Today at Sushi Fang, I enjoyed a special set of nine sushi pieces, including a tasty crab sushi filled with juicy crab meat, rich in protein! The chef crafted each piece meticulously, wrapping the rice with hand-picked crab meat and topping it with marinated sea urchin, creating a culinary masterpiece.
Sushiyoshi, a renowned two-star Michelin sushi restaurant from Osaka, Japan, is located in the serene surroundings of Lane 216, Zhongxiao East Road.
Sushiyoshi Taipei, a prestigious two-star Michelin sushi restaurant from Osaka, Japan, has been open in Taiwan for over six months. From the dining atmosphere and service to the food preparation and presentation, the entire team upholds the unique standards of the main restaurant.
Here offers a top-notch dining experience with creative sushi made from premium ingredients, enticing food enthusiasts across Asia with its playful yet classic Japanese dishes.
Chef Hiroki, the founder of Sushiyoshi, is renowned as the god of creative sushi in Japan, earning widespread acclaim in the sushi world and achieving two Michelin stars, which are highly respected in Japan.
After the Taipei branch opened, Chef Hiroki (right) personally visits every month to oversee the restaurant, designing unique creative sushi and custom menus. This time, he joins forces with Chef Hashimoto (left) to create an unforgettable experience for food lovers in Taipei!
In 2018, Sushiyoshi opened its first international branch in Hong Kong. Known for its creative cuisine and skilled craftsmanship, it has become a favorite among food lovers, including celebrities and VIPs.
In selecting ingredients, Chef Hiroki has a keen eye for the freshest Japanese ingredients and travels to different countries every year in search of top-quality ingredients.
Even sourcing fresh seafood from France, Chef Hiroki personally oversees the production of the exclusive “Sushiyoshi’s Special Black Caviar Sauce”. As a culinary artist, Chef Hiroki travels to different countries in search of local ingredients to inspire his creations.
He tastes top-quality seafood from Taiwan and worldwide to ensure the best texture, freshness, and meticulous preparation, which are crucial for delicious sushi.
In the rich autumn season, it’s perfect for nurturing the best hairy crabs. Chef Hiroki carefully selects seasonal ingredients to create seasonal specialties not found elsewhere. For the first time in Taiwan, he introduces the beloved hairy crab to offer an unprecedented Omakase experience.
While preserving traditional Japanese ingredients and methods, there’s also innovation, elevating flavors, textures, and layers.
The order and flavors of the dishes break away from traditional sushi frameworks, providing guests with an unprecedented sushi experience.
醬油漬鮪魚握壽司
Wild tuna sashimi from Oita Prefecture, Japan, marinated in a secret soy sauce for 24 hours until the meat fibers become even more delicate.
Ever had sushi that truly melts in your mouth? Well, here it is.
Wasabi from Shizuoka Prefecture, Japan.
Tender meat paired with Sushiyoshi’s finely crafted sushi rice.
黑松露紫蘇花大閘蟹飯
The outer layer is made of aged bluefin tuna belly, wrapped with black truffle inside the fish slices. Instead of rice, crab meat is used for the sushi.
The top is garnished with fresh shiso flower petals for added flavor.
Presenting a unique and bold creative culinary art, while preserving the traditional Japanese ingredients and techniques.
鰤魚握壽司
The yellowtail, exclusive to the waters near Japan worldwide, is most fatty during the autumn and winter seasons. It is lightly seared on the edges with a binchotan charcoal.
Then, it’s dipped in our homemade soy sauce for 15 seconds and paired with red vinegar sushi rice for an exquisite taste.
The red dot atop the sashimi is dipped in our three-year-aged chili sauce, adding flavor and decoration.
These four plump and full-bodied crabs all come from Lake Gucheng in Jiangsu, China.
The chefs were so impressed by the deliciousness of the hairy crabs that they decided to include them in the sushi experience loved by local foodies.
The sushi master from Osaka, known for his creative sushi, has launched a seasonal menu featuring hairy crabs in Taiwan for the first time, setting the trend for top restaurants in Taiwan.
Bringing a fresh culinary experience to Taiwanese foodies while maintaining the authentic flavors of the Osaka flagship store. The secret lies in this special blend of sea urchin and crab paste cream.
大閘蟹肉握壽司
This sushi is like a delicate work of art. The subtle sweetness of the crab meat and the rich crab paste blend perfectly with the sushi rice, making it the most pleasantly surprising piece of sushi I’ve ever had.
Each mouthful is packed with delicious crab meat. The sumptuous richness of the crab paste, brimming with sweetness, wows every diner with its extraordinary creativity.
For the chef to create delicious food, he also indulges in exquisite dishes himself. Quality ingredients are crucial, while honing his palate to discern the finest flavors.
A whole box of fresh sea urchin, bursting with flavor.
海膽松露炒蛋佐大閘蟹膏
Butter, fresh cream, and sea urchin combine to create a silky smooth texture in the scrambled eggs.Truffle scrambled eggs paired with fresh sea urchin and crab roe, blending premium ingredients’ aroma and texture perfectly.
Then topped with crab roe, black caviar, and white truffle.
Along with crispy rice cakes made from their own sushi rice… creating a unique texture!
You can also enjoy the delightful combination of rich crab roe and fresh sea urchin directly.
The mouthful of black caviar paired with plump crab roe, crab paste, and sea urchin creates a delicious dish that feels like a dream!
The human body serves as the perfect sushi plate. It’s said that the sweetness of fresh fish can be brought out through body heat, making the moment it touches the tongue the perfect temperature. Tuna belly from Aomori, wrapped in Sushiyoshi’s unique fish roe, creates a delightful combination.
大閘蟹膏佐魚子醬黑鮪魚肚生魚片
Pairing premium fish roe and crab paste with raw blackfin tuna belly slices.
大閘蟹膏手卷
Wrap the freshly steamed crab cake with traditional hand-rolled seaweed sheets, known as Maruyama Nori, to encase the overflowing crab paste.
日本舞菇鮑魚卷
The perfect ending to this amazing crab feast is the fresh dancing mushrooms from Japan
Be sure to visit during the peak season of autumn crab to savor the top-notch feast handcrafted by the ‘Sushi Master’ featuring the finest crab. This innovative twist on sushi elevates its long-standing tradition and skilled craftsmanship.
