Here is my meal at Sushi Yoshitake (3* sushi) - this was probably the best meal I've ever had in my life. The whole meal was almost musical; a two-part suite with an adagio movement of sashimi dishes that was casual in pace, a one-plate intermezzo of palate cleanser, and then a quicker allegro movement when he began the edomae nigiri portion of the meal, whereby you eat the nigiri much faster so that the rice doesn't cool too much. There is no dessert; instead, some of the nigiri phase serves as the sweet ending. I think every piece of food presented to me was flirting with perfection in taste and presentation, and the meal served with smiles.
70% or so of his fish is sourced directly from fishers around Japan, and is of the best quality, bypassing Tsukiji wholesale market. In addition to beer and sake, there is a very short edited wine list, and wine is served by a sommelier, in Lobmeyr crystal. There are seven seats in total and the room is tiny, in a nondescript building of Ginza that is mostly populated by hostess clubs. Finding this place is pretty much impossible unless you can read Hiragana, but Yoshitake seemed totally at ease with me being non-Japanese, unlike Jiro. The price for the omakase is pretty fair for top-drawer Ginza sushi and $500 for two people would suffice if not deliberately drinking too much wine; given the nature of the meal i think it was quite decently priced. The wine list contains many half bottles, which is an intelligent choice, given the pace and variety at which sushi is served. One could easily drink champagne in lieu of sake or beer throughout the meal, or even move to another wine around the point when the red meats of the nigiri portion come into play.
uni pudding to open. I thought it was corn tofu with a dashi gelee layer on top but i was told otherwise. Still, that was what I tasted. the uni was very large and creamy.
red snapper. Wonderful texture. The following sashimi were served with a mound of wasabi, and a ball of pickled cucumber and myoga (lilybud) ribbons as palate cleansers. The cucumber mix was very pleasant as well. Snapper and the following sashimi were served with their own type of soy sauce for dipping, and we were instructed to add our own amount of wasabi before using the shoyu.
I didn't catch the name of this fish, but it was obviously a very dark red meat cut and quite large. It could have been some sort of tuna. Very mild in flavor, and served tataki style. Two large pieces.
Cooked abalone, with a slightly bitter sauce made from abalone guts. Once the three pieces of abalone are eaten, Yoshitake makes a mound of sushi rice and gives it to you to finish the sauce off. The texture of the abalone was luscious and rich. Smooth, with just a hint of resistance to the bite.
Skipjack tuna sashimi - char-grilled on skewers in the back and brought to the front counter. Served with a small dab of western horseradish mixed with green onions, and on it's own tailored soy sauce.
palate cleanser of a smaller shrimp, okra, edamade, over sudachi gelee. brunoise of cucumber and mountain yam in the gelee, along with a sea green I can't remember the name of. chiffonade of Myoga. the taste was clean and bright.
nigiri is served with two different rices; both are made with red vinegar but they are of separate types, and Yoshitake chooses which rice to use based on individual fish and alternates between the two. The pace is quick, but not unreasonably fast. I think pieces were made about once per 2-3 minutes.
kuchimi-dai (a type of snapper I think)
kisu (like a small whiting)
Tuna duet is:
akami (lean dry aged maguro)
Kohada (one of my least favorite sushis; still, this was pleasant enough and milder in flavor than most)
Kobashira (bay scallops) gunkan maki
Uni (sourced from Karatsu) gunkan maki - stunningly large, sweet, and creamy. Superlative example of uni. That piece on top was easily 2 inches long.
Kuruma-ebi, served without head or tail, unlike other places.
Tamago - extremely soft and custard like in texture, resembling a Castela cake. I asked and it was made with ground small shrimp, mountain yam, as well as other things - and cooked on stovetop for over one hour on low heat. Sweet in taste, in a natural way. This begins the 'dessert' portion of the meal, while ending the edomae series.
Miso broth is served at the end; based on a fish stock, but made with barley miso, which is sweeter than bean miso.