Chef-patron Hiroki has permanently relocated to Hong Kong, beginning a new chapter on his culinary journey to bring creative omakase to his guests around the world. His first new menu following his relocation will see him bring to life one of the city’s favourite seasonal ingredients, hairy crab, in a 15-course omakase.
Hello Hong Kong!
Chef Hiroki’s relocation to Hong Kong fulfils his intent to continue exploring other countries around the world, including Europe and North America, not only in his never-ending quest for high-quality ingredients, but also for enhancing personal cultivation and culinary skills. By incorporating specialties and cultural elements from different countries into his creations, he aspires to bring his innovative cuisine to food enthusiasts worldwide.
Chef Hiroki said: “When I reached my half century milestone, I realized I had unfulfilled ambitions and boundaries which I needed to explore from outside of my native Japan. I decided to relocate to one of my favourite cities, Hong Kong, to continue taking my vision of Sushiyoshi to the world. Moving here also allows me to be closer to my diners in Hong Kong, Shenzhen and Taipei as well as explore my personal boundaries. From here, I also intend to pass on the concept and craftsmanship to the next generation. Moving to Hong Kong fulfils part of my desire to continue my personal journey of fusing the best culinary ideas and different ingredients from around the world with the finest Japanese craftsmanship.”
“Sushiyoshi in Hong Kong is close to my heart as my first international restaurant and I feel it is a great place to continue my journey and vision of taking fun and creative omakase and sushi to the world. It’s definitely an exciting and energetic city I am happy to call home,” he added.
Hello Hairy Crab!
To mark his arrival in Hong Kong, Chef Hiroki pushes culinary boundaries with an exquisite hairy crab feast that delights all the senses.
He infuses Japanese tradition with techniques and ingredients to offer an inventive experience to surprise and indulge guests with layers of flavor.
“My Omakase menu expands the boundaries between tradition and innovation, in terms of both ingredients and culinary artisanship,” says Chef Hiroki.
New creations on his exclusive new menu include Cod Milt Ganmodoki which uses the traditional frying technique known as the Flying Dragon Head served in hairy crab stock. His decadent Hairy Crab Sushi with Toro replaces the sushi rice entirely with tender hairy crab meat which is then paired with Hokkaido sea urchin and Fatty Toro
His creativity is on full display as he takes the humble daikon to new levels. In his Daikon Chawanmushi with Hairy Crab Broth, the daikon is carved into a serving bowl, then infused with flavor using the Japanese oden method before being filled with chawanmushi ingredients enjoyed with hairy crab stock.
The 15-course Omakase menu, lovingly prepared by Chef Hiroki and his Hong Kong team, includes 7 seasonally limited dishes as well as signature and seasonal delicacies.
Guests can enjoy this creative omakase extravaganza for HK$2,680. Reservations are required.
