The story
Mizumi is a Japanese restaurant at Avenida Da Nave Desportiva in Cotai, Taipa, inside Wynn Palace. It holds one Michelin star for 2026, awarded for high quality cooking.
Executive Chef Hironori Maeda builds his Japanese cooking on three ingredients: first grade Kuragakoi Rishiri kombu, artisanal katsuobushi and high quality binchotan charcoal. Teppanyaki, kaiseki and sushi omakase menus are all on offer. Forbes Travel Guide describes the presentations as precise and artful, with a touch of theatre.
The approach begins with a contemporary rock garden and a modernized Japanese courtyard, where natural materials meet steel and glass. Inside, a koi centerpiece anchors the main room. Three private rooms are lined floor to ceiling with traditional tansu cabinets, each seating eight. Forbes Travel Guide gave Mizumi its Five-Star rating in 2026.
The sake collection is shared with neighboring Sushi Mizumi and runs past 70 varieties. An in-house sake sommelier guides the pairings. Guests who prefer something else can ask for whiskey, cocktails or craft beer matched to the meal.
Recognition
Ambience
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History
With a ratio of two master chefs to a maximum of 12 guests, Sushi Mizumi ensures highly customized service.The intimate nature of Sushi Mizumi also means you have the chance to see the masters at work up close, so don’t be afraid to converse; while the chefs speak a modest amount of English, offering a few words of Japanese will likely enhance your experience.The Macau restaurant is helmed by renowned chef Tsutomu Shimamiya, who has prepared sushi for presidents Clinton and Obama, among other high-profile guests. He also holds the title of contemporary master craftsman, the highest honor of artisan expertise awarded by the Japanese government.The sake list at Wynn Palace’s signature sushi restaurant is shared with neighboring fine-dining eatery Mizumi and is one of the best in the region. The collection contains more than 70 varieties of the Japanese rice wine overseen by a dedicated sake sommelier.Ingredients are flown in from various regions of Japan five times a week, so you can be sure to dine on the freshest seasonal fare outside of Tokyo.
High quality cooking
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