Answer: yes. Sure, there is a wide range of views on what constitutes good sushi but as among the sushi affecionados in ATL I may be among the more experienced given that I have had the opportunity to experience a couple of Michelin starred sushi restaurants in Tokyo -- see my reviews of Kanda and Ginza Koju. Given all that, what really matters about sushi? The freshness of the fish (easily controlled), the quality of the fish (this is where science becomes art because the chef must buy the right fish -- yes, I have been to the Tosjiki Market) and the presentation (which is all art -- the skill of the sushi chef). Sushi Yoshino has a truly talented sushi chef who will give Taka and Tomo, who I think are very talented but pricey, a run for their/our money. The presentation is simply superb! Now, forewarned is forearmed -- they have one sushi chef and as their reputation is growing so is the wait. While I have always been able to get a table by just walking in the door, the last two times I have been there (in the last 10 days) the time lag between the appetizers and the main event has been about 20 - 30 mins. But it is worth the wait. This is where food becomes art -- for a few minutes -- and then food again. The wait staff is always happy to help but is generally clueless (somewhat comical) and very challenged when it comes to the wine list (which is limited in depth but does cover the spectrum of whites and reds). Somewhat comical watching them (yes, them -- took two) open a bottle of reisling. The appetizers are decent (try the Hamachi jalepeno). But you will not be disappointed in the main event. I would encourage you to get there quickly because this guy is going to figure it out pretty soon and will either move the price points to challenge Tomo and Taka or will be recruited to join one of their teams. Stunning, surprising, spectacular.
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