Macau always brands itself as a place where the East meets the West. So it is not surprising to find in the territory cuisine like Nikkei that represents the essence of cultural integration.
Nikkei is essentially a combination of Peruvian and Japanese cuisine. While it has intense flavours like other South American cuisines, Nikkei also delicacy the delicacy and subtle tastes that are the characteristic of traditional Japanese food. In fact, the cuisine has been around for six decades, but it has only been in recent years that people all over the world have started paying attention to it and trying to understand more about this unique fusion style.
Several months ago, MGM China announced that its Cotai property would house the restaurant AJI, in collaboration with internationally renowned Chef Mitsuharu Tsumura. During a private tasting luncheon recently at MGM Macau, Chef Tsumura gave Macau a preview of his amazing cuisine.
Hans Hordijk, vice president F&B at MGM Macau, says the reason MGM China wants AJI to be in their Cotai property is that they find Nikkei to be the most special cuisine at the moment. He hopes that this restaurant can satisfy customers’ desire for a truly novel experience.
In terms of the dishes that will feature on AJI’s menu, Chef Tsumura revealed that as well as several signature dishes that he will bring to the restaurant, around 50 percent of AJI’s menu will be dishes especially designed for the new venue.
“I believe that, together with the creativity of the team we have here, we can do more exciting and amazing stuff in our kitchen,” he said, while ensuring that the essence of Nikkei cuisine will still be kept.
At the private tasting luncheon, Chef Tsumura prepared seven dishes from snacks to desserts, including some of the most popular dishes such as Limpets Ceviche, Nigiri Sushi of Steak and Egg with Ponzu, Scallops with Maca, Amaebi with Chia, and Wagyu Short Rib cooked for 50 hours with native potato cream.
The Nigiri Sushi dish presents three sumptuous nigiri sushi. The moment you put the Nigiri Sushi of Steak and Egg with Ponzu in your mouth, it immediately occupies all your palate, giving you a sense of fullness, as if a balloon has inflated in your mouth. After a second or two, however, that balloon of flavour will "burst" and the taste of the steak and egg start emerging, triggering an explosion of flavours in your mouth.
Another exceptional dish at the luncheon was the Wagyu Short Rib cooked for 50 hours. Not only is the texture of the Wagyu is so tender you can cut it with your spoon, the flavours of the sauce and the potato cream also render the dish additional complexity and serve as a perfect match and compliment to the meat.
While the MGM Cotai project is not going to open until the fourth quarter of next year, many certainly cannot wait for that day to again taste the exquisite cuisine of Chef Tsumura.
