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Mizumi at Wynn Palace reveals a brand-new look that is contemporary, high-energy and playful, yet luxurious and sophisticated. Executive Chef Hironori Maeda is elevating the dining experience by presenting contemporary Japanese cuisine in a theatrical way through his Chef Signature, Sushi, Sashimi, Sushi rolls, Teppanyaki, Tempura and Charcoal grilled dishes. In celebration of Mizumi’s fresh new look, Chef Maeda is pleased to present a variety of exciting new menus that reflect the restaurant’s playful personality. 

For Chef Maeda, the secret to creating contemporary Japanese cuisine lies in the freshness and seasonality of three key ingredients. He insists on sourcing first grade Kelp, dried Bonito and premium Binchotan charcoal flown in directly from Japan. Armed with these three ingredients, Chef Maeda creates the complex fifth flavor of umami found in all his dishes. He is also skilled at the artisanal culinary technique of ‘Charcoal Play’, where he masterfully grills his signature dishes. While ‘Charcoal Play’ may be a simple way of cooking ingredients, it is very challenging as it requires full concentration, precise control over the temperature and in-depth knowledge of each ingredient.

In addition to the Chef Signature dishes, Chef Maeda has also crafted a variety of set menus featuring a special selection of seasonal dishes for guests to enjoy at the restaurant’s Sushi, Tempura and Teppanyaki counters. Mizumi is also home to an experienced in-house sake sommelier team. Well-versed in the characteristics and flavors of different sake, the team thoughtfully curates tailored sake pairing to enhance the flavors of each delicately prepared dish. Mizumi’s unique curation of sakes features award-winning, new wave, seasonal and limited-edition sakes sourced from artisanal Japanese brewers. The selection is unique to Macao and exclusive to Wynn Palace.