Sushi Kissho by Miyakawa.

Sushi Kissho by Miyakawa marks the international debut of Master Chef Masaaki Miyakawa, translating his rigorous Hokkaido-honed techniques to a minimalist sanctuary within Raffles at Galaxy Macau. The experience is centered on a ten-seat counter carved from Kiso hinoki cypress, where the focus remains entirely on Edomae-style sushi. Authenticity here is granular; the kitchen sources its fish, rice, and even its cooking water from Japan, meticulously blending rice varieties to account for Macau’s specific humidity. While the omakase menu shifts with the seasons, signature preparations like the Shimane black abalone with rich liver sauce provide a direct link to Miyakawa’s flagship. It is a disciplined, wabi-sabi environment that eschews grandiosity for technical precision, offering one of the most uncompromising sushi experiences in the region.