In celebration of Chef Masaaki Miyakawa’s visit, Sushi Kissho by Miyakawa presents a meticulously crafted tasting menu, available for dinner only on 1st to 4th August, priced at MOP$2,888 +15% per guest. The menu highlights the freshest ingredients sourced from the pristine waters of the North Pacific Ocean and the Sea of Japan, procured from Miyakawa’s own trusted farmers, foragers and generational fishermen.
Chef Miyakawa’s menu invites guests to ignite their palates with appetizers such as Hokkaido whelk with plum sauce; Ehime Hata grouper shabu-shabu; and rice straw-smoked Kagoshima bonito. In parallel, guests can indulge in the rich flavors of Shimane black abalone with Chef Miyakawa’s signature liver sauce, and savor the exquisite pairing of Kumamoto eggplant with sea urchin. The sushi course is a journey through the finest seasonal ingredients, showcasing delicacies such as Kinmedai from Shizuoka, Aji from Kagoshima, Chu-Toro from Toyama, and Kohada from Kumamoto. Inviting the melt-in-the-mouth goodness of Akamutsu from Nagasaki, the pristine freshness of Shima-ajifrom Kagoshima, and the decadent sensation of O-Toro from Toyama. The culinary voyage continues with Ebi from Kagoshima, pristine Uni from Hokkaido, and Anago from Nagasaki. To conclude, guests can savor a comforting bowl of Miso Soup, a delicate Tamago (Omelet), and a sublime seasonal Dessert as a fitting finale.
From the delicate sweetness of Hokkaido’s yumepirika rice to the vibrant green hue of Shizuoka’s mountain wasabi, every element is carefully selected for exceptional quality and distinctive character. Kuromatsunai Hokkaido Suisainomori mineral water is used throughout the cooking process for its exceptional purity, while three kinds of premium rice are used to make the shari rice elevating each piece of sushi: including the light sasanishiki from Akita Prefecture; koshihikari, with its unique hint of sweetness, and yumepirika; a soft and fragrant rice from Hokkaido.
Exclusive Sake Pairing Experience
In addition to the exquisite sushi offerings, diners can elevate their dining experience with the thoughtfully curated beverage pairing, showcasing highly respected producers in Japan. Priced at an additional MOP$1,388 + 15% per guest, this exclusive pairing includes a selection of five glasses featuring a diverse range of rare and premium labels such as the N.V. Chitose Winery, Kerner ‘Kimura Vineyard’ from Hokkaido, Japan, a refreshing sparkling Kerner wine made using the Champagne method.
Next, Chef Miyakawa’s guests can explore the 2022 Grace Wine, Koshu ‘Toriibira Vineyard’ Private Reserve from Yamanashi, Japan, known for enhancing seafood flavors and boasting rich fruit aromas like apple and peach. The Wa 8 Junmai Daiginjo ‘Silver Label’ from Yamaguchi is a premium sake crafted through an exclusive collaboration with Sumikawa brewery, celebrated for its refinement and meticulous craftsmanship with a 38% rice polishing rate.
This is followed by the Dassai Junmai Daiginjo ‘Beyond’ from Yamaguchi, a highly exclusive selection aiming to surpass traditional limits, utilizing Yamada-Nishiki rice for a truly elevated sake experience. Lastly, the Suntory Yamazaki Cask Umeshu Whisky Blend, offers a smooth aroma with an oaky whisky finish, crafted with plum liqueur matured in whisky casks, to deliver a fragrant vanilla aroma and a deep, complex flavor profile.
A Philosophy Centered on Seasonal Mastery
At Sushi Kissho, Chef Miyakawa’s deeply-rooted philosophy centers on a profound appreciation for nature’s seasons, a relentless pursuit of freshness, and a dedication to the art of sushi-making. Central to the restaurant’s mission is the pivotal role of its highly skilled sushi chefs, all trained by Masaaki Miyakawa himself and with a collective 98 years of expertise. Rigorous training spanning decades to master the intricate techniques, from rice preparation to knife skills, guarantees that each piece of sushi is crafted with the utmost precision and care.
Chef Miyakawa’s expert blend of Edomae sushi tradition with Hokkaido influences, showcases his refined skills in traditional Japanese cuisine. With a focus on delicate small plates accentuating umami, every dish reflects a harmonious balance of flavours and textures. Emphasising the importance of perfectly seasoned shari rice, Miyakawa ensures that each sushi piece shines with the essence of the ingredients, offering a culinary journey that embodies his love for the craft.