Located in Grand Lisboa Palace Resort Macau, Zuicho offers a refined Japanese dining experience led by head chef Yoshinori Kinomoto, whose unwavering dedication to excellence and seasonality earned the kappo-style restaurant its first Michelin star this year.
Kinomoto has 30 years of mastery in Japanese cuisine, drawing from his roots in Osaka and his long-time base in Japan’s seafood-rich Ishikawa prefecture. He offers an authentic yet modern take on kappo – a Japanese culinary style centred around the intimate relationship between chef and diner.
Zuicho, located at Grand Lisboa Palace Resort Macau, received its first Michelin star this year.
Kinomoto’s cooking philosophy is simple: let the ingredients speak for themselves. He emphasises that seasonality is the soul of Japanese cuisine and the driving force behind each of his menus.
“Seasonality is the essence of what I do,” the chef explains. “Each ingredient has its specific peak season, and my role is to present it at its prime, with respect and simplicity.”
Such devotion to seasonal ingredients necessitates close collaborations with trusted producers in Japan, ensuring that every piece of seafood, fruit, vegetable or Wagyu beef arrives fresh from its place of origin.
Kinomoto adapts his menu to the seasons, showcasing a range of fresh ingredients at their peak throughout the year.
At Zuicho, the menu continually evolves with the changing seasons, featuring a selection of fresh seafood, Wagyu beef and other premium ingredients flown in from Japan. Each omakase meal is a carefully curated, multicourse experience that blends technical precision with artistic intuition, showcasing raw delicacies, steamed preparations and charcoal-grilled selections.
AloJapan.com