Story of Chef Owner Hiroki Nakanoue

Chef Owner Hiroki inherited his father’s sushi restaurant 28 years ago, though he had never been a sushi apprentice before. With his own efforts, self-learning and constantly strives to improve, Chef Hiroki has succeeded to establish his Sushiyoshi, and to become a Michelin 2 Star restaurant in Osaka. His overseas working experience in later stage has intensified his creative inspiration; in Sushiyoshi, our sushi is traditional Edo-Mae style meanwhile our appetisers are inspired by a new gastronomic sensation with traditional Japanese cuisine, as a starting point to create a new perspective of omakase to customers.

Story of Executive Sushi Chef Kazunari Araki

Executive Chef Araki-san has an impressive pedigree, with more than 20 years of creating sushi at the highest level, leading his brigades to new levels of excellence. He has spent eight years at Nobu New York followed by four years at Nobu InterContinental Hong Kong and has recently lead the teams at Kakure Japanese Cuisine and Umi as Executive Sushi Chef. Executive Chef Araki will work closely with Chef-owner Hiroki to take the unusual techniques and innovative thinking on edomae-style sushi to new levels for Sushiyoshi Hong Kong.
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