MGM is proud to announce the grand opening of Sushiyoshi at MGM COTAI on February 5. Originating from Osaka, Japan, the world-renowned two-Michelinstarred restaurant is led by Chef-Owner Hiroki Nakanoue (中之上公起). Known for his "creative sushi" philosophy, Chef Hiroki brings his signature style to Macau, blending traditional Edomae craftsmanship with a bold, avant-garde approach to the Omakase (chef’s choice) experience. This new addition not only brings guests an artistic feast of visual and culinary delights, but also further enriches Macau’s vibrant international culinary landscape.

The restaurant’s design is a harmonious blend of traditional Japanese Sukiya-zukuri architecture and Kare-sansui (dry landscape) garden aesthetics. 

For guests seeking ultimate privacy, a dedicated private dining room features a "Wa-Kon-Yo-Sai" (Japanese spirit, Western talent) style, blending luxury designer furnishings with Oriental Zen.

Make a reservation now to have one of the most anticipated omakase menus of Sushiyoshi!

Thank you for your continued support! We are excited to share that Chef Hiroki will once again challenge himself, this time in the vibrant city of Macau.

The Hong Kong branch will close on September 22, after which Chef Hiroki will focus on preparing for the opening of his new restaurant in Macau.

Chef Hiroki said: “As a chef, I love challenges and constantly pushing boundaries. Choosing Macau this time is my way of bringing creative cuisine and artisan spirit to more food lovers. I am deeply grateful for the support from diners at the Hong Kong branch, as these memories hold great meaning for me and my team.”

We look forward to seeing you again at the Macau branch in the near future. Thank you for your support and companionship throughout this journey!

Sushiyoshi has been awarded the 2025 Tatler Hong Kong Recommended Restaurant!
This is a great recognition of our relentless efforts and passion for cuisine. Thank you to every member of Sushiyoshi for their hard work!
We will continue to strive for excellence, present more creative dishes, and together with you, create more unforgettable dining experiences.

This exquisite dish combines various elements, with selected veggies marinated in broth as the base, paired with Hairy Crab and wasabi. The rich and deep flavor of the hairy crab harmonizes perfectly with the fresh vegetables and wasabi, presenting a rich flavor profile and texture. Accompanied by the "Crab Paste Madeleine" made with crab broth, filled with rich hairy Crab Paste, each bite exudes a strong aroma of crab paste, with a delicate and smooth texture, bringing a whole new level of surprise. Reservations are now open.

Heartfelt thanks to SCMP for awarding us the "100 Top Tables Award 2025". This honor holds great significance for us. 

Since 2019, we have been continuously fortunate to receive this award, which serves as a meaningful recognition and encouragement of our efforts, as well as a motivation to continually strive for excellence. 

We would also like to express our gratitude to every member of the Sushiyoshi team for their hard work and passion for cuisine.

Once again, we appreciate SCMP's recognition and support. We will continue to work hard to provide customers with the best dining experience possible.

Project 933 is a special collaboration led by Reeze Choi, a renowned sommelier from Hong Kong who achieved third place in “The Best Sommelier of The World contest”, partnering with Yokomachi-san from Vinoble Vineyard and Winery in Japan. The number 933 represents the area codes for Hong Kong (852) and Japan (81), symbolizing the connection between the two regions.

This project features premium wines produced in small quantities, introducing two limited-edition wines: Sauvignon Blanc and Semillon, as well as Chardonnay, with a global production limit of 890 bottles and 300 bottles respectively.

Vinoble Vineyard and Winery, the collaborative winery for Project 933, is located in Sando, Hiroshima. The wine labels of both varieties feature a photo taken by Reeze at #Sando Station in the city. The labels are designed with a stamp concept, symbolizing that wine is a connection between people, showcasing the close bond and collaborative creation between Reeze and the winery. These wines also symbolize the fusion of essence from Hong Kong and Japan, capturing the unique flavors of both cultures and fine wines.

The two Project 933 wines are now available in limited quantities!Reserve now to taste these masterful creations.

Recently, Sushiyoshi's Chef Patron Hiroki san and Head Chef Keith traveled to France and collaborated with the chef of the Michelin three-star restaurant La Villa Madie to host a Four Hands Dinner event. This feast combined culinary skills from East and West, along with the creativity of the two starred chefs, showcasing their ultimate dedication and passion for cuisine. The two chefs seamlessly integrated the essence of Eastern and Western cooking, delivering a unique and unforgettable feast for the diners.

The combination of Hokkaido Ankimo's rich and velvety texture with the harmony of vinegar sauce, accompanied by the crisp texture of daikon and the subtle sweetness of Pumpkin Paste, highlights the essence of the ingredients, blending into a dish with unique charm that is intoxicating and unforgettable.Indulge in the ephemeral "Hairy Crab Seasonal Menu,” now open for reservations!

Combining the seasonal Cod Fish roe and the aromatic Hairy Crab, two ingredients with distinctive flavors and textures. The cod fish roe presents a creamy richness during the cooking process; while the hairy crab, with its unique rich aroma and sweet flesh, adds layers of richness to the Spring Roll, each bite of the spring roll exudes the delicacy of the cod fish roe and the freshness of the hairy crab.Indulge in the ephemeral "Hairy Crab Seasonal Menu,” now open for reservations!

Infusing the delicate fragrance of chrysanthemums into the vinegar -based sauce, creating a uniquely fragrant concoction that exudes a refreshing and delightful flavor profile. Paired with the rich and succulent hairy crab meat, further complemented by a generous serving of luxurious cavair to enhance the overall texture and release an even richer depth of flavor. Each mouthful is a delectable experience that beckons to be savored and enjoyed with meticulous appreciation. Indulge in the ephemeral "Hairy Crab Seasonal Menu,” now open for reservations!