The savoir-faire from the inimitable Edomae nigiri omakase has emerged as a new paradigm of dining with SUSHIDAN at Rossio. Chef Manato Ueno, is at the helm of SUSHIDAN — an evolution of Hiroyuki’s Hakkoku in Ginza.
Progressing into a sushi master himself, Chef Manato has returned to Macau Three years after a revered sushi pop-up which has garnered vast popularity in town. With SUSHIDAN at MGM MACAU, the only SUSHIDAN venture outside of Tokyo, Chef Manato greets diners with traditions of Edomae nigiri omakase experience — a substantial aspect of quintessence Japanese dining culture — fused with playful twists of his own that captures modern-day whims and palettes.
Decked out in hinoki (Japanese cypress) tabletop and wall linings in the fashion of traditional sushi houses, the interior is juxtaposed with a contemporary design of stone wall and sleek marble countertop adjacent to the mere 12 seats available. This is the playground where Chef Manato showcases the art of perfecting balance among traditions, taste and visual appetite through honed craftsmanship, from fish-aging and curing techniques, selecting appropriate grains of rice through the seasons, to curating his own formula of vinegar to best complement the rice and fish.
Every evening, Chef Manato and his team serve a variety of SUSHIDAN’s omakase sets, meanwhile augmenting the journey with interactive introduction of the ingredients, cookery, to culinary anecdotes, making it an exquisite yet fun-filled dining experience where cultures intertwine and camaraderie is celebrated.
