Sushi Yoshinaga

Sushi Yoshinaga obsessively combines tradition and modernity, centring its offering on the craft of sushi. The room displays ceramics by artist Masanobu Ando and was designed by Sala Hars and Agathe Marimbert Architecte. Located midway between the Opéra and Paris’ Japanese Quarter, the restaurant holds two Michelin stars. The serene, singular space is organised around a counter that places the chef at the focal point. Doors evoking ancient temples and soft, modern lighting frame unobstructed views and highlight every sushi presentation. The kitchen offers a single omakase tasting menu rooted in edomae sushi heritage. It emphasises seasonal produce, the day’s catch and the maturing of certain fish to optimise flavour and texture. Tomoyuki Yoshinaga trained in Japan in a strictly traditional way and has practised sushi for nearly twenty years. He worked with Chef Okuda in Paris and developed a unique technique after discovering different fish qualities in France. Specialties include Yoshinaga’s omakase tasting menu, nigiri, seasonal fish from the daily catch, aged fish preparations and a curated sake selection.