The kappo-style restaurant’s multisensory experience features seasonal ingredients prepared in front of diners, fostering a connection between chef and guest
Located in Grand Lisboa Palace Resort Macau, Zuicho offers a refined Japanese dining experience led by head chef Yoshinori Kinomoto, whose unwavering dedication to excellence and seasonality earned the kappo-style restaurant its first Michelin star this year.
Kinomoto has 30 years of mastery in Japanese cuisine, drawing from his roots in Osaka and his long-time base in Japan’s seafood-rich Ishikawa prefecture. He offers an authentic yet modern take on kappo – a Japanese culinary style centred around the intimate relationship between chef and diner.
Kinomoto’s cooking philosophy is simple: let the ingredients speak for themselves. He emphasises that seasonality is the soul of Japanese cuisine and the driving force behind each of his menus.
“Seasonality is the essence of what I do,” the chef explains. “Each ingredient has its specific peak season, and my role is to present it at its prime, with respect and simplicity.”
