As someone who doesn't eat omakase that often, here's my - Sushi Yoshizumi San Mateo - Buy Reservations
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😍 5/5 - As someone who doesn't eat omakase that often, here's my
By 👻 @Chloe H., 11/15/2023 3:00 am
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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.
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