Zuicho Macau

The ingredients don’t pop like they did in Japan last week but always enjoy the creativity and flavour combinations at Zuicho .

The A5 satsuma beef chateaubriand is the restaurant signature and is delicious but I really enjoyed the seasonal accompaniment of tempura zucchini flower stuffed with prawn , the yielding texture was outstanding .

Chrysanthemum Turnip with Minced
Chicken in Broth was a feast for the eyes and very soothing

Seasonal Sashimi featured Amadai with finger lime and Katsuo

Black Abalone with Liver Sauce was textbook but after having had amazing product in Japan this month , this didn’t quite match it .

Sea Urchin and Toro Handroll is a crowd pleasing combination even when the Uni is not best of the best

Grilled Blackthroat Sea Perch with
Sea Urchin Sauce - the heat applied to the uni gave it a grainy texture but flavour was there

Simmered Ise Lobster with Burdock , beautiful sweet lobster , this was unexpectedly good .

Satsuma A5 Wagyu Beef Sirloin with Mushroom Sukiyaki Hotpot, also a well deserved signature

“Takikomi” Rice with Kinki - deep savouriness to the rice , had 3 portions !

Pear Monaka with Mochi and Walnut Ice Cream Less

If you happen to have been silly enough to make a new year resolution and are looking to eat healthier , then for healthy fine dining , you can’t go past @zuicho.macau !
Protein rich , clean flavours and most certainly delicious .

A bright bring start to the meal in the form of Ankimo and monkfish eggs pressed with konbu .

The signature dish followed ( the only dish that remains on the monthly changing menu ) A5 Wagyu tenderloin katsu , the beef gets an hour of sous vide treatment before being deep fried , end result is disarmingly soft yet crispy .

A sashimi duo of Baby tuna ( Meiji ) and Yellowtail ( buri) preceded the highlight dish .. a gorgeous Tempura of Shirako which dissolved on the palate , paired with shirako rice on a stone grill . Rich textures, crispy rice .. loved it

The A5 Wagyu returned , this time the sirloin was given a sukiyaki hot pot treatment . Sweet dashi , soy cured egg yolk , matsutake . All that you could desire

Sea urchin and toro handroll was excellent , loved that the sea urchin was not only generously atop the hand roll but a little lobe was also right at the bottom which left a delicious sweet creamy last bite .

Final savoury dish was crab rice with mullet roe. Sweet female snow crab meat balanced the saltiness of the roe with aplomb

Dessert was a Monaka sandwich with brown sugar ice cream and strawberry. Less