After shutting down last year and relocating to the 28th floor, the Hotel Okura Macau's fine-dining restaurant has reopened to offer guests its signature Japanese kaiseki course meals, along with an extensive menu of traditional favourites.
While the tearoom and teppanyaki grill are no longer operating, there is still a small sushi counter and one private room.
The night we visited, the muted, Zen-like interiors contrasted nicely with the glittering lights of the Cotai Strip below. However, soon after ordering executive chef Akira Hayashi's six-course kaiseki, we rarely took our eyes off our plates. From the first course of steamed egg served in a hollowed-out orange, to the sashimi sitting under an ice dome, which we cracked open with spoons, and the imani beef tenderloin with slices of black truffle, everything was exquisitely presented and delicately flavoured.
