The story
Stepping into Sushi Yoshinaga means entering a space built around a single, focused vision: how to honour Japanese tradition while embracing the present. The counter is the heart of the room, arranged so every guest watches the chef at work, framed by soft light and the quiet hum of anticipation. The interior, designed by Sala Hars and Agathe Marimbert Architecte, uses doors that evoke ancient temples and a calm, modern glow that puts the sushi front and centre. Ceramics by artist Masanobu Ando complete the setting.
Tomoyuki Yoshinaga has spent nearly two decades mastering the art of sushi. After a strictly traditional training in Japan, he joined the highly respected Chef Okuda in Paris. There, he found a clientele with an educated palate and a willingness to react openly to each dish—an interaction he came to value deeply. France also introduced him to fish of a different character than Japan’s. He developed his own technique, rooted in the edomae tradition, to draw out the best from each catch. His style, he says, expresses itself through flavours that can only be felt, not described.
There is a single menu: the chef’s omakase, priced at 330 euros. It follows the rhythm of the seasons and the day’s catch—or the previous days’, as Yoshinaga likes to age certain fish to refine their taste and texture. This meticulous approach to Japanese cuisine has earned the restaurant two Michelin stars, a recognition of the quiet mastery at work in every course. The experience unfolds over about two hours, with two seatings each evening.
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