News

Chef Hiroki, the creative force behind Sushiyoshi, continues to delight crab enthusiasts with his innovative annual homage to seasonal Hairy Crab. This year, he presents a luxurious omakase menu featuring 17 dishes crafted from authentic Taihu hairy crabs.

Each crab weighing 250 to 350 grams, is particularly known for its rich crab roe and succulent meat. Chef Hiroki creatively complements the finest seasonal ingredients with the delicacy for a memorable feast that tantalizes both the eyes and palate. Each omakase features the equivalent of about three hairy crabs, utilising both female(250g)  and male crabs (300 to 350 grams).

Chef Hiroki highlights one of his latest creation, the Hairy Crab and Cod Fish Roll Spring Roll, which is also his personal favourite. He said: “It’s rare to find delicious hairy crabs in Japan. Recently, I had the chance to try hairy crab tempura there, which inspired me to create this spring roll inspired by tempura.” The spring roll is filled with crab meat and crab roe from the Taihu hairy crab, paired with seasonal cod milt, offering a crispy texture and a rich filling that leaves a lasting impression.

To further elevate the essence of hairy crab, Chef Hiroki has crafted a Hairy Crab Roe Taro Cake using soft and sweet taro treated with kombu dashi, combined with a crab roe sauce and hairy crab paste. This dish emphasises the freshness of the crab. Additionally, he presents a refined Hairy Crab Meat, Caviar with Homemade Chrysanthemum Vinegar Dressing, where the seasonal chrysanthemum is used to create a vinegar sauce that beautifully complements the delicate crab meat, providing a stunning visual and flavour balance.

The menu also features Kegani with Deep-fried Lotus Root "Bun," where the crab and lotus root are transformed into fried buns served in a rich broth, offering a delightful contrast between the tender crab meat and the crunchy lotus root.

Other standout dishes include an appetizer of Ankimo with Pumpkin Paste, featuring rich Hokkaido ankimo paired with a sweet and tangy pumpkin sauce, and the Aburi Sanma Zukuri, delicately grilled and served with a vinegar sauce made from sanma liver and a fragrant sansho pepper-infused mustard, balancing the fish's rich oiliness.

In addition to the exquisite dishes, a selection of sushi made with daily-fresh, air-freighted seafood is available, including Hairy Crab Roe Sushi, Kohada, Kombu-zuke, Buri, Toro, and Akami. The meal concludes with creative desserts, including Japanese Melon Yoghurt and Apple Oyaki.

The 17-course hairy crab omakase menu meticulously crafted by Chef Hiroki and his Hong Kong team, is priced at HKD 2,680 per person, including seasonal hairy crab dishes and signature seasonal offerings. Reservations are now open.