Even when living in Macau I always had a piercing curiosity to visit Sazenka , so I was thrilled to be invited , thank you @chi.champagnefeast422 !! - the rare restaurant that reaches the apex of both Japanese and western rating system ( Tabelog gold and Michelin 3 Star )
Chinese cuisine yet there is a clear Japanese sensibility. Subtlety is promoted and clear flavour profiles are pin pointed .

Zucchini flower soup dumpling , the flower is the dumpling skin , the broth mild and a lovely texture from the seafood mousse .
Abalone and Shrimp with Shaoxing wine follows - the Botan ebi is only slightly tipsy rather than drunk and this allows its sweetness to shine , below likes a brunoise of shrimp “stuffing” the Awabi , this portion brings that deep oceanic flavour .
Deep Fried Ayu - the sweet fish was presented to our table still swimming at the start of the meal . It returns beautifully crisp , and both bitter and sweet flavours are allowed to shine .
Sazenka Barbecue Pork- Char siu is firm to the bite , without toughness . Marinade is not overly sweet , the smoke is the key note . A second delicious bite is served as a meatball stuffed with a liquified grape .
Sweet and Sour Pork- layers of pork belly and eggplant are essentially indistinguishable in this signature dish . The sauce leans into the acidity rather than sweetness for great balance . A rightful masterpiece .
Sudachi Citrus with Jelly fish- jellyfish salad with both sudaichi and caviar , all texture and super refreshing .
Pheasant Wonton Soup/ beautiful broth and nice density to the dumpling with the pheasant farce .
Hamo with Soy Sauce- presentation reminiscent of crystal shrimp ,the pike eel was not muddy at all .
Szechuan Chicken Wing- thick cut wing with that delicious numbness that kept on creeping .
Braised Shark Fin Soup- a taboo ingredient these days , but not in Japan . Unapologetically delicious , the collagen in the sauce was sublime , best shark fin of my life .
Seasonal okra - biggest okra I have ever seen
Sazenka Crispy Quail- huge quail as well , lovely lacquer and served exactly as the Cantonese would serve roast pigeon.
Continued in comments .. Less