Sushi Kinetsu
Macau
The Experience
From Michelin Guide
Formerly Shinji by Kanesaka that shut its doors amid COVID-19, the upmarket omakase Japanese restaurant has been reincarnated as Sushi Kinetsu. Regulars can rest easy that their sushi are made the same way as before by the same kitchen team. Fish is flown in from Japan three times a week. The rice from Yamagata is cooked in spring water from Kagoshima before being dressed in a light-tasting vinegar. Two menus available; booking essential.
Unique Things
From Visitor Experiences
- Reincarnation of Shinji by Kanesaka, run by the same kitchen team
- Edomae omakase with two set menus
- Hinoki-wood sushi counter imported from Japan
Ingredient Stars
From Visitor Experiences
- Seasonal Japanese fish (flown in several times a week)
- Yamagata rice
- Kagoshima spring water
- Light vinegar-seasoned rice
- Fresh wasabi
Menu & Pricing
Current Offerings & Prices
A one-star omakase counter in Cotai, reborn from Shinji by Kanesaka, where the same team continues an Edomae style built on meticulous prep. Fish is flown in from Japan several times a week; the rice is Yamagata-grown, cooked in Kagoshima spring water, then finished with a light vinegar. Two menus are offered, booking is essential.