Sushiyoshi
Taipei, Taiwan
ā1 Star
The Experience
From Michelin Guide
Well versed in the culinary arts of both Japan and France, founder Hiroki Nakanoue devises omakase menus that meld Edomae sushi traditions and a creative use of Western techniques and ingredients, such as truffles and caviar. The kitchen excels at realising his vision with finesse and precision. While nigiri sushi dominates the lunch menus, the higher priced dinner menu is where the team's creativity, astuteness and skills shine brightest.
Unique Things
From Visitor Experiences
- Michelin-Starred Sushi with Western Flair: Sushiyoshi Taipei, led by Chef Hashimoto Kazuhiro, blends traditional Japanese sushi techniques with Western culinary concepts, resulting in creative, visually striking dishes that engage multiple sensesāunusual for a Michelin-starred sushi restaurant in Taipei.
- Seasonal, Themed Menus with Rare Ingredients: The restaurant offers exclusive seasonal menus, such as a special crab dish available only in autumn, highlighting rare and premium ingredients that change throughout the yearāa departure from the fixed omakase format common in many high-end sushi spots.
- Innovative, Playful Course Elements: While not directly confirmed for the Taipei branch, the global Sushiyoshi brand is known for unconventional touches like serving Sprite as part of a course in fine diningāa rarity in Michelin-starred Japanese cuisineāand for incorporating unexpected inspirations from European and Chinese regional dishes into the omakase experience.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Sushiyoshi in Taipei include:
Crab and Crab Roe: Featured prominently in dishes, crab roe and crab oil are used to impart rich umami flavors and luxurious textures, highlighting the seafood's freshness and depth.
Fresh Salmon Roe: Used for its vibrant color and burst of briny flavor, salmon roe adds a refined touch to sushi and other dishes, enhancing both taste and presentation.
Maitake Mushroom: This mushroom adds an earthy, aromatic quality and textural contrast, often incorporated to balance the seafood elements.
Japanese Sweet Green Pepper: Adds a subtle sweetness and freshness, complementing the richer flavors in the menu.
Red Miso and Clams: Used in soups, red miso provides a deep, savory base while clams contribute briny notes, reflecting the restaurantās blend of Japanese techniques with local ingredients.
Chef Hiroki Nakanoueās approach combines traditional Edomae sushi focus on singular, high-quality ingredients with creative French inflections, elevating these key ingredients into signature dishes that emphasize purity, seasonality, and balance.
Menu & Pricing
Current Offerings & Prices
Tasting Menu
- Omakase (12 courses): NT$ 8,800
Signature Dishes
- Blue Lobster: NT$ 3,500
- Truffle Sushi: NT$ 2,200