i. Biography
In Tokyo, the work at Sushi Yoshitake is built from concentration rather than ornament: abalone is served with a sauce made from its liver, and uni is read through age as well as sweetness. Masahiro Yoshitake, the Japanese owner of Sushi Yoshitake in Tokyo, uses those materials to define a sushi style that is direct, marine, and materially precise.
The Climb
The early line on Masahiro Yoshitake’s record runs through service at the Tokyo Cinema Cuisine food truck at the Tokyo International Film Festival in Roppongi Hills Arena, Tokyo, Japan (2015). Since 2009, he has been owner and head chef of Sushi Yoshitake, a position that has held steady with quiet authority.
Today
Today, Yoshitake is owner of Sushi Yoshitake in Tokyo. Sushi is his specialty, and the named dishes attached to him stay close to the source material: fresh abalone served with a sauce made from the abalone liver, and a trio of uni that includes two-year aged uni. Those preparations set the restaurant’s working language. One uses the shellfish’s own liver for depth and richness; the other lets time become part of the sea urchin’s profile. The approach is compact, but the materials are handled without waste.
Signature
Masahiro's signature dishes include mackerel-pressed sushi with whole-grain rice, fresh abalone served with a decadent sauce from the abalone liver, a trio of uni, steamed abalone with liver sauce, and octopus.
Recognition
Masahiro's honors include Michelin 3 stars for Sushi Yoshitake (2012–2023); two stars in the 2024 Michelin Guide.
Profile updated July 2026
FAQ
Asked of Masahiro
What recognition has Masahiro Yoshitake received?
Michelin 3 stars for Sushi Yoshitake (2012–2023); two stars in the 2024 Michelin Guide.
