Chef Yoshitake is a boss.
Sushi Yoshitake is located on the 3rd floor of an obscure building in Shinjuku. It is a 3 Michelin Star rated Omakase restaurant that took us using Visa Signature Concierge service to get reservations after having failed to get Sukiyabashi Jiro ressies. After having eating here at Sushi Yoshitake, I am glad to say we chose this place. Typically Jiro's takes 30 min, but our meal lasted almost 2 hours and we felt welcome and not rushed the entire time and the omakase was amazing. Each dish and piece of sushi was soft and gracefully well made and seasoned. People say that the sushi rice is a tad on the vinergary side and that is probably the only thing I can take away from this once in a lifetime meal. We kept being served first and tried to follow the (very clearly) regular client on how to eat dishes, but were scolded for taking too long to eat pieces, so we went FULL IN with finger eating. My favorite dish hands down was the the steamed abalone and liver abalone sauce. I really liked all the dishes to be honest with you and I am VERY PARTIAL to toro so of course the chu-toro and otoro always win my heart. Even the tamago, which I typically hate was delicious. Michelle's favorites were the steamed ebi and the anago roll. After the numerous courses, I was struggling to keep all the food down but managed in the end with a full stomach and a happy belly. The staff was super friendly and gracious, offering us dishes in English, places for our backpacks and coats, and the willingness of Chef Yoshitake to not only take ONE photo with us but THREE. The only downside was I was limited to a camera phone for taking photos instead of being able to use my DSLR, but for letting me enjoy the best omakase meal I have had so far, I think I will let it slide. And here are the much awaited photos of each dish that was served:
Japanese clam covered in yuzu broth, some sort of mint, and orange zest (the toppings made this a perfect balance)
Seared Rockfish wish fish bone sauce (the sear was so delicious)
Tako (so tender)
The Master hard at work
Steamed abalone with liver sauce (he gave us rice to mix with the liver sauce so we could eat the sauce in a somewhat more dignified manner than I had been eating it prior to the rice...)
Seared Spanish Mackerel with Hokkaido horseradish, ginger, and scallions
Snow Crab legs and brains with Jelly sauce (of some sort haha) - this cup was really deeper than it looks
Look at that OTORO! I wanted to beg for the scraps.
Ika nigiri (squid)
Chutoro (I was loving this super tender piece of medium fatty tuna)
Otoro (and then I was in heaven)
Uni (2 ways - one was creamy and one was sweet; we have no idea what he said)
Ebi (I enjoyed this much more than I enjoyed Nakazawa's)
Anago roll with pickles and tamago (at this point my struggle was real)
Toro hand roll
Miso soup that was meh for me (had some orange zest and I think shiso) but I loved the green tea they gave us
Arigato Gozaimasu, Chef Yoshitake!