The story
Sushi Yoshinaga, at 27 rue du 4-Septembre in Paris, is a Japanese sushi counter that earned two Michelin stars in 2026 for excellent cooking. Guests sit around one counter and watch every piece being shaped by chef Tomoyuki Yoshinaga, who serves a single omakase menu.
Tomoyuki Yoshinaga has worked with sushi for almost twenty years. He trained in the traditional way in Japan before joining chef Okuda in Paris. His base is edomae sushi, but he adapted it for French fish, which he finds needs different handling to bring out its best. Some of his fish is matured for a few days to deepen the flavor and texture.
The room was designed by Sala Hars and Agathe Marimbert Architecte, with a series of doors that recall ancient temples and soft, modern light over the counter. Ceramics by the artist Masanobu Ando are part of the experience. The sake list is a notable feature of the restaurant.
Recognition
Ambience
Details
History
Excellent cooking
Yoshinaga? Named after Tomoyuki Yoshinaga, the former master of Okuda, whose new temple to hungry bellies lies on the first floor of a neo-Japanese-style spot at 27 Rue du Quatre-Septembre, and is home to nothing less than the sushi of a lifetime. With its rather sci-fi-monastic atmosphere combining maple wood and dazzling lighting, this restaurant designed by Paul Dupuy (also behind Sushi Shunei), Damien Melon, Ismaël Emelien and Jean Dupuy bewitches 10 lucky dinners around the counter with a symphonic omakase menu. The overture got things rolling with a quartet of plates in ode to the sea: a trio of mackerel sashimi with leek, Japanese shallot and ginger; grilled bluefin tuna belly, daikon and shiso; scallops in a plump dumpling; and grilled amberjack, onion confit and sweet potato. After that? A virtuoso score of 15 sushi, including an elegiac piece with cuttlefish, a concerto in amberjack major, a hymn to chutoro (medium fatty tuna), eel hitting the acme – and many more, including red mullet, miso-marinated lobster, trout killed ikejime-style, fatty tuna tartare and caviar… Before ending with a matcha ice cream polyphony made by Alain Ducasse. Encore! Encore! // Albertine Simonet
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