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Yoshino is a town in Nara Prefecture of Japan, where Tomoo Yoshida, father of Tadashi Yoshida (our Head Chef) was born. Raised in the city of Seki in Gifu Prefecture, H Chef Tadashi “Edowan” Yoshida apprenticed the art of sushi for eight years in Tokyo, starting at the age 18, right after high school. After returning to Seki, Chef Yoshida inherited his father’s restaurant, Yoshino Zushi, and operated it for 18 years under the name Sushi-ya no Yoshino (from 1995 to 2012). Chef Yoshida later relocated the restaurant to the city of Nagoya in Aichi Prefecture and renamed it Sushi no Yoshino where the restaurant operated for over seven  years (from 2012 to the end of 2018), it was critically acclaimed and ranked  the number one sushi restaurant outside of Tokyo and one of the top sushi restaurants in Japan. Now, Chef Yoshida has brought his vision to New York as its international incarnation, YOSHINO · NEW YORK.

“I decided to challenge myself to come to New York City, the veritable stage of the world, for several reasons. On one hand, I’d like to continue championing sushi as a traditional cuisine, as traditional culture can only be continued if it captures the hearts of future generations. At the same time, I want to be true to myself and follow my own dreams, no matter how outlandish they may be. Finally, I would like to pay homage to my homeland and share traditional Japanese culture with those from other walks of life.”

— Chef Yoshida