澳门新葡京酒店诚邀请来自日本米其林三星大厨宫川师傅及其厨师团队于大厨餐厅进行限定专场，为宾客带来与“すし宫川”及二世古著名餐厅鮨心相同的精致菜式。由 2018年6月4日至6月9日，为期六天的限定专场于大厨餐厅的私人贵宾室及寿司吧呈献。大厨宫川师傅根据日本时令食材设计了是次餐单， Omakase “厨师发办”午膳套餐为每位澳门币1,900元*，晚膳套餐为每位澳门币2,900元*。宫川师傅及其团队亦特意挑选了多款高级清酒以供配搭，呈现真正顶尖的江户前寿司。
Grand Lisboa Hotel is excited to welcome Michelin three-starred Master Chef Masaaki Miyakawa and his culinary team from Japan for a pop-up section at The Kitchen, featuring the same Michelin-starred menu served at both Sushi Miyakawa and Sushi Shin Niseko. From 4 to 9 June, 2018, a six-day pop-up section will be available at both the private room and sushi bar counter at The Kitchen. Master chef Miyakawa has created a menu based on the freshest seasonal ingredients available from Japan. The Omakase set menu is priced at MOP 1,900* per person for lunch and MOP 2,900* per person for dinner. Master chef Miyakawa and his team have also exclusively picked a variety of premium sake which perfectly match these exquisite menus to enhance the quintessential Edomae sushi experience at The Kitchen.
Sushi Shin is master chef Masaaki Miyakawa’s first branch restaurant, featuring the same exquisite menu served at his three-starred “Sushi Miyakawa” in Sapporo. Sushi Shin offers world-class Edomae sushi crafted from the finest seasonal ingredients in a setting of tranquil luxury. Chef Miyakawa’s decades of experience include a tenure as the executive head chef of Hong Kong’s Michelin three-starred restaurant “Sushi Shikon”.
连续五年荣获《米其林指南 香港 澳门》颁发一星殊荣的“大厨”，座落于新葡京酒店三楼，坐拥澳门优美全景。有别于一般扒房，餐厅将创新概念与传统扒房文化融合，为顾客带来美国、澳洲、日本等世界各地最顶级的牛扒及海鲜供餐客即场挑选。为提供最新鲜的佳肴美馔予顾客，扒房大部份自家烤制面包及各款特色头盘，均于餐厅的开放式厨房即席烹调。此外，“大厨”更提供丰富的自助沙律吧，采用空运进口的日本高级海鲜食材主打的刺身拼盘及寿司卷物，以及炉烧海鲜，为顾客带来全新的用餐感受。餐厅亦拥有区内品种最齐全的美酒餐单，及自2012年起荣获著名酒评杂志《Wine Spectator》 颁发“Best of Award of Excellence”的殊荣。
The Kitchen is a modern steakhouse which has been awarded one Michelin star for five consecutive years by the MICHELIN Guide Hong Kong and Macau. Housed at the Grand Lisboa Hotel with spectacular views of Macau city, The Kitchen is based on a new concept for the modern steakhouse. The restaurant features the best steak from around the world – Wagyu from US, Australia and Kagoshima – and also offers a wide selection of non-meat delicacies such as live fish and lobsters from the tank. Special homemade bread and most entrées are prepared in flaming ovens in a contemporary show kitchen setting. The modern steakhouse also offers a premium selection of sashimi and sushi rolls imported from Japan and features an extensive salad buffet spread as well as grilled seafood. The Kitchen also features an extensive wine collection and has been honoured with Wine Spectator’s “Best of Award of Excellence” since 2012.
3/F, Grand Lisboa Hotel, Macau
For reservations and enquiries, please contact +853 8803 7777
*Subject to 10% service charge