Yoshi's - Restaurant Review

Chef Shotaro Kamio has brought the best of his experience as an apprentice to top chefs in Tokyo to his own work here stateside with Yoshi's. Finding the perfect balance between using traditional Japanese cooking methods, seasonal ingredients, and authentic spices, Chef Kamio uses three words to describe his cuisine: Seasonal, Simple, and Surprise. Try the Maple Leap Duck Takaki (with summer vegetables, a Saikyo miso vinaigrette, and Welsh vanilla sea salt) or the Tsukiji Sashimi Selection (five varieties of seasonal fish from Japan’s coastal waters) and you might just understand what Chef Kamio’s talking about with Seasonal and Simple. And with a Sake list that reads like a fine wine menu, you’ll feel one step closer to learning the Surprise.