Tadashi “Edowan” Yoshida

A sushi apprenticeship in Tokyo, Japan set the baseline for Tadashi “Edowan” Yoshida’s work: knife control, rice handling, and repetition as method. That foundation carried into a career built on restraint and exacting standards, where small decisions define the finished piece. In 1995, Yoshida became chef and owner of Yoshino Zushi / Sushi-ya no Yoshino in Seki, Gifu Prefecture, Japan (1995–2012), a long run in which the house and his name became closely linked.

He later held the same role at Sushi no Yoshino in Nagoya, Aichi Prefecture, Japan (2012–2018), extending that line of work with continuity rather than reinvention. Since 2021, Yoshida has been itamae and co-owner of YOSHINO · NEW YORK, carrying that training into a new market without changing the discipline behind it. The move to NEW YORK was a shift in place, not in standard: a chef with years of practice arriving in a city where precision is read quickly and tested often. In that setting, his work continues as a direct expression of the habits formed over decades.

Tadashi's signature dishes include Yakisaba sushi and karasumi mochi. Both sit squarely in the discipline that runs through Yoshida’s work: controlled texture, clean construction, and a style that relies on precision rather than excess.