Since its opening in 2015, in less than two years, Sushi Yoshizumi has been awarded one Michelin star for two consecutive years under the strict Michelin evaluation criteria.The unique thing is-only doEdo-mae sushi.I have eaten several Japanese restaurants that claim to be the main recommendation of Edo-mae sushi, but they are still far from Yoshizumi.Most of the seasonal fish meat is sourced from the Tokyo resident market, coupled with the exquisite nigiri sushi technique and delicate fish cooking craftsmanship of the sushi craftsman. In just two hours, it was accepted as a fan of Edo-mae cuisine. I think it is appropriate. It is the No.1 Sushi in the Bay Area.
Students interested in it must book more than two months in advance. Do n’t worry if you do n’t set it, you can choose the time to register on the Waiting List, and once someone cancels the seat, you will be notified by text message ~
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The day I went there was rain and traffic jams on the road, and I was worried that I would be late. I didn't expect to be the earliest customer in the store. The head chef, deputy chef and a waitress were waiting for the guests to arrive early. Although they expected that the rainy days would cause the guests to be late, they all stood in their working places, waiting for the moment someone came in Soon,"Good evening, welcome to Yoshizumi".
After entering the door, Chef Yoshi said, I can take any position. In order to get a clear picture of the entire environment and the sushi making process in the store, I picked the two innermost seats.
There are only two menus on the menu, one isOmakase Price $ 125And the other isExtend Omakase Price $ 195. But in the latter case, you need to inform the store two weeks in advance after the reservation is made, and Chef will prepare some special materials. No specific ingredients are written on the menu as different menus are updated daily.
Although I didn't ask in advance, the waiter said that one of the guests who booked the Extend Omakase Menu could not come and asked me if I needed it. But because it is a special menu, it will add a few more dishes, and it will take longer (duo) time (de) time (qian), so I reject it ~
In fact, $ 125 is already very good value, including 5 appetizers, 13 Main Courses, and 1 dessert. Not because of being a Michelin, but only pursuing a large number of small, sincere marks
After taking the seat, the waiter brought a towel for wiping his hands and a mini bamboo basket with wet wipes, explaining that because sushi needs to be eaten by hand, it will stain the sauce, so use this wipe to wipe. I instantly felt that the details of this shop were well done and thoughtful ~
This is an in-store map I took during the appetizer, there are only nine locations. Although very small, it is very refined and concise. The style of the whole shop is based on logs, so dining in this environment is very comfortable. (In fact, the inner os is: Muji's home style → _ →)
Before I start eating, I'll take a picture of the cooking table first. Probably because the shop is small, there are only two head chefs and deputy head chefs. There is only one waiter in the shop, and the back chef has two masters to prepare the ingredients.
Chef Yoshi started to do some preparation work, at the same time, all the appetizers were done by another deputy chef.
The hot tea offered here is not black rice tea, but matcha tea that is being refreshed!
If you make a reservation, you can try their Sake Pairing. The price is $ 100, which is said to be very good ~ Even if you do n’t drink well, but you are eager to try, don't worry! But they designed Mini Sake Pairing very intimately, the price is $ 50.
Every three dishes, the waiter would feel the temperature of my cup with the back of his hand. Once the water was cold, he would immediately remove it. Note that instead of adding water, he refilled me with a new glass.
Appetizer XNUMX: Salmon Roe
With a sip in the mouth, the sauce in the caviar will burst in the mouth, and you won't feel any fishy smell even after eating a few mouthfuls.
The rice hidden under the caviar was soaked in Yuzu. It smells a little yuzu, with a touch of sourness.
Appetizer XNUMX: Oyster
(Toppings include white turnip and Seasalt Flower)
This oyster is too fresh. I don't really like oysters because I'm afraid of fish. But this oyster doesn't have a trace of fishy smell, and it is very soft.
The first two are what I think are the fishiest of the two. Their ingredients are not only excellent, but also the sushi chef's cooking methods are quite good.
Appetizer XNUMX: Egg Tofu
(Contains octopus, snapper, and laver)
Seems to be just a bowl of ordinary jade tofu, every bite is pleasantly surprised, and the octopus and snapper hidden in the ground are very large. In fact, it is a seafood wonton, but it still has no fishy smell. Tofu is soaked in Yuzu. When you eat two-thirds, you will find Yuzu skin visible to the naked eye.
