Gastronomic Journey with Star Chef - SUSHIDAN at Rossio x Hakkoku Star Chef’s Omakase: Edomae Mastery in a Breathtaking Feast

As the only restaurant outside Tokyo to carry forward the philosophy of Hakkoku, SUSHIDAN at Rossi is led by Ueno, who fuses Edomae techniques with contemporary interpretations. At the open counter, Ueno and his mentor Chef Sato worked side by side in a team. Their every move - from fish-aging to curing to knife work - was dedicated to achieving the pinnacle of flavor.

Using his secret recipe of mixing akazu (red vinegar) and komezu (rice vinegar), Master Sato created a shari with layered acidity. Ueno meticulously fine-tuned the ratio of rice grains to temperature based on the fish’s fat content and the rice’s moisture content, achieving the delicate “golden ratio”. Every piece of sushi was a study in timing and breath; from the briny aroma of nori and the sharp taste of wasabi to the bright tang of yuzu, everything blended into a clearly layered harmony.

This star chef omakase revived the original essence of Edomae sushi, while also representing the passing down of skills from a mentor to his protégé. Working at the open counter, the duo’s quiet focus and mutual respect became a living art form. In that moment, sushi-making was a discipline driven by time, technique and devotion.

The “Gastronomic Journey with Star Chef” series continues to bring together celebrated chefs from around the world, using food as a universal language to unite cultures and flavors across the dining tables of Macau.