Sushi Kissho by Miyakawa, the first international outpost founded by the renowned Chef Masaaki Miyakawa opened its doors in June this year at Raffles at Galaxy Macau, and CLOSER had an opportunity to sit down and chat with the highly decorated sushi master.
Chef Miyakawa is one of only six Japan-based sushi masters to have been awarded three Michelin stars. He was previously the Head Chef at one of only three sushi restaurants outside of Japan to earn this prestigious distinction, Sushi Yoshitake in Hong Kong. Now Chef Miyakawa brings his unparalleled mastery of Edomae sushi to Macau.
“During my time working in Hong Kong, I used to like to come to Macau to walk around the old streets and rest and relax. I have lots of good memories of the city and this was one of the main reasons I decided to open Sushi Kissho here in Macau,” Chef Miyakawa explains.
“Kissho” is derived from the Japanese word for “auspicious,” and Sushi Kissho by Miyakawa embodies the essence of wabi-sabi – the Japanese art of finding beauty in simplicity – in each meticulously crafted piece of sushi.
“There are many small elements that are combined to make sushi, and finding perfection in each element and their combination in order to satisfy my customers is most important to me,” Chef shares.
Chef Miyakawa’s philosophy centers on a profound appreciation for nature’s seasons, sourcing the finest seasonal ingredients directly from Japan. Led by the seasons, the dynamic omakase menu at Sushi Kissho by Miyakawa promises returning patrons a uniquely exceptional experience with every visit.
“Hong Kong and Macau don’t have four distinct seasons like in Japan, so I want to bring a very seasonal Japanese culinary experience to customers here,” Chef Miyakawa adds.
The seasonally rotating menu highlights the freshest ingredients sourced from the pristine waters of the North Pacific Ocean and the Sea of Japan, procured from Miyakawa’s own trusted suppliers and generational fishermen.
“Over the years I have developed many close relationships with the fish market vendors in Japan, which is critical to ensuring the highest quality of the ingredients,” he notes.
Hailing from a rural Hokkaido town outside Asahikawa, Chef Miyakawa founded his eponymous restaurant Sushi Miyakawa in 2014, achieving an incredible three Michelin stars in the launch edition of the Michelin Guide Hokkaido 2017. He launched Sushi Shin by Miyakawa in Niseko in 2017, followed by Sushi Shin by Miyakawa at Mandarin Oriental, Tokyo in 2019.
Chef Miyakawa’s expert blend of Edomae sushi tradition with Hokkaido influences, showcases his refined skills in traditional Japanese cuisine. With a focus on delicate small plates accentuating umami, every dish reflects a harmonious balance of flavours and textures, offering a culinary journey that embodies his love for the craft.
“I really enjoy demonstrating my passion for sushi in person and serving customers at the counter so I can observe their reactions up close,” Chef Miyakawa notes.
The experience begins with a delicate array of seasonal appetisers such as Seared Alfonsino, a pale, cherry-coloured fish with a mildly sweet flavour that is served with mountain wasabi, ginger, green onion and ponzu vinegar; and Black Abalone with Liver Sauce, a signature dish from Miyakawa’s acclaimed three-Michelin-starred restaurant in Sapporo. This dish features black abalone from Shimane Prefecture that has been nourished with kombu to enhance its liver, then slow-cooked with water, sake, and kombu algae for three hours, served with a decadent sauce crafted from abalone broth and liver.
This is followed by an impeccable sushi selection featuring delicacies such as Chu-Toro (Medium Fatty Tuna), which is aged for a week before being marinated in a home-brewed soy sauce for up to five hours; live Kuruma Ebi (Prawn), which is lightly blanched to maximise the fresh taste and sweetness; and Kohada (Gizzard Shad), a staple of Edomae sushi that is marinated in salt and vinegar, and prepared with homemade shrimp powder to reduce acidity and increase freshness.
The omakase journey culminates with traditional elements like Miso Soup, Tamago (Omelette), and a delightful dessert, ensuring a gastronomic experience that celebrates the essence of authentic Japanese cuisine in an elegant and serene setting.
Enhancing the impeccable sushi offerings at Sushi Kissho by Miyakawa is an exceptional array of premium sake and a sleek open design inspired by wabi-sabi—a Japanese appreciation for natural simplicity.
The impressive sushi counter is handcrafted from a 300-year-old Kiso Hinoki Cypress tree sourced in Nagano Prefecture, showcasing natural grain and a signature maple leaf inlay by master craftsman Mr. Tomita. Meanwhile, the main dining room features ceramics by the Miyagawa family, renowned for their 11-generation legacy in ceramic-making since the Edo period, complemented by antique Ikebana baskets from Kyoto.
Sushi Kissho by Miyakawa
Address: Level 2, Raffles Hotel at Galaxy Macau
Opening Hours: 18:00 – 22:30, Thursday to Tuesday, closed on Wednesdays
1st seating: 6pm – 8pm
2nd seating: 8:30pm – 10:30pm
Instagram: @sushikisshobymiyakawa
Tel: +853-8883-2221
Email: [email protected]
