Macau Restaurants|Macau, China

Sushi Kissho by Miyakawa at Raffles at Galaxy Macau

Name: Sushi Kissho by Miyakawa at Raffles at Galaxy Macau
Telephone: 853-8883-2221

An intimate Edomae sushi experience

VERIFIED LUXURY

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On the second floor of Raffles at Galaxy Macau, Sushi Kissho by Miyakawa is master chef Masaaki Miyakawa’s first outpost outside of Japan. The omakase restaurant provides Edomae sushi at a hinoki cypress counter that serves only 10 seats and embraces the wabi-sabi style that honors simplicity. Together with its neighbor, Teppanyaki Shou, the mecca elevates the Japanese omakase experience to the next level in the Raffles’ swish property.

Chef Miyakawa is one of Japan’s most highly regarded sushi chefs. With a wealth of experience, he launched his eponymous restaurant in Sapporo in 2014 to great fanfare and went on to open more sushi havens in Niseko and Tokyo.

Like in Sapporo, the menu at his Macau restaurant proudly showcases the 18th-century Edomae tradition. Look for two signature dishes — Hokkaido Ezo abalone with liver sauce and sushi with Hokkaido urchin — which the chef brought over from his original spot. They offer a taste of his unwavering commitment to excellence.

Our Inspector's Highlights

A hinoki cypress sushi counter fills the intimate restaurant with a subtle aroma. The counter is made of two pieces of the Japanese cypress wood, more than 300 years old, from Japan’s Nagano Prefecture. It was created, transported and installed by a hinoki master. Thanks to its aromatic scent and grain patterns, the wood has been used for Japanese rice buckets for centuries. Its use at this counter is a nod to the rich and enduring sushi tradition and sets the stage for an intimate dining experience.
All the sushi is made by two chefs, including executive chef Hironori Satake, who helmed chef Miyakawa’s establishment in Niseko. Behind the counter is a curved cooking island where all dishes, from appetizers to desserts, are prepared. The culinary team treats you to a captivating visual performance as it skillfully and artfully prepares each dish.
The sushi restaurant is dressed in hues of light brown from the wooden counter, floors and chairs, and beige from the ceiling and cushions. Together, it gives a calming feel.
The tranquility is extended to a higher level in its private dining room that seats 10 diners. A bush at a corner suggests the aesthetics of a Japanese garden. Over the bush is a ceiling with an LED screen that changes colors to create a daylight effect. The ceiling above the dining table features a crack that is inspired by kintsugi — the Japanese art of repairing broken pottery by mending cracks with gold, silver or platinum. The curved artwork on the wall adds a modern touch to this artful dining room.
Sushi Kissho specializes in traditional Edomae sushi, highlighting innate flavors and umami with careful marination methods. The techniques date back centuries, before there were refrigerators, when fishes were served fresh on sushi rice in Tokyo. Chef Miyakawa’s dedication to tradition shines in his sushi, especially in the kohada, the shimmering silver-skinned fish.

The Food

The omakase menu changes daily depending on what the chefs deem fresh that day. However, some sushi — kohada, kuruma-ebi (prawn from Kagoshima), uni (sea urchin from Hokkaido) and anago (saltwater eel from Nagasaki) — stays on the menu.
Don’t miss the appetizer abalone with uni. The abalone is slow-cooked in sake and accompanied by a rich liver sauce. This signature dish originated from the Sapporo establishment.
For the sushi rice, the team artfully combines two acclaimed Japanese varieties: Yumepirika rice from Hokkaido and Koshihikari rice grown in Fukui. The proportion of water and rice has been adjusted due to Macau’s humid weather. All ingredients — including the rice, fish and cooking water — are meticulously sourced from Japan.
The sake highlights include W8 Gold and W8 Silver. Crafted in small batches in the Sumikawa brewery in Yamaguchi Prefecture, both labels have been classified as premium Junmai Daiginjo.

Amenities