Head chef Yoshinori Kinomoto offers personal taste of Japan at Michelin-star Zuicho in Macau
The kappo-style restaurant’s multisensory experience features seasonal ingredients prepared in front of diners, fostering a connection between chef and guest
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.
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.
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.
One stand-out dish is the A5 black Wagyu beef tenderloin cutlet. Kinomoto chose to deep-fry this cut of beef in order to elevate its exceptional flavour and tenderness. “We source high-quality Wagyu tenderloin from all over the country,” he explains, emphasising the importance of quality in crafting the perfect cutlet.
The precise slow-cooking method, set at a temperature of 55 to 56 degrees Celsius (131 to 133 degrees Fahrenheit), allows the meat to develop a deep, rich flavour while also ensuring it remains tender. After cooking for over an hour, the beef is coated in breadcrumbs and carefully fried.
At Zuicho, head chef Yoshinori Kinomoto presents a Michelin-star culinary experience
“What I want to highlight most is the taste of the meat, the richness of the oil and the aroma when fried,” Kinomoto says, adding that the accompanying sansho leaves enhance this fragrance with extra freshness.
For Kinomoto, this style of cuisine represents more than a culinary surprise – it is an immersive encounter as well as an exchange of trust among the producers, chef and diners that unfolds in real time.
The kappo experience is embodied by the restaurant’s striking nine-metre (30-foot) Japanese cypress wood counter, carved from a 350-year-old hinoki tree, that seats just 10 guests to ensure an intimate and interactive experience. There, diners witness the meticulous craft of slicing, grilling and harmonious plating, all within arm’s reach.
“In kappo, there are no walls between us,” Kinomoto says. “My diners see the cooking, hear the sounds, share the space. It creates a bond that brings the heart of Japan directly to Macau.” His culinary ritual takes diners on a multisensory journey in which every bite evokes the essence of place and season, leaving lasting memories beyond taste alone.
Complementing the courses is an expertly curated selection of sake and wine, chosen to enhance the subtle layers of flavour in each dish.
Zuicho’s Michelin star serves as a testament to Kinomoto’s leadership, the dedication of his team and a commitment to honouring tradition while embracing innovation. “The star is not just for us, it’s for the farmers and fishermen in Japan who provide these treasures, for my staff and for the guests who come to appreciate this delicate cuisine,” the chef says.
In a dining landscape often dominated by spectacle, Zuicho emerges as a haven of authenticity and refinement as it captures the true essence of kappo cuisine. Drawing upon his decades of expertise, Kinomoto honours seasonal ingredients by crafting elegant dishes that tell stories of their own. For those seeking an intimate and unforgettable journey through Japanese cuisine in Macau, Zuicho is an essential destination that promises both artistry and genuine flavour.