Teppanyaki Shou, a rare original concept in Cotai, rather than an overseas branch or spin-off of an existing Japanese establishment, delivers artful teppanyaki made from the finest ingredients at Raffles at Galaxy Macau. Executive chef Norihisa Maeda, with 36 years of experience, leads a team of Japanese hospitality veterans including chef de cuisine Fuminori Nakamura and sous chef Daisuke Ushimura. They craft seasonal omakase menus with ingredients flown in daily from Japan – Kagoshima Oda Wagyu, Hokkaido snow crab and sea urchin feature prominently. Last year’s winter omakase spotlighted Tottori snow crab with caviar and Aichi sea bream, while the recent spring omakase features Hokkaido sea urchin and Osciètra caviar. If you’re looking for better teppanyaki, you might have to fly to Japan.

‍