Review excerpt: Hako sushi features prominently on the menu at Yoshino Sushi, but there are alternatives. No bite-size sushi came with my Mushizushisen set lunch (¥3,000), a seasonal option that is only offered in winter. Instead, the meal’s centerpiece — the mushizushi — was a bowl of steamed rice topped with bright yellow threads of sweetened omelet. Lunch opened with an exquisite barracuda carpaccio. Chef Daisuke Sakaue first gave the petit fillets a quick flame-grilling before adding spinach and persimmon to the mix and coating them in konbu (kelp) jelly. Barracuda, a meaty fish I don’t come across often in Japan, was an excellent match with the briny spinach, sweet persimmon and kelp marinade — and it looked stunning.
In line with the nationwide state of emergency declared on April 16, the government is strongly requesting that residents stay at home whenever possible and refrain from visiting bars, restaurants, music venues and other public spaces.