Two years ago, Wynn Palace’s premier Japanese restaurant was revitalised around a striking nishikigoi (koi carp) motif and placed under the leadership of executive chef Hironori Maeda. Maeda began his career at Kyoto’s legendary three-Michelin-starred Kitcho Arashiyama Honten, an establishment famed for its exceptional kaiseki cuisine. He now brings that decade of experience to Macau, overseeing a diverse offering across sushi, tempura and teppanyaki counters. Maeda’s signature dishes are first-rate, particularly those cooked over binchotan charcoal. Stand-outs include the fabulous grilled eel with sansho miso and the crispy grilled rosy sea bass. The menu also features crowd-pleasing local touches such as abalone shabu-shabu and sea urchin clay pot rice.

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