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SUSHIDAN at Rossio

Edomae nigiri omakase takes on bold new expression under Chef Manato Ueno, protégé of MICHELIN-starred Hiroyuki Sato. At Macau’s only SUSHIDAN outside Tokyo, tradition meets innovation through aged fish, curated rice grains, and bespoke vinegar blends. Each course balances precision and play, transforming omakase into an immersive journey of artistry, flavor, and imagination.
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At SUSHIDAN at Rossio, premium seafood is presented with refined precision. A wooden box displays an elegant selection of sashimi‑grade fish, each piece arranged to highlight freshness and clarity of texture. Behind the counter, expert hands prepare ingredients with the meticulous balance that defines authentic Edomae sushi. This setting captures the restaurant’s dedication to craftsmanship and top‑tier ingredients, offering guests a pure and elevated beginning to their sushi experience.
At SUSHIDAN at Rossio, this piece of akami nigiri reflects the purity of Edomae craftsmanship. The vividly coloured tuna, with its delicate grain, rests atop perfectly seasoned sushi rice shaped with precision. The glossy reflection on the dark counter enhances the minimalist beauty of the presentation. Focused, refined, and ingredient‑driven, this nigiri highlights the balance and technique that define SUSHIDAN’s elevated sushi experience.
At SUSHIDAN at Rossio, this silvery‑skinned nigiri reflects the essence of refined Edomae technique. The delicately scored fish glistens with a natural sheen, revealing meticulous preparation and precise ageing. The sushi rice beneath is shaped with control and lightness, creating perfect harmony between texture and flavour. Against the dark reflective counter, the nigiri’s minimalist beauty is enhanced, showcasing the craftsmanship that defines SUSHIDAN’s elevated sushi experience.
Edomae nigiri omakase takes on bold new expression under Chef Manato Ueno, protégé of MICHELIN-starred Hiroyuki Sato. At Macau’s only SUSHIDAN outside Tokyo, tradition meets innovation through aged fish, curated rice grains, and bespoke vinegar blends. Each course balances precision and play, transforming omakase into an immersive journey of artistry, flavor, and imagination.
At SUSHIDAN at Rossio, this white‑fish nigiri highlights the purity of Edomae technique. The translucent slice drapes gracefully over perfectly seasoned sushi rice, revealing a clean, delicate texture and natural sweetness. Reflected against the dark counter, its minimalistic beauty is amplified, placing full emphasis on ingredient quality. Crafted with precise cutting, careful ageing and temperature control, this nigiri is a favourite for guests who appreciate subtle, refined sushi.
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At SUSHIDAN at Rossio, this hand roll reflects the purity of Edomae craftsmanship. Crisp nori wraps perfectly seasoned sushi rice and a strip of vibrant fish, offering balance between freshness, texture and aroma. Set against a dark backdrop, the simplicity and precision of the roll stand out, highlighting the restaurant’s focus on technique and ingredient integrity. A refined expression of hand‑rolled sushi, it is a staple in the curated omakase experience.
  • Tue - Sun: 12:00 PM - 2:30 PM | 6:00PM - 11:00 PM

  • MGM MACAU, Avenida Dr. Sun Yat Sen, NAPE, Macau

Special Menu

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Upgraded Edomae Sushi Menu

Chef Manato Ueno redefines the Edomae tradition through his pursuit of the art in balance perfection. His artistry unfolds in a menu that celebrates both restraint and indulgence: a refined Premium Kaisen‑don offered at lunch, and an exquisitely curated omakase experience that showcases the finest seasonal treasures. Available throughout the day, each encounter is designed to surprise, delight, and immerse diners in the ever‑evolving poetry of Japanese gastronomy.
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Head Chef

Manato Ueno

With nearly two decades devoted to the pursuit of Japanese cuisine, Chef Manato Ueno has honed a mastery that bridges tradition and innovation. Trained under the tutelage of MICHELIN‑starred Chef Hiroyuki Sato at the renowned Hakkoku in Ginza, he perfected the delicate craftsmanship behind Edomae sushi—from the meticulous selection of seasonal seafood and rice grains to the creation of his own bespoke vinegar blends, each element designed to achieve sublime balance.
Dress code:

All guests refrain from wearing bathrobes, swimwear, or flip-flops. Male guests refrain from wearing sleeveless shirts / vests or open toe shoes.

Membership discount not applicable
過量飲酒危害健康
Consumir bebidas alcoólicas em excesso prejudica a saúde

Excessive drinking of alcoholic beverages is harmful to health
禁止向未滿十八歲人士銷售或提供酒精飲料

A venda ou disponibilização de bebidas alcoólicas a menores de 18 anos é proibida

The sale or supply of alcoholic beverages to anyone under the age of 18 is prohibited

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