Mizumi Relaunches at Wynn Macau
- brittanypanter
- 2016年1月22日
- 讀畢需時 3 分鐘
Photo: Japanese restaurant Mizumi relaunches at Wynn Macau
Wynn Macau’s Japanese restaurant Mizumi has just reopened to the public after a recent refurbishment, but the Michelin-starred restaurant has undergone more than just cosmetic changes. While the restaurant has been redesigned, it is the revamped concept that is most interesting.
Wynn brought in three Japanese Michelin-starred chefs, and their different specialties, to collaborate to create what might well be Macau’s most complete Japanese dining experience with three distinct sections. The chefs made a brief visit to Macau to present the refashioned restaurant and we were lucky enough to get a preview.
Photo: Master Chef Tsutomu Shimamiya
Something of a celebrity in Japan, Master Chef Tsutomu Shimamiya of Michelin two-starred restaurant Sushi Zen in Hokkaido has brought his sushi and sashimi mastery to the restaurant with a variety of prime cuts of fresh seafood that is flown from Japan daily. Highlights from Chef Shimamiya include melt-in-your-mouth Hokkaido sea urchin and Shimamiya’s favorite dish, tuna sashimi. The chef even offered some advice on how to eat sushi the Japanese way – dip the sushi on its side into the soy sauce and always put the entire piece into your mouth, biting it into pieces is considered rude! Dine at the sushi counter, which can seat 14, to show off your new sushi-eating skills.
Photo: Master Chef Kazuhito Motoyoshi
Master Chef Kazuhito Motoyoshi, who leads Michelin one-starred restaurant Tempura Motoyoshi in Tokyo, showcased his skills with a selection of perfectly deep-fried delights. Among the dishes he served up were seasonal vegetables, including lily bulb and red carrot, and a tempura shiso leaf topped with fresh sea urchin. It should go without saying, but eating tempura right away, while it is still crispy, is the only way to eat it. Sitting at one of the six seats at the tempura counter is the best way to ensure you get it at its very best.
Photo: Master Chef Junichi Yoshida
And last, but certainly not least, is Master Chef Junichi Yoshida from Michelin one-starred restaurant Ishigaki Yoshida. Chef Yoshida’s input into the rebranded Mizumi comes in the form of the relatively new Japanese dining concept of teppanyaki. The highlight, for us at least, of Chef Yoshida’s menu is the Yaeyama wagyu (wa means Japan and gyu means cow). At over MOP3,000 it should come as no surprise to hear that it was without doubt the highlight of the meal. Sourced from Ishigaki Island, which is famed for its black wagyu, or kuroge, the natural-fed 29-month-old beef is cooked long and low before being quickly seared on the teppan and served with sea salt and fresh wasabi. The two teppanyaki counters can seat 12 people, which means you can essentially have a private dinner experience with just a small group.
Photo: Master Chef Tsutomu Shimamiya
And of course no Japanese meal is complete without sake. The sake menu at Mizumi has more than 40 varieties including the exclusive Hana-Kunko Muroka 2003 Junmai Daiginjo of which only 60 bottles were produced.
Photo: Ukiyo-e-style paintings decorate the walls
The new concept is complimented by a stylish new interior. The main dining room, which can seat up to 76 with a private room for 16, is accented with bright Ukiyo-e-style paintings that offer a broader range of color to the otherwise bright red and gold shades that dominate the color scheme.
Open from 5:30 p.m. to 11:30 p.m. Wednesday to Monday
For reservations call (853) 8986 3663
