Sushi Master Masaaki Miyagawa “Brings Japan to Macau”

Renowned sushi chef Masaaki Miyagawa has just opened his first restaurant outside of Japan. Yes, you guessed it, it’s in Macau. Located inside the Raffles Hotel in Galaxy Macau, Sushi auspicious Provide considerate service Chef’s Pairing The restaurant can accommodate up to 10 guests at a time. The restaurant’s chic interiors are complemented by subtle touches of Japanese tradition, such as handmade ceramics from Kyoto and an elusive aroma that permeates the air. The latter comes from smoldering straw, and one sniff of it transports you straight to the land of the rising sun.

Sushi Kiss’s team of sushi masters is like a well-trained orchestra. Guests can enjoy their wonderful performance – every ingredient, appetizer and sushi Chef’s Pairing The menu is meticulously prepared in front of diners, even down to the hand-grated mustard.

In the hands of experts

Chef’s Pairing Meaning “I leave it to you” in Japanese. Meaning, the chef has complete control over the food served to you. This is essentially a seasonal menu, ensuring that every ingredient retains optimal freshness and flavor. From the aromatic tomatoes used in the Hokkaido corn pudding (ft. sea urchin) to the outstanding glazed sea eel (ft. the glossy sauce made by boiling the eel’s own bones).

The menu is heavy on seafood, with black abalone being the signature dish at Sushi Kissho. Served as one of the restaurant’s appetizers, these tender conches are slow-cooked in sake and kelp, then served on an umami-rich liver pate. It’s a dish that leaves a lasting impression; it’s one of Miyagawa’s signature dishes at the restaurant that bears his name in Sapporo. Origin is important to Miyagawa. Menus will say “Aomori tuna” rather than simply “tuna.” This is a sign of respect for Miyagawa’s suppliers – most of whom are small, family-owned businesses deeply rooted in Japan’s culinary traditions.

“Communication is the key to my relationship with the fishermen,” the chef told Macau News“The best fish goes to the most important customers, and if we want to be that customer, we need to keep communicating and investing in partnerships.”

Bringing Japan to Macau

All the food served at Sushi Kissho is sourced directly from Japan and prepared using age-old techniques dating back to the Edo period. The restaurant’s decor is equally authentic: Guests can sip on small selections of sake and plum wine at a bar made of smooth Japanese cypress, which is arranged in a semicircle around a sushi preparation station. The overall vibe of the restaurant is in true wabi-sabi style, understated and understated.

Miyakawa has three restaurants in Japan: Sushi Miyakawa in his hometown of Sapporo; Sushi Shin by Miyakawa in the popular ski resort of Niseko; and another restaurant of the same name at the Mandarin Oriental in Tokyo. His legacy in his hometown bodes well for Macau—the chef’s Sapporo restaurant received three Michelin stars within three years of opening in 2014. Miyakawa said he curated “Raffles Journey” to mirror the experience diners have at Sushi Kissho’s sister restaurant in Japan. “I want to bring Japan to Macau.”

In fact, Miyakawa is no stranger to Hong Kong. During his time in Hong Kong, he worked at Masahiro Yoshitake’s Sushi Shikon and he liked the former Portuguese enclave as a way to escape the rigors of work.

“I live next to the ferry terminal. [in Hong Kong] “I often go to Macau to relax and clear my head,” he shared. During his tenure at Sushi Shikon, Miyakawa added a third Michelin star to the restaurant’s rating.

More than a decade ago, the chef never imagined Macau would be the location for his first overseas restaurant. Then the opportunity came when an executive from Galaxy Macau visited Japan and dined at one of Miyagawa’s restaurants. The executive was so impressed that he invited Miyagawa to open a branch in the newly opened Raffles Hotel. The chef accepted the invitation and created what is perhaps the finest Edo-style sushi restaurant in Macau.

Miyakawa said he is grateful for his previous experience in Hong Kong as it gave him an understanding of the region’s dining landscape and gave him the confidence to venture into Macau if invited. Although he currently lives in Japan, he plans to visit the new restaurant every three months during its first year. While Miyakawa is away, Sushi Kissho will be helmed by its experienced executive chef Hironori Satake.