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Sushi Yoshizumi San Mateo Reviews from The Last Year
The Omasake is incredible: fresh and delicious taste some I
The Omasake is incredible: fresh and delicious taste some I never try before like Bonito but it's so great even the price is expensive but it's worth to try one in life time Why not ? Service is only two people : one Chef and one Server but I think that's enough for one time service at bar for 8 pax . I feel like in a privilege heavenly dinner The shop is small and it not looks like a restaurant but It's warm and quiet we can't see any sign outside, please don't miss it Thank Chef I enjoyed so much Thank to my son my life is fulfilled day by day like a dream.
A chef who cares about his food and customers.
I had one of this tasting menus and he served two different uni's and they both tasted different. Everything was perfect
I think the dishes are better than the sushi just IMO.
The rolls are extremely tasty. Temp and vinegar well balanced to elevate fish taste! However, the sushi rice is loose and little bit less warm and less vinegar, which I just couldn't taste good. The materials for tuna are not good for a Michelin star. Hmmm very hard to say. Maybe best in the bay? But not Cali
don't need to doubt - the best sushi omakase place in the
don't need to doubt - the best sushi omakase place in the bay area, totally worth the price. This is so far the only one that I could feel the difference between $200 ish omakase vs. $300+. fish are very seasonal and fresh. each courses are well considered and delicate. I went to a lot other places, even though the portion is big, I kinda had the feeling in the middle that flavor was a bit repeated and heavy, a lot things came in mouth but lack of diversity. The flavor in the place is very refreshing, good combination of all the sauce and spice. even at the end I'm full, I still have the curiosity that I wanna keep eating! parking is easy across the street.!
As someone who doesn't eat omakase that often, here's my
As someone who doesn't eat omakase that often, here's my honest review: there were things I loved and things I didn't like as much, but it's worth it for the overall experience. Reservations are released every Wednesday at 9pm for bookings two weeks out. They're closed on Mondays and Tuesdays and have two seatings each day (5pm and 8:15pm) the rest of the week. It's an eight-seat counter with five seats on the longer side and three on the shorter side. They only offer omakase, and right now it's at $325 per person. With service, taxes, and fees, this comes out to $875 for two (plus an optional sake pairing, which you can order in person). They only take reservations for parties of 2 or 4. Reservations sold out quickly, within the first 20 minutes. I'm not sure if this was an outlier, because they told me in person that their reservations are not as popular as they used to be. Sometimes it takes a few days for them to sell out. You can get a sense of how opinionated they are about their omakase just from reading the description on Tock. I read a lot of reviews before coming, and people tend to crown Sushi Yoshizumi and Sushi Shin as the best omakase in California. I've had omakase with a similar or higher price before, but have never had a true edomae omakase experience or sat at the chef's counter. So I was really excited about coming. I don't eat omakase very often, and my honest confession is that I don't think I can really tell apart the finer intricacies that set $400 omakase apart from $200 omakase. That being said, I do think this was a very unique experience for me. It was intimate, lowkey, and almost heartwarming. It felt special in many ways. The doors opened a couple of minutes before 8:15. The seats are first come, first serve. If you want to be able to pick your seat, arrive 5-10 minutes early. We arrived around 8 for our 8:15 reservation and were the first group there. They do not seat you early. After everyone was seated, we had an option of ordering a sake pairing (there was a full-size option and a mini option). There were 5 sake in total. Chef Yoshizumi began by grating wasabi by hand and prepared everything by himself, in front of us. I was utterly impressed with how well seasoned everything was. I did not find anything too bland or too salty/overpowering. The progression of the courses were well thought out, so that, for example, leaner pieces followed fattier pieces. I did do some research beforehand & learned that kohada (gizzard shad) is one of best ways to judge the skills of a sushi chef. I would say that I loved how the kohada was prepared. This was one of my favorite pieces of the night. One of my other absolute favorites was the ankimo (monk fish liver). And shirako (fish sperm) was one of the courses. There were some pieces that I loved and some pieces that I didn't like as much, which I think was perfectly fine and normal. I didn't really expect everything to blow my mind. But I think the overall experience really came together and I walked away feeling happy and content. We didn't chat up with Chef Yoshizumi very much during service, because he seemed pretty focused. But the intimate atmosphere also made it a bonding experience for us and other guests. The meal took about 2-2.5 hours in total and we finished with hot tea and a soy pudding as dessert. We did notice that while preparing some courses, Chef Yoshizumi threw away some of the pieces he cut, presumably because they didn't reach his standards. It showed his rigor and strive for excellence. He also looked up to observe everyone's expression while we tasted each of the courses, which honestly made me a little nervous but was a sign that he cared about what he was delivering. The knife that he used seemed a little blunt and it wasn't cleaned after each course (this is just an observation). The second to last course (not including tea and dessert) was a sushi roll, and it looked a little sloppy (again, just an observation). Overall, this experience felt unique and so personal. It's honestly hard to separate the food from the rest of the experience like service and the interactions with Chef Yoshizumi. They came closely together as a package. Now the ultimate question: would I come back again? I think I would. It is very pricey (it's almost as expensive as most three-star restaurants), but the experience is worthwhile. That is, if you care about the experience. Omakase doesn't mean as much imo if you don't care about the rest of the experience. In that case, this may not be the best way to spend your $500.
