Long gone are the days when top sushi could only be found in Japan. High-end sushi is now a staple in any serious gastronomic city. That means standing out in the crowded field of fancy sushiyas requires something truly special. Sushiyoshi has achieved this distinction in Osaka, Hong Kong and Taipei, thanks to chef-owner Hiroki Nakanoue’s masterful blend of Edomae traditions and international culinary influences. While many sushi restaurants prioritise showcasing Japan’s seasonal best, Sushiyoshi takes a different approach. They have previously crafted entire late-autumn omakase menus dedicated to Hong Kong’s local favourites like hairy crab, creating classics such as hairy crab yuzu salad and hairy crab truffle dumplings. This willingness to deviate from the norm sets Sushiyoshi apart.