Sushi Yoshitake

This is the new location of a Tokyo sushi institution, which relocated in 2019 to the 9th floor of a Ginza new-build. The menu stayed the same, representing the very highest level of sushi craftsmanship, with 3 Michelin stars to show for it. Owner-chef Masahiro Yoshitake takes the scientific approach to his fish, constantly experimenting to get the best flavors possible. This results in some innovative dishes like mincemeat cooked with prawn shell dashi, then stuffed into the prawns themselves. Small plates like these feature alongside the classic nigiri, which uses oval-shaped beds of rice, itself steamed with hot spring water from Kagoshima. The preparations for these dishes begin long before the guests even arrive, running from morning all the way through until service time! When the guests finally do arrive, they’re seated by the owner’s wife, who handles all of the hospitality with effortless skill. The meal that this husband and wife team deliver is far from cheap, but the price is reasonable when you consider that this 3-star sushiya is at the absolute pinnacle of sushi dining anywhere in the world.