself, where other sushi chefs / restaurants don't go this extra mile, and their Ikura will be crudely salty.
Another great example is the ""melts in your mouth like butter ALBACORE"" that he serves, where he and his chefs remove the membrane between the layers of albacore flesh by hand for every order, resulting in superlative texture.
His Toro is the best, and once, on my birthday, I had Kobe beef from Japan that was 20 times more intensely flavored than anything we can find here that is so-called Kobe beef.
Plus, he is a truly wonderful guy, with a great sense of humor.
Empty your cup of tea, your preconceptions of what great sushi is, and treat yourself to a fresh cup of tea.
You might just end of loving it as much as I do.
Pros: Old School Sushi Master from Japan
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