Japanese chef Kazuhito Motoyoshi, who owns a restaurant that has been awarded a Michelin star for five straight years in Tokyo, is starting a “tempura revolution” at Wynn Macau’s Mizumi Japanese restaurant.
The two Michelin-starred Mizumi serves three distinct Japanese cuisines – tempura, teppanyaki and sushi, and each of the cuisines has a separate counter for customers to enjoy the ultimate culinary experience interacting with the master chef, while customers who wish to savour all three types of cuisine in one evening can opt to sit in the main dining area overlooking a garden.
The restaurant is led by three master chefs from Japan who design the tempura, teppanyaki and sushi dishes. Though they are based in Japan, the award-winning chefs are regularly in touch with the Macau-based chefs at Mizumi for exchange of knowledge to ensure that the dishes are top-notch.
Mizumi’s Macau-based Master of Tempura Kazuya Shimomura (left) and the restaurant’s consultant chef Master of Tempera Kazuhito Motoyoshi pose at the tempura counter at Wynn Macau’s Mizumi restaurant recently. Photos: Monica Leong
Sea urchin on shiso leaf tempura created by tempura master Kazuhito Motoyoshi
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