Sushi Kissho by Miyakawa

A hinoki cypress sushi counter fills the intimate restaurant with a subtle aroma. The counter is made of two pieces of the Japanese cypress wood, more than 300 years old, from Japan’s Nagano Prefecture. It was created, transported and installed by a hinoki master. Thanks to its aromatic scent and grain patterns, the wood has been used for Japanese rice buckets for centuries. Its use at this counter is a nod to the rich and enduring sushi tradition and sets the stage for an intimate dining experience.All the sushi is made by three chefs, including executive chef Hironori Satake, who helmed chef Miyakawa’s establishment in Niseko. Behind the counter is a curved cooking island where all dishes, from appetizers to desserts, are prepared. The culinary team treats you to a captivating visual performance as it skillfully and artfully prepares each dish.The sushi restaurant is dressed in hues of light brown from the wooden counter, floors and chairs, and beige from the ceiling and cushions. Together, it gives a calming feel.The tranquility is extended to a higher level in its private dining room that seats 10 diners. A bush at a corner suggests the aesthetics of a Japanese garden. Over the bush is a ceiling with an LED screen that changes colors to create a daylight effect. The ceiling above the dining table features a crack that is inspired bykintsugi— the Japanese art of repairing broken pottery by mending cracks with gold, silver or platinum. The curved artwork on the wall adds a modern touch to this artful dining room.Sushi Kissho specializes in traditional Edomae sushi, highlighting innate flavors and umami with careful marination methods. The techniques date back centuries, before there were refrigerators, when fishes were served fresh on sushi rice in Tokyo. Chef Miyakawa’s dedication to tradition shines in his sushi, especially in thekohada, the shimmering silver-skinned fish.

High quality cooking

As you step into theMacaurestaurant, you’re greeted by a striking piece of artwork with vigorous brushstrokes. Enlarged versions of these brushstrokes also mark the doors of the exclusive private dining rooms. It sets an exciting tone for the unique culinary journey that awaits. Inside the private dining rooms, a screen gradually unveils more Japanese-style artwork.Adorned in black marble and bathed in a soft light, Teppanyaki Shou exudes a welcoming ambiance. The serving counter, akin to a theatrical stage, allows you to engage with the chefs and marvel at their meticulous cutting and cooking of quality ingredients such as truffle, caviar, tuna and wagyu beef on the teppan grill. This proximity to the culinary action and the lively atmosphere create an indulgent omakase experience.En route to the stone counter, you’ll pass a table with around 20 Horiguchi Kiriko sake glasses, each a masterpiece of Japanese craftsmanship. With their vibrant hues and intricate patterns, these high-quality glassware pieces allow you to appreciate the sake’s body with a steady hand. Select your preferred sake glass for your meal, adding a touch of personalization. Amid the teppanyaki excitement, take a moment to appreciate these works of art before the sommelier pours you a drink.The restaurant serves Kagoshima Oda wagyu Steak, a high-grade beef raised in Kagoshima Prefecture. The meat is available on the omakase menus.For the pinnacle dining experience, opt for the premium omakase menu. This unique offering allows you to savor Teppanyaki Shou’s signature dishes — Kagoshima wagyu shabu-shabu, traditional clay pot rice with Hokkaido sea urchin and truffle, as well as Australian lobster — all in one extraordinary meal.