Mizumi

Contemporary Japanese cuisine in a theatrical way

Mizumi at Wynn Palace is pleased to reveal a brand-new look that is contemporary, high-energy and playful, yet luxurious and sophisticated. Wynn Palace takes pride in delivering luxury with personality, and Executive Chef Hironori Maeda is elevating the dining experience at Mizumi by presenting contemporary Japanese cuisine in a theatrical way through his Chef Signature, Sushi, Sashimi, Sushi rolls, Teppanyaki, Tempura and Charcoal grilled dishes. In celebration of Mizumi's fresh new look, Chef Maeda is pleased to present a variety of exciting new menus that reflect the restaurant's playful personality.

For Chef Maeda, the secret to creating contemporary Japanese cuisine lies in the freshness and seasonality of three key ingredients. He insists on sourcing first grade Kelp, dried Bonito and premium Binchotan charcoal flown in directly from Japan. Armed with these three ingredients, Chef Maeda creates the complex fifth flavor of umami found in all his dishes. He is also skilled at the artisanal culinary technique of 'Charcoal Play', where he masterfully grills his signature dishes. While 'Charcoal Play' may be a simple way of cooking ingredients, it is very challenging as it requires full concentration, precise control over the temperature and in-depth knowledge of each ingredient.

One of Chef Maeda's most innovative new Chef Signature dishes is the Charcoal Grilled Eel with Sansho Miso which is presented in a beautiful wooden box for an element of surprise. As the box opens, a waft of smoke rises in the air and gradually clears to reveal Chef Maeda's exquisitely grilled eel on top of Binchotan charcoal. He specifically uses high-quality Binchotan charcoal to grill the eel at a high temperature through the 'Charcoal Play' technique. In another innovative creation, Chef Maeda takes the ingredients found in seabass sushi, and reinterprets it with a stunning new Charcoal Grilled Crispy Rosy Seabass dish of his own. The six ingredients found in the original seabass sushi dish – rice, fish, soy sauce, vinegar, wasabi, and seaweed – are all transformed into a visually striking charcoal grilled dish that is bursting with bright colors and rich in texture. The seabass is covered in rice crisps for texture and garnished with a sprinkling of vibrant colors – from purple Shiso flowers to dabs of bright green wasabi.

In addition to the Chef Signature dishes, Chef Maeda has also crafted a variety of set menus featuring a special selection of seasonal dishes for guests to enjoy at the restaurant's Sushi, Tempura and Teppanyaki counters. Mizumi is also home to an experienced in-house sake sommelier team. Well versed in the characteristics and flavors of different sake, the team thoughtfully curates tailored sake pairing to enhance the flavors of each delicately prepared dish. Mizumi's unique curation of sakes features award-winning, new wave, seasonal and limited-edition sakes sourced from artisanal Japanese brewers. The selection is unique to Macao and exclusive to Wynn Palace.

Today in Macao, Chef Maeda is taking contemporary Japanese cuisine to even greater heights at the newly refurbished Mizumi at Wynn Palace. Upon arrival, guests will discover an inviting modern space accented with golden-hued wood and beautiful, Japanese Kintsugi ceramics. The contemporary Japanese main dining area features natural and modern elements that exude a sense of tranquility and harmony. At the center of the restaurant are three Japanese Koi (Nishikigoi). These "swimming jewels" are a symbol of good luck, prosperity, and good fortune. While dining, guests can enjoy watching the Koi dance playfully. The eye-catching centerpiece vividly captures the playfulness of Koi – a perfect reflection of the restaurant's new personality.