Chef Hironori Satake
Galaxy Macau announces the highly-anticipated opening of Sushi Kissho by Miyakawa this June, the first international outpost founded by the renowned Chef Masaaki Miyakawa and led by Executive Chef, Hironori Satake. With an impressive legacy as one of the five Japan-based sushi masters to have held three MICHELIN stars, Chef Miyakawa brings his unparalleled expertise in edomae sushi to the heart of Raffles at Galaxy Macau.
Derived from the Japanese word for “auspicious,” Sushi Kissho by Miyakawa embodies the essence of wabi-sabi – the Japanese art of finding beauty in simplicity – in each meticulously crafted piece of sushi. Chef Miyakawa’s philosophy emphasises sourcing the finest seasonal ingredients directly from Japan, ensuring every bite is a testament to peak freshness and flavour. Led by the seasons, the dynamic omakase menu at Sushi Kissho by Miyakawa promises returning patrons a uniquely exceptional experience with every visit.
At Sushi Kissho by Miyakawa, a deep-rooted philosophy centers on a profound appreciation for nature’s seasons, a relentless pursuit of freshness, and a dedication to the art of sushi-making. Central to the restaurant’s mission is the pivotal role of its highly skilled sushi chefs, trained by Miyakawa himself and with a collective 98 years of expertise, including Hironori Satake, who helms Sushi Kissho by Miyakawa. Rigorous training spanning decades to master the intricate techniques, from rice preparation to knife skills, guarantees that each piece of sushi is crafted with the utmost precision and care.
Chef Miyakawa expertly blends Edomae sushi tradition with Hokkaido influences, showcasing his refined skills from years in traditional Japanese cuisine. With a focus on delicate small plates accentuating umami, every dish reflects a harmonious balance of flavours and textures. Emphasising the importance of perfectly seasoned shari rice, Miyakawa ensures that each sushi piece shines with the essence of the ingredients, offering a culinary journey that embodies his love for the craft.
Renowned as one of only six sushi masters in Japan to have attained three Michelin stars and only two worldwide, Chef Masaaki Miyakawa has made his mark on the global culinary scene with the debut of his first restaurant outside Japan, Sushi Kissho by Miyakawa at Raffles at Galaxy Macau. Central to Miyakawa’s ethos is his unwavering commitment to sourcing the finest seasonal ingredients directly from Japan, ensuring each piece of fish achieves peak levels of freshness and flavour.
Chef Miyakawa, hailing from a rural Hokkaido town outside Asahikawa, displayed early craftsmanship skills despite his family’s non-culinary background. After graduating from high school, his passion for sushi led him to Sushiden Kenzen in Tokyo, where he met his future mentor and master, the three MICHELIN starred chef of Sushi Yoshitake. After seven years and a stint back in Hokkaido, Miyakawa’s love for engaging with diners inspired his approach to hospitality. He diversified his expertise by training in fine French cuisine before returning to sushi. A pivotal moment at the age of 40 presented Miyakawa with an opportunity to work closely with his mentor in Sushi Yoshitake’s Hong Kong outpost, culminating in the restaurant’s three-star distinction in 2014.
Upon returning to Hokkaido, Chef Miyakawa founded his eponymous restaurant Sushi Miyakawa in 2014, achieving three Michelin stars in a remarkable three-year span by 2017. Miyakawa is the only Hokkaido-based sushi chef to have been awarded 3 Michelin stars. He launched Sushi Shin by Miyakawa in Niseko in 2017, followed by Sushi Shin by Miyakawa at Mandarin Oriental, Tokyo in 2019, and continues to shape the realm of sushi dining with his impeccable approach to artistry and culinary mastery.
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