Page 123 - Hong_Kong_&_Macau's_Best_Restaurants_English_edition

MACAU RESTAURANTS
JAPA NE SE

HIDE YAMAMOTO MIZUMI MIZUMI
(WYNN PALACE)
(WYNN MACAU)
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Shop 1185, 1/F, The Boulevard at Studio City, Estrada do Istmo, Macau
TEL: +853 8865 3300 G/F, Wynn Macau, Rua Cidade de G/F, North Esplanade, Wynn Palace,
www.studiocity-macau.com Sintra, Macau Avenida da Nave Desportiva,
TEL: +853 8986 3663 Cotai, Macau
Hide Yamamoto’s dimly lit interiors, with glistening chandeliers overhead, www.wynnmacau.com TEL: +853 8889 3663
entices with its warm and welcoming ambience. Diners have the option www.wynnpalace.com
of choosing to sit in the main dining area, teppanyaki area or at the sushi Mizumi is located right on the
bar. Staff are knowledgeable and engaging without being intrusive, and are gaming floor of Wynn Macau, and With the finest ingredients
able to explain each dish with detail. And since there is usually a twist to like the rest of the hotel the décor imported fresh from Japan, friendly
the dishes, the staff will recommend the best ways to enjoy and indulge in is decked out in mainly lucky and knowledgeable staff and nicely
every single menu item. The assorted seasonal sashimi is traditional and a colours of gold and red. An eight- paced meals, Mizumi ticks all the
good way to sample the variety of the freshest fish of the season. The chef seater sushi bar greets diners, while boxes for a Japanese feast. There
carefully prepares each ingredient and is mindful about not letting anything there are also more private seats is never a dull moment, with the
to waste, so if the platter includes raw shrimp, make sure you request the located in the teppanyaki room enthusiastic staff who come to
head to be used in a simmered soup or served deep-fried. The soy braised and tempura room—Mizumi has the table showcasing the freshest
baby abalone is a starter that is marinated to perfection without employed three master Japanese ingredients of the day, along with
overpowering its freshness, while the teppanyaki Kagoshima chefs to oversee each section sharing their recommendations.
wagyu beef is perfectly grilled—we suggest medium rare—and and so everything is done With three distinct cuisines—sushi,
accompanied with five different sauces. with great care and tempura and teppanyaki—on the
attention to detail. No menu, Mizumi is an ideal place
money is spared to to sample a range of Japanese
SHINJI BY KANESAKA gather the right ingredients classics. For those who find it
together for the menu; for difficult to decide between the
10 9 10 10 example, spring water in Japan is various dishes, staff are on hand
imported to cook the sushi rice, to guide diners through the menu.
Level 1, Crown Towers at City of sashimi is imported from Tsukiji Service is a strong point: glasses are
Dreams Estrada market in Tokyo, and the beef never allowed to drop to more than
do Istmo, Cotai, Macau comes from a private ranch on half-full. As for the food, a starter
The Macau
TEL: +853 8868 7300 Ishigaki Island, south of Okinawa. of shiso tempura with Hokkaido uni
www.cityofdreamsmacau.com outpost of This is the kind of place where sashimi on top is a good surprise
even listing the provenance of the as it is an exercise in contrast
Tokyo’s Shinji By
Located on the reception level of garlic (Aomori, if you must know) is between the creaminess and the
Crown Towers, the Macau outpost Kanesaka is home important and, perhaps unusual for crunchiness of the ingredients.
of Tokyo’s Shinji by Kanesaka is a Japanese restaurant, vegetarian The Ishigaki wagyu A5 steak is the
home to the ultimate refined sushi to the ultimate and vegan menus are available signature dish that represents the
experience. Passing through the upon request. Service is stellar— entire Mizumi experience. Different
refined sushi
long corridor and the curtained our waitress was attentive and condiments are available on the
doorway revealed a serene experience incredibly knowledgeable about the plate to provide flexibility in flavour,
landscape of light wooden pillars menu, offering recommendations while a pristine tomato was also
matching with the interiors. The when prompted but never intrusive. available for guests to clean their
12-seat sushi bar offers the prime The sake list too is extensive, and palate between bites. Not only can
seats in the house, with the best diners are encouraged to select we taste the quality of the wagyu
view of the sushi preparing action their own preferred glassware from with every bite that we take, but also
by the resident chefs. Shinji is all a platter of custom-blown options. the chef’s attention to detail.
about the omakase experience,
allowing the chefs to design a
menu based on the availability
of harvest and produce, creating
a structured set of dishes, from
cold appetisers to hot ones, and
sushi, complete with desserts. The
thread-tailed filefish is enriched
with liver sauce, ginger, and
scallions for a uniquely creamy
mouthful. Sushi is ever reliable,
as chefs nab a portion of rice,
squeeze, pat, and top with the
best cuts of fresh fish; the process
of making sushi from start to
finish is a mesmerising act that
is best appreciated as a calming
exercise. As the meal proceeds,
with expertly paired chilled sake
on the side, it is impossible not to
feel engaged in the world of sushi.
So exemplary is each item of the
omakase, a meal here feels almost Mizumi imports wagyu
like a sophisticated artform that from Ishigaki, Japan
leaves the guests wanting more.

T .DINING 2018 | 121