Galaxy Macau™️ is thrilled to announce the official opening of Sushi Kissho by Miyakawa, the first international outpost founded by the highly renowned Chef Masaaki Miyakawa and led by Executive Chef, Hironori Satake. With an impressive legacy as one of the elite six Japan-based sushi masters to have held three MICHELIN stars, and previously the Head Chef at one of only three sushi restaurants outside of Japan to earn this prestigious distinction, Chef Miyakawa brings his unparalleled mastery of Edomae sushi to the heart of Raffles at Galaxy Macau™️.
The Essence of “Kissho”
Derived from the Japanese word for “auspicious,” Sushi Kissho by Miyakawa embodies the essence of wabi-sabi – the Japanese art of finding beauty in simplicity – in each meticulously crafted piece of sushi. Chef Miyakawa’s philosophy emphasises sourcing the finest seasonal ingredients directly from Japan, ensuring every bite is a testament to peak freshness and flavour. Led by the seasons, the dynamic omakase menu at Sushi Kissho by Miyakawa promises returning patrons a uniquely exceptional experience with every visit.
A Philosophy Centered on Seasonal Mastery
At Sushi Kissho by Miyakawa, a deep-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, trained by Masaaki Miyakawa himself and with a collective 98 years of expertise, including Hironori Satake, who helms Sushi Kissho by Miyakawa. 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, showcase 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.
The Culinary Experience at Sushi Kissho by Miyakawa
At Sushi Kissho by Miyakawa, overseen by Chef Masaaki Miyakawa, guests can indulge in a dinner omakase experience at the sushi counter priced at MOP1,888 + 15% per guest (3 appetisers + 8 sushi + Soup + Egg Omelet + Dessert) or MOP2,888 + 15% per guest (5 appetisers + 10 sushi + Soup + Egg Omelet + Dessert). The seasonally rotating 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 suppliers and generational fishermen.
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 each piece of sushi: the light sasanishiki from Akita Prefecture, koshihikari, with its unique hint of sweetness, and yumepirika, a soft and fragrant rice from Hokkaido.
The experience begins with a delicate array of seasonal appetisers such as Seared Alfonsino, a pale, cherry-coloured fish with a mildly sweet flavour that is served with mountain wasabi, ginger, green onion and ponzu vinegar; and Black Abalone with Liver Sauce, a signature dish from Miyakawa’s acclaimed three-MICHELIN-starred restaurant in Sapporo. This dish features black abalone from Shimane Prefecture that has been nourished with kombu to enhance its liver, then slow-cooked with water, sake, and kombu algae for three hours, served with a decadent sauce crafted from abalone broth and liver.
This is followed by an impeccable sushi selection featuring delicacies such as Chu-Toro (Medium Fatty Tuna), which is aged for a week before being marinated in a home-brewed soy sauce for up to five hours; live Kuruma Ebi (Prawn), which is lightly blanched to maximise the fresh taste and sweetness; and Kohada (Gizzard Shad), a staple of Edomae sushi that is marinated in salt and vinegar, and prepared with homemade shrimp powder to reduce acidity and increase freshness. Each dish is meticulously prepared to highlight Chef Miyakawa’s precision and creativity, promising a harmonious blend of flavours and textures. The omakase journey culminates with traditional elements like Miso Soup, Tamago (Omelette), and a delightful dessert, ensuring a gastronomic experience that celebrates the essence of authentic Japanese cuisine in an elegant and serene setting.
Enhancing the impeccable sushi offerings at Sushi Kissho by Miyakawa is an exceptional array of premium sake, featuring four acclaimed signature labels. From the refreshing Kokuryu Crystal Dragon to the award-winning Hakurakusei Junmai Ginjo, each sake complements Chef Miyakawa’s creations perfectly. Additionally, the exclusive Wa8 private label sake, a collaboration between Sumikawa Shozo Brewery and Wa Creations, boasts a rich history dating back to 1921. Crafted with meticulous attention to detail, this Junmai Daiginjo sake, available only in select establishments including Sushi Kissho by Miyakawa, showcases the artistic touch of designer Yasumichi Morita and the esteemed craftsmanship of the Sumikawa Shozo Brewery.
Artful Reverence: Finding Beauty in Natural Simplicity
Sushi Kissho by Miyakawa prides itself on its authenticity, echoed in its sleek open design inspired by wabi-sabi—a Japanese appreciation for natural simplicity. The use of materials like Kiso Hinoki Cypress wood highlights this ethos. The minimalist design prioritizes the dining experience, focusing on the intimate connection between the sushi master and guest in the essence of omakase sushi.
The refined sushi counter is handcrafted from a 300-year-old Kiso Hinoki Cypress tree sourced in Nagano Prefecture, showcasing natural grain and a signature maple leaf inlay by master craftsman Mr. Tomita. Kiso Hinoki Cypress, revered for its sacred use in Japanese shrines and temples, enhances the restaurant’s ambiance. Intricately curated art pieces complement the dining experience, reflecting the precision of sushi preparation and condiment crafting, with a collection that captures the culinary journey’s artistry. The main dining room features ceramics by the Miyagawa family, renowned for their 11-generation legacy in ceramic-making since the Edo period, complemented by antique Ikebana baskets from Kyoto.
Sushi Kissho by Miyakawa’s art collection mirrors different preparation styles, enhancing the omakase experience with pieces reflecting the artistry and dedication in every stage of the culinary journey.
At Sushi Kissho by Miyakawa, the art of sushi transcends sustenance; it is a celebration of the profound connection between nature, tradition, and the human spirit. Guests are invited to embark on a gastronomic journey that will transport them to the very heart of Japan, guided by the masterful touch of one of the world’s most renowned sushi chefs.
For dinner reservations for Sushi Kissho at Galaxy Macau™, please contact +853-8883-2221, by email at sushi.kissho@galaxyentertainment.com or follow on Instagram at @SushiKissHoByMiyakawa.