SUSHI YOSHINAGA Menu
OMAKASE MENU
Opening Appetizers: A prelude of four seasonal dishes from the sea
Mackerel Sashimi: Trio preparation with leek, Japanese shallot and fresh ginger
Grilled Bluefin Tuna Belly: Lightly charred otoro with daikon and shiso
Scallop Dumpling: Hokkaido scallop wrapped in a delicate dumpling skin
Grilled Amberjack: With sweet onion confit and roasted sweet potato
Seasonal Sashimi: Chef's selection of the day's finest aged fish
Nigiri — Kohada: Gizzard shad, marinated in vinegar, a test of the sushi master's skill
Nigiri — Tai: Wild sea bream, lightly aged for depth of flavor
Nigiri — Ika: Cuttlefish, scored with precise knife work
Nigiri — Akami: Lean bluefin tuna, the purest expression of the fish
Nigiri — Chutoro: Medium-fatty bluefin tuna, a concerto of marbling
Nigiri — Otoro: Prized fatty tuna belly, melt-in-the-mouth richness
Nigiri — Uni: Sea urchin from Hokkaido, creamy and briny
Nigiri — Anago: Saltwater eel, brushed with sweet tare sauce
Tamago: House-made egg omelette to close the sushi course
Miso Soup: Traditional red miso with seasonal garnish
Dessert: Seasonal Japanese-inspired sweet
Omakase Menu - 330 EUR: 25-course chef's tasting menu
BEVERAGE PAIRINGS
Three-Glass Pairing - 75 EUR: Champagne, wine or sake selections to complement the omakase
Five-Glass Pairing - 110 EUR: Extended pairing with champagne, wine and premium sake