Zuicho

The story

Zuicho Macau: Refined Japanese Kappo Dining at Grand Lisboa Palace

The Chef and the Kitchen

Head Chef Yoshinori Kinomoto brings 28 years of Japanese culinary training to Zuicho in Macau. His kappo style bridges traditional edomae sushi techniques with a more conversational counter service. He sources premium sea produce daily from Japan, allowing the menu to shift with the seasons. This hands-on approach ensures every plate reflects precise timing and respect for raw ingredients.

Seasonal Preparations

The kitchen builds its tasting progression around delicate sashimi selections and carefully cooked dishes that highlight regional waters. Each course arrives with clear seasoning designed to let the natural texture of the fish lead the flavor profile. Guests following the Omakase path experience these preparations served directly at the bar. The lunch and dinner set menus maintain this focus on Japanese dining throughout the year.

Design and Beverage Pairing

A nine-metre wooden counter carved from a 350-year-old hinoki tree anchors the dining room. This handcrafted surface sets the rhythm for meals that pair Japanese cuisine with an internationally recognized beverage program. The cellar holds a curated selection of sake and wines that recently secured the highest rating in China’s Wine List of the Year Awards. Visitors also receive the Wine Spectator Best of Award of Excellence recognition for their sustained dedication to pairing excellence.