SJM Resorts said in a statement earlier this week that its Chef’s Table: A Symphony of Senses series - Zuicho x KOKE is slated to take place from November 28 to 30 at THE KARL LAGERFELD MACAU, bringing together two MICHELIN-starred Japanese restaurants for the theme “A Brilliant Duet of Japanese Taste and Artistry”.
Featuring lunch and dinner sessions, the statement said that the collaboration “celebrates the meticulous craftsmanship of Japanese cuisine through an exquisite tasting journey where the depth of traditional kappo cuisine meets the creative spirit of contemporary Japanese-Western artistry”.
AI chatbot Poe defines kappo (meaning “cut and cook”) cuisine as a cooking style that emphasises a close interaction between the chef and diners, often featuring seasonal ingredients and meticulous preparation.
Dishes will feature premium seasonal ingredients from late autumn to early winter flown directly from Japan, and the exclusive tasting menu will alternate between signature creations from Zuicho Head Chef Yoshinori Kinomoto and Okinawa native Chef Yusaku Nakamura of KOKE.
Zuicho is led by Chef Yoshinori, who brings over 30 years of experience and has a “profound mastery” of kappo cuisine. He chooses seasonal ingredients, particularly seafood, and offers a personalised dining experience. Zuicho earned its one MICHELIN Star at the MICHELIN Guide Hong Kong and Macau 2025.
Chef Yusaku blends Japanese culinary aesthetics and Spanish influences, drawing inspiration from “water and fire” philosophy. His restaurant, KOKE, obtained its MICHELIN Star in 2021 when it opened and has retained it ever since.
The event is priced at 2,880 patacas per person, with optional sake and wine pairing available for 880 patacas.
This poster provided by SJM Resorts promotes the upcoming “Chef’s Table: A Symphony of Senses series - Zuicho x KOKE”.
