Sushi Yoshinaga

The food at Sushi Yoshinaga represents the highest expression of omakase dining, where you surrender to Chef Tomoyuki Yoshinaga's expertise and allow him to guide you through a carefully orchestrated progression of flavors, textures, and techniques. There is no menu to consult, no choices to make—only trust in the chef's vision and his deep understanding of seasonal ingredients, traditional methods, and the rhythm of a perfect meal.

Chef Yoshinaga has built his reputation on exceptional tuna preparations, particularly his handling of fatty cuts like ventrèche (tuna belly). His knife work is precise and purposeful, revealing the kind of technical mastery that comes only from years of dedicated practice. Each slice is cut to optimize texture and flavor, with the thickness and angle carefully considered to deliver the ideal eating experience. This attention to detail extends to every piece of fish that crosses the counter, whether it's delicate mackerel sashimi or pristine scallops transformed into delicate dumplings.

What distinguishes Yoshinaga's approach is his use of house-made marinades and soy sauces. Rather than relying solely on commercial products, the chef crafts his own seasonings that enhance the natural qualities of each ingredient. This commitment to making components from scratch reflects a deeper philosophy about control, quality, and the pursuit of a distinctive culinary voice. The result is sushi that tastes unmistakably of this place, this chef, this moment.

The meal begins with creative amuse-bouches that showcase the chef's personal techniques and signal his willingness to push beyond pure tradition. These opening bites set expectations for what follows: a meal that respects Japanese fundamentals while incorporating contemporary ideas and local ingredients. The fusion of Japanese technique with French sourcing creates something unique—sushi that could only exist in Paris, made by a Japanese chef who understands both traditions.

Throughout the omakase progression, you experience a thoughtful balance of flavors and textures. Rich, fatty pieces are balanced by cleaner, more delicate preparations. Raw fish is interspersed with cooked elements. The pacing allows you to appreciate each piece individually while building toward a satisfying whole. The chef's interaction adds another dimension to the experience—he explains preparations, answers questions, and adjusts the meal based on your responses and preferences.

The beverage pairings, particularly the sake selections, are integral to the complete experience. The extensive sake list offers options ranging from €75 to €110 for full pairings, with each selection chosen to complement specific dishes in the progression. The restaurant also offers Japanese whiskies and wines for those who prefer alternatives to sake, ensuring everyone can find appropriate accompaniments to the meal.

At €330 per person for the omakase menu, the pricing reflects the quality of ingredients, the chef's expertise, the intimate setting, and the completeness of the experience. This is luxury dining in its truest sense—not about ostentation or excess, but about excellence, refinement, and the opportunity to witness mastery in action.