Sushi Kissho by Miyakawa Macau

Summer fish may not bring the fat but flavour and aroma is still very satisfying , that was the takeaway from another great night @sushikisshobymiyakawa .

The signature dish of abalone steamed in sake served with liver sauce seemed extra amplified in this occasion . Despite being a signature , the team continues to work on perfecting it and the sauce last night seemed lighter and silkier than previously , it was almost giving champagne beurre Blanc despite being none of those things .

The nigiri portion was excellent , with a blend of two different types of rice and three vinegars , resulting in a slightly loose and acidic Shari which serves to accentuate the Unami of the Neta .

Always love starting with the dense texture of Aori-Ika, punctuated on this occasion with citrus zest and sea salt .
Shima Aji was perhaps my favourite of the night , defined lingering flavour .

Kinmedai from Shizuoka also had unexpected richness .
Kegani crab from Hokkaido was almost lollipop sweet , delicious .

Could not/ did not resist some extra add ons , Akamatsu is my favourite fish on the planet when it is in its Nodoguru time frame but maybe it’s just my favourite fish period . And Otoro without the abundance of winter fat but just a lovely cleanly flavour is also a winner .

Full menu below .

Cold Fukuoka Kudzu Noodle
Charcoal Grilled Hokkaido Herring
Hokkaido Whelk with Summer Vegetables
*Shimane Black Abalone with Liver Sauce Hokkaido Hanasaki Crab with Tomato Jelly

[SUSHI]
Aori-ika (Bigfin Reef Squid from Toyama)
Shima-aji (Striped Jack from Kumamoto)
Madai (Sea Bream from Fukuoka)
Kinmedai (Alfonsino from Shizuoka)
Chu-toro (Medium Fatty Tuna from Toyama)
Aji (Horse Mackerel from Fukuoka)
Kegani (Hairy Crab from Hokkaido)
*Uni (Sea Urchin from Hokkaido)
Anago (Sea Eel from Nagasaki)
Nakaochi Hosomaki (Tuna Roll from Toyama)

Miso Soup
Tamago (Omelet)
Dessert Less

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 . Less