Thank you for your continued support! We are excited to share that Chef Hiroki will once again challenge himself, this time in the vibrant city of Macau.

The Hong Kong branch will close on September 22, after which Chef Hiroki will focus on preparing for the opening of his new restaurant in Macau.

Chef Hiroki said: “As a chef, I love challenges and constantly pushing boundaries. Choosing Macau this time is my way of bringing creative cuisine and artisan spirit to more food lovers. I am deeply grateful for the support from diners at the Hong Kong branch, as these memories hold great meaning for me and my team.”

We look forward to seeing you again at the Macau branch in the near future. Thank you for your support and companionship throughout this journey!

Sushiyoshi has been awarded the 2025 Tatler Hong Kong Recommended Restaurant!
This is a great recognition of our relentless efforts and passion for cuisine. Thank you to every member of Sushiyoshi for their hard work!
We will continue to strive for excellence, present more creative dishes, and together with you, create more unforgettable dining experiences.

This exquisite dish combines various elements, with selected veggies marinated in broth as the base, paired with Hairy Crab and wasabi. The rich and deep flavor of the hairy crab harmonizes perfectly with the fresh vegetables and wasabi, presenting a rich flavor profile and texture. Accompanied by the "Crab Paste Madeleine" made with crab broth, filled with rich hairy Crab Paste, each bite exudes a strong aroma of crab paste, with a delicate and smooth texture, bringing a whole new level of surprise. Reservations are now open.

Heartfelt thanks to SCMP for awarding us the "100 Top Tables Award 2025". This honor holds great significance for us. 

Since 2019, we have been continuously fortunate to receive this award, which serves as a meaningful recognition and encouragement of our efforts, as well as a motivation to continually strive for excellence. 

We would also like to express our gratitude to every member of the Sushiyoshi team for their hard work and passion for cuisine.

Once again, we appreciate SCMP's recognition and support. We will continue to work hard to provide customers with the best dining experience possible.

Project 933 is a special collaboration led by Reeze Choi, a renowned sommelier from Hong Kong who achieved third place in “The Best Sommelier of The World contest”, partnering with Yokomachi-san from Vinoble Vineyard and Winery in Japan. The number 933 represents the area codes for Hong Kong (852) and Japan (81), symbolizing the connection between the two regions.

This project features premium wines produced in small quantities, introducing two limited-edition wines: Sauvignon Blanc and Semillon, as well as Chardonnay, with a global production limit of 890 bottles and 300 bottles respectively.

Vinoble Vineyard and Winery, the collaborative winery for Project 933, is located in Sando, Hiroshima. The wine labels of both varieties feature a photo taken by Reeze at #Sando Station in the city. The labels are designed with a stamp concept, symbolizing that wine is a connection between people, showcasing the close bond and collaborative creation between Reeze and the winery. These wines also symbolize the fusion of essence from Hong Kong and Japan, capturing the unique flavors of both cultures and fine wines.

The two Project 933 wines are now available in limited quantities!Reserve now to taste these masterful creations.

Recently, Sushiyoshi's Chef Patron Hiroki san and Head Chef Keith traveled to France and collaborated with the chef of the Michelin three-star restaurant La Villa Madie to host a Four Hands Dinner event. This feast combined culinary skills from East and West, along with the creativity of the two starred chefs, showcasing their ultimate dedication and passion for cuisine. The two chefs seamlessly integrated the essence of Eastern and Western cooking, delivering a unique and unforgettable feast for the diners.

The combination of Hokkaido Ankimo's rich and velvety texture with the harmony of vinegar sauce, accompanied by the crisp texture of daikon and the subtle sweetness of Pumpkin Paste, highlights the essence of the ingredients, blending into a dish with unique charm that is intoxicating and unforgettable.Indulge in the ephemeral "Hairy Crab Seasonal Menu,” now open for reservations!

Combining the seasonal Cod Fish roe and the aromatic Hairy Crab, two ingredients with distinctive flavors and textures. The cod fish roe presents a creamy richness during the cooking process; while the hairy crab, with its unique rich aroma and sweet flesh, adds layers of richness to the Spring Roll, each bite of the spring roll exudes the delicacy of the cod fish roe and the freshness of the hairy crab.Indulge in the ephemeral "Hairy Crab Seasonal Menu,” now open for reservations!

Infusing the delicate fragrance of chrysanthemums into the vinegar -based sauce, creating a uniquely fragrant concoction that exudes a refreshing and delightful flavor profile. Paired with the rich and succulent hairy crab meat, further complemented by a generous serving of luxurious cavair to enhance the overall texture and release an even richer depth of flavor. Each mouthful is a delectable experience that beckons to be savored and enjoyed with meticulous appreciation. Indulge in the ephemeral "Hairy Crab Seasonal Menu,” now open for reservations!

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.