Grill 58

Celebrating craftsmanship, this dining destination unites three culinary expressions: premium meats and seafood, the elemental magic of woodfire grilling, and the artistry of teppanyaki. Guests are welcomed by a sleek marble bar and an extraordinary wine cellar, while a custom Himalayan pink salt aging room showcases exquisite cuts. Every detail reflects a commitment to flavor, innovation, and immersive dining.

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Grill 58 celebrating craftsmanship, this dining destination unites three culinary expressions: premium meats and seafood, the elemental magic of woodfire grilling, and the artistry of teppanyaki. Guests are welcomed by a sleek marble bar and an extraordinary wine cellar, while a custom Himalayan pink salt aging room showcases exquisite cuts. Every detail reflects a commitment to flavor, innovation, and immersive dining.

At Grill58, the Alaska king crab is seared with precision to highlight its natural sweetness and firm, succulent texture. The beurre noisette adds a nutty depth that pairs beautifully with the delicate crab meat, while fresh parsley provides a bright, aromatic lift. Rich yet balanced, the dish embodies the restaurant’s mastery of premium seafood and refined grilling techniques, making it a standout choice for guests seeking an elevated coastal dining experience.

At Grill58, the tomahawk steak showcases the drama of open‑flame grilling. The large, bone‑in cut is seared over roaring fire to achieve a caramelised crust while keeping the interior tender and juicy. The griddle marks, glowing flames, and a copper pot of sauce complete a presentation that emphasises both craft and intensity. Bold, generous, and full of character, this tomahawk is a signature choice for guests seeking an elevated wood‑fire steak experience.

Grill 58 centers its dining experience around open dry‑aging and refined wood‑fire cooking, emphasizing ingredient quality and precise heat control. Known for premium steaks and seafood execution, the restaurant offers a reliable setting for business gatherings, celebratory meals, and guests seeking elevated steakhouse craftsmanship. As one of MGM’s signature grill concepts, Grill 58 is recognized for consistent quality and a focus on technique‑driven dining.

At Grill58, the Burnt Onion Soup is crafted using a siphon technique that draws caramelized onions and fresh aromatics into a richly concentrated broth. Served alongside tender beef cheek ragout topped with crispy leeks, the dish balances depth, sweetness, and texture. The theatrical presentation highlights the restaurant’s modern culinary approach, offering guests an immersive dining experience rooted in refined technique and bold flavour.

At Grill58, the seasonal oysters are presented through an engaging tableside approach. Two freshly shucked oysters are perched on a stemmed glass over a light dressing, enhanced by a subtle smoke effect that adds depth to the aroma. Behind them, a cast‑iron pot filled with steaming shells highlights the freshness and quality of the seafood. This presentation reflects the restaurant’s modern steakhouse sensibility and offers a refined, flavour‑forward start to the meal.

Grill 58 brings together wood‑fire grilling, teppanyaki artistry and premium seafood, complemented by open views of The Spectacle, making it a leading choice for premium casual gatherings and business occasions. The bar program’s fine wines and crafted cocktails create a smooth pre‑ and post‑dining flow. With refined technique and an immersive experience, Grill 58 has become a popular destination for guests seeking both quality and relaxation in Macau.

Grill 58 teppanyaki uses a warm, close‑counter setup to create an immersive dining experience. The live pacing supports conversation and sharing, making it ideal for premium casual gatherings, business meet‑ups, and celebratory meals—enhancing efficiency and leaving a memorable highlight for the occasion.

At Grill58, the teppanyaki seasonal lobster showcases the purity of premium seafood through precise high‑heat grilling. The whole lobster is seared on the teppan to lock in sweetness, while the addition of sansho butter offers a fragrant, gently spicy lift to the tender meat. Presented with striking colour and texture, this dish is a highlight for guests seeking elevated seafood and an immersive teppanyaki experience, whether enjoyed outdoors or at the signature stone bar counter.

Grill 58 & Bar
Mon - Fri: 6:00 PM - 11:00 PM
Sat & Sun: 12:00 PM - 3:00 PM | 6:00 PM - 11:00 PM
Teppanyaki 58
Tue - Sun: 6:00 PM - 11:00 PM
MGM COTAI, Avenida da Nave Desportiva, Cotai, Macau
(853) 8806 2318

Dining Concepts

Savour an Unrivalled Culinary Journey at MGM COTAI

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Steak House

In the steakhouse section, guests are invited to savor premium cuts and seasonal seafood prepared to their exact preference. Each steak is expertly charred over lychee wood and Japanese binchotan charcoal, infusing the meat with a delicate smokiness while sealing in its natural succulence—an elevated expression of the classic steakhouse experience.

Bar 58

Bar 58 sets the stage for refined indulgence, offering a carefully curated selection of Old and New World wines alongside signature craft cocktails. Whether as an aperitif before dining or a lingering nightcap after an unforgettable meal at the steakhouse, grill, or teppan counters, Bar 58 is the perfect enclave for intimate conversations and effortless unwinding.

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Teppanyaki 58

At Teppanyaki 58, the essence of Japanese culinary artistry unfolds in a performance that is as immersive as it is refined. Guests are seated at an intimate counter, where our Teppanyaki chefs perform in unison on the teppan stage—an orchestrated showcase of precision and passion. Two private dining rooms offer an elevated, more personal experience, where the same exceptional craft is delivered in a setting of exclusivity and elegance.

Special Menu

The Art of Teppanyaki Elevated by Chef Motoyoshi

Head Teppanyaki Chef Motoyoshi Hamaie, with over three decades of expertise spanning French and Japanese culinary traditions, elevates the art of teppanyaki at Grill 58. Driven by the philosophy of sincerity and wholehearted dedication, Chef Hamaie curates an exclusive “Teppanyaki Tasting Menu”, spotlighting premium seasonal ingredients and harmoniously blending French refinement with Japanese aesthetics. Discover an exception dining experience that embodies warmth, precision and soul of his culinary artistry.

Chef De Cuisine

Basil Yu

With over two decades of expertise, Chef Basil Yu bridges East and West with precision and artistry. Born in Hong Kong and raised in Australia, he mastered classic French technique at Le Cordon Bleu Ottawa. His career spans Michelin-starred Amber and ÉPURE to Beijing’s Rive Gauche, shaping a distinctive Sino-French perspective. Guided by sincerity, Chef Yu transforms the finest ingredients into unforgettable moments of gastronomic joy.

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Head Teppanyaki Chef

Motoyoshi Hamaie

From the elegance of French haute cuisine to the heart and soul of Japanese teppanyaki, Chef Motoyoshi Hamaie’s culinary path is one carved with sincerity and precision. With over three decades behind the counter, his philosophy is rooted in one phrase “sincerity and wholehearted dedication” — shapes not only what is served but how it is experienced, as cuisine becomes a conversation from soul to soul.