Third-time visit at Sushi Yoshinaga in Paris (May 2025).
Tomoyuki Yoshinaga opened his restaurant in 2023, after working at Okuda in Paris and Yoshino in New York. He received his first Michelin star in 2024, and recently got his second one in 2025.
This is without a doubt one of the best sushi omakase I have had, on par with many places in Tokyo rated 4.0+ on Tabelog.
Chef Yoshinaga uses traditional techniques while adapting to the locally available produce and introducing some not-so-traditional novelties.
He is one of the only chefs I have had sushi from (along with Namba in Tokyo) to vary his vinegar for different neta. He uses three types of shari: komezu for white fish, langoustine and lobster, akazu for tuna, and a blend for mackerel and eel.
Great temperature control.
He has one of the best eel tsumami, and the best eel nigiri I have had, using wild eel from the Loire valley.
Yoshinaga is also very friendly, and happy to share his stories and knowledge, making the experience all the more special.
by RaceFast
3 Comments
Do you remember what #8 was, looks incredible!
Nigiri and shari formation looks sloppy to me.
Looks great!