All Branches (2)
+853 89863663
Mizumi blends consummate precision and exquisite flavors into a true taste of Japan. Indulge in the authentic Shabu-Shabu menu to celebrate the season's abundance from different prefectures of Japan, paired with homemade Kombu dashi broth and dipping sauce. Discover further Japanese perfection through our meticulously curated Sushi Omakase menu and sommelier-selected Sake. continue reading
Awards and Titles
Michelin 2 Starred Restaurant (2016-23)
Opening Hours
Mon - Wed
Thu - Sun
17:30 - 22:30
Payment Methods
Visa Master Alipay Cash AE UnionPay JCB WeChat Pay M Pay
Number of Seats
Other Info
Alcoholic Drinks
VIP Room
Phone Reservation
10% Service Charge
Above information is for reference only. Please check details with the restaurant.
Review (5)
My friend and I enjoyed our dinner here, in this nice and decent place with their great service, that counted in my whole dining experience! It's quiet and spacious too. The huge LED light sakura tree in the middle was a main focus in this restaurant. It changes color every four minutes, representing each season. And we were seated right next to it, how lucky.  Tomato with brown sugar jelly on the side was an appetizing starter. Tomato was a bit sour, but it went so well with brown sugar and yuzu jelly.Omakase sashimi - eight kinds of seasonal sashimi of chef's choice! I liked them all, きんめたい(kinmetai),かれい(karei),はまち(Hamachi),あじ(aji) and my favourite うに(uni),ぼたんえび(botan ebi) and おおとろ(oo toro)! They were all fresh and delicious with wasabi and soy sauce. I usually have おおとろ in sushi as it might be greasy on its own. However, this time I tried to put a bit more wasabi to balance out the taste (as suggested by the waitress), and it worked out perfect! That is from now on how I'm going to have おおとろ. Haha... Oh! I had to complement their service here. Our plates got dirty after having the ぼたんえび and I was waiting for our server to be free to change our plates for us. She saw us from far away, and came with new plates before we asked.Seasonal seafood salad. Chewy abalone and silky smooth scallop with veggies went so well with their zesty citrus dressing! So refreshing! Succulent salmon roe added some excitement to the dish too.The Ishigaki Wagyu A5 steak from Okinawa  prefecture, however; was quite disappointing. It's a bit too chewy and sinewy... that's really not what I expected... veggies on the side, on the other hand, was tasty! Haha... We were highly recommended to have the tomato in the end, not before meat, to kind of clean our palate. It was really good! Very soft with a light touch of sake.Lucky we didn't order any desserts. Japanese desserts were never my thing anyways. Lol... This little dessert platter was on the house. It's chestnut tarts and sesame marshmallows. The chestnut tart was too sweet, sesame marshmallow was better... (but still too sweet for me).They gave us this little yuzu macaron as a gift before we left, as they said yuzu was famous in Japan and hoped we could think of them again whenever we have yuzu. Nice thought. Again, great service! continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
米其林2星?咩都整,壽司,天婦羅,鐵板燒。無一樣整得好....大拖羅竟然有肉筋,邊到買番黎?100蚊一塊喎大佬!白墨魚粘口,完全唔似新鮮墨魚。和牛烏冬同味千D質素差唔多,毫無特色可言。炒雜菜我懶得影,連我香港放題D餐廳都炒得好過佢。鐵板燒我都懶得影,簡直不值這個價。除了茶泡飯還似樣,比的上日本普通餐廳水準。最後人均買單1700,簡直垃圾。吃壽司,麻煩去新濠金坂。吃天婦羅,麻煩去新濠鋒天政。服務喺值2星咯,不過其他全部垃圾。Tabelog Log 給分:1/5 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
