Sushi Kissho by Miyakawa

The story

Crafted with passion, served with love

The Chef Behind the Counter

Masaaki Miyakawa is one of a handful of sushi chefs anywhere to have earned three Michelin stars. Sushi Kissho by Miyakawa is his first restaurant outside Japan, and it arrived at Raffles at Galaxy Macau with immediate recognition — one Michelin star in its opening year, alongside a Wine Spectator Award of Excellence and a string of further accolades from Forbes Travel Guide, Travel + Leisure, and the South China Morning Post's 100 Top Tables.

Edomae, Elevated

The menu is built entirely around Edomae-style sushi — the classical Tokyo tradition of curing, marinating, and aging fish rather than simply slicing it raw. Every ingredient is sourced from Japan's legacy growers and family fishermen, selected to reflect what is at peak season at the moment of service. The omakase format means the menu shifts with those rhythms, so no two visits are identical. Miyakawa's team brings 98 years of combined expertise to the counter, and his guiding principle — "mastering the moment" — translates into an almost meditative focus on each individual piece.

The name itself carries meaning: kissho means good fortune in Japanese, a word chosen to reflect the blessings of nature present in every handmade piece of Japanese cuisine that leaves the counter.

The Room

The setting is deliberately spare. Ten seats face a carved Kiso Hinoki Cypress sushi counter, the pale, fragrant wood setting the tone for an experience grounded in restraint and precision. A private dining room accommodates a further ten guests, maintaining the same intimacy. Both arrangements place diners close enough to watch the craft unfold in real time — the rice pressed, the fish laid, the brush applied — without theatre or spectacle.

Smart casual dress is required, and guests must be 12 or older, details that reinforce the restaurant's commitment to a focused, adult dining atmosphere.

Recognition Worth Noting

Beyond the Michelin star, the Wine Spectator Award of Excellence signals that the beverage program has been built with the same seriousness as the food. For a Japanese restaurant of this style, where sake and wine pairings can define the arc of an omakase meal, that distinction matters. The breadth of recognition — from Tatler to Bazaar Taste to Travel + Leisure — reflects consistent performance rather than a single strong season.

Sushi Kissho by Miyakawa makes a clear case: rigorous, ingredient-led Japanese cuisine, executed by a chef at the top of his discipline, in one of Asia's most decorated dining destinations.