In the heart of Taipei’s Da’an district, Sushiyoshi Taipei distills the precision of Edomae sushi into a cosmopolitan, ultra-refined experience. For gourmands seeking Sushiyoshi + Taipei, this outpost of the acclaimed Japanese brand channels founder Hiroki Nakanoue’s East-meets-West sensibility, fusing classical technique with French-inflected luxuries—think caviar-lacquered nigiri and truffle-kissed chawanmushi. With limited counter seating and a meticulous omakase, it’s among the most coveted tables in Taipei fine dining and a standout on lists of the best restaurants Taipei has to offer.

The Story & Heritage
Hiroki Nakanoue, schooled in the disciplines of Edomae sushi and inspired by French gastronomy, founded Sushiyoshi to push tradition forward without sacrificing reverence. His culinary philosophy marries rigorous fish ageing, exacting rice work, and kokoro—heart—with Western techniques that heighten aroma, texture, and drama. The Taipei restaurant channels his vision with finesse: precise knifework, pristine sourcing, and thoughtful composition. Michelin recognition underscores its craft and consistency, with dinner omakase menus serving as the clearest expression of the team’s creativity, astuteness, and technical poise. What began as a purist’s counter has evolved into a modern sushi atelier where innovation is always anchored by discipline.

The Cuisine & Menu
Expect an omakase-driven format—nigiri-forward at lunch, while dinner ascends into a more elaborate, ultra-premium tasting menu. The cuisine is rooted in Edomae technique—shari calibrated for temperature and seasoning, neta carefully matured—then amplified with Western flourishes. Signatures may include Hokkaido sea urchin with Champagne gelée; botan ebi crowned with Kristal caviar; kohada with a whisper of yuzu; and truffle-scented chawanmushi enriched with crab. Seasonal à la minute grill and simmered courses punctuate the progression, spotlighting select purveyors across Japan. Dietary accommodations are considered with advance notice. This is fine dining at its most exacting: a focused prix fixe where every detail is deliberate.

Experience & Atmosphere
A minimalist, wood-forward counter frames the theater: chefs shaping, brushing, and torching with quiet confidence. Lighting is intimate; the soundtrack is the cadence of craft. Service is polished yet warm, with a bilingual team and a sommelier guiding a tightly curated cellar of sake, Champagne, and Burgundy—textbook pairings for umami-rich fish and truffle-laced courses. Reservations are essential, particularly for the chef’s table and private counter experiences that bring you close to the action. Expect smart-elegant attire; the tone suits a celebratory evening or discerning business dinner. While the focus is the counter, a small lounge is ideal for a pre-dinner pour or an afterglow digestif. Tableside finishing touches underscore hospitality and finesse.

Closing & Call-to-Action
Choose Sushiyoshi Taipei for Edomae craft refined by French sensibility—an omakase that feels both timeless and thrillingly current. Reserve two to four weeks in advance for prime dinner seatings; request the chef’s counter for the most immersive experience. For aficionados exploring Michelin star restaurants Taipei, this is a reservation that rewards foresight—especially the dinner tasting menu and sake or Champagne pairing.