Booked the reservation roughly 2 months in advance. - YOSHINO · NEW YORK - Buy Reservations
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🤢 2/5 - Booked the reservation roughly 2 months in advance.
By 👻 @Ray H., 07/20/2022 3:00 am
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I thought it would be the perfect place to celebrate an 11th year anniversary. Sadly, it was memorable in all the wrong ways. Maybe it was bad luck but luck shouldn't matter for a restaurant of this caliber. Arrived at the restaurant 15 minutes early and waited with a few other guests in a small foyer. We were soon greeted by the host and shown to our seats. We sat at the far end. The interior is what one would expect. Gorgeous counter, tasteful decor, and spacious yet intimate. We were promptly presented with the menu and beverage options. The waiter also pointed out the cloth napkin ("a gift") that the chef designed himself. It was thoughtful and the design was unique but the fabric was far from ideal for napkin use (nit-picky). Regardless, we were excited for the food to come.Then, things got ... interesting? Apparently, the day before was the chef's birthday and all the guests (expect me, my wife, and one other guest sitting next to me) were friends with the chef and sous chef. They came with gifts and champagne and desserts to celebrate. We didn't think much of it at first, in fact we enjoyed the celebratory vibe, or so we thought. But then the sous chef came out and the experience went south. The best way I can describe it is a king (chef) and a court jester (sous chef). As the chef was unwrapping his birthday gifts, the sous chef provided completely unnecessary comic relief. Photo bombing pictures, sarcastically demanding gifts, complimenting and comparing the value of the gifts, etc. This charade would continue the entire night. I understand that chef didn't speak Chinese and having a trilingual sous chef is invaluable. But rather than simply being the translator, the entire night was just gossip and small talk between the sous chef and the party guests. Even the chef at times stood there looking clueless as to what the conversation is about. Let's talk about the food. There were 8 appetizers followed by 14 sushi. Most of the appetizer were misses for me and mostly for the same reasons. The preparations either did not let the ingredient shine or poorly composed. There was either an overshadowing sauce, a random overpowering ingredient or simply too much going on. The hairy crab, with caviar and uni, all delectable ingredients, ruined by half a green grape. The ikameshi was ok, very standard. The chawanmushi was loose and watery, bit on the salty side and served in the tubular cup with a thick wooden spoon. The ankimo was cold, fishy and had a denser texture than I'm use to. The hotaruika and miso sauce was fine, but the garnish pepper leaf was a too much. The karasumi was the best appetizer. It was creative, but yet simple. The kinmedai preparation did not do it justice. It could've been any snapper and it would've tasted the same. And lastly, the salmon, drenched in a white sauce that tasted like bottled salad dressing. During most of the appetizer course, which was prepared 90% by the sous chef, the chef paced behind him with a glass of wine, occasionally peeking over his shoulder. I've been to my fair share of high end omakase and usually the chef handles most of the food presentation . Also, if the restaurant staff is reading this, word of advice, it is very off-putting the way the appetizers are assembled from cling wrap-covered plastic tubs from the under-counter refrigerators in front of the guests. It honestly feels like layering scoops of leftover, which could've been easily avoid by doing it in the kitchen.On to the sushi course. There's not too much to say, it's exactly what I expected. Starting with the oily-er fish, mackerel and gizzard shad. Both well salted and marinaded. The shad, maybe a touch too long in the vinegar, but still delicious. The striped jack and spanish mackerel paired beautifully with the seasoned rice. Temperature of the fish and rice were spot on. The hairy crab was good but I would have preferred not repeating it from the appetizer. Then followed the lean, medium and fatty tuna, which were all amazing. The nodoguro was a pleasant surprise and tasty. The remaining items were decent too. The meal ended with a Japanese musk melon, which was ok but clearly overrippened. Two of the diners brought cakes and were gracious to share with all the diners. The night ended strangely as we asked for the check, paid and exited while the guests and chefs continued their festivities. Overall the dining "experience" I give it a 1/5. It might have been very different if we dined some other night or with a different crowd, but again, when diners are paying $500+, this is not acceptable. If this review was solely based on the sushi course, I would give it a 4/5 (-1 for the quantity and variety). But this dinner was suppose to be so much more and it completely missed the mark.
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