Yoshii

Yoshii Restaurant Review:

Nagasaki-born chef Ryuichi Yoshii practices his sushi-making and other skills, which he perfected in Tokyo, at his eponymous restaurant. The dining space 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 before you as well as the opportunity to watch the creative maestro perform as he rolls and fills and tamps each tiny work of art. He slices and shapes sashimi, meticulously adding the garnish. At lunchtime, the sushi and sashimi sets are always popular, although there are several others worth trying, too. 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) that includes renkon manjyu, lotus root stuffed duck mince with wasabi brown bonito stock; 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 of seven dishes. Match the food with hot or cold saké or with something from the notable wine list.