Opening in June last year and sharing an entrance are two excellent Japanese restaurants cocooned into @raffles.galaxymacau .
@sushikisshobymiyakawa has recently been adorned by a Michelin star and @teppanyakishou joined its sibling in Tattlers Top 100 tables listing .
Both are an exploration of premium produce , much of it from Hokkaido , and kitchen wisdom ( with multiple chefs across both venues with 20+ years experience) .
Executive chef @japanese_chef_maeda and restaurant manager @amy_jo0222 overseeing both and ensure all the magic occurs consistently day after day .
This weekend I visited both restaurants for the third time .
At Sushi Kissho , I was brilliantly looked after by executive sous chef Soma Shibuya , the spring seafood was fresh and light and somehow felt young .
Highlights were the signature steamed abalone in liver sauce , terrific aori-ika nigiri with lovely toothsome texture, Akamutsu from Nagasaki somehow felt more raw than sushi usually does ( I realise that doesn’t make sense as raw is raw but I stand by it ) , it was an exciting discovery .
Today’s lunch at Teppenyaki shou and we were in the skilled hands of chef Michael Xu . With the dishes all created in front of the diner , precise simplicity is key .
Abalone was served two ways ( au natural and with citrus and anchovy butter ) , lobster was perfectly cooked with a lobster coral miso sauce . Vegetables were a highlight , including an incredible unassuming Hokkaido potato which had the texture of sweet potato .
Two different experiences that share the same sensibility and are a pleasure to visit .
