Yoshida Omakase

Yoshida is an intimate sushi omakase restaurant in Boston rooted in Edomae technique, the traditional Tokyo style of sushi craftsmanship. Guests sit at the counter and watch Chef Tony Cao and his team prepare a multi-course tasting, with each course prepared and served in its exact moment. The setting is one of refined restraint, in which each meticulously composed piece is meant to speak for itself.

Chef Cao brings two decades of experience, and ingredients are sourced from the market daily. Hospitality is treated as equal to the food: General Manager Gunner King leads service guided by omotenashi, the Japanese tradition of wholehearted hospitality. The restaurant’s stated goal is for cuisine and service to move as one, so that the meal feels considered and personal. Yoshida describes the experience as a study in balance and timing.

What to Know

• The omakase runs 18 courses.
• As with any omakase, the chef selects each course rather than diners ordering from a menu.
• Seats are booked by reservation.