Macau’s culinary gems: Discovering the art of Kappo at Zuicho

Within THE KARL LAGERFELD MACAU, the world’s only hotel tower entirely designed by the fashion legend, lies 20-seat Japanese fine dining restaurant, Zuicho. A hidden gem offering a tranquil escape from the dizzying bustle of the most densely populated region in the world, Zuicho sets itself apart as the only restaurant in Macau serving traditional “kappo” cuisine.

Meaning “to cut and to cook,” kappo emerged in the early 1900s at high-end Japanese restaurants. The culinary style promotes a more laid-back style of dining in which the meal is prepared in front of the customer in an intimate and elegant display of mastery. Like its namesake one Michelin-starred restaurant in Hong Kong, Chef Yoshinori Kinomoto’s Zuicho, serves omakase-style menus with all ingredients flown from Japan.

Based in coastal Ishikawa for two decades, a place known for its natural beauty, rich cultural landmarks, and abundant seafood, Kinomoto has a keen sense for seasonality with a particular expertise and passion for fish preparation. Throughout the course of the meal, Kinomoto showcases numerous cooking methods including edomae sushi and kaiseki. Whether preparing fish through pan-frying, baking, steaming, poaching, grilling, or in sashimi or sushi, he consistently brings out the best in the ingredients. Through the interactive nature of kappo, Kinomoto leverages his expertise and three decades of experience serving guests from around the world, to satisfy each of his guest’s specific palate through careful observation.

The centrepiece of the cosy and luxurious interiors is a wooden 10-seat counter measuring nine metres long. Crafted from the wood of a 350-year-old hinoki tree, the marvel was made by a master carpenter who’s worked for Japan’s royal family.

Zuicho x LATURE

SJM Resorts recently held the “Chefs’ Table: A Symphony of Sense” event at Zuicho featuring Takuto Murota, owner and chef of Michelin-starred French restaurant LATURE. Short for a “drop of nature,” LATURE serves traditional French cuisine incorporating seasonal Japanese ingredients. With a shared passion for bringing the best taste of each seasonal ingredient, the two culinary masters dive deep into autumn flavours, merging their deep wells of knowledge to present innovative crossovers and variations.

Highlights include the Black Abalone Fricassee prepared by both Chefs. Chef Kinomoto slow-cooked the abalone with kombu and sake for a tender texture while Chef Muroto prepared a special French sauce with wild mushrooms to enrich the flavours. For an added crunch, the chefs added crispy spring rolls on top to mimic the sound of “stepping on fallen leaves in autumn” when indulging in the dish. Other standouts included Chef Murita’s Grilled Bonito with autumn vegetables and a French tomato consommé sauce, demonstrating a blend of Japanese ingredients with French cooking methods. Celebrating autumn flowers in bloom is the Chrysanthemum Turnip and Minced Chicken in Broth. The dish combines turnips carved in the shape of chrysanthemums, which bloom in autumn, and minced chicken in a traditional Japanese stock.

Continuing the culinary journey, dishes like Blackthroat Sea Perch Clam Soup combine Ishikawa blackfish with a French-style clam broth, revealing harmonious marriages of Japanese and French culinary traditions. The menu also features A5 Wagyu delicacies like Caviar Picanha Sushi and Beef Tenderloin Wellington, blending the finest A5 Wagyu beef from Satsuma, Kagoshima with exquisite ingredients in both Japanese and French preparations.

The penultimate dish, Matsutake Mushroom [Takikomi] Rice, is cooked with French-style dashi. First served without soup, the chef later pours a delicious broth over the tea-pickled rice for a different dimension. A delightful Chestnut Montblanc dessert combining Japanese chestnuts and Chiba Prefecture pears delivers a sweet finish to the gastronomic experience.

Throughout the meal, Zuicho offers wine and world-class sake pairings from its extensive list of drinks and spirits including premium Japanese beer, whiskey, Maruyama Nori Hojicha, and other Japanese teas.

Reservations to Zuicho can be made here.

Location: Level 3, THE KARL LAGERFELD MACAU, Rua do Tiro, Cotai, Macau

Hours of Operation:
Friday:
Dinner: 6:00 p.m. to 10:30 p.m.

Saturday, Sunday and Public Holidays:
Lunch: 12:30 p.m. to 2:30 p.m.
Dinner: 6:00 p.m. to 10:30 p.m.

Age Limit: Children aged 12 or below are allowed to dine in the private dining room only

Attire: Smart Casual (For gentlemen: smart casual with ankle-length trousers; no open shoes, sandals, or sleeveless tops)