Getting to experience the creativity of Chef Nakanoue Hiroki at Michelin-rated Sushiyoshi was the culinary highlight of my recent Japan trip. Although Osaka has a booming street food scene, its sushi has generally played second fiddle to Tokyo’s. Sushiyoshi is trying to break that narrative with its creative omakase. I had heard great things about this 26-year-old sushi-ya and was excited to try it. As an added bonus, Chef Hiroki speaks decent English and his exuberant personality makes the experience memorable for all guests. How did this chef’s tasting stack up to all the other omakase? When I arrived at 7pm for my reservation, there was already a full house as the sushi-ya contains only 8 seats at the counter. I was escorted to my spot at the end of the bar and was promptly served tea and a hot towel. Japanese omakase can be intimidating for non-Japanese tourists; however, Chef Hiroki was very welcoming. My omakase started with salmon and caviar tartar housed in an “apple” wafer vessel. The wafer reminded me of a …