A 17-course menu will be served three times a night, with an optional sake and wine pairing.
. That dish will come served over a small piece of mochi, which Yoshino is using instead of out-of-season scallops. The rest of the menu will be composed of nigiri and a couple hand rolls.While Yoshino is training his eye mostly on fish, he told Grub Street that he may include a kobe-beef special on the à la carte menu for diners looking for something else after the set omakase.
It’s not often that you see a pizza shop morph into a sushi counter, but they say that anything’s possible in New York.
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