Sushi Yoshizumi

Sushi Yoshizumi is a four-seat counter devoted to traditional Edomae technique: no fusion elements, torched toppings, truffle, or caviar, just fish, rice, and restraint. Chef Yoshizumi works behind a cypress wood counter, and the restaurant holds one Michelin star (2016–2023) along with recognition from Opinionated About Dining, Bloomberg, and a James Beard semifinalist nod for Best Chef: California in 2023.

Reservations are prepaid through Tock at $403 per person, which already includes a 22% service charge (not a gratuity, and retained by the restaurant). Bookings are capped at two guests per reservation, and the restaurant does not accommodate private parties or buyouts. Corkage for wine or sake not on the list runs $100 per bottle for the first two, $150 from the third bottle on, plus a $50 surcharge per bottle for anything already on their list; there is no bottle limit.

The dress code is smart casual, the menu is in English, and seating is counter-only — there is no private room. The kitchen cannot make soy sauce gluten-free, so diners with that restriction should plan accordingly. Parking is generally available across the street.

Service runs Wednesday through Sunday from 5:00 to 10:00 pm; Monday and Tuesday are closed. Booking is widely considered hard: the Tock calendar for the next release opens November 5, 2026, and reservations tend to sell out quickly once available.