Sushi Kinetsu Macau

Awards

MICHELIN Guide

One star restaurant, 2026

All Michelin stars in Macau All Michelin stars in China All 1 star Michelin in Macau All 1 star Michelin in China

OAD

Asian Restaurants 2026, 527

All OAD Asian in Macau All OAD Asian in China

Asian New Restaurants 2026, 109

All OAD Asian New in Macau All OAD Asian New in China

Restaurant Ranking

Restaurant Ranking 2024, #4081, PRO #15.45, USER #0.00

All Restaurant Ranking in Macau All Restaurant Ranking in China

Cuisine

Sushi

Chef

Jay Myung & Yuji Chib

• 2025
• 2024

Dinner at 鮨金悅 Sushi Kinetsu

on 07 Jul 2025

by Peter Verey

While summer is not peak season for Japanese seafood , it’s also the time where my palate is seeking the freshness , Unami and salinity that sushi delivers .

Jay Myung and the team at Sushi Kinetsu deliver an excellent relaxed experience and the quality and consistency shone through .

The stars of the otsumami were the snow crab - gently molded into a loose crab ball , paired with sesame tofu which had a mochi texture submerged in a terrific dashi .
The octopus was also outstanding ,... More

While summer is not peak season for Japanese seafood , it’s also the time where my palate is seeking the freshness , Unami and salinity that sushi delivers .

Jay Myung and the team at Sushi Kinetsu deliver an excellent relaxed experience and the quality and consistency shone through .

The stars of the otsumami were the snow crab - gently molded into a loose crab ball , paired with sesame tofu which had a mochi texture submerged in a terrific dashi .
The octopus was also outstanding , it is prepared by being placed on green tea and then massaged for 30 minutes , super tender it essentially melted .

I do love how the Neta gently shapes than slumps on the Shari with slight overhang here .
Nigiri highlights included the dense texture of the Aori Ika which had been finally scored in 4 directions and the sweetness of both the Shira ebi and Murasaki Uni .

Full lunch menu below

Katsuo sashimi
Snow crab with sesame tofu and dashi
Steamed octopus
Ankimo monaka
Grilled scallop nori

Aori Ika
Kinmedai
Shima Aji
Chutoro
Aji
Shira ebi
Murasaki uni
Anago
Kampyo roll
Tamago
Shizuoka Melon Less

Dinner at 鮨金悅 Sushi Kinetsu

on 26 Jul 2024

by Peter Verey

A very memorable lunch and once again sometimes it only takes 1 dish , or in this case one food/ wine match to leave a long lasting impression.

Abalone liver sauce and chateau d’yquem is an absolutely astonishing pairing . The viscosity of both is similar , the clean linear abalone flavour absolutely swoons when in contact with the wine . This was truly one of the best matches I have ever had .

The aforementioned is the signature dish at the newly Michelin ⭐️ @sushikinetsu . Korean... More

A very memorable lunch and once again sometimes it only takes 1 dish , or in this case one food/ wine match to leave a long lasting impression.

Abalone liver sauce and chateau d’yquem is an absolutely astonishing pairing . The viscosity of both is similar , the clean linear abalone flavour absolutely swoons when in contact with the wine . This was truly one of the best matches I have ever had .

The aforementioned is the signature dish at the newly Michelin ⭐️ @sushikinetsu . Korean - Canadian chef Jay Myung is at the helm , he and his team previously ran Shinji by Kanesaka at the same venue pre-Covid .

Rumour is that a regular guest missed them so much that he took over ownership and brought back the old crew to resurrect the restaurant.

Sashimi and Otsumami dishes were excellent , a super sweet spot prawn , uni and caviar starter was a refreshing opening . This was followed by an excellent plump Hokkaido oyster .

Steamed Octopus and eggplant delivered in tenderness and flavour . Crab chawanmushi was perhaps a little pedestrian but the progression roared back with Ankimo stuffed into monaka wafer , equally cute and delicious . This was followed by excellent grilled Ayu and the aforementioned abalone .

Nigiri hit on all the seasonal fish of the moment .
The otoro was less fatty then I have had recently which was an interesting contrast .
Favourite pieces were the big reef squid with a little citrus and salt , and that tender yet sticky mouthfeel .
The Torigai and Uni were also excellent .

Didn’t realise until now that Suahi Kinetsu is open for lunch 5 days a week ( 11 services in all ) this is very welcome and dangerous news . Less