Sushi Kissho by Miyakawa

“Three-Michelin-starred Chef Masaaki Miyakawa’s first international Edomae-style sushi restaurant, awarded a Michelin star in its debut year. Master Chef Masaaki Miyakawa—one of the very few sushi masters in the world to hold three Michelin stars brings his legendary Edomae craft to Sushi Kissho by Miyakawa at Raffles, Galaxy Macau. This is his first restaurant outside Japan, already awarded one Michelin star in its debut year. With just 10 counter seats, every omakase unfolds as a quiet performance: pristine seasonal seafood from Japan’s revered legacy growers, shaped by chefs with 98 years of combined mastery. “Kissho,” meaning good fortune, is felt in every perfectly timed bite where sushi becomes art and the moment is everything. An intimate, meditative dining experience that celebrates the purest expression of Japanese craftsmanship.”

“Very nice experience at sushi Kissho All the ingredients are of good quality and fresh, service also quite attentive And just love the Shari (しゃり)!”

“Sushi Kissho by Miyakawa at Raffles - featuring the meticulously crafted omakase menu by Three Michelin-starred Chef Misaaki Miyakawa, showcasing a series of Edomae-style sushi made with fresh raw fish and seafood seasoned with vinegar to complement with salty and sweet flavor. A delectable dinner serviced by attentive team, professional chef de cuisine and small treats!”

“Our 4th Omakase dinner here. We absolutely love it. Well prepared of freshest ingredients by the amazing chefs and superb services that happily accommodate to special dietary requests as much as they possibly could . Always wonderful experiences here.”

“Sushi Kissho by Miyakawa (鮨吉祥宮川) is the first overseas outpost of Hokkaido's legendary three-Michelin-starred sushi master, Chef Masaaki Miyakawa . Since opening, it has earned and retained its Michelin star for two consecutive years . The restaurant specialises in Edomae-style omakase, serving only dinner with two seatings. The intimate 20-seat space features a stunning sushi counter carved from a single 300-year-old Kiso hinoki cypress tree, embodying the Japanese aesthetic of wabi-sabi — the beauty of simplicity and imperfection . Ingredients are flown in daily from Japan, including Hokkaido's premium "Yumepirika" rice seasoned with three types of red vinegar. Signature offerings include the decadent sea urchin rice bowl, island-born black abalone with rich liver sauce, and the classic kohada (gizzard shad) — a true test of a sushi chef's skill .”