Every visit to Wynn Palace calls for indulging in its stellar restaurants. The resort not only gathers exceptional dining venues but also frequently collaborates with renowned guest chefs, sourcing seasonal ingredients worldwide to deliver unforgettable culinary experiences for Macau’s gourmands.
This trip coincided with a special event: Mizumi’s Executive Chef Hiroki Maeda joined forces with his star-chef friend Yoshinori Ishii (Executive Chef of Auberge TOKITO) to craft an exquisite kaiseki banquet celebrating Japan’s spring harvest, with seasonal wild vegetables as the centerpiece.
10-Variety Wild Mountain Vegetable Bouquet, Chef Maeda curated ten wild spring greens—fiddlehead ferns, water dropwort, butterbur, wild garlic, Japanese flowering cabbage, bamboo shoots, and more—arranged like a vibrant bouquet. Served with kombu salt, Tosa vinegar jelly, and okaka sauce (flaked dried bonito tossed in soy sauce), the dish was a fragrant ode to spring, both visually and aromatically arresting.
Sashimi Selection by Chef Ishii, Four pristine seafood choices: lobster (paired with a sauce made from lobster head and rice koji), sea bream (accompanied by ujio sauce of kombu dashi and salt), squid (with fermented squid sauce), and bluefin tuna—two preparations: one straw-smoked with beef jus, the other marinated in onion ponzu. Each bite unveiled a distinct layer of umami.
Steamed Kinmedai with Kyoto Yuba, Kinmedai (golden eye snapper), one of Japan’s “Big Three” luxury fish, is line-caught in Hokkaido’s icy depths. Chef Maeda steamed it with Kyoto yuba (tofu skin), wrapping the vegetables beneath in delicate layers. A drizzle of dashi-soy-mirin sauce heightened the fish’s buttery richness, while the yuba added a clean, nutty fragrance.
Wagyu Trio by Chef Ishii, A symphony of textures: shabu-shabu sirloin, charcoal-grilled tenderloin steak, and braised beef shank. Each cut showcased a different cooking technique, transforming premium wagyu into three extraordinary expressions.
Hokkaido Lily Root & Truffle Ice Cream, Dessert featured “Gekkou” lily root, a rare variety from Tokachi, Hokkaido, with a 24° Brix sweetness (surpassing melons). Roasted to caramelized perfection, it was paired with winter truffle ice cream—a harmony of warm and cool, earthy and sweet. The meal concluded with matcha, ceremoniously whisked by Chef Maeda, served alongside seasonal strawberry mochi.
