Sushi Yoshizumi

Sushi Yoshizumi

San Mateo, CA

Executive Chef:  Chef Akira Yoshizumi

Recipient of one Michelin Star 

After a few months of advance reservation, we finally got a table!  A cute little hole in the wall restaurant with 9 ppl seating around the bar.  

Fresh ingredients flown into the kitchen everyday! 

A true omakase experience in our neighborhood! 

Heaven and earth Sake - it was so smooth - perfect to pair with the first 3 courses 

Seaweed salad 

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Oyster

Flown in from Oregon topped with white miso sauce and fresh smoked bonito! 

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A cute napkin made just for your two fingers.

This sake apparently works really well with fatty fish - a sphere like palette for cleansing 

Monkfish liver, sweet fish Paste and Octopus

Octopus was cooked and poached for a few hours - it melts in your mouth! 

Monkfish liver melted in my mouth also - it was cooked for 30 mins at very low temperature

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The sake has a rice taste to it

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Cold custard - Caviar and crab topped with corn sauce 

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Seabass

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a very well balanced sake - usually served at weddings, smooth with melon and ginger taste 

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Horse mackerel 

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Hokkaido scallop

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Wild king salmon

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Wild yellowtail

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the driest sake of all - peach taste - served at all temperature 

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Bluefin Tuna

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Fatty toro (Bluefin TORO)

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Japanese Sardine

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Roasted Seabass

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Sweet Sake - it's been soaked in plum for 2 months.  

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Fresh Uni

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A more floral and less sweet sake.  Represents Longevity. 

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Unagi

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Tamago

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Miso soup

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We decided that we want MORE MORE MORE 

So, on top of our 15 course meal, we ordered an extra HAIRY CRAB handroll. 

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Green tea crème brûlée with red bean sauce 

Amazing experience.  One of our favorites in the bay area! 

A true euphoria. 

Food: ★★★★★

Service: ★★★★★

Ambiance: ★★★★★

Presentation: ★★★★★