Situated at Studio City, restaurant Hide Yamamoto has reopened on November 19 and offers a brand new menu featuring Edomae sushi, teppanyaki and modern robatayaki, delivering an authentic taste of Japan.
The restaurant was founded by the eponymous chef who had received the Global Chef Award from the World Gourmet Summit. Trained under the prestigious French chef Roger Verge who pioneered in the nouvelle cuisine movement in France in the 1960s, Chef Yamamoto had the honour of serving in the inaugural luncheons of three generations of US Presidents: Reagan, Bush and Clinton. At Hide Yamamoto, guests will be able to enjoy a diverse Japanese culinary experience created by the renowned chef.
The restaurant is helmed by a team of veteran chefs who are equipped with knowledge and skills passed down through generations. They work their magic in each station and transform jet-fresh seafood and seasonal produce flown in from Japan into exquisite Edomae sushi, teppanyaki and modern robatayaki delicacies, presenting an unparalleled gourmet journey through the finest Japanese culinary art.
The newly launched menu is categorized into cold dishes, warm dishes, sushi and sashimi, sushi rolls, robatayaki, teppanyaki, rice and desserts, and also offers a seven-course teppanyaki set menu (seasonal seafood chawanmushi, daily seafood special, Japanese Oita Wagyu beef sirloin or tenderloin, etc.) and an eight-course premium sushi set menu (premium seasonal sashimi, tempura sakura shrimp cake, Edomae sushi, chef’s special grilled fish, etc.). Guests can indulge in a variety of signature dishes: Japanese Oita Wagyu beef specialty, Sea Urchin Wrapped with Wagyu Beef Tempura, Sea Bream and Pickled Plum Maki Roll and Toro and Scallion Maki Roll, Spring Chicken Stuffed with Truffle Butter Rice, Sea Urchin Omelet Teppanyaki, Grilled Eel Kamameshi, as well as Ichigo Parfait and Chilled Jelly with Matcha Ice Cream. Featuring a sushi counter and a teppanyaki counter, Hide Yamamoto is the place to be for any occasions.
Oita Wagyu beef originates in the Oita Prefecture situated in the northeastern part of Japan’s Kyushu island, and prides itself on the glorious history and prestigious list of awards.
The Oita Wagyu supplied to Studio City’s Hide Yamamoto is sourced exclusively to the restaurant, where guests can choose from three prized cuts: sirloin, tenderloin and Chateaubriand, which can be cooked in teppanyaki, robatayaki or sukiyaki style. Oita Bungogyu cattle are Japanese black cattle raised in the natural surroundings of the Oita Prefecture, and Oita Wagyu is the most premium beef of this kind, with a quality grade of 4 or 5 and is fed with rice grains and beer lees in certified farms.
In addition, the restauarant is dedicated to making environmentally and socially responsible decisions in terms of ingredient sourcing, and provides certified, sustainable seafood such as salmon, Boston lobsters and silver cod fish on the menu, which aligns with Melco’s ongoing commitment to sustainability.
Located in Shop 1091, Level 1, Studio City, Hide Yamamoto opens from 6pm to 10:30pm on Friday, and 12 noon to 3pm and also 6pm to 10:30pm on Saturday and Sunday. For enquiries and reservations, please call 8865-3300 or visit the Studio City website (www.studiocity-macau.com/en/dining/hide-yamamoto) .
