Sushiyoshi

Hiroki Nakanoue

Hiroki Nakanoue inherited his father’s sushi restaurant before turning 18, beginning his career through a non‑traditional path. Sushiyoshi has earned Michelin recognition since 2009, with its Osaka flagship achieving Two Michelin Stars for eight consecutive years from 2015. Rooted in Edomae techniques, he expertly balances ingredient selection and temperature control while blending global influences with Japanese traditions, presenting modern Japanese cuisine that is avant‑garde yet meticulously crafted.

Daisuke Suzuki

Chef Daisuke Suzuki from Kanagawa, Japan, brings over 18 years of culinary experience shaped across Kyoto, Tokyo, Hong Kong, and Singapore. As head chef of Hong Kong’s Sushi Wadatsumi, he earned a Michelin One‑Star accolade. Trained in classical Kaiseki, his cuisine reflects Japan’s seasons and regional culture, reinterpreted with modern techniques. At Sushiyoshi, he joins Chef Nakanoue to craft a dining journey that harmonizes tradition and innovation.