Seeing that I was so interested in this Yuzu, Chef Yoshi asked me if I liked this match, and did I feel that my whole body was very warm. It turns out that Yuzu not only removes fishy smell, but also has the effect of dispel cold and keep warm.
The yellow fruit in the middle is Yuzu ~
Appetizer XNUMX: Tuna
Each slice of Tuna comes with different ingredients: green mustard, yellow mustard, and shallot.
Appetizer XNUMX: Monkfish Liver & Tentacles of Squid
Ankang Cod Liver is known as foie gras on the sea floor, and it ’s better than foie gras. It's not as thick and greasy as foie gras, and the taste is light.
The squid has not been reduced to a supporting role. The sauce is marinated very well, retaining the elasticity of the squid, and it is also very soft. This is definitely the best squid beard I have ever eaten!
After the appetizer was over, a small plate of Gari was served, and the taste was sweet and not pungent.After eating, I took a sip of tea, and it was amazing to find that ginger and matcha match so well~ >.< ~
During the appetizer, Chef Yoshi is only responsible for chatting with us, but then it is his home.
~~ Main Course debut ~~
Japanese Sea Bass
Spanish Mackerel
(There should be hereyellow tail和ScallopThe picture of, because it is so delicious, I just ate it and forgot to take it...)
Tuna
Fatti Tuna (Toro)
I love Tuna the most. See how delicate the texture on this fish is.
Japanese Mackerel
This fat reflection is absolutely amazing! Glowing colorful light! Alas, it's a pity how can't you capture its beauty ╮ (╯_╰) ╭ You can only see it with your eyes once you eat it.
The plates are super cute too
Oops, a sneak shot was found 0.0?
In fact, I asked Chef before taking a picture, and he said that it was okay, so I zoomed in. He was pinching his next sushi at this time.
When you go to eat, ask people before taking photos. Although most Japanese restaurants allow photos, this is respect for the sushi chef.
King Salmon
The color of the fish is different because the selected fish has different parts. One is taken from the flank of the fish, and the other is from the belly.
king fish
Kingfish is very, very fat. The color and texture of this piece of meat are so great that I can't bear biting it for a long time.
When chatting with Chef Yoshi, I learned that the characteristic of Edo-mae sushi is that it does not use raw fish for sushi, and all are marinated. And I will Massage the freshly bought fish, I heard that the fish was massaged for the first time ~
Uni
For the two Uni, the colors in the United States are lighter, and the colors in yellow are from Japan.
Sea eel
As an eel fanatic who will die if he eats eel without Japanese food, it is extremely certain that this is the best and best eel I have ever eaten! Immediately after the entrance, it melts directly between the lips and teeth! Such soft eel meat should not be roasted for a short time, but it is not old at all.
miso soup
Well, yes, miso soup comes after all the sushi has been eaten.
Tamago
The sweet jade burnt has no eggy smell, and it tastes like egg but has the elasticity of sponge cake. Curious how it works.
Matcha Creme Brulee
After checking out, I sent a caramel pudding. The slightly bitterness unique to matcha is neutralized by the sweetness of red beans and strawberries. That layer of caramel is thin and sweet but not greasy.
A sushi restaurant that can pair desserts so well, I don't give him 200 points.
When I left, I took a photo outside the restaurant. Although it was almost ten o'clock, Chef Yoshi was still pinching sushi and talking to guests.
Outside of the store, except for the house number 325 and some restaurant introductions, it looks really bland. Obviously located in the downtown of San Mateo where all the food is gathered, there is no eye-catching signboard. If it is not a special visit, you will definitely pass it by. But I have to pat my breasts to tell you who love food, it would be a pity to miss it.
[Sushi Yoshizumi]
Address: 325 E 4th Ave, San Mateo, CA 94401
Phone: (650) 437-2282
Business hours: Wednesday to Sunday 17:30 – 22:00; closed on Monday and Tuesday
Website:http://sushiyoshizumi.com/
Writing & Photography | MissVivi (Sina Weibo@FoodieVivi)
Edit | Wang Ribs is Wang Xingren
