Chef Makoto Yoshizawa began his training at a respected sushi restaurant in Tokyo in his mid-teens where he developed and honed his skills as an apprentice. In 1990, he moved to New York, where he refined his skills in some of New York’s finest Japanese restaurants. After years of elevating his craft, he opened Zawa Japanese in 2017.

In 2024, Chef Yoshizawa opened Sushi Yoshizawa, an intimate restaurant with seven seats offering only Edomae-style omakase sushi. 

 

Sushi Yoshizawa sources the finest seasonal fish from Tsukiji and Toyosu markets in Japan, as well an other parts of the world, and serves them in prime condition, sometimes aging them to perfection. Chef Yoshizawa explains, "Sushi is made up of a simple combination of Neta (fish), Shari (sushi rice), and Nikiri shoyu (special blend soy sauce). No matter how exceptional the neta is, if the balance with the shari and nikiri soy sauce is not right, the harmony will be lost."

 

We invite you to experience Chef Yoshizawa's omakase, a testament to his lifelong dedication to sushi, and discover the harmony he creates with every dish at Sushi Yoshizawa.

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