High Life

64 品 与 四 洲 集 团 合 资 设 立 的 Sushiyoshi 香 港 分 店， 遵 循 着 同 样 的 创 新 理 念。Hiroki 介 绍 道： “Sushiyoshi 香港店将为食客提供非 比寻常的正宗寿司体验，对寿司爱好 者而言玩味十足。 “我的创意在精心设计的菜单中 得以展现。菜肴选用日本及欧洲新鲜 时令食材，散发层次丰富的口感，烹 制过程以戏剧化的方式呈现于客人面 前。” The new Sushiyoshi Hong Kong, a joint venture with Four Seas Group, follows this same creative philosophy. Chef Hiroki explains, “Sushiyoshi Hong Kong will offer the authentic Sushiyoshi experience, not the usual sushi meal. It will be a playful one for people who love sushi. “My creative flair is seen through the meticulous menu with dishes that boast colorful flavors and fresh seasonal ingredients from Japan and Europe – all prepared in a dramatic and theatrical manner in front of our guests.” Seasonality plays a large role in the restaurant’s ever evolving menu as the availability of ingredients 季节性因素对菜单内容有着重大 影响。Hiroki 每日亲自到日本鱼市拣 选鲜活海产再空运抵港。香港店由总 厨 Sugawara 坐镇，烹饪传统及所用 食材均与大阪店几乎同出一辙。 香港店的菜单囊括了大阪店的经 典菜式，供应17至21道菜式，其中 包括日式帆立贝鞑靼窝夫、法国亚基 坦鱼子酱海胆饭、牡丹虾薄切刺身以 及 Syphon 鲣鱼昆布汤，令食客踏上 令人垂涎欲滴的美食之旅。 changes. Much of the seafood is flown in daily, handpicked by Chef Hiroki in Japan’s fish markets and executed to perfection by Head Chef Sugawara in Hong Kong. Sharing the same culinary heritage as Sushiyoshi Osaka, Chef Sugawara prepares a fine dining sushi experience with almost the exact same ingredients as the Osaka shop. Chef Hiroki carefully designs a menu comprised of signature dishes from Osaka. On the 17 to 21 course omakase menu, guests will be taken on a mouth-watering journey through delicacies such as Waffle with Scallop Tartare, Caviar d’Aquitaine Uni Rice, Botan Shrimp Carpaccio and Syphon Dashi.