Mizumi

Mizumi features three zones devoted respectively to tempura, teppanyaki and sushi, each with two set menus. Those seated in the main dining room adorned by a koi centerpiece can order anything from the à la carte menu. Chef Hironori Maeda ensures that everything is crafted with utmost care. Try the juicy, tender Kagoshima Wagyu tenderloin deftly grilled on a teppan, with sea salt, wasabi, black pepper, and onion gravy on the side.

Exclusive Ingredients

• Mizumi sources rare ingredients such as Kuragakoi Rishiri Kombu, aged for six years, and Katsuobushi, which undergoes a lengthy artisanal process to enhance umami flavors.

Unique Interior Design

• The restaurant features a stunning Koi centerpiece and whimsical origami sculptures, creating a vibrant and festive atmosphere that reflects Japanese culture.

Culinary Expertise

• Mizumi is the only Japanese restaurant in Macau to hold two Michelin stars, showcasing a collaboration with renowned chefs specializing in sushi, tempura, and teppanyaki.

Signature Ingredients

• Kuragakoi Rishiri Kombu: This first-grade kelp is aged for six years and is sourced exclusively for Mizumi. It is prized for its deep umami flavor and is used to create authentic dashi, a fundamental broth in Japanese cuisine.
• Katsuobushi: Artisanal dried bonito flakes that undergo a meticulous process lasting several weeks. Mizumi serves only freshly shaved Katsuobushi, which enhances the umami profile of dishes and is essential for achieving authentic Japanese flavors.
• Binchotan Charcoal: A premium charcoal used for grilling, known for its ability to reach high temperatures (300°C to 1,000°C). This ingredient requires expert handling and precise temperature control, allowing for a unique grilling experience that enhances the natural flavors of the ingredients.
• Seasonal Sashimi: Freshly imported seasonal fish, showcasing the restaurant's commitment to using the finest ingredients. Each selection is prepared with care to highlight the natural taste and texture of the fish.
• Wagyu Beef: Known for its rich marbling and tenderness, Wagyu is featured in various dishes, including teppanyaki. The beef is sourced from reputable farms and is prepared to enhance its natural flavors, making it a highlight of the dining experience.

Tasting Menu

• Seasonal Tasting Menu: $1,188.00

Signature Dishes

• Caviar by Prunier St. James (30g): $1,888.00
• Caviar by Prunier St. James (50g): $2,800.00
• Caviar by Prunier St. James (125g): $7,000.00