Reservations are a bit easier to get now, but still
Reservations are a bit easier to get now, but still recommend checking tock when they open up at 10pm. 8 person sushi bar with two seatings (5pm and 8pm). Dinner takes approximately 2.5 hrs. Make sure you have the address as there is no door sign with the name of the restaurant. They serve a variety of unique fish and preparations that I've never had before (cod stomach and half cooked ikura). Fish was super fresh and top notch quality. The main reason for 4 instead of 5*, is that the price is exceedingly expensive. After the mandatory service (20%)/reservation (2%) fees and taxes (9.625%), it will come out to about $440/pp as of 9/2023. Reservations are also NON-REFUNDABLE. They also have a menu of a variety of sake (https://sushi-yoshizumi.squarespace.com/beverage-menu). This amount gets close to 3* Michelin prices and I personally don't think the quality is worth it at the current price. Am I glad I tried it? Yes Would I come back? Probably not Would I recommend? Only if you are fine paying around $900-1000 for 2 people after drinks.
This nondescript downtown San Mateo restaurant is
This nondescript downtown San Mateo restaurant is unequivocally the best sushi restaurant in the Bay Area. It's a 20-plus-course, two-hour meditative experience that impresses with the subtlety of intricate flavors. Each piece builds upon the last. This was my second in-person visit (I also did takeout during the pandemic), and the quality of the meal has only improved. While the chef isn't as conversational as some other top Omakase spots, he doesn't need words to communicate what he is doing - transporting you to the best sushi counters in Tokyo. And he does it without the torches, caviar, and gold leaf common at other spots. That doesn't make those places bad, it just pushes you to a more serene new place. Service is handled by the chef and one assistant; there's also a dishwasher hidden in the back. There's none of the aggressive drink-pushing, but be aware you will be charged ($7) for water. The restaurant itself is sparse, with no reference to the multiple accolades (a Michelin star that really should be two, the continual raves from the restaurant industry) the restaurant has earned. Most notably, this is the sushi counter other sushi chefs want to visit. Reservations are difficult but worth the effort.
What an incredible experience at Sushi Yoshizumi! I very
What an incredible experience at Sushi Yoshizumi! I very luckily was able to make a reservation here for my fiancΓ©'s birthday. It is a very intimate seating, with a total of 8 customers per seating, two seatings per night. My fiancΓ© opted in for the mini sake tasting, while I had the hot tea. The meal was amazing; we've had omakase before but we were blown away by the freshness and quality of the ingredients here. Some highlights for us were the monkfish liver, seasonal sea urchin, and the sea eel. Everything was super delicious! One of our favourite restaurants that we've been to.
Pricey but so very good and worth.
Definitely elevated our omakase experience as every piece of fish was incredibly good and well prepared, yet so simple. My highlights were the bonito, octopus, snapper, and the tamago, but everything was delicious. Even the ginger on the side was unique and I could taste every grain of rice in the pieces of nigiri. Come for an authentic Japanese experience with no frills and nothing flashy. Reservations seems to be less crazy now than before (yay). Hope we have the chance to return again soon!
San Mateo's Best Prepaid Restaurants that are most frequently booked by customers of Sushi Yoshizumi San Mateo
Booked 3 times by Sushi Yoshizumi San Mateo customers.
Ranked #11 in San Mateo's Best Prepaid Restaurants.
Where do the Reservations on AppointmentTrader come from?
By π₯·π» @ColorfulRod45, 07/13/2021 6:55 pm
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Are you affiliated with restaurants / or any of the other venues which are listed?
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Answer from 𦩠@FluffyStar64 (07/13/2021 9:05 pm)
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Mostly from people who don't need their reservations or appointments any longer. AT has no relationship with places listed and acts as a platform connecting buyers and sellers making sure that listed reservations are real and that privacy is not compromised when transacting.
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Answer from π» @DemureKettle15 (05/04/2022 10:51 am)
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Can come from a lot of places, people who don't want to get charged their cancellation fee or people who just have them and cant go.
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Answer from π» @ColloquialPosition80 (06/03/2022 2:39 pm)
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alot are work dinners that are cancelled
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Answer from π₯© @FamousStation67 (09/17/2022 6:38 pm)
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Party promotors
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Answer from π» @AffectionateRegret15 (11/15/2022 12:56 am)
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I mean.... it is web scrapers. Is this a serious question?
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Answer from π€ @DeliberateScale19 (11/20/2022 8:59 am)
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Users who have reservations they can no longer use
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Answer from πΉ @GuiltlessNose33 (12/06/2022 7:05 pm)
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Some people have connections, some can't make their own reservations and are giving it up, others...
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Answer from π» @ConnectedExistence32 (01/14/2023 12:18 pm)
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Ppl waiting in line at the DMVβ¦
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Answer from π» @NaughtyBread30 (05/12/2023 7:14 pm)
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almost all restaurants aren't affiliated with AT and I'm guessing it's mostly people wanting to not pay cancellation fees.
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Answer from π» @GoldenAmusement60 (05/21/2023 11:33 am)
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Reservation Storks
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Answer from π§ @AwakeDecision53 (12/11/2022 10:40 am)
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They are from people who made the reservation and can/do not want to attend.
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Answer from π₯© @DecadentRoof69 (01/30/2023 4:45 pm)
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Unusable reservations, bots, users sourcing their own, etc.
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