Mizumi at Wynn Palace Macau

The story

Crafted with passion, served with love

Where Japanese Craft Meets Contemporary Theatre

The entrance to Mizumi sets the tone immediately: a contemporary rock garden and a modernized Japanese courtyard signal that what follows will be deliberate and considered. Inside Wynn Palace's Cotai address, the restaurant earns its Forbes Travel Guide Five-Star recognition through a combination of precise technique, exceptional ingredients, and an atmosphere that balances drama with intimacy.

Executive Chef Hironori Maeda anchors the kitchen around three foundational elements: first-grade Kuragakoi Rishiri Kombu kelp, artisanal Katsuobushi dried bonito flakes, and high-quality Binchotan charcoal. These are not incidental details — they are the building blocks from which Mizumi's authentic Japanese flavors are constructed and elevated.

Three Formats, One Standard

Mizumi offers three distinct dining formats under one roof: teppanyaki, kaiseki, and sushi omakase. Each takes the form of a chef's tasting menu, and Forbes inspectors noted that all three share the same hallmark — precise, artful presentations that reward attention. Whether you are seated at the teppanyaki counter watching the cook unfold in front of you, or working through a multi-course kaiseki sequence, the pacing and craftsmanship remain consistent.

A separate counter, Sushi Mizumi, seats guests at an intimate bar crafted from ancient Japanese Hinoki Cypress, where a sushi master prepares seasonal Edomae sushi alongside fresh seafood including scallops and sea urchin.

Private Rooms and the Art of the Pairing

Three private dining rooms, each accommodating just eight guests, are stacked floor to ceiling with traditional tansu cabinets — beautiful in their own right, and conducive to the kind of focused, unhurried meal that Mizumi is designed to deliver.

The sake collection here is genuinely worth exploring, and an in-house sake sommelier is on hand to guide pairings course by course. For guests who prefer something different, the same sommelier can recommend whiskey, cocktail, or craft beer pairings — a breadth that reflects the restaurant's understanding that Japanese fine dining is as much about the glass as the plate.