Sushi Kissho by Miyawaka has announced the welcome return of sushi master Masaaki Miyakawa. The renowned chef will be at the restaurant from August 1st to 4th, 2024, offering an exclusive and limited-time Chef’s omakase menu complemented by a special alcoholic beverage pairing.
Sushi Kissho by Miyakawa is the first international outpost founded by the 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™️.
Special Exclusive Dinner Menu by Chef Masaaki Miyakawa from 1-4 August
In celebration of Chef Masaaki Miyakawa’s visit, Sushi Kissho by Miyakawa presents a meticulously crafted tasting menu, available for dinner only from the 1st to the 4th of August.
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 appetisers 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 flavours of Shimane black abalone with Chef Miyakawa’s signature liver sauce and savour 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-aji from 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 savour a comforting bowl of Miso Soup, a delicate Tamago (Omelet), and a sublime seasonal Dessert as a fitting finale.
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: 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. The 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 flavours 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, utilising 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. It is crafted with plum liqueur matured in whisky casks to deliver a fragrant vanilla aroma and a deep, complex flavour profile.
A Philosophy Centered on Seasonal Mastery
At Sushi Kissho, Chef Miyakawa’s deeply rooted philosophy centres 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.
In addition to his visit in August, Chef Miyakawa will continue to make bi-monthly appearances, visiting Macau every second month to ensure that the excellence for which his establishments are renowned is maintained and elevated.
To secure dinner reservations at Sushi Kissho at Galaxy Macau™, telephone +853-8883-2221 or email sushi.kissho@galaxyentertainment.com.