Sushi surely ranks as one of the great Japanese exports in history. These days, no city can claim to be a gastronomic destination without at least one high-end sushiya. It takes something special then to stand out from the crowd. Sushiyoshi has managed this in discerning locations such as Osaka, Hong Kong and Taipei thanks to chef-owner Hiroki Nakanoue's working of edomae traditions and culinary influences from abroad. While sushi restaurants often focus on what is best in season in Japan at any given time, Sushiyoshi dares to be different. In the past the restaurant has created late-autumn omakase menus dedicated entirely to the local favourite of hairy crab, making instant classics out of its hairy crab yuzu salad and hairy crab truffle dumplings.

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