26 Course Omakase at Sushi Yoshizumi in San Mateo, CA

10 comments

1. All courses didn’t fit since reddit has a 20 pic limit. Maybe I should’ve put more nigiri :P.

   Pricey, but absolutely worth it. 10/10, this was fantastic. You’d be extremely hard pressed to find anything this good in the US, and even Japan. This was one of the best meals of my life. The quality of the ingredients, the unique flavors, the experience, the homey ambiance, excellent. They prepped everything in front of us (or at least everything they could), it felt very intimate. They also had sea bass nigiriwhich is rare and more expensive than otoro (so much tastier too)! Come with an empty stomach as you’ll be STUFFED.

2. Looks amazing op, this is why I subscribe to this sub. Love San Mateo, def hitting this place, thanks op!

3. Yoshizumi is my favorite sushiya in the country, I’m glad you liked it 🙂

   Some small edits on the captions—the first otsumami that you listed as marinated tuna is katsuo, or bonito. The shioyaki (grilled course) is mehikari or “green eyes”, a small fatty white fish. The tentacley thing is geso or “squid legs” from the aori ika that was served as nigiri.

   EDIT: One other thing, the nigiri he calls sea bass is nodoguro, also called akamutsu. In English it’s called blackthroat seaperch or rosy seabass, but he just calls it sea bass to make it easier. It’s a delicious deep sea shiromi and he gets ones with high fat content. It’s really delicious when served lightly seared on the skin side to release the oils.

4. If I could get the ankimo ice from Ju-ni and the tamago from Yoshizumi, it would be the perfect sushiya!

5. Those look outstanding, thank you for sharing! I love the rice; it looks like very authentic, vinegared sushi rice, which I’ve only really had in California, too. The mackerel bites looked so tasty!! I’m always a sucker for nigiri courses, although the ankimo seemed outstanding, as well.

6. Sigh. Unzips.

7. This looks just incredible. Dare I ask how the milt was?

8. I really, really, REALLY want to like this, and I mostly do like it, but I can’t get with the cooked ikura (#2). Cooked ikura is ruined ikura.

9. It looks fantastic, how about the price?

10. Wonderful pictures. Thanks for sharing.

    Venturing a guess based on the photo here. The piece labeled “Japanese mackerel” is most likely aji, commonly translated as horse mackerel; however, it’s actually in the jack (aji) family, not in the mackerel (saba) family of fish.