There are two sister Mizumi Japanese restaurants - one in the original Wynn Macau which we visited and has been awarded 2 Michelin Stars in the 2017 Guide, and also another outlet located within the newer Wynn Palace complex on the Taipa island side. Japanese food aficionados will explain to you that it is the original 2* Mizumi which we ought to visit, since over here the Sushi is well looked after by equally Hokkaido Michelin 2* awarded Sushi Zen's Chef Tsutomu Shimamiya as their head consultant. The Tempura & also Teppanyaki counters meanwhile are also looked after by the teams from 1* Ishigaki Yoshida's Chef Junichi Yoshida, and also 1* Chef Kazuhito Motoyoshi respectively, both also Michelin Star recipients in Tokyo, making this a total of 4 Michelin Stars collaboration project in Macau. We came here for some Sushi Omakase on the recommendation of one of my foodie friends who is a sushi expert himself, and he made the claim that this is probably the best Sushi house in Hong Kong & Macau region. I trust his taste.. Sushi Counter at original Michelin 2* Mizumi, Wynn Macau - The Chefs are trained at Hokkaido's 2 star Sushi Zen. On paper, Mizumi serves Tokyo Edomae style sushi, although the Hokkaido native Chefs will explain to you that whilst many sushi pieces are the Tokyo Edomae style representatives, some of the sushi creations are also uniquely Hokkaido Madai - Sea Bream They use white Komezu rice vinegar here for the shari. The seafood are mostly imported from Hokkaido directly since that is where Sushi Zen can help with sourcing the best ingredients from throughout Japan. Sayori - Half Beak This is a hikarimono shiny silver skin fish, but with white flesh, with a crunchy firmness in the flesh. Sanma - Pacific Saury In Autumn, people expect to eat either Katsuo or fatty Sanma, although in Hong Kong region most people only concentrate on the latter. This year with the long hot weather, I noticed the sanma is in general thin like it's 'sword' namesake. Having said that, this piece of sanma was of enviable quality with some fatty belly meat, it also represents the neta selection from the Hokkaido region. 2 Pieces of Tuna Chutoro & then Otoro Nigiri - We went straight to the fatty spectrum of the Tuna, I suspect because my dining companion is a regular and he prefers it this way. The Bluefin Tuna blocks were shipped fresh to here and unfrozen, and not really aged - yet they had a really good maguro flavour to them, and in this respect it really stood out from the competitors in Hong Kong and Macau. A double-layered Slicing of Marinated Chutoro-zuke - This was presented neatly and due to me being quick on the photo taking, before the temperature of the sushi changes too much, the photo doesn't do its presentation justice. The sharp spike of the soy sauce margination on the outside of the tuna was interesting, as it was quite salty at first, but luckily as mentioned above the Tuna carried enough tuna flavors to balance this out. A lovely piece of Bluefin Tuna, but without sounding like a hypocrite I think we should eat less of, unless it is guaranteed to be Sustainably Farmed - in 2017 thus far only the Kindai tuna is achieving this right globally. Kuruma Ebi - Cooked right before serving, this had the coral and tomalley diced up and then stuffed into the prawn. Perfect texture and served slightly warm. A classic Edomae sushi preparation in the modern Era. Shima Aji - Striped Horsemackerel This looked almost like buri for a shima aji, but the buri wasn't perfect enough to be released yet for another 2-3 weeks from the date of this dinner apparently. This had both oiliness and a crunch. Aburi Kinmedai - Grilled Spledid Alfonsino Usually people group the Kinmedai, Nodoguro & Kinki together. For me the Kinme is usually the most consistent performer, and here it is grilled at the back rather than blow torched, with the oil from the flesh and skin sipping into the rice. It's a decent piece, although not the best Kinmedai we have had, but the other pieces were excellent. Grilled Hokkigai Clam - This is again a Hokkaido style sushi, which