Food | A modern take on Japanese tradition

Hotel Okura Macau’s Japanese restaurant, Yamazato, has been moved from its original 2nd floor location into the newly renovated space on the 28th floor. Although the new location does not have a garden, guest can enjoy the breathtaking view of the surrounding Macau cityscape looking out from the windows of the restaurant. Japanese waitress staff, dressed in seasonal kimonos and sandals, set the tone for an exquisite, traditional dining experience by greeting guests with a customary bow and graciously escorting them to their tables.
With striking floral chandeliers that act as floating centerpieces above the tables, the new décor conveys Japanese elegance and refinement. Decorative lighting blends beautifully with the natural lighting streaming in from the windows and accents the pale wood furnishings and translucent screens, enhancing the overall feeling of serenity.
Despite the modern setting, the harmonious ambiance makes an ideal backdrop for a traditional Japanese cuisine, Kaiseki Ryori, which places great emphasis on achieving balance. In Japanese Zen culture, stone is seen as a concept for harmony and simplicity. It is a symbol of purity and concentration, two elements that are essential in meditation. In ancient times, Zen monks would put warm stones underneath their robes when they feel hungry after just having a simple meal served in the style of the Japanese tea ceremony.
Kaiseki 懐石 literally means “ a stone in the bosom.” Although this idea might indicate a sense of austerity, the modern day “bosom-stone” cuisine is nothing like a frugal meal. Known as an art form, it is an elegant, multi-course dinner that is prepared by a skillful chef. Balancing colors, flavors, textures and presentation, the chef creates memorable dishes using the freshest ingredients, adding flowers and leaves to garnish his works of art. Details that determine the sophistication of the overall arrangement include the color and the material of the plates that are chosen to present the nourishments. When it is done right, the creations should be able to evoke a sense of nature in the hearts and minds of the diners.
In the hands of Executive Chef Akira Hayashi, the Kaiseki menus at Yamazato are elevated to a true art form. Having trained in Kyoto, the birthplace of Kaiseki Ryori, Chef Hayashi skillfully balances a variety of complementary and contrasting flavors, textures, temperatures, colors, and shapes. He carefully selects the best seasonal ingredients and then meticulously prepares and presents them in ways that subtly enhance their natural flavor and appearance, without any repetition between courses. A personal favorite on the signature winter menu is the shabu shabu, which features thin slices of M5 wagyu beef cooked in a clear broth with vegetables.
While Chef Hayashi prepares marvelous dishes, Sommelier Fufu Liao thoughtfully curates an award-winning list of over 60 types of sake, including hard-to-find premium sakes, limited edition seasonal specials, and smaller, lesser-known regional breweries, working closely with Chef Hayashi to ensure perfect sake pairings with the ever-changing, seasonal Kaiseki menu.