About Sushi Yoshitake
Sushi Yoshitake sits on an upper floor of a building in Ginza, where chef Masahiro Yoshitake has spent more than three decades shaping his style. He works in the Edomae tradition with red-vinegar shari, sourcing fish from Tsukiji, Karatsu, Hagi and beyond. The room is small, calm and focused entirely on the counter.
Tabelog reviewers rate it 4.22 and rank it among the Sushi Tokyo 100, praising the well-seasoned rice and cooked dishes such as the monkfish liver and braised abalone with its signature sauce. Wider forum chatter is more mixed: some loved the creativity and the chef interaction, while a few found the prices steep and the no-photo rule firmly enforced.
Frequently asked
Very hard. Tables sell out fast and most successful bookings come from last-minute cancellations, which surface unpredictably. Continuous monitoring catches far more of these than checking by hand.
Sushi Yoshitake takes bookings through Omakase. Table Alert watches it continuously and links you straight to the booking page the moment a seat opens.
Our tracking shows slots usually open about a month in advance.
It varies by season. Table Alert checks Sushi Yoshitake around the clock, so you hear about new dates and cancellations as soon as they appear — our tracking shows slots usually open about a month in advance..
The dinner omakase course at Sushi Yoshitake is ¥56K · $348 per person.
Sushi Yoshitake is in Ginza, at 7-8-13 Ginza, Chuo Ward, Tokyo, Brown Place 9F. Open in Google Maps
Most counters of this calibre are reservation-only with limited seats, so planning ahead — or catching a cancellation — is essential.
