Zuicho

• Immersive Japanese Kappo Experience with a 350-Year-Old Cypress Counter
  Zuicho offers an elevated kappo dining experience centered around an intimate nine-meter counter carved from a 350-year-old hinoki (cypress) tree. This counter allows diners a front-row seat to the chefs' precise knife work and culinary performance, creating a meditative and interactive atmosphere unique to kappo cuisine.

• Strict Sourcing of Premium Seasonal Ingredients Flown Directly from Japan
  Every ingredient at Zuicho is carefully sourced from Japan daily, including prized items like Hokkaido bafun uni, tuna belly, and Kagoshima Satsuma A5 Wagyu. This dedication ensures an ever-evolving seasonal menu that highlights freshness and authenticity.

• Curated Beverage Pairings Enhancing the Omakase Experience
  Zuicho features a thoughtfully curated collection of sake, whisky, Japanese teas, and award-winning wines, each selected to complement the purity and subtlety of the kappo dishes. The restaurant’s wine list earned the highest "3 Glass Award" in China’s Wine List of the Year Awards 2024, underscoring its exceptional beverage program.

The most honored or signature ingredients at Michelin-starred Zuicho in Macau, based on its kappo-style Japanese cuisine, include:

• Kagoshima Satsuma Wagyu beef: Used in signature dishes like cutlet fillet and sukiyaki, this premium wagyu is prized for its marbling, tenderness, and rich flavor, representing the pinnacle of Japanese beef quality.

• Fresh seafood flown in from Japan: Zuicho emphasizes the ocean's bounty with a variety of fresh seasonal fish and shellfish, featured in sashimi, sushi, steamed, grilled, and hotpot dishes, showcasing the chef’s expertise in handling delicate maritime flavors.

• Sea urchin: Highlighted in signature preparations such as sea urchin and taro seaweed roll, this ingredient adds a luxurious, creamy texture and umami depth to the menu.

• Japanese seasonal vegetables and ingredients: Used to complement main proteins and seafood, reflecting kappo cuisine’s focus on seasonality and balance.

• Japanese rice: Featured in dishes like takikomi rice with seasonal seafood, this ingredient is essential for grounding the meal and showcasing traditional Japanese culinary techniques.

These ingredients are carefully selected and prepared by Head Chef Yoshinori Kinomoto, who brings over 28 years of experience and a deep understanding of seasonality and kappo culinary tradition to Zuicho’s immersive omakase experience.