Mizumi

A koi centerpiece anchors the dining room at Mizumi, signalling the restaurant's commitment to atmosphere as much as to the food on the plate. Set inside Wynn Palace on Cotai, the format spans multiple disciplines, sushi, sashimi, tempura, teppanyaki, and kaiseki, under the direction of Executive Chef Hironori Maeda, whose kitchen draws on imported fish and premium domestic ingredients including Kagoshima Wagyu tenderloin prepared on the teppan.

The recognition is substantive. Mizumi holds one Michelin star in the current Macau guide and carries a Forbes Travel Guide Five-Star designation, placing it among a small number of restaurants in the integrated-resort district that satisfy both systems simultaneously. The wine and sake program has earned Wine Spectator's Best of Award of Excellence, and the restaurant has appeared in SCMP's 100 Top Tables 2026 and La Liste 2025. A dedicated sake sommelier works the floor, which is unusual even at this tier.

The Cotai address matters for context. Mizumi operates within one of Macau's largest resort complexes, which means the service infrastructure and ingredient sourcing operate at a scale that standalone restaurants in the region rarely match. The 2024 refresh sharpened the presentation style toward something more theatrical without abandoning the precision that the Michelin citation requires. Pricing sits at the high end of Macau's fine-dining range, consistent with the Michelin four-dollar-sign classification and the calibre of produce coming through the kitchen.