MGM is proud to announce the grand opening of Sushiyoshi at MGM COTAI on February 5. Originating from Osaka, Japan, the world-renowned two-Michelin-starred restaurant is led by Chef-Owner Hiroki Nakanoue (中之上公起). Known for his “creative sushi” philosophy, Chef Hiroki brings his signature style to Macau, blending traditional Edomae craftsmanship with a bold, avant-garde approach to the Omakase (chef’s choice) experience. This new addition not only brings guests an artistic feast of visual and culinary delights, but also further enriches Macau’s vibrant international culinary landscape.
Chef Hiroki remarked: “Macau is a city where East meets West, a spirit that resonates deeply with the bold, boundary-breaking philosophy of Sushiyoshi. Through this collaboration, I look forward to merging traditional Japanese craft with modern creative aesthetics, offering a bespoke Omakase experience that incorporates local elements and showcases the infinite possibilities of sushi.”
An Architectural Ode to Zen and Modernity
Chef Hiroki’s menu is a testament to his profound understanding of Japanese regional ingredients. The offerings evolve with the seasons, featuring the freshest seafood air-flown from Japan, masterfully paired with premium European and local ingredients to create complex, multi-layered profiles.
In crafting the menu, Chef Nakanoue showcases a deep understanding of ingredients sourced from prefectures across Japan, bringing creativity and seasonality to every dish. Freshest seafood and seasonal produce are flown in directly from Japan, thoughtfully paired with premium European elements to enrich the layers of flavor. Through meticulous composition, each course unveils a harmonious progression of texture and aroma, culminating in a harmonious balance that reimagines the aesthetics of modern Japanese omakase dining.
The restaurant’s design is a harmonious blend of traditional Japanese Sukiya-zukuri architecture and Kare-sansui (dry landscape) garden aesthetics. Tucked away within the Emerald Lobby of MGM COTAI, the space welcomes guests with warm timber tones and a serene atmosphere. The centerpiece is a stunning open sushi bar crafted from a single piece of rare Hinoki wood, designed to foster intimate interaction between the chef and guests.
The interior is further elevated by contemporary art, featuring works by Hsiao Chin, a pioneer of modern Chinese abstract art, and intricate pen drawings by Macau artist Eric Fok. These pieces create a visual dialogue between the restaurant’s creative spirit and Macau’s unique cultural heritage. For guests seeking ultimate privacy, a dedicated private dining room for up to six people features a “Wa-Kon-Yo-Sai” (Japanese spirit, Western talent) style, blending luxury designer furnishings with Oriental Zen.
A Symphony of Seasonal Flavours
The debut winter menu features highlights such as the Fukuoka Mackerel with Tofu Toast, where rich mackerel is balanced by Kyoto cotton tofu marinated in white miso. The Deep-fried Shrimp-shaped Taro with Hokkaido Sea Urchin offers a delightful contrast of textures, while the Aomori Oma Tuna Sashimi showcases the “King of Tuna”. Other signature creations include the decadent Foie Gras Ice-Cream with Caviar and a curated selection of seasonal nigiri featuring Chiba Alfonsino, Okayama Oyster, and Saga Gizzard Shad.
Sushiyoshi operates on a reservation-only basis. Both lunch and dinner services feature sushi-focused executive menus, alongside signature Omakase menus personally curated by Chef Hiroki. Lunch sets are priced from MOP 580 / MOP 1,380*, and dinner Omakase menus are priced from MOP 980 / MOP 2,580* per person.