is not always served in traditional Edomae omakase. Obviously the Hokkaido suppliers and Chefs think this is performing well, and it was deshelled alive in front of the customers. Thick and bounciful. Kegani Hairy Crab - Another Hokkaido representative, this was also deshelled in front of us, and then the carefully removed sweet crab meat placed on the shari rice, before topped with kani miso crab tomalley. An excellent take on this crab, with the meat intact and not overly loose or shredded, perfectly steamed. Ezo Bafun Uni Sushi - I was debating inside my head whether this piece is classifiable as a Gunkan sushi, since the ingredients are the same, just the proportion is geared towards piling on more Salt Water stored Ezo Bafun urchin from Hokkaido. A super sweet and fresh piece, and I personally found this proportion smart, since you have copious amounts of urchin bite vs the little bit of rice now almost acting like a boat. Akami Zuke - We had most of the Toro pieces above already, and since that came as a trio I did not expect an Akami at this stage, but it did arrived! Good tuna taste and the tsuke marínation wasn't too overpowering salty, just right. Anago 2 Ways - with a Tsume sauce and also Salt & Yuzu Usually you only receive one treatment or another, but the Chef made them both for us to try in smaller sizes this time. These were grilled to be the more crispier type, and sometimes I also love them being all steamed softish too to the bite - a texture which is more found in Sushi ya in Japan itself. Castella Egg Tamago - This was quite full of fish & shrimps taste, with a silky smooth texture from the nagaimo. This time it was more on the savory than sweet side, and apparently the Sushi Chef team preparing this, which takes at least 4 hours to bake, have adjusted the recipe to incorporate more seafood essence and less sugariness these days. Perfect for a guy like me. Minced Tuna Sushi to Finish - Usually, whether it is in Hokkaido or Tokyo, you finish the Omakase with some Maki-mono. This time we opted for a Negi-Toro style nigiri, which uses both scraped fatty meat as well as diced ones by hand. Absolutely gorgeous and despite the melty fat, still carried loads of tuna taste as was the norm this night. I won't carry on about the technical skills to pull off this last piece of sushi for the night, but overall the meal was entirely satisfactory because almost all of the seafood tasted right ! In both HK and Macau region, a lot of Sushi ya seem to carry some seafood which lose their intrinsic natural flavors compared to eating in Japan or Taipei - and although recently there is some apportioning the blame for the fish not being prepared or conditioned properly, including pickling or aging, at the end of the day customers only care about the final taste result and not the processing if it doesn't work. Here, it was impressive indeed and no wonder it has achieved a Michelin 2 Star status. Price: Around MOP $1,600 to $2,000 + Tax & Service Charge Food: ♕♕♕♕ 1/2 to ♕♕♕♕♕ Address: 新口岸仙德麗街永利澳門酒店地面層G/F, Wynn Macau, Rua Cidade de Sintra, NAPE,, Porto Exterior Phone: +853 89863668 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level3 2017-02-04
澳門表妹生日,佢住澳門區又鐘意食日本野。所以一諗就係永利~泓。由於不能進入賭場,而餐廳正門位於賭場內,所以要穿過酒吧再經過好靚景嘅湖畔進入餐廳。進入餐廳,整間餐廳裝修好紅好華麗。餐廳侍應生都有操國語及廣東話,服務也很週到。食品方面,由於想嘗試不同款式,所以叫了套餐先來餐廳免費提供的前菜套餐魚生套餐壽司套餐天婦羅餐廳免費甜品另外3款食品不能成功upload相片:套餐是日精選前菜;套餐美國牛柳鐵板燒及日本A4和牛鐵板燒;套餐靜岡蜜瓜本人對牛不太喜愛,但推介牛柳,因為真的好味。訂位時已表示有生日,但我沒有點選甜品或購買蛋糕,但餐廳很細心,將生日牌放置於蜜瓜上,壽星女當然開心,本人亦感到興奮 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2012-09-06
七月中旬‧晴新廚上陣了好一陣子,店子也改了,來試試菜。好幾味菜式都做得很出色,賣相精緻而味道佳,感覺是對辦而且加入價錢是物有所值的。詳細食評,不在此談。有餚不能沒酒,來一支八海山。這當然是熟口熟面的味道,米香濃而帶微酸,較乾身跟起來感覺清爽,凍喝不錯,恰如其分。是日平日,人客也不少的。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)