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Yoshii Restaurant Review: Nagasaki-born chef Ryuichi Yoshii mastered sushi-making and other skills in Tokyo. At his eponymous restaurant, cleverly located between two major city hotels, he found the ideal stage for his productions. The restaurant features walnut chairs imported from Spain and Japanese wooden beams, but a seat at the granite sushi counter allows you a front-row view of the sparkling ingredients laid out in front of you as well as the opportunity to watch the creative maestro perform as he rolls and fills and tamps each tiny work of art. With the skill of a surgeon he slices and shapes sashimi, meticulously adding the garnish. At lunchtime the sushi and sashimi sets are popular, but if time permits, the seven-course lunch menu --- a mini-dégustation --- is a good way to experience the breadth of Yoshii’s craft. In the evening, in addition to the sushi bar, one may choose to dine from the Yoshii Course (eight dishes); the multi-course Saqura, which includes a quartet of entrées, where the flavors of kingfish, kurobuta pork belly, silver fish and oysters are teamed with wasabi and yuzu pepper, turnip and Japanese citrus; or the Yoshii Signature course. Match the dishes with hot or cold saké or with something from the notable wine list.